Debittering of Emblica (Phyllanthus emblica L.) fruit powder: Preparation and biological activity

Lingyu Zhang; Liting Lin; Yunxuan Hu; Daren Wu; Zhengxiao Zhang; Chaoxiang Chen; Li Wang; Jian Li

Food Chemistry: X (Mar 2024)

Debittering of Emblica (Phyllanthus emblica L.) fruit powder: Preparation and biological activity

Lingyu Zhang,
Liting Lin,
Yunxuan Hu,
Daren Wu,
Zhengxiao Zhang,
Chaoxiang Chen,
Li Wang,
Jian Li

Affiliations

Lingyu Zhang: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
Liting Lin: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China
Yunxuan Hu: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; Dazhou Xinyan (Xiamen) Biotechnology Co., Ltd, Xiamen 361021, Fujian, China
Daren Wu: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
Zhengxiao Zhang: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
Chaoxiang Chen: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
Li Wang: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
Jian Li: College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Corresponding author at: College of Food and Biological Engineering, Jimei University, No.43, Yindou Rd., Xiamen City, Fujian Province 361021, China.

Journal volume & issue: Vol. 21
p. 100853

Abstract

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Emblica, also known as Phyllanthus emblica L., is a drug homologous food that is rich in polyphenols with various biological activities. However, its bitterness and astringency pose a significant challenge to its utilization in food products. In this study, we aimed to identify the optimal conditions for debittering Emblica. Our findings revealed that the best debittering conditions were: temperature = 50 °C, pH = 4, α-l-rhamnosidase concentration 200 U/g, and time = 5 h. High-performance liquid chromatography (HPLC) and molecular docking analysis revealed that enzymatic hydrolysis partially removed bitterness compounds. The results of antioxidant activity, xanthine oxidase, and α-glucosidase inhibitory activity assays confirmed that the Emblica fruit powder still exhibited good biological activity after enzymatic debitterization. Moreover, gastric fluids treatment might contribute to the above enhancing effect of enzymatic hydrolysates of Emblica. This study provided a theoretical basis for promoting the processing and utilization of Emblica fruit powder, as well as understanding its biological activity.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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