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.
Phuseerit et al. (2026) studied this question.