Preparation of Olive Pomace Low-sugar Compound Chewable Tablets and Evaluation of Its Antioxidative Properties and Safety Profile
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
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.
