Optimization of Preparation Process of Bayberry Soft Candy and Analysis of Its Hypoglycemic Function

LI Ruiyi; CHEN Xuefeng; CHEN Hangjun; FANG Xiangjun; LIU Ruiling; NIU Ben; CHEN Huizhi; WU Weijie; GAO Haiyan

doi:10.13386/j.issn1002-0306.2023020278

Volume 44 Issue 23

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(23): 80-89. > DOI: 10.13386/j.issn1002-0306.2023020278

LI Ruiyi, CHEN Xuefeng, CHEN Hangjun, et al. Optimization of Preparation Process of Bayberry Soft Candy and Analysis of Its Hypoglycemic Function[J]. Science and Technology of Food Industry, 2023, 44(23): 80−89. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020278.

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Optimization of Preparation Process of Bayberry Soft Candy and Analysis of Its Hypoglycemic Function

LI Ruiyi^{1, 2,},
CHEN Xuefeng^{3, 4, +,},
CHEN Hangjun²,
FANG Xiangjun²,
LIU Ruiling²,
NIU Ben²,
CHEN Huizhi²,
WU Weijie^2, ,,
GAO Haiyan^2, ,

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, China
2.
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310000, China
3.
Jiaxing Yijiu Agricultural Technology Limited Liability Company, Jiaxing 314000, China
4.
Zhejiang Agronomist College, Hangzhou 310000, China

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Received Date: February 27, 2023
Available Online: October 07, 2023

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Abstract

Abstract

In order to develop soft fruit candy products with hypoglycemic function, the preparation method was optimized by single-factor and response surface studies. The texture profile analysis and sensory score was regarded as the evaluation indices, while bayberry juice was used as the main raw material, carrageenan and gelatin as the gelling agent, and xylitol as the sweetener. Additionally, the hypoglycemic effect of bayberry soft candy extract was evaluated by in vitro study, and the components of bayberry juice was detected by using UPLC-MS/MS assay. Finally, the hypoglycemic components and related pathways of action were predicted by network pharmacology. The results showed that in the 100 mL bayberry soft candy gel solution system, the optimal formulation of bayberry soft candy obtained by response surface methodology was as follows: 89.37% bayberry juice for swelling and constant volume, with 9.90% gelatin, 1.41% carrageenan, and 30.86% xylitol addition. The sensory score of bayberry soft candy produced under this process was 87.30, which was close to the theoretical value. The in vitro hypoglycemic study showed that the inhibition of α-glucosidase and α-amylase by 4 mg/mL of bayberry soft candy extract reached 98.58% and 86.89%, respectively. The network pharmacological analysis postulated that 3,5-diacetyltambrin (YM16), azaleatin (YM17) and raspberry ketone glucoside (YM1) were the key hypoglycemic components in bayberry juice, in addition, the human cancer pathway and PI3K-Akt pathway were important pathways of their action. The soft candy prepared under the optimal process condition showed good elasticity, fantastic taste and certain hypoglycemic effects. These results provide a certain theoretical basis for the development of fruit-flavored functional soft candy.
- bayberry soft candy,
- formula optimization,
- response surface,
- α-glucosidase,
- α-amylase,
- network pharmacology

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References (31)

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