Low-swelling blood-sugar-reducing dietary supplement and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a low-swelling blood-sugar-reducing dietary supplement and a preparation method thereof. In order to obtain the low-swelling dietary supplement, the low-swelling dietary supplement is prepared by modifying insoluble components of passion fruit juice extracted by a green scheme through low-temperature ball milling. The whole process is green and safe, no other auxiliaries are introduced, the glucose adsorption capacity of the low-swelling dietary supplement is remarkably improved compared with that of unmodified original components while the low-swelling dietary supplement is obtained, and the glucose adsorption capacity of the low-swelling dietary supplement is equivalent to that of rice bran and oat insoluble fibers with good glucose adsorption capacity. Therefore, the low-swelling dietary supplement has excellent development advantages in the fields of health care products and medicines.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a low-swelling hypoglycemic dietary supplement and a preparation method thereof. Background Art

[0002] A large intake of dietary supplements, especially dietary fiber (DF), can reduce the risk of suffering from the following diseases: coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. At the same time, increasing the intake of dietary fiber can not only improve serum lipid concentration, reduce blood pressure, improve blood glucose control in diabetic patients, promote regular life, help with weight loss, but also improve immune function. However, currently, most people rely on a relatively limited intake of dietary fiber through food every day. Therefore, supplementing green and high-quality dietary supplements is currently the preferred solution to quickly make the dietary pattern healthier.

[0003] However, the currently popular dietary fiber supplements have the characteristic of high swelling. Excessive intake of dietary fiber without doubling the water intake will cause the accumulation of food residues in the intestine, leading to flatulence and constipation. Moreover, the high swelling characteristic of dietary fiber will also adsorb excessive minerals (such as iron, calcium, zinc, magnesium) in the digestive system, thus hindering the absorption and utilization of certain minerals by the human body. In addition, as a food additive, the high swelling characteristic of dietary fiber will also easily lead to an increase in the hardness of related foods and a deterioration in quality due to the strong water absorption of dietary fiber. Therefore, if the dietary supplement can be modified into a low-swelling dietary supplement, it will be more beneficial for it to play its due value in the fields of health products and pharmaceuticals. Summary of the Invention

[0004] In order to overcome the deficiencies of the above-mentioned prior art, the present invention provides a preparation method of a low-swelling hypoglycemic dietary supplement. The insoluble components of passion fruit extracted by a green method are modified by cryogenic ball milling to prepare a low-swelling dietary supplement. The obtained dietary supplement has the characteristics of low swelling and good hypoglycemic properties, making it have excellent development advantages in the fields of health products and pharmaceuticals.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] The first aspect of the present invention provides a preparation method of a low-swelling hypoglycemic dietary supplement, and the method includes the following steps:

[0007] S1. Filter the juice from fresh passion fruit pulp, then add ethanol to the juice until the alcohol concentration is 60% - 80%, centrifuge and collect the primary precipitate after standing, add water to wash the precipitate, and obtain the dietary supplement raw material (DF0) after drying.

[0008] S2. Prepare a grinding adapter and beads, and physically modify the insoluble dietary supplement by means of cryogenic grinding with liquid nitrogen to obtain a low-swelling hypoglycemic dietary supplement.

[0009] The present invention prepares a low-swelling dietary supplement by modifying the insoluble components of passion fruit extracted by a green method through cryogenic ball milling. Compared with the prior art, the whole process is green and safe, without the introduction of other additives. While obtaining a low-swelling dietary supplement, its ability to adsorb glucose is significantly improved compared with the original unmodified dietary supplement. When the glucose solution concentration is 100 mmol / L, the glucose adsorption capacity of the modified passion fruit insoluble dietary supplement DF2 (0.55 mmol / g) is slightly higher than that of oat insoluble fiber (0.43 mmol / g) (see "CHEN J, GAO D, YANG L, et al. Effect of microfluidization process on the functional properties of insoluble dietary fiber [J]. Food Research International, 2013, 54(2): 1821-7."); when the glucose solution concentration is 200 mmol / L, the glucose adsorption capacity of the modified passion fruit insoluble dietary supplement DF2 (1.05 mmol / g) is similar to that of rice bran insoluble fiber (1.04 mmol / g) (see "QI Jing. Preparation and adsorption characteristics of highly adsorbent rice bran fiber [D]. Jiangnan University, 2016."), indicating that this low-swelling fiber has development advantages in the fields of health products and pharmaceuticals. For example, compared with the method for preparing low-swelling dietary fiber disclosed in Chinese Patent No. CN114698853A, although both prepare low-swelling dietary supplements, the supplement of the present invention is only derived from edible passion fruit, and the single source is convenient for quality control. Moreover, the whole dietary fiber preparation process is green, without the introduction of other additives or auxiliaries, and is safer. In addition, the low-swelling fiber of the present invention also has better glucose adsorption capacity. Compared with the method for preparing papaya dietary fiber disclosed in Chinese Patent No. CN117643382A, although both use ball milling, the latter uses wet ball milling, and the obtained dietary fiber has high swelling performance, while the present invention uses cryogenic ball milling with liquid nitrogen, which can better maintain the original micro-nano structure of the dietary supplement, and the obtained dietary supplement has low swelling.

[0010] Preferably, in S2, the cryogenic grinding with liquid nitrogen is carried out by means of intermittent ball milling, that is, first freeze with liquid nitrogen for more than 1 min, and then ball mill for 15-45 s.

[0011] More preferably, the frequency of the ball milling is 40-60 Hz.

[0012] Preferably, before ball milling, the grinding adapter and the used ball beads are pre-cooled to -80°C in advance.

[0013] More preferably, the diameter of the ball beads used for ball milling is 3 - 5 mm.

[0014] Preferably, in S2, the dosage ratio of the insoluble dietary supplement raw material to the ball beads is 1 g : 1 - 3 pieces.

[0015] Preferably, in S1, the temperature for standing is 4 - 10°C, and the time is 40 - 48 hours.

[0016] Preferably, in S1, the drying is vacuum freeze-drying. The cold trap temperature of the vacuum freeze-dryer is set at -50 to -60°C, the set value of the vacuum degree is 0.3 - 0.5 mbar, and the drying duration is 20 - 30 hours.

[0017] Preferably, in S1, adding water to the precipitate means dispersing the precipitate in water with a volume 10 - 30 times that of the precipitate, oscillating for dispersion washing, and centrifuging to collect the washing. This process is repeated 3 - 5 times.

[0018] Preferably, the passion fruits include yellow-skinned passion fruits and purple-skinned passion fruits.

[0019] The second aspect of the present invention provides a low-swelling hypoglycemic dietary supplement prepared by using the preparation method described in the first aspect.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0021] The present invention discloses a preparation method of a low-swelling hypoglycemic dietary supplement. The insoluble dietary supplement extracted from passion fruit by the green scheme is prepared into a low-swelling dietary supplement through low-temperature ball milling modification. The obtained dietary supplement not only has the low-swelling property but also has good hypoglycemic properties, and has excellent development advantages in the fields of health products and pharmaceuticals. Specifically, the present invention has the following advantages: (1) It is derived from edible passion fruits, and the whole process of preparing the dietary supplement is green, without introducing other auxiliaries, which is the basis for safe food and drug products; (2) This dietary supplement has low swelling, which can improve problems such as flatulence, constipation caused by excessive intake of dietary fiber by special groups with poor health, lack of exercise and water intake, and the influence of dietary fiber on the absorption and utilization of minerals (such as iron, calcium, zinc, magnesium) in the body; (3) The low-swelling dietary supplement obtained by ball milling has a higher glucose adsorption capacity than that without ball milling modification. In summary, it shows that this low-swelling dietary supplement has great development advantages in the fields of health products and pharmaceuticals. Description of the Drawings

[0022] Figure 1Pictures of the original passion fruit dietary supplement raw material DF0 without ball milling and the typically cryogenic nitrogen freezing ball-milled low-swelling dietary supplements DF1 and DF2;

[0023] Figure 2 Swelling experiment diagrams of DF0, DF1, and DF2 after adding water (from left to right are DF0, DF1, and DF2; A is the control group without adding water, and B is the experimental group with added water);

[0024] Figure 3 Analysis result diagrams of the water-holding, oil-holding, and swelling forces of DF0, DF1, and DF2;

[0025] Figure 4 Determination result diagrams of the glucose adsorption capacities of DF0, DF1, and DF2. Specific embodiments

[0026] The following further describes the specific embodiments of the present invention. It should be noted here that the description of these embodiments is for helping to understand the present invention, but does not constitute a limitation to the present invention. In addition, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0027] The experimental methods in the following examples are all conventional methods unless otherwise specified, and the test materials used in the following examples are all available through conventional commercial channels unless otherwise specified.

[0028] Example 1: Preparation and modification of a low-swelling passion fruit juice dietary supplement

[0029] (1) Take fresh yellow passion fruit pulp and filter it through a 200-mesh gauze to obtain the juice.

[0030] (2) Rapidly add absolute ethanol to the passion fruit juice until the alcohol concentration (volume concentration) is 70%, let it stand at 4°C for 48 hours, then centrifuge the standing liquid at 8000 r / min for 10 minutes and collect the precipitate. Disperse the precipitate in 10 times the volume of water, shake and disperse it for washing and then centrifuge. After repeating the washing and centrifugation process 3 times, collect the washed precipitate, and then obtain the passion fruit juice dietary supplement raw material (DF0) through freeze-drying (the cold trap temperature of the vacuum freeze-dryer is set at -57°C, the vacuum degree setting value is 0.370 mbar, and the drying duration is 24 hours).

[0031] (3) Physically modify DF0 by means of liquid nitrogen cryogenic milling: Freeze DF0 with liquid nitrogen for 1 min, then perform ball milling. The milling adapter and balls are pre-cooled to -80 °C in advance, and the ball milling frequency is 60 Hz. In this example, intermittent ball milling is used, that is, after freezing DF0 with liquid nitrogen for 1 min, ball mill for 15 s to obtain DF1. Repeat the above liquid nitrogen cryogenic ball milling process for DF1, and DF2 is obtained (the sample morphologies of DF0, DF1, and DF2 are as shown in Figure 1 ).

[0032] Example 2: Preparation and modification of low-swelling passion fruit juice dietary supplement

[0033] (1) Take fresh yellow passion fruit pulp and filter it through a 200-mesh gauze to obtain the juice.

[0034] (2) Rapidly add absolute ethanol to the passion fruit juice until the alcohol concentration reaches 70%, let it stand at 4 °C for 48 hours, then centrifuge the standing liquid at 8000 r / min for 20 minutes to collect the precipitate. Disperse the precipitate in 10 times the volume of water, shake, disperse, wash, and centrifuge. After repeating the washing and centrifugation process 3 times, collect the washed precipitate, and then obtain the insoluble dietary supplement raw material (DF0) of passion fruit juice through freeze-drying (the cold trap temperature of the vacuum freeze-dryer is set at -57 °C, the vacuum degree setting value is 0.370 mbar, and the drying duration is 24 hours).

[0035] (3) Physically modify DF0 by means of liquid nitrogen cryogenic milling: Freeze DF0 with liquid nitrogen for 1 min, then perform ball milling. The milling adapter and balls are pre-cooled to -80 °C in advance, and the ball milling frequency is 60 Hz. In this example, intermittent ball milling is used, that is, after freezing DF0 with liquid nitrogen for 1 min, ball mill for 30 s to obtain DF1. Repeat the above liquid nitrogen cryogenic ball milling process for DF1 to obtain DF2.

[0036] Example 3: Preparation and modification of low-swelling passion fruit juice dietary supplement

[0037] (1) Take fresh yellow passion fruit pulp and filter it through a 200-mesh gauze to obtain the juice.

[0038] (2) Rapidly add absolute ethanol to the passion fruit juice until the alcohol concentration reaches 70%, let it stand at 4 °C for 48 hours, then centrifuge the standing liquid at 8000 r / min for 20 minutes to collect the precipitate. Disperse the precipitate in 20 times the volume of water, shake, disperse, wash, and centrifuge. After repeating the washing and centrifugation process 3 times, collect the washed precipitate, and then obtain the dietary supplement raw material (DF0) of passion fruit juice through freeze-drying (the cold trap temperature of the vacuum freeze-dryer is set at -57 °C, the vacuum degree setting value is 0.370 mbar, and the drying duration is 24 hours).

[0039] (3) Physically modify DF0 by means of liquid nitrogen cryogenic grinding: subject DF0 to liquid nitrogen freezing for 1 min, then perform ball milling. The grinding adapter and ball beads are pre-cooled to -80 °C in advance, and the ball milling frequency is 60 Hz. In this example, intermittent ball milling is used for ball milling, that is, after DF0 is frozen with liquid nitrogen for 1 min, ball milling is carried out for 30 s to obtain DF1. DF1 repeats the above liquid nitrogen freezing and ball milling process again to obtain DF2.

[0040] Example 4: Preparation and modification of low-swelling passion fruit juice dietary supplement

[0041] (1) Take fresh wampee passion fruit pulp and filter it through a 200-mesh gauze to obtain fruit juice.

[0042] (2) Quickly add absolute ethanol to the passion fruit juice until the alcohol concentration reaches 70%, let it stand at 4 °C for 48 hours, then centrifuge the standing liquid at 8000 r / min for 10 minutes and collect the precipitate. Disperse the precipitate in 20 times the volume of water, shake and disperse it for washing, and then centrifuge. After repeating the washing and centrifugation process 3 times, collect the washed precipitate, and then obtain the insoluble dietary supplement raw material (DF0) of passion fruit juice through freeze-drying (the cold trap temperature of the vacuum freeze-dryer is set at -57 °C, the vacuum degree setting value is 0.370 mbar, and the drying duration is 24 hours).

[0043] (3) Physically modify DF0 by means of liquid nitrogen cryogenic grinding: subject DF0 to liquid nitrogen freezing for 2 min, then perform ball milling. The grinding adapter and ball beads are pre-cooled to -80 °C in advance, and the ball milling frequency is 60 Hz. In this example, intermittent ball milling is used for ball milling, that is, after DF0 is frozen with liquid nitrogen for 1 min, ball milling is carried out for 30 s to obtain DF1. DF1 repeats the above liquid nitrogen freezing and ball milling process again to obtain DF2.

[0044] Experimental example 1: Water holding capacity determination

[0045] (1) Experimental method: Taking the samples obtained in Example 1 as an example, accurately weigh 0.2 g of dry samples DF0, DF1, and DF2 respectively and place them in 10 mL centrifuge tubes. Then add 7 mL of distilled water to each of them, place them in a constant temperature culture oscillator, set the oscillation parameters as 180 r / min and the temperature as 25 °C, shake for 1 h, then let it stand at room temperature for 1 h, and then centrifuge at a speed of 3000 r / min at 20 °C for 10 min. Discard the upper clear liquid, and use filter paper to absorb the residual moisture on the inner wall of the centrifuge tube, and weigh. This operation is carried out in three parallel experiments. Finally, calculate the water holding capacity according to the formula: RWHC = (m 1 - m) / m. m is the dry mass of the sample, and m 1 is the mass of the sample after water absorption, with the unit of g.

[0046] (2) Experimental results: From Figure 3It can be clearly seen that after modification by liquid nitrogen cryogenic ball milling, the water holding capacity of dietary supplements DF1 (2.15 g / g) and DF2 (1.3 g / g) decreased significantly compared to DF0 (3.25 g / g).

[0047] Experimental Example 2: Oil holding capacity determination

[0048] (1) Experimental method: Taking the samples obtained in Example 1 as an example, accurately weigh 0.2 g of dry samples DF0, DF1, and DF2 into 10 mL centrifuge tubes, then add 7 g of soybean oil, place them in a constant temperature culture oscillator, set the parameters to 180 r / min, temperature to 25 °C, shake in the shaker for 1 h, then let it stand at room temperature for 1 h, and then centrifuge at a speed of 3000 r / min for 20 min at 20 °C, remove the upper layer of oil, and dry the residual vegetable oil in the centrifuge tube with filter paper, weigh the mass. This operation is carried out in three parallel experiments. Finally, calculate the oil holding capacity according to the formula: ROHC = (m 1 - m) / m. m is the dry mass of the sample, and m 1 is the mass of the sample after absorbing oil, with the unit of g.

[0049] (2) Experimental results: It can be clearly seen from Figure 3 that after modification by liquid nitrogen cryogenic ball milling, the oil holding capacity of dietary supplements DF1 (3.31 g / g) and DF2 (3.07 g / g) decreased insignificantly compared to DF0 (3.49 g / g).

[0050] Experimental Example 3: Swelling capacity determination

[0051] (1) Experimental method: Taking the samples obtained in Example 1 as an example, accurately weigh 0.1 g of dry samples DF0, DF1, and DF2 into a 1 mL syringe, gently oscillate to make the surface of the solid powder flat, read the dry volume of the sample, then pipette 1 mL of distilled water into the syringe, stir evenly with a wire and seal for 24 h, read the swollen volume. This operation is carried out in three parallel experiments. Finally, calculate its swelling capacity according to the formula: RSC = (V 1 - V 0 ) / m. m is the dry mass, unit: g; V 0 is the dry volume, unit: mL; V 1 : the volume of the sample after swelling, unit: mL.

[0052] (2) Experimental results: It can be clearly seen from Figure 2 and Figure 3 that after modification by liquid nitrogen cryogenic ball milling, the swelling capacity of dietary supplements DF1 (1.00 mL / g) and DF2 (1.00 mL / g) decreased significantly compared to DF0 (3.10 mL / g).

[0053] Experimental Example 4: Glucose adsorption capacity determination

[0054] (1) Experimental method: Taking the samples obtained in Example 1 as an example, accurately weigh 0.1 g of dietary supplements DF0, DF1, and DF2, and mix them evenly with 5 mL of glucose solution (5 - 200 mmol·L -1 ) in a centrifuge tube. After reacting at 37 °C for 6 h, centrifuge at 3500 g for 15 min, take the supernatant, and use a glucose kit to measure the glucose content in the supernatant. At the same time, use 5 mL of glucose solution as a positive control, and use 0.1 g of insoluble fiber plus 5 mL of phosphate buffer (0.1 M, pH = 6.5) as a negative control. Finally, calculate the ability of insoluble fiber to adsorb glucose according to the formula: Glucose adsorption capacity (mmol / g) = [Glucose amount in the positive control group - (Glucose amount in the sample group - Glucose amount in the negative control group)] / Sample mass.

[0055] (2) Experimental results: It can be obtained from Figure 4 that within the range of glucose solution concentration (50 - 200 mmol·L -1 ), after modification by cryogenic ball milling, the glucose adsorption capacity of DF1 and DF2 has been improved. When the glucose solution concentration is 200 mmol·L -1 , the glucose adsorption capacity of dietary supplements DF1 (0.70 mmol / g) and DF2 (1.05 mmol / g) is significantly improved compared with DF0 (0.44 mmol / g).

[0056] In summary, the present invention prepares a low-swelling dietary supplement by modifying the insoluble fiber of passion fruit extracted by a green scheme through cryogenic ball milling. The obtained dietary supplement not only has the characteristics of low swelling but also improves its hypoglycemic characteristics, making it have excellent development advantages in the fields of health products and pharmaceuticals.

[0057] The above has described the embodiments of the present invention in detail, but the present invention is not limited to the described embodiments. For those skilled in the art, without departing from the principle and spirit of the present invention, various changes, modifications, substitutions, and variations made to these embodiments still fall within the protection scope of the present invention.

Claims

1. A method for preparing a low swelling hypoglycemic dietary supplement, characterized in that: The following steps are involved: S1. Filtering fresh passion fruit pulp to obtain juice, then adding ethanol to the juice to an alcohol concentration of 60% to 80%, collecting a primary precipitate by centrifugation after standing, then adding water to the precipitate for washing, and obtaining an insoluble dietary supplement raw material after drying; S2. Prepare a grinding adapter and beads, and use liquid nitrogen cryo-grinding to physically modify the insoluble dietary supplement raw materials to obtain a low swelling hypoglycemic dietary supplement.

2. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 1, characterized in that: In S2, the liquid nitrogen freezing and grinding is performed by intermittent ball milling, that is, liquid nitrogen is first frozen for more than 1 minute, and then ball milled for 15 to 45 seconds.

3. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 2, characterized in that: The frequency of the ball milling is 40 to 60 Hz.

4. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 1, characterized in that: Before ball milling, the grinding adapter and the beads used were precooled to -80°C.

5. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 4, characterized in that: The diameter of the balls used in ball milling is 3 to 5 mm.

6. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 1, characterized in that: In S2, the dosage ratio of the insoluble dietary supplement raw material to the beads is 1 g: 1 to 3 beads.

7. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 1, characterized in that: In S1, the standing temperature is 4 to 10°C and the standing time is 40 to 48 hours.

8. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 1, characterized in that: In S1, the drying is vacuum freezing, the vacuum freeze dryer sets the cold trap temperature to -50 to -60°C, the vacuum setting value to 0.3 to 0.5 mbar, and the drying time is 20 to 30 hours.

9. The method for preparing a low swelling hypoglycemic dietary supplement according to claim 1, characterized in that: In S1, adding water to the precipitate means dispersing the precipitate in 10-30 times the volume of water, shaking and dispersing the precipitate for washing, and centrifuging and collecting the precipitate for washing. The process is repeated 3-5 times in total.

10. A low swelling blood sugar lowering dietary supplement prepared by the preparation method according to any one of claims 1 to 9.

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