Momordica Charantia Linn. (Bitter gourd) is a cucurbit, mainly known for its medicinal properties commonly used for its anti-diabetic properties, due to presence of saponins, flavonoids, phenolic and its antioxidant activity. Despite of so many medicinal properties and health benefits, bitter gourd is still treated as an underutilized fruit due to its strong bitter taste. Bitter taste of the bitter gourd can be masked by the means of encapsulation of bitter taste. Hence in the present study, the encapsulation of bitter gourd extract was done by spray drying method to mask the bitter taste. Spray drying process parameters i.e. inlet air temperature, in-feed concentration and maltodextrin to gum acacia ratio in encapsulation material was optimized to get maximum masking of bitter taste of bitter gourd. A solution of 5% (w/v) turmeric powder treatment for 2 h was found to be best pretreatment method for de-bittering of bitter gourd. D-optimal, response surface design optimization of spray drying conditions provided the optimum results at inlet air temperature of 138 °C, in feed concentration of 26% and maltodextrin to gum acacia ratio of 54/46 with process yield of 65.99%, TPC retention of 83.68%, FRAP retention of 86.40%, TSC retention of 86.41%, microencapsulation efficiency of 81.92% and sensory overall acceptability of 7.97.

苦瓜Charantia Linn。（苦瓜）是葫芦科植物，主要​​因其药用特性而广为人知，因为其具有皂苷，类黄酮，酚类及其抗氧化作用，因此通常具有抗糖尿病的作用。尽管具有许多医学特性和健康益处，但苦瓜由于其强烈的苦味仍被视为未充分利用的水果。苦瓜的苦味可以通过包封苦味来掩盖。因此，在本研究中，苦瓜提取物的包封通过喷雾干燥法掩盖苦味。优化了喷雾干燥工艺参数，即封装材料中的进气温度，进料浓度和麦芽糊精与树胶的阿拉伯胶比率，以最大程度地掩盖苦瓜的苦味。发现用5％（w / v）姜黄粉处理2 h的溶液是消除苦瓜苦味的最佳预处理方法。喷雾干燥条件的D最佳响应表面设计优化提供了最佳的结果，进气温度为138°C，进料浓度为26％，麦芽糖糊精与树胶的比例为54/46，工艺收率为65.99％，TPC保留保留率为83.68％，FRAP保留率为86.40％，TSC保留率为86.41％，微囊化效率为81.92％，感觉总体可接受性为7.97。