甜菊与Traacanth树胶在柑桔花蜜中的体内抗糖尿病作用和抗氧化潜力。

IF 4.6 Q1 CHEMISTRY, APPLIED
Ikram Nabi , Yacine Nait Bachir , Salim Djellouli , Megatli Smain , Amel Hadj-Ziane-Zafour
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引用次数: 0

摘要

本研究以甜菊糖和黄花胶为原料,开发一种新型低糖甜橙花蜜,以提高其抗高血糖作用和抗氧化稳定性。实验设计涉及两种不同水平的甜菊糖和黄芪胶,包括中心点。选择时需要进行氧化稳定性和感官试验。在糖尿病Wistar大鼠中评估了每天饮用最佳花蜜对餐后血糖的影响。结果表明,配方F1(含0.5%黄花糖和0.03%甜菊糖)的感官评分最高(9.55),稳定性最好,在4℃和25℃下的半衰期分别为83.87天和76.26天。体内抗糖尿病研究显示,该配方在预防餐后高血糖和体重增加方面具有积极作用。本研究明确了在低糖橙花蜜配方中加入0.03%甜菊糖和0.5%黄蕊花对保证功能功效和工艺稳定性的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar

In vivo antidiabetic effect and antioxidant potential of Stevia Rebaudiana mixed with Tragacanth gum in orange nectar

The objective of this research was to develop a novel low-sugar orange nectar using Stevia Rebaudiana and tragacanth gum, aiming to enhance the anti-hyperglycemic effect and antioxidant stability. The experimental design involved varying two levels of Stevia and tragacanth gum, including central points. The oxidative stability and organoleptic test were required for the selection. The impact of daily consumption of the optimal nectar on postprandial glycemia was assessed in diabetic Wistar rats.

The results demonstrated that formulation F1, containing 0.5% tragacanth and 0.03% Stevia, achieved the highest organoleptic score (9.55) and exhibited the greatest stability, with half-life times of 83.87 days at 4 °C and 76.26 days at 25 °C. The in-vivo antidiabetic study revealed a positive effect of this formulation in preventing postprandial hyperglycemia and weight gain. This research clearly highlights the importance of incorporating 0.03% Stevia and 0.5% tragacanth in the formulation of low-sugar orange nectar to ensure functional efficacy and technological stability.

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来源期刊
CiteScore
4.50
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