Peng Mingfang, Gao Zhipeng, Liao Yanfang, Guo Jiajing, Shan Yang
Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs of China, Beijing 100193, China.
International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
Foods. 2022 Jun 26;11(13):1894. doi: 10.3390/foods11131894.
With the growing popularity of the concept of healthy diet, modern obesity treatment is gradually shifting from surgical or pharmacological treatment to nutritional intervention. As a safe and effective measure, natural product interventions are a potential strategy of obesity management. The present study aimed to develop a kind of functional food rich in bioactive compounds (chenpi, kiwifruit, and pectin as raw materials) and investigate their bioactive effects on a mouse model. For development of functional kiwifruit jelly with chenpi (FKJ), the results of single-factor and response surface experiments showed that the optimized formulation was composed of a 30.26% addition of chenpi, 35% addition of kiwifruit juice, and 2.88% addition of pectin. The FKJ obtained with the optimal formulation could be used as a 3D printing raw material to print the desired food shapes successfully. For bioactivity evaluation of FKJ, the results with a mouse model showed that the food intake, liver weight, and adipose tissue weight were significantly decreased after administration of FKJ with dose-dependent effect compared to the CON group (p < 0.05). Meanwhile, the serum levels of several inflammatory factors (TG, IL-6, and TNF-α) were decreased and the activities of several antioxidant-related enzymes (SOD, GSH-PX, and CAT) were increased. In short, a functional kiwifruit jelly with chenpi was developed in this study. It is a functional snack food rich in active phenolic compounds, low in calories, with antioxidant and anti-inflammatory activity, and prevents fat accumulation. FKJ could well meet the needs of modern people for nutrition and health and also promote the processing and utilization of natural products, and has good development prospects in the functional food industry.
随着健康饮食概念的日益普及，现代肥胖治疗正逐渐从手术或药物治疗转向营养干预。作为一种安全有效的措施，天然产物干预是肥胖管理的一种潜在策略。本研究旨在开发一种富含生物活性化合物（以陈皮、猕猴桃和果胶为原料）的功能性食品，并研究其对小鼠模型的生物活性作用。对于陈皮猕猴桃果冻（FKJ）的开发，单因素和响应面实验结果表明，优化配方为添加30.26%的陈皮、35%的猕猴桃汁和2.88%的果胶。用最佳配方获得的FKJ可作为3D打印原料成功打印出所需的食物形状。对于FKJ的生物活性评价，小鼠模型实验结果表明，与对照组相比，给予不同剂量的FKJ后，食物摄入量、肝脏重量和脂肪组织重量均显著降低，且呈剂量依赖性（p<0.05）。同时，几种炎症因子（TG、IL-6和TNF-α）的血清水平降低，几种抗氧化相关酶（SOD、GSH-PX和CAT）的活性增加。总之，本研究开发了一种陈皮猕猴桃果冻。它是一种富含活性酚类化合物、低热量、具有抗氧化和抗炎活性、可防止脂肪堆积的功能性休闲食品。FKJ能够很好地满足现代人对营养和健康的需求，还能促进天然产物的加工利用，在功能性食品行业具有良好的发展前景。
