A low-swell blood sugar reducing dietary supplement and a method of preparing the same

Abstract

The present application 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 non-soluble component of passion fruit juice extracted by a green scheme is modified into the low-swelling dietary supplement through low-temperature ball milling. The whole process is green and safe, and no other additives are introduced. The low-swelling dietary supplement is obtained, and the glucose adsorption capacity of the low-swelling dietary supplement is significantly improved compared with the original component without modification, and is equivalent to the non-soluble fiber of rice bran and oat with good glucose adsorption capacity, which indicates that the low-swelling dietary supplement has excellent development advantages in the fields of health products and medicines.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a low-swelling hypoglycemic dietary supplement and its preparation method. Background Technology

[0002] A high intake of dietary supplements, especially dietary fiber (DF), can reduce the risk of coronary heart disease, stroke, high blood pressure, diabetes, obesity, and certain gastrointestinal disorders. Furthermore, increasing dietary fiber intake can improve serum lipid levels, lower blood pressure, improve glycemic control in diabetic patients, promote a regular lifestyle, aid weight loss, and improve immune function. However, most people currently obtain limited dietary fiber daily from food alone; therefore, supplementing with high-quality, green dietary supplements is currently the preferred solution for quickly achieving a healthier diet.

[0003] However, currently popular dietary fiber supplements have high swelling properties. Excessive intake of dietary fiber without a corresponding increase in water intake can lead to food residue buildup in the intestines, causing bloating and constipation. Furthermore, the high swelling property of dietary fiber can also absorb excessive amounts of minerals (such as iron, calcium, zinc, and magnesium) in the digestive system, thus hindering the body's absorption and utilization of certain minerals. Additionally, as a food additive, the high swelling property of dietary fiber can easily lead to increased hardness and decreased quality in related foods due to its strong water absorption. Therefore, modifying dietary supplements into low-swelling supplements would undoubtedly allow them to better realize their value in the health supplement and pharmaceutical fields. Summary of the Invention

[0004] To overcome the shortcomings of the prior art, this invention proposes a method for preparing a low-swelling hypoglycemic dietary supplement. The insoluble components of passion fruit extracted by the green method are modified by low-temperature ball milling to prepare a low-swelling dietary supplement. The resulting dietary supplement has both low swelling properties and good hypoglycemic properties, giving it excellent development advantages in the fields of health products and pharmaceuticals.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] The first aspect of this invention provides a method for preparing a low-swelling hypoglycemic dietary supplement, the method comprising 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% to 80%, let it stand, centrifuge to collect the first precipitate, add water to the precipitate to wash, and dry to obtain dietary supplement raw material (DF0).

[0008] S2. Prepare the grinding adapter and grinding balls, and use liquid nitrogen cryogenic grinding to physically modify the insoluble dietary supplement to obtain a low-swelling hypoglycemic dietary supplement.

[0009] This invention modifies the insoluble components of passion fruit extracted using a green method into a low-swelling dietary supplement through low-temperature ball milling. Compared with existing technologies, the entire process is green and safe, without the introduction of other additives. While obtaining a low-swelling dietary supplement, its glucose adsorption capacity is significantly improved compared to the unmodified original dietary supplement. At a glucose solution concentration of 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 of Highly Adsorbent Rice Bran Fiber and Study on its Adsorption Characteristics [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 low-swelling dietary fiber preparation method disclosed in Chinese invention patent CN114698853A, although both prepare low-swelling dietary supplements, the supplement of this invention is derived only from edible passion fruit, which facilitates quality control due to its single source. Moreover, the entire dietary fiber preparation process is green, without the introduction of other auxiliary agents or additives, making it safer. Furthermore, the low-swelling fiber of this invention also has better glucose adsorption capacity. Compared with the papaya dietary fiber preparation method disclosed in Chinese invention patent CN117643382A, although both use ball milling, the latter uses wet ball milling and the dietary fiber obtained has high swelling properties. In contrast, the present invention uses liquid nitrogen cryogenic ball milling, which can better maintain the original micro-nano structure of the dietary supplement and the obtained dietary supplement has low swelling properties.

[0010] Preferably, in S2, the liquid nitrogen cryogenic grinding is performed by intermittent ball milling, that is, first freezing with liquid nitrogen for more than 1 minute, and then ball milling for 15 to 45 seconds.

[0011] More preferably, the frequency of the ball mill is 40 to 60 Hz.

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

[0013] More preferably, the diameter of the balls used in the ball mill is 3 to 5 mm.

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

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

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

[0017] Preferably, in S1, adding water to the precipitate means dispersing the precipitate in 10-30 times its volume of water, shaking to disperse and washing, and then centrifuging to collect and wash. This process is repeated 3-5 times.

[0018] Preferably, the passion fruit includes yellow-skinned passion fruit and purple-skinned passion fruit.

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

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

[0021] This invention discloses a method for preparing a low-swelling hypoglycemic dietary supplement. The method involves modifying passion fruit insoluble dietary supplements extracted using a green process through low-temperature ball milling to produce a low-swelling dietary supplement. The resulting supplement not only exhibits low swelling characteristics but also good hypoglycemic properties, demonstrating significant advantages for development in the health supplement and pharmaceutical fields. Specifically, this invention has the following advantages: (1) It is derived from edible passion fruit, and the entire preparation process is green, without the introduction of other additives, forming the basis for safe food and pharmaceutical products; (2) This dietary supplement has low swelling properties, which can improve problems such as bloating, constipation, and the impact of dietary fiber on the absorption and utilization of minerals (such as iron, calcium, zinc, and magnesium) in weak individuals who lack exercise and water intake due to excessive dietary fiber intake; (3) The low-swelling dietary supplement obtained through ball milling has a higher glucose adsorption capacity than the unmodified version. In summary, this low-swelling dietary supplement demonstrates significant development advantages in the health supplement and pharmaceutical fields. Attached Figure Description

[0022] Figure 1Images of DF0, the raw passion fruit dietary supplement material that was not ball-milled, and DF1 and DF2, typical low-swelling dietary supplements modified by liquid nitrogen cryogenic ball milling;

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

[0024] Figure 3 The results of the analysis of water holding capacity, oil holding capacity, and swelling capacity of DF0, DF1, and DF2 are shown in the figure.

[0025] Figure 4 The graph shows the results of the glucose adsorption capacity determination of DF0, DF1, and DF2. Detailed Implementation

[0026] The specific embodiments of the present invention will be further described below. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, 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] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods, and the experimental materials used in the following embodiments are all available through conventional commercial channels.

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

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

[0030] (2) Add anhydrous ethanol to passion fruit juice quickly until the alcohol concentration (volume concentration) is 70%, let it stand at 4°C for 48 hours, 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 to disperse and wash, and centrifuge. Repeat the washing and centrifugation process 3 times and collect the washed precipitate. Then freeze dry (set the cold trap temperature of the vacuum freeze dryer to -57°C, the vacuum degree to 0.370 mbar, and the drying time to 24 hours) to obtain passion fruit juice dietary supplement raw material (DF0).

[0031] (3) Physical modification of DF0 was performed using liquid nitrogen cryogenic milling: DF0 was frozen in liquid nitrogen for 1 min, followed by ball milling. The milling adapter and balls were pre-cooled to -80°C, and the ball milling frequency was 60 Hz. In this embodiment, intermittent ball milling was used, i.e., DF0 was frozen in liquid nitrogen for 1 min and then ball milled for 15 s to obtain DF1. The above liquid nitrogen cryogenic milling process was repeated for DF1 to obtain DF2 (the morphology of DF0, DF1, and DF2 is as follows). Figure 1 (As shown).

[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 200 mesh gauze to obtain juice.

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

[0035] (3) Physical modification of DF0 was performed using liquid nitrogen cryogenic grinding: DF0 was frozen in liquid nitrogen for 1 minute, followed by ball milling. The grinding adapter and balls were pre-cooled to -80°C, and the ball milling frequency was 60 Hz. In this embodiment, intermittent ball milling was used, i.e., DF0 was frozen in liquid nitrogen for 1 minute and then ball milled for 30 seconds to obtain DF1. The above liquid nitrogen cryogenic ball milling process was repeated 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 200 mesh gauze to obtain juice.

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

[0039] (3) Physical modification of DF0 was performed using liquid nitrogen cryogenic grinding: DF0 was frozen in liquid nitrogen for 1 minute, followed by ball milling. The grinding adapter and balls were pre-cooled to -80°C, and the ball milling frequency was 60 Hz. In this embodiment, intermittent ball milling was used, that is, DF0 was frozen in liquid nitrogen for 1 minute and then ball milled for 30 seconds to obtain DF1. The above liquid nitrogen cryogenic ball milling process was repeated for DF1 to obtain DF2.

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

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

[0042] (2) Add anhydrous ethanol to passion fruit juice quickly until the alcohol concentration is 70%, let it stand at 4°C for 48 hours, 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 to disperse and wash, and centrifuge. After repeating the washing and centrifugation process 3 times, collect the washed precipitate and freeze-dry it (the cold trap temperature of the vacuum freeze dryer is set at -57°C, the vacuum degree is set at 0.370 mbar, and the drying time is 24 hours) to obtain passion fruit juice insoluble dietary supplement raw material (DF0).

[0043] (3) Physical modification of DF0 was performed using liquid nitrogen cryogenic milling: DF0 was frozen in liquid nitrogen for 2 minutes, followed by ball milling. The milling adapter and balls were pre-cooled to -80°C, and the ball milling frequency was 60 Hz. In this embodiment, intermittent ball milling was used, i.e., DF0 was frozen in liquid nitrogen for 1 minute and then ball milled for 30 seconds to obtain DF1. The above liquid nitrogen cryogenic ball milling process was repeated for DF1 to obtain DF2.

[0044] Experimental Example 1: Water Holding Capacity Measurement

[0045] (1) Experimental Method: Taking the samples obtained in Example 1 as an example, accurately weigh 0.2g of dried samples DF0, DF1, and DF2 and place them in 10mL centrifuge tubes respectively. Then add 7mL of distilled water to each tube and place them in a constant temperature shaker. Set the shaking parameters to 180r / min and the temperature to 25℃. Shake for 1h and let stand at room temperature for 1h. Then centrifuge at 3000r / min at 20℃ for 10min. Discard the supernatant and use filter paper to absorb the residual water on the inner wall of the centrifuge tube. Weigh the samples. This operation was performed in three parallel experiments. Finally, calculate the water-holding capacity according to the formula: RWHC=(m1-m) / m. m is the dry mass of the sample, and m1 is the mass of the sample after absorbing water, in g.

[0046] (2) Experimental results: From Figure 3It is evident 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) is significantly lower than that of DF0 (3.25 g / g).

[0047] Experimental Example 2: Oil Holding Power Measurement

[0048] (1) Experimental Method: Taking the samples obtained in Example 1 as an example, accurately weigh 0.2g of dried samples DF0, DF1, and DF2 into 10mL centrifuge tubes, add 7g of soybean oil, place in a constant temperature shaker, set the parameters to 180r / min and the temperature to 25℃, shake on the shaker for 1h, let stand at room temperature for 1h, then centrifuge at 3000r / min at 20℃ for 20min, remove the upper layer of oil, and use filter paper to absorb the remaining vegetable oil in the centrifuge tubes, weigh the samples, and perform this operation in three parallel experiments. Finally, calculate the oil holding capacity according to the formula: ROHC=(m1-m) / m. m is the dry mass of the sample, and m1 is the mass of the sample after oil absorption, in g.

[0049] (2) Experimental results: From Figure 3 It is evident that after modification by liquid nitrogen cryogenic ball milling, the oil holding capacity of dietary supplements DF1 (3.31g / g) and DF2 (3.07g / g) did not decrease significantly compared to DF0 (3.49g / g).

[0050] Experiment Example 3: Measurement of Swelling Force

[0051] (1) Experimental method: Taking the sample obtained in Example 1 as an example, accurately weigh 0.1g of dried sample DF0, DF1, and DF2 into a 1mL syringe, gently shake to make the surface of the solid powder smooth, and read the dry volume of the sample. Then, transfer 1mL of distilled water into the syringe, stir evenly with an iron wire, seal and let stand for 24h, and read the volume after expansion. This operation was carried out in three parallel experiments. Finally, the swelling force was calculated according to the formula: RSC=(V1-V0) / m. m is the dry mass, unit: g; V0 is the dry volume, unit: mL; V1: the volume of the sample after expansion, unit: mL.

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

[0053] Experiment Example 4: Determination of glucose adsorption capacity

[0054] (1) Experimental method: Taking the sample obtained in Example 1 as an example, accurately weigh 0.1g of dietary supplements DF0, DF1 and DF2, and mix them with 5mL of glucose solution (5-200mmol·L⁻¹). -1 The samples were mixed thoroughly in centrifuge tubes and reacted at 37°C for 6 hours. After centrifugation at 3500g for 15 minutes, the supernatant was collected, and the glucose content was determined using a glucose reagent kit. Simultaneously, 5 mL of glucose solution was used as a positive control, and 0.1 g of insoluble fiber with 5 mL of phosphate buffer (0.1 M, pH = 6.5) was used as a negative control. Finally, the glucose adsorption capacity of the insoluble fiber was calculated using the formula: Glucose adsorption capacity (mmol / g) = [Glucose amount in positive control group - (Glucose amount in sample group - Glucose amount in negative control group)] / Sample mass.

[0055] (2) Experimental results: From Figure 4 It can be concluded that at glucose solution concentrations (50-200 mmol·L⁻¹), -1 Within the specified range, after modification by liquid nitrogen cryogenic ball milling, the glucose adsorption capacity of both DF1 and DF2 was improved. When the glucose solution concentration was 200 mmol·L⁻¹... -1 At the same time, the glucose adsorption capacity of dietary supplements DF1 (0.70 mmol / g) and DF2 (1.05 mmol / g) was significantly improved compared with DF0 (0.44 mmol / g).

[0056] In summary, this invention modifies the insoluble fiber of passion fruit extracted using a green method into a low-swelling dietary supplement through low-temperature ball milling. The resulting dietary supplement not only has low swelling properties but also improves its hypoglycemic properties, giving it excellent development advantages in the fields of health products and pharmaceuticals.

[0057] The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations 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, Includes the following steps: S1. Filter the juice from fresh passion fruit pulp, then add ethanol to the juice until the alcohol concentration is 60% to 80%, let it stand at 4 to 10°C for 40 to 48 hours, centrifuge to collect the first precipitate, add water to the precipitate to wash, and dry to obtain the raw material for insoluble dietary supplements. S2. Prepare the grinding adapter and balls, and use liquid nitrogen cryogenic grinding to physically modify the insoluble dietary supplement raw materials to obtain a low-swelling hypoglycemic dietary supplement; the liquid nitrogen cryogenic grinding is performed by intermittent ball milling, that is, first freeze with liquid nitrogen for 1 min, then ball mill for 15 s; or first freeze with liquid nitrogen for 1 min, then ball mill for 15 s, and repeat the above liquid nitrogen freezing-ball milling process once; The ball milling frequency is 40-60 Hz; before ball milling, the grinding adapter and the balls used are pre-cooled to -80℃, the diameter of the balls used for ball milling is 3-5 mm, and the ratio of the insoluble dietary supplement raw material to the balls is 1g:1-3 balls.

2. The method for preparing a low-swelling hypoglycemic dietary supplement according to claim 1, characterized in that, In S1, the drying is carried out using a vacuum freeze dryer. The vacuum freeze dryer is set with a cold trap temperature of -50 to -60°C, a vacuum degree of 0.3 to 0.5 mbar, and a drying time of 20 to 30 hours.

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

4. A low-swelling hypoglycemic dietary supplement prepared by the preparation method according to any one of claims 1 to 3.

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