{"title":"开发含接骨木藤茶化合物的泡腾片并评估其抗氧化活性","authors":"Wanhao Sun","doi":"10.1155/2023/4312278","DOIUrl":null,"url":null,"abstract":"Elderberry and vine tea, renowned for their wealth of bioactive constituents and potent antioxidant prowess, hold remarkable promise within a wide array of culinary contexts. This study presents a pioneering advancement in the realm of compound effervescent tablet formulation. Employing the response surface design optimization, this work develops a formulation comprising a total disintegrant (acid-to-base ratio 1.3 : 1) at 50%, elderberry extracts at 31.7%, ultra-micro vine tea powder at 8.3%, stevioside at 3.4%, PEG-6000 at 2.7%, mannitol at 2.9%, and PVP at 1%. Under these carefully optimized conditions, the resultant tablet exhibits remarkable attributes including an average disintegration time of \n \n 184.50\n ±\n 4.65\n \n s\n \n , foaming quantity of \n \n 30.64\n ±\n 2.10\n \n mg\n /\n g\n \n , and tablet hardness measuring \n \n 54.59\n ±\n 3.41\n \n N\n \n , with a weight uniformity well within the ±5%. Regarding the antioxidant efficacy, the total flavonoid content attains \n \n 76.79\n ±\n 3.76\n \n mg\n \n \n RE/g, and phenolic content reaches \n \n 94.84\n ±\n 4.95\n \n mg\n \n GAE\n /\n g\n \n . Moreover, the \n \n E\n \n \n C\n \n \n 50\n \n \n \n values for scavenging 1,1-diphenyl-2-picrohydrazine (DPPH), hydroxyl (OH), and 2, 2\n \n ′\n \n -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals are determined at 0.4667 mg/mL, 0.9772 mg/mL, and 0.5014 mg/mL, respectively. This investigation underscores the performance of the effervescent tablet in satisfying stringent physicochemical standards, while also showcasing outstanding antioxidant potency, paving the way for the advancement of antioxidant-functional foods and sustainable exploitation of natural resources.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity\",\"authors\":\"Wanhao Sun\",\"doi\":\"10.1155/2023/4312278\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Elderberry and vine tea, renowned for their wealth of bioactive constituents and potent antioxidant prowess, hold remarkable promise within a wide array of culinary contexts. This study presents a pioneering advancement in the realm of compound effervescent tablet formulation. Employing the response surface design optimization, this work develops a formulation comprising a total disintegrant (acid-to-base ratio 1.3 : 1) at 50%, elderberry extracts at 31.7%, ultra-micro vine tea powder at 8.3%, stevioside at 3.4%, PEG-6000 at 2.7%, mannitol at 2.9%, and PVP at 1%. Under these carefully optimized conditions, the resultant tablet exhibits remarkable attributes including an average disintegration time of \\n \\n 184.50\\n ±\\n 4.65\\n \\n s\\n \\n , foaming quantity of \\n \\n 30.64\\n ±\\n 2.10\\n \\n mg\\n /\\n g\\n \\n , and tablet hardness measuring \\n \\n 54.59\\n ±\\n 3.41\\n \\n N\\n \\n , with a weight uniformity well within the ±5%. Regarding the antioxidant efficacy, the total flavonoid content attains \\n \\n 76.79\\n ±\\n 3.76\\n \\n mg\\n \\n \\n RE/g, and phenolic content reaches \\n \\n 94.84\\n ±\\n 4.95\\n \\n mg\\n \\n GAE\\n /\\n g\\n \\n . Moreover, the \\n \\n E\\n \\n \\n C\\n \\n \\n 50\\n \\n \\n \\n values for scavenging 1,1-diphenyl-2-picrohydrazine (DPPH), hydroxyl (OH), and 2, 2\\n \\n ′\\n \\n -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals are determined at 0.4667 mg/mL, 0.9772 mg/mL, and 0.5014 mg/mL, respectively. This investigation underscores the performance of the effervescent tablet in satisfying stringent physicochemical standards, while also showcasing outstanding antioxidant potency, paving the way for the advancement of antioxidant-functional foods and sustainable exploitation of natural resources.\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2023-12-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1155/2023/4312278\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1155/2023/4312278","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity
Elderberry and vine tea, renowned for their wealth of bioactive constituents and potent antioxidant prowess, hold remarkable promise within a wide array of culinary contexts. This study presents a pioneering advancement in the realm of compound effervescent tablet formulation. Employing the response surface design optimization, this work develops a formulation comprising a total disintegrant (acid-to-base ratio 1.3 : 1) at 50%, elderberry extracts at 31.7%, ultra-micro vine tea powder at 8.3%, stevioside at 3.4%, PEG-6000 at 2.7%, mannitol at 2.9%, and PVP at 1%. Under these carefully optimized conditions, the resultant tablet exhibits remarkable attributes including an average disintegration time of
184.50
±
4.65
s
, foaming quantity of
30.64
±
2.10
mg
/
g
, and tablet hardness measuring
54.59
±
3.41
N
, with a weight uniformity well within the ±5%. Regarding the antioxidant efficacy, the total flavonoid content attains
76.79
±
3.76
mg
RE/g, and phenolic content reaches
94.84
±
4.95
mg
GAE
/
g
. Moreover, the
E
C
50
values for scavenging 1,1-diphenyl-2-picrohydrazine (DPPH), hydroxyl (OH), and 2, 2
′
-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals are determined at 0.4667 mg/mL, 0.9772 mg/mL, and 0.5014 mg/mL, respectively. This investigation underscores the performance of the effervescent tablet in satisfying stringent physicochemical standards, while also showcasing outstanding antioxidant potency, paving the way for the advancement of antioxidant-functional foods and sustainable exploitation of natural resources.
期刊介绍:
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.