Molecules, Vol. 24, Pages 3813: The Manufacturing Process of Kiwifruit Fruit Powder with High Dietary Fiber and Its Laxative Effect

Molecules, Vol. 24, Pages 3813: The Manufacturing Process of Kiwifruit Fruit Powder with High Dietary Fiber and Its Laxative Effect Molecules doi: 10.3390/molecules24213813 Authors: Zhuang Chen Niu Qu Ji Duan Liu Liu Wang Zhao Kiwifruit is rich in vitamins, minerals, dietary fiber and other functional components, and it has long been used as a functional food to treat intestinal ailments such as constipation. The current research made full use of the kiwifruit, the juice was prepared by microencapsulation, and the dietary fiber in kiwifruit pomace was modified by enzymatic hydrolysis and grinding, then, the two were mixed to obtain an ultra-micro kiwifruit powder (UKP). In addition, the laxative effect of the UKP was verified by a diphenoxylate induced constipated mice model. The results demonstrated that compared with the raw samples, the retention rate of vitamin C, lutein and catechin in UKP were 83.3%, 81.9% and 88.3%, respectively, thus effectively avoiding the loss of functional components during the processing of kiwifruit. Moreover, α-amylase, protease and the ball milling process effectively reduced the size of dietary fiber in kiwifruit pomace, and its water-holding capacity (WHC), oil-holding capacity (OHC) and swelling capacity (SWC) were enhanced by 1.26, 1.65 and 1.10 times, respectively. Furthermore, to analyze the laxative effect of the UKP, a constipation mice model was established by diphenoxylate treatment (...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research