Abstract
Objective: This study is aimed to develop a strategy to mask the bitter taste of Momordica charantia Linn. extract using alginate–gelatin beads.Methods: Beads of bitter melon fruit extract (M. charantia Linn) were prepared using an ionic gelation method in which cross-linking occurs betweensodium alginate and calcium chloride that serves to mask the bitter taste. Beads were prepared using sodium alginate (1.5% w/v) with variousconcentrations of bitter melon fruit extract (1:2, 1:1, and 1:0.5), gelatin (2% w/v), and CaCl2 3%. The obtained beads were then characterized bothphysically and functionally, and their morphology, process efficiency, particle distribution, swelling index, and water content were recorded.Results: Formula 1 beads, with a 1:2 ratio of extract: alginate, displayed a near-round shape with a diameter of 600–1 200 μm, a swelling index of113.21%, and a moisture content of 15.34%. In addition, these beads were able to significantly cover the bitter taste (p<0.05).Conclusion: Formula 1 beads with a 1:2 ratio of extract: alginate can effectively mask the bitter taste of M. charantia Linn.
Highlights
One of the natural ingredients of Indonesia that is used for various treatments is bitter melon (Momordica charantia Linn)
Optimization of gelatin concentrations The combination with gelatin 2% produced a more rounded shape of bead compared with the alginate beads because the gelatin can retain the shape of the beads (Fig. 1)
Swelling index According to Saarai et al, 2013, the swelling index of hydrogel compounds such as alginate and gelatin can be affected by the pH of the medium [12]
Summary
One of the natural ingredients of Indonesia that is used for various treatments is bitter melon (Momordica charantia Linn). In the past two decades, many studies have confirmed the pharmacological effects of bitter melon, including its antidiabetic, anticancer, antiviral, antioxidant properties, as well as its action as an α-amylase and ACE inhibitor [1,2,3,4]. The pharmacological effects are believed to be due to the active compounds present in the extract, including polysaccharide sulfate derivatives, guluronic acid, galactic acid, hexosamine and neutral (D-galactose) or uronic acid (D-glucoronic or L-iduronic acid) polysaccharides, and other secondary compounds such as alkaloids, flavonoids, and phenols [5]. The bitter taste is produced by triterpene glycosidase compounds such as K and L momordicosida, momordicin, and cucurbitacin [6,7,8]. The method used was ion gelation using sodium alginate and gelatin polymer
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