Application of High Pressure Processing on Ultrasonically Treated Extract from Wild Bitter Gourd
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Equipment
2.3. Wild Bitter Gourd Extraction
2.3.1. Focused UAE
2.3.2. Hot Water Extraction
2.3.3. Extraction Ratio
2.4. Sterilization Method
2.4.1. High-Temperature Sterilization
2.4.2. High Pressure Processing (HPP)
2.5. Wild Bitter Gourd Peptides from UAE Extract Obtained by Enzymatic Hydrolysis
2.5.1. Enzymatic Reaction
2.5.2. HPP Assisted Enzymatic Hydrolysis
2.6. Test Methods
2.6.1. Protein Content
2.6.2. DPPH Free Radical Scavenging Ability Test
2.6.3. Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE)
2.6.4. Microbiological Test
2.7. Statistical Analysis
3. Results and Discussion
3.1. Comparison of Ultrasonic Extraction (UAE) and Hot Water Extraction (HWE) of Wild Bitter Gourd
3.2. Comparison of High Pressure Processing (HPP) and Autoclave Sterilization of Extracts from Wild Bitter Gourd
3.3. Effect of HPP-Assisted Enzymatic Hydrolysis on the Quality of Peptides in Extracts from Wild Bitter Gourd
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Extraction Method | Solid–Liquid Ratio | Extraction Time (min) | Extraction Yield (%) | Protein (mg/g) | Ability to Scavenge DPPH (%) |
---|---|---|---|---|---|
Ultrasonic (UAE) | 1:20 | 10 | 23.9 ± 0.1 b | 1.514 ± 0.013 a | 75.7 ± 0.1 c |
1:15 | 10 | 22.6 ± 0.1 c | 1.241 ± 0.003 c | 75.8 ± 0.1 c | |
1:10 | 10 | 22.4 ± 0.1 c | 1.198 ± 0.025 d | 79.2 ± 0.1 b | |
Hot water (HWE) | 1:20 | 60 | 25.0 ± 0.1 a | 1.544 ± 0.024 a | 56.9 ± 0.1 f |
1:15 | 60 | 22.0 ± 0.1 c | 1.334 ± 0.031 b | 60.2 ± 0.1 d | |
1:10 | 60 | 21.0 ± 0.0 d | 1.302 ± 0.032 b | 59.6 ± 0.1 e | |
Vitamin C | 95.5 ± 0.1 a | ||||
BHA | 95.3 ± 0.1 a |
Extract from Wild Bitter Gourd | Protein (mg/g) | Ability to Scavenge DPPH (%) |
---|---|---|
Original (not sterilized) | 1.202 ± 0.017 c | 80.2 ± 0.1 b |
Autoclave (121 °C, 15 min) | 1.234 ± 0.011 b | 73.5 ± 0.1 d |
HPP (300 MPa, 5 min) | 1.342 ± 0.024 a | 79.3 ± 0.2 c |
Vitamin C | 95.6 ± 0.1 a | |
BHA | 95.2 ± 0.1 a |
Extract from Wild Bitter Gourd | Total Bacterial Colonies | CFU/mL | ||
---|---|---|---|---|
1:10 | 1:100 | 1:1000 | ||
Original | TNTC | TNTC | 523 * | 523,000 |
Autoclave (121 °C, 15 min) | 0 | 0 | 0 | <10 |
HPP (300 MPa, 5 min) | 1 | 0 | 0 | 10 |
Extract from Wild Bitter Gourd | Mold and Yeast Colonies | CFU/mL | ||
---|---|---|---|---|
1:10 | 1:100 | 1:1000 | ||
Original | TNTC | TNTC | TNTC | >1000 |
Autoclave (121 °C, 15 min) | 0 | 0 | 0 | <10 |
HPP (300 MPa, 5 min) | 0 | 0 | 0 | <10 |
Enzyme Reaction and Sterilization Condition | Protein (mg/g) | DPPH Scavenging Ability (%) |
---|---|---|
Enzyme hydrolysis 2 h | 1.152 ± 0.013 b | 82.2 ± 0.1 c |
Enzyme hydrolysis 2 h + autoclave (121 °C, 15min) | 1.382 ± 0.015 a | 75.1 ± 0.1 d |
HPP assisted enzyme hydrolysis (300 MPa, 5 min) | 1.386 ± 0.011 a | 74.6 ± 0.1 e |
Vitamin C | 95.6 ± 0.1 a | |
BHA | 95.2 ± 0.1 b |
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Huang, C.-Y.; Chen, S.-D. Application of High Pressure Processing on Ultrasonically Treated Extract from Wild Bitter Gourd. Processes 2022, 10, 1926. https://doi.org/10.3390/pr10101926
Huang C-Y, Chen S-D. Application of High Pressure Processing on Ultrasonically Treated Extract from Wild Bitter Gourd. Processes. 2022; 10(10):1926. https://doi.org/10.3390/pr10101926
Chicago/Turabian StyleHuang, Chang-Yi, and Su-Der Chen. 2022. "Application of High Pressure Processing on Ultrasonically Treated Extract from Wild Bitter Gourd" Processes 10, no. 10: 1926. https://doi.org/10.3390/pr10101926