Effects of Processing on Antinutrients, Bioactives and Functional Properties of Bamboo Shoots (Bambusa beecheyana)

TL;DR

Processing bamboo shoots reduces harmful compounds while preserving their nutritional benefits, making them suitable for use in health-focused food products.

Contribution

This study identifies optimal processing methods to reduce antinutrients in bamboo shoots while retaining bioactive compounds.

Findings

Extended boiling (60 min) reduced uric acid and soluble oxalate levels by 86% and 89%, respectively.

Processing significantly decreased total phenolic content and antioxidant activity due to leaching and thermal degradation.

Processed bamboo shoot powder retained desirable nutritional and functional properties after optimal pretreatment.

Abstract

Bamboo shoots are a valuable source of dietary fiber and antioxidants; however, their high levels of soluble oxalates and uric acid require reduction prior to consumption. This study evaluated the effects of washing, soaking, and boiling on soluble oxalate content, uric acid content, antioxidant activity, and the phenolic and flavonoid profiles of bamboo shoots. Washing resulted in only slight reductions in soluble oxalates and uric acid. Prolonged soaking (7–10 h) produced more pronounced decreases, while extended boiling (60 min) was the most effective treatment, reducing uric acid and soluble oxalate levels by 86% and 89%, respectively. Processing also led to significant reductions in total phenolic content, antioxidant activity, and individual phenolic and flavonoid compounds, primarily due to leaching and thermal degradation. FTIR analysis indicated that processing mainly affected soluble components, whereas the core polysaccharide structure remained relatively stable. After selecting the optimal pretreatment, the resulting dried powders exhibited markedly reduced antinutritional factors while maintaining desirable nutritional, physicochemical, and functional properties. These findings demonstrate that processed bamboo shoot powder can be safely incorporated into food products and has strong potential as a functional ingredient for health-oriented applications.

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