Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices

•Three drying methods (HD, FD, ID) was used to dry bitter gourd slices.•The drying methods had significant influences on the product quality of bitter gourd.•Three polysaccharides (BPS-H, BPS-F, BPS-I) were obtained from the dried bitter gourd.•BPS-I exhibited strong antioxidant activities and bile...

Full description