Issue: Số 24 - Tháng 8 - 2026Hóa học - Công nghệ thực phẩm
The role of β-cyclodextrin in improving the thermal stability of bitter melon extract
Published: September 16, 2026
Abstract
This study evaluates the role of β-cyclodextrin (β-CD) in improving the thermal stability of bioactive compounds in bitter melon (Momordica charantia L.) extract. Extracts containing 0 or 1.5% β-CD were treated at 90°C, 121°C, and 160°C. Saponin content, total polyphenols, antioxidant activity, and α-amylase inhibitory activity were determined after heating. Saponin content and α-amylase inhibition decreased as temperature increased, whereas polyphenol content and antioxidant activity increased at 90°C and 121°C and remained relatively stable at 160°C. Samples containing 1.5% β-CD consistently retained higher levels of bioactive compounds than controls, particularly at high temperatures. The findings demonstrate the potential of β-CD to improve the thermal stability of bitter melon extract and support its application in thermally processed foods.
Antony, A., Farid, M. (2022). Effect of Temperatures on Polyphenols during Extraction. Applied Sciences, 12(4), 2107.
2.
Chandrasekara, N., Shahidi, F. (2011). Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa. Journal of Agricultural and Food Chemistry, 59(9), 5006 - 5014.
3.
Control, and Safety Considerations. Frontiers in Pharmacology, 13, 904643.
4.
Cordeiro, et al. (2002). Production and properties of alpha-amylase from thermophilic Bacillus sp. Brazilian Journal of Microbiology, 33(1), 57 - 61.
5.
Deshaware, S., et al. (2018). Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential. Food Chemistry, 262, 78 - 85.
6.
Jug, M., et al. (2025). Exploring Cyclodextrin Complexes of Lipophilic Antioxidants: Benefits and Challenges in Nutraceutical Development. International Journal of Molecular Sciences, 26(23), 11682.
7.
Klomann, S. D., et al. (2010). Antidiabetic effects of bitter gourd extracts in insulin-resistant db/db mice. British Journal of Nutrition, 104(11), 1613 - 1620.
8.
Liu, Y. -J., et al. (2020). The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L. Journal of Food Quality, 2020, 8862020.
9.
Tan, S. P., et al. (2014). Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin-Enriched Bitter Melon Powder. Journal of Food Science, 79(7), E1372 - E1381.
10.
Trần Thị Hồng Cẩm, et al. (2023). The effect of carboxymethyl cellulose and β-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract. Journal of Food Science and Technology, 60(5), 1521 - 1529.
