油橄榄果渣低糖复合咀嚼片的研制和抗氧化作用及安全性评价

Preparation of Olive Pomace Low-sugar Compound Chewable Tablets and Evaluation of Its Antioxidative Properties and Safety Profile

摘要:

以陇南油橄榄果渣膳食纤维为材料复配金耳和黄果槲寄生果实多糖，添加木糖醇、柠檬酸、氯化钙和D-异抗坏血酸钠等食品添加剂研制油橄榄果渣低糖复合咀嚼片，根据综合感官参数，采用响应面设计实验，最终优化的配方为木糖醇、柠檬酸、金耳和黄果槲寄生果实多糖添加量分别为16%、0.18%、6%和0.25%，并添加0.01%氯化钙和氯化钠、0.03%D-异抗坏血酸钠、1%硬脂酸镁和0.5%麦芽糊精。研制的低糖复合咀嚼片形态完整、硬度适中，薄厚均匀、酸甜适中、咀嚼性好，油橄榄风味突出，气味协调、颜色均一。检测其所含重金属含量均低于国家安全标准限量（<0.05 mg/kg），未检出沙门氏菌和金黄色葡萄球菌等致病菌，大肠杆菌数和真菌数量均远低于国家安全标准。咀嚼片具有较强的总抗氧化能力（ABTS+•）和较好的清除1,1-二苯基-2-三硝基苯肼（DPPH）、羟自由基（•OH）以及超氧阴离子（O2-•）的效果，并对小鼠无急慢性毒理作用。研究结果表明，研制的油橄榄果渣低糖复合咀嚼片感官指标好，质量符合国家标准。

Abstract:

The dietary fiber from olive dregs in Longnan was used to prepare low-sugar compound chewable tablets with the polysaccharides from Viscum coloratum fruit and Naematelia aurantialba. The optimal formula for the tablets was xylitol (16%), citric acid (0.18%), N. aurantialba (6%), V. coloratum fruit polysaccharide (0.25%), 0.01% calcium chloride and sodium chloride, 0.03% D-sodium erythorbate, 1% magnesium stearate, and 0.5% maltodextrin. The low-sugar compound chewable tablets were characterized by a complete shape, moderate hardness, uniform thickness, moderate sweet and sour taste, good chewiness, prominent olive flavor, harmonious odor, and uniform color. The levels of heavy metals detected were all lower than the national safety standards (<0.05 mg/kg), and no pathogenic bacteria (e.g., Salmonella or Staphylococcus aureus) were detected. The number of Escherichia coli and fungi was well below the national safety standards. Moreover, the tablets has a strong total antioxidant capacity (ABTS+•) and a good scavenging effect on DPPH, hydroxyl radicals (•OH), and superoxide anions (O2-•), with no acute or chronic toxicological effects in mice. The results demonstrated that the low-sugar compound chewable tablets prepared using olive pomace exhibited favorable sensory indices and quality in accordance with the national standard.