Encapsulation of Momordica Charantia Linn. (bitter gourd) juice by spray dying technique

Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques

Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.

New insights into the bioactive polysaccharides, proteins, and triterpenoids isolated from bitter melon (Momordica charantia) and their relevance for nutraceutical and food application: A review

The recent trend in infectious diseases and chronic disorders has dramatically increased consumers' interest in functional foods. As a result, the research of bioactive ingredients with potential for nutraceutical and food application has rapidly become a topic of interest. In this optic, the plant Momordica charantia (M. charantia) has recently attracted the most attention owing to its numerous biological properties including anti-diabetic, anti-obesity, anti-inflammatory, anti-cancers among others. However, the current literature on M. charantia has mainly been concerned with the plant extract while little is known on the specific bioactive compounds responsible for the plant's health benefits. Hence, the present review aims to provide a comprehensive overview of the recent research progress on bioactives isolated from M. charantia, focusing on polysaccharides, proteins, and triterpenoids. Thus, this review provides an up-to-date account of the different extraction methods used to isolate M. charantia bioactives. In addition, the structural features and biological properties are presented. Moreover, this review discusses the current and promising applications of M. charantia bioactives with relevance to the nutraceutical and food industries. The information provided in this review will serve as a theoretical basis and practical support for the formulation of products enriched with M. charantia bioactives.