Instant dietary fiber powder with gastric acid stable slow-release characteristic and preparation method of instant dietary fiber powder

Abstract

The invention provides instant dietary fiber powder with a gastric acid stable slow-release characteristic and a preparation method of the instant dietary fiber powder. Through the synergistic effect of specific components, the dietary fiber powder has the characteristics of instant dissolution, high water-holding capacity and high oil-holding capacity, can form gel which is stable in structure in a gastrointestinal tract environment and has a slow-release function after being hydrated, and aims at providing lasting physical satiety and effectively protecting functional components from playing a role for a long time; therefore, comprehensive benefits are generated in the aspects of weight management, intestinal health promotion and the like.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of functional food, and particularly relates to a kind of instant dietary fiber powder with gastric acid stability and sustained-release characteristics and a preparation method thereof.The instant dietary fiber powder of the present application has the characteristics of instant, high water retention and high oil retention through the synergistic effect of specific components, and can form a stable structure gel with sustained-release function in the gastrointestinal environment after hydration, which can provide long-lasting physical satiety and effectively protect functional ingredients to reach the intestine to play a role, thereby producing comprehensive benefits in weight management and promoting intestinal health. BACKGROUND

[0002] In the prior art, the product similar to the purpose and use of the present application is commonly a dietary fiber solid beverage with psyllium husk as the main component. The technical core of this type of product is to use psyllium husk with high water retention as a single fiber source, supplemented with a small amount of seasoning ingredients. However, this type of product has a simple formula, and after brewing, the powder swells by absorbing water and forms a viscous colloid in the stomach.

[0003] In addition, there are also schemes in the prior art for improving the brewing property of fiber products through physical processing. This type of scheme focuses on micronizing the dietary fiber raw material, aiming to increase the specific surface area by crushing the raw material, so as to achieve rapid dispersion and dissolution of the product in water, and to improve the instant solubility and taste.

[0004] The common dietary fiber products on the market are mainly based on single or composite fiber raw materials, which provide basic satiety through their water retention and swelling properties. For example, carboxymethyl cellulose and chitosan are used. However, such products have obvious limitations:

[0005] Insufficient satiety duration: the gel structure formed by single fiber components has weak mechanical strength and easily disintegrates too quickly under gastric acid environment and gastric peristalsis, resulting in short satiety maintenance time.

[0006] Low protection ability of functional ingredients: the commonly used compound ingredient chitosan needs to be dissolved in acidic conditions. When dissolved in water, chitosan exists in the form of insoluble particles, so it cannot form a gel to protect functional ingredients in time, resulting in the rapid release of active ingredients in the stomach, which cannot realize the unity of functional ingredient protection and sustained release, and the bioavailability and action time are significantly limited.

[0007] Insufficient instant solubility: some products have poor solubility, and the hydration layer formed by the swelling of the outer surface of the powder blocks prevents water from continuously penetrating into the interior, which easily forms difficult-to-dissolve lumps or precipitates, seriously affecting user experience. SUMMARY

[0008] Therefore, one aspect of the present application aims to provide a fast-dissolving dietary fiber powder with gastric acid stable and sustained release properties, which can form a three-dimensional gel network with stable structure and solid-like viscoelasticity after hydration. The dietary fiber powder provided by the present application solves the defects of traditional dietary fiber powder, such as internal powder wetting obstruction, caking and sedimentation, caused by the rapid hydration of the particle surface to form a dense hydration layer. Specifically, the dietary fiber powder of the present application realizes the fast-dissolving properties of rapid dispersion and dissolution in water (at room temperature and above) within 1 minute without caking and precipitation through multi-component synergy and particle size optimization, thereby significantly improving the convenience of preparation and user experience, and ensuring uniform release of active ingredients.

[0009] Another aspect of the present application aims to provide a preparation method of the dietary fiber powder.

[0010] Still another aspect of the present application aims to provide the use of the dietary fiber powder in weight management and promoting intestinal health.

[0011] The technical solutions to achieve the above-mentioned objects of the present application are as follows.

[0012] The present application provides a fast-dissolving dietary fiber powder with gastric acid stable and sustained release properties, wherein the dietary fiber powder comprises, by weight:

[0013] 8-14 parts of ispaghula husk, 3-6 parts of bamboo shoot dietary fiber, 2-5 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of psidium guajava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose;

[0014] Preferably, the dietary fiber powder comprises, by weight: 10-14 parts of ispaghula husk, 3-5 parts of bamboo shoot dietary fiber, 2-4 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of psidium guajava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose;

[0015] More preferably, the dietary fiber powder comprises, by weight: 12-14 parts of ispaghula husk, 3-4 parts of bamboo shoot dietary fiber, 2-3 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of psidium guajava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose;

[0016] Most preferably, the dietary fiber powder comprises, by weight: 14 parts of ispaghula husk, 3 parts of bamboo shoot dietary fiber, 2 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of psidium guajava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose.

[0017] In some specific embodiments of the present application, a dietary fiber powder is provided, wherein the dietary fiber powder comprises, by weight:

[0018] (a) psyllium husk 12 parts, bamboo shoot dietary fiber 4 parts, wheat fiber powder 3 parts, L-arabinose 3 parts, cooked black bean powder 2 parts, guava powder 3 parts, hawthorn fruit powder 2 parts, stachyose 1 part; or

[0019] (b) psyllium husk 10 parts, bamboo shoot dietary fiber 5 parts, wheat fiber powder 4 parts, L-arabinose 3 parts, cooked black bean powder 2 parts, guava powder 3 parts, hawthorn fruit powder 2 parts, stachyose 1 part; or

[0020] (c) psyllium husk 8 parts, bamboo shoot dietary fiber 6 parts, wheat fiber powder 5 parts, L-arabinose 3 parts, cooked black bean powder 2 parts, guava powder 3 parts, hawthorn fruit powder 2 parts, stachyose 1 part.

[0021] In the dietary fiber powder provided in the present application, the psyllium husk serves as a core gel matrix, providing extremely high water retention and an initial gel framework, and is the basis for forming a satiety gel; the particle size of the psyllium husk, which is crushed to pass through an 80-mesh sieve, is controlled to maintain the skeleton function while providing the necessary specific surface area for instant solubility. The bamboo shoot dietary fiber and the wheat fiber powder are compounded with the psyllium husk by filling and structural support, providing additional oil retention while synergistically optimizing the gel network structure through the inter-particle support isolation effect, effectively blocking excessive hydration of the surface during brewing, and significantly improving instant solubility. L-arabinose, as a functional component, is embedded in the above gel network, and the dense physical barrier of the gel network can provide physical protection for the above functional component, delay its release in the stomach environment, and enable it to play a longer and more effective role, thereby synergistically improving the overall health benefits. Cooked black bean powder, guava powder, hawthorn fruit powder, and stachyose, as flavor and nutrient components, provide trace elements while effectively improving the brewing properties and taste of the product.

[0022] In the present application, there are no special requirements for the bamboo shoot dietary fiber, wheat fiber powder, L-arabinose, cooked black bean powder, guava powder, hawthorn fruit powder, etc. used, which can meet the standard of GB / T 29602-2013 Solid Beverage.

[0023] In the present application, there are no special requirements for the particle size of the bamboo shoot dietary fiber, wheat fiber powder, L-arabinose, cooked black bean powder, guava powder, hawthorn fruit powder, etc. used, which only needs to meet the requirement of passing rate of more than 90% under 80-mesh sieve.

[0024] In specific embodiments of the present application, the psyllium husk used is purchased from Shanghai Weiqing Biotechnology Co., Ltd.; the bamboo shoot dietary fiber used is purchased from Xi'an Rongyin Biotechnology Co., Ltd.; the wheat fiber powder used is purchased from Shaanxi Boundary Biotechnology Co., Ltd.; the L-arabinose used is purchased from Shandong Futian Pharmaceutical Co., Ltd.; the cooked black bean powder used is purchased from Shandong Zhuangmu Food Co., Ltd.; the guava powder used is purchased from Hanzhong Bingguoala Biological Technology Co., Ltd.; the hawthorn fruit powder used is purchased from Shaanxi Huikexin Plant Development Co., Ltd.; and the stachyose used is purchased from Nanjing Jiahong Technology Co., Ltd.

[0025] The dietary fiber powder of the present application can form a gel network after being reconstituted, and the gel network has the characteristics of slow dissolution in a simulated gastric acid environment, and can provide a persistent and true physical satiety.

[0026] The present application also provides a preparation method of the above-mentioned dietary fiber powder, which comprises the following steps:

[0027] S1: raw material pretreatment: the psyllium husk is crushed by a crusher and passed through an 80-mesh sieve;

[0028] S2: weighing and mixing: the formula amount of each component raw material is weighed and put into a three-dimensional motion mixer, and mixed at room temperature for 20-30 minutes until the materials are fully and uniformly mixed.

[0029] Preferably, in the above step S1, the crusher is of AF-04S model, the crushing power is 900W, the crushing time is 30 seconds, and more than 95% of the crushed raw material powder can pass through an 80-mesh standard sieve.

[0030] Preferably, in the above step S2, the three-dimensional motion mixer is of SH1 model, the mixing power is 370W, the mixing speed is 10 rpm, and the mixing time is 25 minutes.

[0031] Further preferably, the above method further comprises step S3: packaging: the uniformly mixed finished product is sealed and packaged, and stored in a cool and dry place.

[0032] The present application also provides a use of the above-mentioned dietary fiber powder in weight management and promoting intestinal health.

[0033] Specifically, in terms of weight management, the use is embodied in that the dietary fiber powder is reconstituted and taken before a meal or between two meals, which can rapidly hydrate in the stomach and form a stable gel system with high water retention capacity and high oil retention capacity, significantly increasing the volume and viscosity of the stomach contents, thereby activating the gastric wall stretch receptors and producing a persistent physical satiety, effectively reducing hunger and food cravings; at the same time, the gel network can physically adsorb dietary lipids, delay gastric emptying rate, and reduce calorie intake.

[0034] In promoting gut health, its applications are as follows: the gel network can maintain a stable structure for several hours in a simulated gastric and intestinal fluid environment, providing a physical barrier to protect the functional components embedded within; after entering the colon, the gel can controllably disintegrate and release active ingredients and dietary fiber fragments, which can provide fermentation substrates for gut microbiota, promote the proliferation of beneficial bacteria, stimulate intestinal peristalsis, improve defecation function, and ultimately achieve a comprehensive digestive health intervention from stomach satiety regulation to gut microbiota regulation.

[0035] Through the organic combination of the above components, proportions, and processes, this invention successfully constructs a stable and functionally complex dietary fiber solid beverage system.

[0036] The core of this invention lies in the macroscopic structural synergistic effect generated by the compounding of specific components, rather than the simple superposition of single components. This synergistic effect constructs a novel dietary fiber composition that combines a stable gel structure, a long-lasting feeling of satiety, and the protection of active ingredients. Its innovation is reflected in three aspects.

[0037] In terms of gel structure formation and optimization, psyllium husk serves as the core matrix, providing the initial gel framework and ultra-high water-holding capacity, while bamboo shoot dietary fiber and wheat fiber powder play the roles of filling and structural support, effectively improving the defects of single psyllium husk gel being viscous and prone to clumping, unexpectedly forming a peelable jelly-like semi-solid structure. This optimized three-dimensional gel network exhibits excellent stability in simulated gastric juice, maintaining its overall shape for more than 60 minutes. It provides a reliable physical basis for a lasting feeling of fullness and forms a dense physical barrier, effectively blocking gastric acid from contacting internal active ingredients (such as L-arabinose), thus achieving gastrointestinal sustained release.

[0038] The improved instant solubility stems from the system's process design. By crushing the fiber raw materials and passing them through an 80-mesh sieve, the specific surface area is maximized while maintaining the integrity of the skeletal structure. At the same time, the "support and isolation effect" of bamboo shoot and wheat fiber powder is utilized to form microscopic void channels between powder particles, preventing water molecules from being blocked and achieving excellent instant solubility.

[0039] In terms of ingredient ratios and preparation processes, a scientific blend of psyllium husk (high water-holding capacity) and bamboo shoots and wheat fiber powder (high oil-holding capacity) achieves a balanced and complementary performance. The proportions of each component are carefully designed—a psyllium husk content below 20% (including 20%) results in insufficient gel skeleton strength, while a content above 50% leads to decreased solubility and palatability—ensuring optimal functionality. A three-dimensional physical mixing process at room temperature achieves uniform component distribution and functional integration, avoiding complex chemical treatments, effectively maintaining the activity of each component, and ensuring product stability. The resulting gel network continuously and stably releases active ingredients in the gastrointestinal tract, significantly prolonging the duration of action and greatly improving sustained-release efficiency and bioavailability. DETAILED DESCRIPTION

[0040] The application will be further described in detail below with specific embodiments, and the examples given are only for illustrating the application, not for limiting the scope of the application.

[0041] In the following examples, the psyllium husk used was purchased from Shanghai Weiqing Biotechnology Co., Ltd.; the bamboo shoot dietary fiber used was purchased from Xi'an Rongyin Biotechnology Co., Ltd.; the wheat fiber powder used was purchased from Shaanxi Boundary Biotechnology Co., Ltd.; the L-arabinose used was purchased from Shandong Futian Pharmaceutical Co., Ltd.; the cooked black bean powder used was purchased from Shandong Zhuangmu Food Co., Ltd.; the guava powder used was purchased from Hanzhong Bingguoala Biological Technology Co., Ltd.; the hawthorn fruit powder used was purchased from Shaanxi Huikai Plant Development Co., Ltd.; the stachyose used was purchased from Nanjing Jiahong Technology Co., Ltd.; and the sodium carboxymethyl cellulose used was purchased from Changshu Wei Yi Technology Co., Ltd. The products from different manufacturers do not have a significant effect on the results.

[0042] In the following examples, the pulverizer used was model AF-04S, and the three-dimensional motion mixer used was model SH1.

[0043] Examples 1-6 and Comparative Examples 1-4

[0044] The dietary fiber powder of different examples and comparative examples was prepared according to Table 1 and the following preparation method.

[0045] Preparation method: The formula amount of psyllium husk was pulverized by a pulverizer at a power of 900W for 30 seconds, and then passed through an 80-mesh sieve. The bamboo shoot dietary fiber, wheat fiber powder, L-arabinose, cooked black bean powder, guava powder, hawthorn fruit powder, and stachyose were put into a three-dimensional motion mixer together, and mixed at a power of 370W and a rotation speed of 10rpm for 20-30 minutes at room temperature until the materials were fully mixed and uniform.

[0046] Table 1 Formulation of dietary fiber powder of examples and comparative examples (unit: weight parts)

[0047]

[0048] Notes:

[0049] 1. "-" in the table represents not added.

[0050] 2. "*" in the table represents that sodium carboxymethyl cellulose is used instead of psyllium husk.

[0051] 3. The preparation method of comparative example 1 in the table is: the formula amount of psyllium husk, bamboo shoot dietary fiber, L-arabinose, cooked black bean powder, guava powder, hawthorn fruit powder, and stachyose are prepared into dietary fiber powder according to the preparation method above.

[0052] 4. The preparation method of Table Comparative Example 2 is as follows: the formula amount of sylvestre psyllium husk, wheat fiber powder, L-arabinose, cooked black bean powder, guava powder, hawthorn fruit powder, stachyose is prepared into dietary fiber powder according to the preparation method above.

[0053] 5. The preparation method of Table Comparative Example 3 is as follows: the formula amount of bamboo shoot dietary fiber, wheat fiber powder, L-arabinose, cooked black bean powder, guava powder, hawthorn fruit powder, stachyose is prepared into dietary fiber powder according to the preparation method above.

[0054] 6. The preparation method of Table Comparative Example 4 is as follows: the formula amount of sodium carboxymethyl cellulose, bamboo shoot dietary fiber, wheat fiber powder, L-arabinose, cooked black bean powder, guava powder, hawthorn fruit powder, stachyose is prepared into dietary fiber powder according to the preparation method above.

[0055] Test 1 : Solubility and stability test of dietary fiber powder

[0056] 0.300±0.001g of the dietary fiber powder prepared in Examples 1-6 and Comparative Examples 1-4, respectively, is accurately weighed and placed in a 50mL centrifuge tube, 10mL of distilled water is added, and magnetic stirring is performed for 1min to fully mix, then the sample is placed in a room temperature environment for standing, and the generation of semi-solid gel is observed at 1min, 5min, 1h, and 24h, respectively, and evaluated through multiple dimensions such as solution state, caking performance, and gel precipitation degree.

[0057] Three groups of repeated tests are performed, and the results of the solution evaluation indexes at each time point are shown in Table 2.

[0058] Table 2: Solubility and stability of dietary fiber powder

[0059]

[0060] As can be seen from Table 2, the dietary fiber powder of Examples 1-4 of the present application exhibits excellent solubility and stability, and can quickly disperse to form a uniform semi-transparent pre-gel within 1min, and exhibit long-lasting anti-shrinkage and anti-water separation ability. In contrast, Example 5 has poor solubility, and there are unsolved particles at each time point, making it difficult to form a uniform system; Example 6 has initial gelation ability, but the stability is significantly reduced due to insufficient skeleton strength, and obvious shrinkage and structure collapse occur after 24h; Comparative Examples 1-2 can initially form a gel, but there are always problems such as caking, loose structure, water separation, and volume shrinkage; Comparative Examples 3-4 cannot form a gel system at all, and are always in a flocculent suspended state, and finally completely separate into solid and liquid, with a large amount of sediment at the bottom. The results show that the dietary fiber powder of the present application is significantly superior to the comparative examples in terms of solubility, gel formation ability, and long-term stability, and can form a uniform and stable gel system.

[0061] In summary, Example 5 cannot form a uniform gel system due to poor instant solubility, and Example 6 has poor long-term stability due to insufficient gel skeleton strength, both of which fail to meet the dual performance requirements of instant solubility and stability of the present application. Therefore, subsequent experiments will exclude Examples 5 and 6, and only the formulations of Examples 1-4 and Comparative Examples 1-4 will be further studied to verify their efficacy and reliability in practical applications.

[0062] Test 2 : Water holding capacity and oil holding capacity test of dietary fiber powder

[0063] Water holding capacity determination: accurately weigh 0.300 ± 0.001 g of the dietary fiber powder of Examples 1-4 and Comparative Examples 1-4, respectively, into a 50 mL centrifuge tube, and accurately weigh and record as m1. Add 10 mL of distilled water, and magnetically stir in a 37°C water bath for 1 min to fully mix. Let stand at room temperature for 24 h, then centrifuge at 4500 rpm for 20 min, discard the supernatant, and use filter paper to absorb the excess water on the tube wall. Accurately weigh and record as m2. The calculation formula of the water holding capacity of the sample is as follows:

[0064] Water holding capacity (WHC) g / g = (m2-m1) / m0.

[0065] In the formula: m0 is the mass of the dry sample / g; m1 is the total mass of the sample and centrifuge tube / g; m2 is the total mass of the sample after water absorption and centrifuge tube / g.

[0066] Oil holding capacity determination: accurately weigh 0.300 ± 0.001 g of the dietary fiber powder of Examples 1-4 and Comparative Examples 1-4, respectively, into a 50 mL centrifuge tube, and accurately weigh and record as m1. Add 10 mL of rapeseed oil, and magnetically stir in a 37°C water bath for 1 min to fully mix. Let stand at room temperature for 24 h, then centrifuge at 4500 rpm for 20 min, discard the supernatant, and use filter paper to absorb the excess oil on the tube wall. Accurately weigh and record as m2. The calculation formula of the oil holding capacity of the sample is as follows:

[0067] Oil holding capacity (OHC) g / g = (m2-m1) / m0

[0068] In the formula: m0 is the mass of the dry sample / g; m1 is the total mass of the sample and centrifuge tube / g; m2 is the total mass of the sample after oil absorption and centrifuge tube / g.

[0069] Three groups of repeated tests were conducted, and the results of water holding capacity and oil holding capacity (expressed as mean ± standard deviation) are shown in Table 3.

[0070] Table 3 Water holding capacity and oil holding capacity of dietary fiber powder (n=3)

[0071]

[0072] As shown in Table 3, the dietary fiber powders of Examples 1-4 of this invention exhibit excellent performance in both water-holding capacity and oil-holding capacity. Ranking them by the comprehensive evaluation of water-holding capacity and oil-holding capacity, the results are: Example 1 > Example 2 > Example 3 > Example 4. In contrast, Comparative Examples 1-4 did not simultaneously achieve high levels of both water-holding capacity and oil-holding capacity. This synergistic enhancement effect is mainly attributed to the three-dimensional network structure construction process: on the one hand, the dense network framework enhances the water molecule capture ability; on the other hand, the retention of hydrophobic microregions maintains the integrity of oil adsorption sites. This characteristic gives the product significant advantages in food processing and gut health—high water-holding capacity improves texture, increases satiety, and prolongs satiety time, while high oil-holding capacity effectively chelates dietary lipids and inhibits cholesterol absorption.

[0073] Test 3 Swelling ratio test of dietary fiber powder in simulated gastric juice, small intestinal juice and colonic juice

[0074] Test method: The dietary fiber powders of Examples 1-4 and Comparative Examples 1-4 were evaluated using the segmented swelling-centrifugation method in simulated digestive fluid.

[0075] The specific method for preparing artificial digestive fluid is as follows:

[0076] Artificial gastric juice: Take 16.4 mL of dilute hydrochloric acid, add about 800 mL of water and 10.000±0.001 g of pepsin, shake well, and then dilute with water to 1000 mL. The final pH value is 1.5.

[0077] Artificial small intestinal fluid: Dissolve 6.800±0.001g of potassium dihydrogen phosphate in 500mL of water, and adjust the pH to 6.8 with 0.1mol / L sodium hydroxide solution; separately dissolve 10.000±0.001g of pancreatic enzyme in an appropriate amount of water, mix the two solutions, and dilute with water to 1000mL.

[0078] Artificial colon fluid: Dissolve 5.590±0.001g of dipotassium hydrogen phosphate and 0.410±0.001g of potassium dihydrogen phosphate in water and bring the volume to 1000mL. Adjust the pH to 8.4 with 0.100mol / L sodium hydroxide solution.

[0079] Accurately weigh 3.000±0.001g of dietary fiber powder from Examples 1-4 and Comparative Examples 1-4, respectively, and record it as W. 干The dietary fiber powder was put into a flask containing 100 mL artificial gastric juice, and continuously stirred by a magnetic stirrer under heating in a 37°C water bath for 120 min (simulating the gastric peristalsis process), and then centrifuged at a speed of 4500 rpm for 20 min, the supernatant was discarded, and the excess water was absorbed by filter paper to obtain a gel sample swelled in the artificial gastric juice, which was accurately weighed and recorded as W 胃 The gel sample swelled in the artificial gastric juice was put into a flask containing 100 mL artificial small intestinal juice, and continuously stirred by a magnetic stirrer under heating in a 37°C water bath for 120 min (simulating the small intestinal peristalsis process), and then centrifuged at a speed of 4500 rpm for 20 min, the supernatant was discarded, and the excess water was absorbed by filter paper to obtain a gel sample swelled in the artificial small intestinal juice, which was accurately weighed and recorded as W 小肠 The gel sample swelled in the artificial small intestinal juice was put into a flask containing 100 mL artificial colonic juice, and continuously stirred by a magnetic stirrer under heating in a 37°C water bath for 120 min (simulating the colonic peristalsis process), and then centrifuged at a speed of 4500 rpm for 20 min, the supernatant was discarded, and the excess water was absorbed by filter paper to obtain a gel sample swelled in the artificial colonic juice, which was accurately weighed and recorded as W 结肠 .

[0080] The swelling ratio of the gel was calculated according to the following formula, respectively:

[0081] The swelling ratio in the artificial gastric juice Q = W 胃 / W 干 ;

[0082] The swelling ratio in the artificial small intestinal juice Q = W 小肠 / W 干 ;

[0083] The swelling ratio in the artificial colonic juice Q = W 结肠 / W 干 .

[0084] Three groups of repeated tests were conducted, and the swelling ratio results in each medium (expressed as mean ± standard deviation) are shown in Table 4.

[0085] Table 4 Swelling ratio of dietary fiber powder in simulated digestive juice (n = 3)

[0086]

[0087] As can be seen from Table 4, the dietary fiber powder of Examples 1-4 and Comparative Examples 1-2 can maintain a stable swelling structure in the simulated gastric juice, and still has good morphological support in the simulated small intestinal environment, and can controllably collapse to 10-15 times the swelling degree in the simulated colonic environment. The swelling ratio of the dietary fiber powder of Comparative Examples 3-4 in the gastric juice, small intestinal juice and colonic juice is significantly low, and the satiety effect is limited.

[0088] The dietary fiber powder of the present application has a high swelling ratio, and can quickly activate satiety and play a role in appetite control.

[0089] Test 4 : Test of the sustained-release effect of the dietary fiber gel in simulated gastric juice, small intestinal juice and colon juice

[0090] The specific method for preparing the artificial digestive juice is shown below:

[0091] Artificial gastric juice: take 16.4 mL of dilute hydrochloric acid, add about 800 mL of water and 10.000 ± 0.001 g of pepsin, shake well, dilute with water to 1000 mL, and the final pH value is 1.5.

[0092] Artificial small intestinal juice: take 6.800 ± 0.001 g of potassium dihydrogen phosphate, dissolve in 500 mL of water, and adjust the pH value to 6.8 with a 0.1 mol / L sodium hydroxide solution; take another 10.000 ± 0.001 g of pancreatin, add an appropriate amount of water to dissolve it, and mix the two liquids, then dilute with water to 1000 mL.

[0093] Artificial colon juice: take 5.590 ± 0.001 g of dipotassium hydrogen phosphate and 0.410 ± 0.001 g of potassium dihydrogen phosphate, dissolve in water, and dilute to 1000 mL, and adjust the pH value to 8.4 with a 0.100 mol / L sodium hydroxide solution.

[0094] Accurately weigh 5.000 ± 0.001 g of the dietary fiber powder of Examples 1-4 and Comparative Examples 1-4 respectively, and place each in a 500 mL beaker, add 200 mL of distilled water, and magnetically stir in a 37°C water bath for 1 min, then mix well and reserve.

[0095] Divide the prepared dietary fiber gel into four equal parts, and place each in a dialysis bag, and then respectively put into a beaker containing 1000 mL of water, 1000 mL of artificial gastric juice, 1000 mL of artificial small intestinal juice and 1000 mL of artificial colon juice, and continuously stir using a magnetic stirrer under heating at 37°C. At 10 min, 30 min, 60 min, 90 min and 120 min, respectively take 100 mL of the liquid in the beaker, place in a clean glass bottle, and rotary evaporate to near dryness under a 60°C water bath and an appropriate vacuum degree, use a fixed volume of water solution (such as 5.0 mL) to rinse the bottle wall, collect all the residual liquid, measure the volume, and measure the L-arabinose concentration in the liquid by high performance liquid chromatography.

[0096] Method for determining L-arabinose:

[0097] Chromatographic conditions: Silica gel bonded with amino silane as the filler (NH2 column, 4.6 x 250 mm, 5 μm); acetonitrile-water (70:30) as the mobile phase; RID detector.

[0098] Preparation of the control solution: An appropriate amount of L-arabinose control was precisely weighed, and water was added to prepare a solution containing 5 mg per 1 ml, thus obtaining the control solution.

[0099] Preparation of the test solution: Filtration was performed using a 0.45 μm microporous filter (water system), and the filtrate was taken, thus obtaining the test solution.

[0100] Determination method: 10 μL of the control solution and 10 μL of the test solution were precisely taken and injected into the liquid chromatograph for determination, thus obtaining the results.

[0101] The calculation formula of the sample content is as follows:

[0102]

[0103] In the formula, X is the sample content, mg / ml; A 样 is the peak area of the main peak in the sample; 对 is the peak area of the main peak in the control; C 对 is the target concentration in the control solution, mg / ml.

[0104] The calculation formula of the cumulative release percentage is as follows:

[0105] Cumulative release percentage Q = (X x (V 取 + V 剩 ) + M 取 ) / M 初始

[0106] In the formula, X is the measured L-arabinose concentration in the sample liquid at the current time point, V 取 is the volume of the sample liquid at the current time point, V 剩 is the remaining volume of the artificial simulation liquid, M 取 is the total mass of L-arabinose taken at all past time points, M 初始 is the initial total mass of L-arabinose in the dietary fiber gel.

[0107] The cumulative release percentages of L-arabinose in various media (expressed as the average value ± standard deviation) are shown in Tables 5 and 6.

[0108] Table 5 Cumulative release percentages of L-arabinose in different media

[0109]

[0110] Table 6 Cumulative release percentages of L-arabinose in different media

[0111]

[0112] As can be seen from Table 5-6, the dietary fiber gels of Examples 1-4 all exhibit excellent slow-release performance in different release media: in artificial gastric juice and artificial small intestinal juice, the 2-hour cumulative release rate of L-arabinose is less than 70%, the release curve is gentle, and the slow-release characteristics are obvious; and the performance in artificial colon juice is also obviously better than that of the comparative examples. In contrast, the gels of Comparative Examples 1-2 are loose and unstable in structure, and the release rate of the active ingredient in each medium is higher than that of the examples, while Comparative Examples 3-4 are difficult to form gels, and the 2-hour cumulative release rate is more than 90%, and they basically have no slow-release ability.

[0113] The slow-release characteristics of the dietary fiber gels of the present application are mainly due to the stability of the three-dimensional network structure in different digestive environments, and the dense fiber network effectively binds the active ingredient to achieve slow release. This characteristic improves the bioavailability of L-arabinose and provides a new idea for the development of functional food additives.

[0114] Test 5 Evaluation of the satiety effect of dietary fiber powder

[0115] The effects of different samples on the satiety of healthy volunteers were evaluated. First, the volunteers were trained to master the satiety evaluation method, and the operation was carried out according to the "T / CNSS 019 Food Satiety Test Specification". Within three consecutive working days, the volunteers scored four indicators (satiety, hunger, appetite, and estimated food intake) before and after lunch, and individuals with a coefficient of variation greater than 20% were excluded.

[0116] Basic requirements for volunteers: regular work and normal three meals a day were recruited as volunteers, and special groups such as pregnant women, lactating women, people engaged in heavy physical activity or high-intensity exercise were excluded; people with chronic sleep deprivation in the past 3 months; people who self-reported weight gain or loss ≥4 kg in the past 3 months; people taking weight loss drugs; people with special dietary habits (for example: low-carbon diet, light fasting, etc.); people with abnormal dietary attitudes judged by dietary attitude test; people with severe heart, liver, kidney, gastrointestinal, hematopoietic system, nervous system dysfunction and weight loss surgery, or people with surgery or hospitalization history in the past 3 months; people with eating disorders such as binge eating disorder, anorexia, and nervous overeating; people with abnormal glucose and lipid metabolism; people who are intolerant or allergic to the test food; excessive smokers (>15 per day) or drinkers (alcohol consumption >15g per day).

[0117] The qualified volunteers were randomly divided into 8 groups, 5 people in each group, and 15.0g of the dietary fiber powder of Examples 1-4 and Comparative Examples 1-4 was ingested, respectively.

[0118] Before the test, the volunteers need to maintain normal work and eating habits, fast after dinner the day before the test, and avoid high-fiber and high-sugar foods. On the day of the test, the volunteers fill out the empty stomach satiety scale after sitting quietly for 10 minutes, strictly control the food intake within 5 to 10 minutes, and fill out the satiety scale at regular intervals within 30 to 240 minutes after eating. During the test, the volunteers remain quiet, avoid discussion, and the amount of drinking water does not exceed 500 ml. Any volunteers with cold, allergy symptoms or menstrual period will be suspended. After the experiment, the volunteers' satiety scores, hunger scores, appetite (desire for food) scores, and estimated food intake are calculated.

[0119] The satiety scores, hunger scores, appetite (desire for food) scores, and estimated food intake are in accordance with T-CNSS 019-2023, and see Table 7 below for details:

[0120] Table 7:

[0121]

[0122] The satiety score results (expressed as mean ± standard deviation) are shown in Table 8.

[0123] Table 8 Satiety score of dietary fiber powder (n=5)

[0124]

[0125] As can be seen from Table 8, the subjects who ingested the dietary fiber powder of Examples 1-4 all showed a significant increase in satiety throughout the test period, and the high satiety state could be maintained for up to 4 hours. In contrast, the subjects of Comparative Examples 1-4 all had a lower increase in satiety within 30 minutes than the example group, and showed a gradual downward trend from about 60 minutes.

[0126] The hunger score results (expressed as mean ± standard deviation) are shown in Table 9.

[0127] Table 9 Hunger score of dietary fiber powder (n=5)

[0128]

[0129] As can be seen from Table 9, compared with the comparative examples, the ingestion of the dietary fiber powder of Examples 1-4 of the present application can significantly reduce hunger and be effective for 4 hours. The hunger of each group decreased within 30 minutes after ingestion, but the hunger of Comparative Examples 1-4 continued to rise within the next 3 hours, and by 4 hours it had exceeded the initial level. In contrast, the hunger of Examples 1-4 increased slowly within 3 hours, and was significantly reduced at 4 hours compared to 0 minutes.

[0130] The results of the appetite / food craving score (expressed as mean ± standard deviation) are shown in Table 10.

[0131] Table 10. Appetite score of dietary fiber powder (n = 5)

[0132]

[0133] As can be seen from Table 10, the appetite of each group decreased within 30 minutes of ingesting the dietary fiber powder. However, the appetite of Comparative Examples 1-4 continued to increase within the subsequent 3 hours, and had exceeded the baseline level by 4 hours. In contrast, the appetite of Examples 1-4 increased slowly, and was still significantly lower than the initial value after 4 hours. This indicates that the dietary fiber powder of the present application has a significant and lasting appetite suppression effect.

[0134] The results of the estimated food intake score (expressed as mean ± standard deviation) are shown in Table 11.

[0135] Table 11. Estimated food intake score of dietary fiber powder (n = 5)

[0136]

[0137] As can be seen from Table 11, the estimated food intake score of each group decreased within 30 minutes of ingesting the dietary fiber powder. However, the score of Comparative Examples 1-4 continued to increase within the subsequent 3 hours, and reached or exceeded the 0 minute level after 4 hours. In contrast, the score of Examples 1-4 increased slowly, and was still significantly lower than 0 minute after 4 hours.

Claims

1. A rapidly soluble dietary fiber powder having gastric acid stable sustained release properties, wherein, The dietary fiber powder comprises, by weight parts: 8-14 parts of psyllium husks, 3-6 parts of bamboo shoot dietary fiber, 2-5 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of guava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose.

2. The dietary fiber powder according to claim 1, wherein, The dietary fiber powder comprises, by weight parts: 10-14 parts of psyllium husks, 3-5 parts of bamboo shoot dietary fiber, 2-4 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of guava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose.

3. The dietary fiber powder according to claim 2, wherein, The dietary fiber powder comprises, by weight parts: 12-14 parts of psyllium husks, 3-4 parts of bamboo shoot dietary fiber, 2-3 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of guava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose.

4. The dietary fiber powder according to claim 3, wherein, The dietary fiber powder comprises, by weight parts: 14 parts of psyllium husks, 3 parts of bamboo shoot dietary fiber, 2 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of guava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose.

5. The dietary fiber powder of claim 1, wherein, The dietary fiber powder comprises, by weight parts: (a) 12 parts of psyllium husks, 4 parts of bamboo shoot dietary fiber, 3 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of guava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose; or (b) 10 parts of psyllium husks, 5 parts of bamboo shoot dietary fiber, 4 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of guava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose; or (c) 8 parts of psyllium husks, 6 parts of bamboo shoot dietary fiber, 5 parts of wheat fiber powder, 3 parts of L-arabinose, 2 parts of cooked black bean powder, 3 parts of guava powder, 2 parts of hawthorn fruit powder, and 1 part of stachyose.

6. A method of preparing the dietary fiber powder of any one of claims 1-5, wherein, The method comprises the following steps: S1: raw material pretreatment: the psyllium husks are crushed by a crusher and passed through an 80-mesh sieve; S2: weighing and mixing: the formula amount of each component raw material is weighed and put into a three-dimensional motion mixer, and mixed at room temperature for 20-30 minutes until the materials are fully mixed and uniform.

7. The method of claim 6, wherein, In the above step S1, the crusher is model AF-04S, the crushing power is 900W, the crushing time is 30 seconds, and more than 95% of the crushed raw material powder can pass through an 80-mesh standard sieve.

8. The method of claim 6, wherein, In the above step S2, the three-dimensional motion mixer is model SH1, the mixing power is 370W, the mixing speed is 10 rpm, and the mixing time is 25 minutes.

9. Use of the dietary fiber powder of any one of claims 1-5 or the dietary fiber powder prepared by the method of any one of claims 6-8 in weight management and promoting intestinal health.

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