This study successfully microencapsulated bitter gourd juice (EBG) and turmeric powder (ET) using chickpea protein isolate via freeze-drying, achieving encapsulation efficiencies of 85.3% and 89.5%, respectively. Particle size analysis revealed sizes of 3.69 µm for EBG and 4.97 µm for ET. FTIR confirmed the successful entrapment of core materials within the protein matrix. Although unencapsulated samples exhibited higher activity levels, the encapsulated forms also demonstrated significant antioxidant, antidiabetic, and anti-lipidemic properties, with effective protection and controlled release of active components in the gastrointestinal environment. This highlights their potential as functional ingredients for managing type 2 diabetes and hyperlipidaemia in food products.
Aniesrani Delfiya, D.S., Thangavel, K., Natarajan, N., Kasthuri, R., and Kailappan, R. (2015). Microencapsulation of turmeric oleoresin by spray drying and in vitro release studies of microcapsules. Journal of Food Process Engineering, 38(1): 37–48.
Ariyarathna, I.R. and Karunaratne, D.N. (2015). Use of chickpea protein for encapsulation of folate to enhance nutritional potency and stability. Food and Bioproducts Processing, 95: 76–82.
Ariyarathna, I.R. and Karunaratne, D.N. (2016). Microencapsulation stabilizes curcumin for efficient delivery in food applications. Food Packaging and Shelf Life, 10: 79–86.
Arnal, M., Gallego, M., Talens, P., and Mora, L. (2023). Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes. Food Chemistry, 418: 135884.
AOAC (1990). Official methods of analysis, 15th ed.. Association of Official Analytical Chemist, Washington DC.
Chang, L., Lan, Y., Bandillo, N., Ohm, J.-B., Chen, B., and Rao, J. (2022). Plant proteins from green pea and chickpea: extraction, fractionation, structural characterization and functional properties. Food Hydrocolloids, 123: 107165.
Chumroenphat, T., Somboonwatthanakul, I., Saensouk, S., and Siriamornpun, S. (2021). Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry, 339: 128121.
Erami, S.R., Amiri, Z.R., and Jafari, S.M. (2019). Nanoliposomal encapsulation of bitter gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds. LWT – Food Science and Technology, 116: 108581.
Ezati, M., Ghavamipour, F., Khosravi, N., Sajedi, R.H., Chalabi, M., Farokhi, A., Adibi, H., and Khodarahmi, R. (2023). Synthesis and potential antidiabetic properties of curcumin-based derivatives: an in vitro and in silico study of α-glucosidase and α-amylase inhibition. Medicinal Chemistry, 19(1): 99–117.
Goelo, V., Chaumun, M., Gonçalves, A., Estevinho, B.N., and Rocha, F. (2020). Polysaccharide-based delivery systems for curcumin and turmeric powder encapsulation using a spray-drying process. Powder Technology, 370: 137–146.
González-Palma, I., Escalona-Buendía, H.B., Ponce-Alquicira, E., Téllez-Téllez, M., Gupta, V. K., Díaz-Godínez, G., and Soriano-Santos, J. (2016). Evaluation of the antioxidant activity of aqueous and methanol extracts of Pleurotus ostreatus in different growth stages. Frontiers in Microbiology, 7: 1099.
Jhan, F., Gani, A., Shah, A., Ashwar, B.A., Bhat, N.A., and Ganaie, T.A. (2021). Gluten-free minor cereals of Himalayan origin: characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world. Food Hydrocolloids, 113: 106402, https://doi.org/10.1016/j.foodhyd.2020.106402.
Ladjal Ettoumi, Y. and Chibane, M. (2015). Some physicochemical and functional properties of pea, chickpea and lentil whole flours. International Food Research Journal, 22(3): 987–996.
Massounga Bora, A.F., Li, X., and Liu, L. (2021). Physicochemical and functional characterization of newly designed biopolymeric-based encapsulates with probiotic culture and charantin. Foods, 10(11): 2677.
Ni, C., Jia, Q., Ding, G., Wu, X., and Yang, M. (2022). Low-glycemic index diets as an intervention in metabolic diseases: a systematic review and meta-analysis. Nutrients, 14(2): 307.
Parikh, B. and Patel, V.H. (2018). Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses. Journal of Food Science and Technology, 55(4): 1499–1507, https://doi.org/10.1007/s13197-018-3066-5.
Poovitha, S. and Parani, M. (2016). In vitro and in vivo α-amylase and α-glucosidase inhibiting activities of the protein extracts from two varieties of bitter gourd (Momordica charantia L.). BMC Complementary and Alternative Medicine, 16(Suppl 1): 185.
Shivanagoudra, S.R., Perera, W.H., Perez, J.L., Athrey, G., Sun, Y., Jayaprakasha, G.K., and Patil, B S. (2019). Cucurbitane-type compounds from Momordica charantia: isolation, in vitro antidiabetic, anti-inflammatory activities and in silico modeling approaches. Bioorganic Chemistry, 87: 31–42.
Shobana, S., Gayathri, R., Sangavi, G., Kavitha, V., Gayathri, N., Anjana, R.M., Sudha, V., and Mohan, V. (2023). Preparation, nutritional and glycemic properties of multigrain instant “adai” mix. Journal of Diabetology, 14(3): 143–148.
Soto-Madrid, D., Pérez, N., Gutiérrez-Cutiño, M., Matiacevich, S., and Zúñiga, R.N. (2022). Structural and physicochemical characterization of extracted proteins fractions from chickpea (Cicer arietinum L.) as a potential food ingredient to replace ovalbumin in foams and emulsions. Polymers, 15(1): 110.
Sudha, G., Vadivukkarasi, S., Shree, R.B.I., and Lakshmanan, P. (2012). Antioxidant activity of various extracts from an edible mushroom Pleurotus eous. Food Science and Biotechnology, 21: 661–668.
Sun, K., Ding, M., Fu, C., Li, P., Li, T., Fang, L., Xu, J., and Zhao, Y. (2023). Effects of dietary wild bitter melon (Momordica charantia var. abbreviate Ser.) extract on glucose and lipid metabolism in HFD/STZ-induced type 2 diabetic rats. Journal of Ethnopharmacology, 306: 116154.
Zheng, X., Chi, H., Ma, S., Zhao, L., and Cai, S. (2023). Identification of novel α-glucosidase inhibitory peptides in rice wine and their antioxidant activities using in silico and in vitro analyses. LWT – Food Science and Technology, 178: 114629.