Study On The Development And Defecation Function Of High Dietary Kiwi Chewable Tablets

Constipation is a common problem in public health related with difficulty,discomfort or infrequency of defecation process and sense of incomplete evacuation,which marked with feces remain in the colon for prolonged periods of time and the lack ofmoisture content within the lumen.In some typically healthy individuals,evacuating the bowels is difficult at times,even in the absence of any physical or physiological symptoms.Neurological,psychological,or psychosomatic problems may be the cause in some individuals.Contributing factors to constipation include gender,age,diet and lifestyle choices,use of certain medications,and bowel habits.Kiwi fruit is widely reported as a functional food and a nutraceutical source,but lacking the refined process.Among the effects associated with the consumption of green kiwi fruit,laxation activity is probably the most popular.However,vitamin and polyphenols are highly susceptible to oxidation and epimerization at higher temperature,alkaline pH and oxygen which further deteriorates activity.The objectives of this study are to investigate the physicochemical properties of the ultra-micro kiwi-fruit powder(UKP),blending microencapsulated fruit with ultra-micro grinded IDF from pomace,as well as to explore whether the UKP has a positive effect on purgation in constipated mice.On the basis of this,the UKP was the main material of the kiwi chewable tablets.The methods and results are as following:(1)The preparation of ultra-micro kiwifruit powderThe microencapsulation could effectively prevent the loss of nutrients.The retention rate of The Phenolic and Vitmine C are all above 87%compared with the raw samples.The milling process could effectively reduce the sizes of the ultra-micro kiwifruit powder(UKP)particles to a submicron scale,leading to increase in the bet surface area,and increase the water-holding capacity(WHC),oil-holding capacity(OHC)and swelling capacity(SWC).The findings of this study highlighted the potential for the the microencapsulation and ultra-micro grinding process to produce a high added-value refined powder from kiwifruit.(2)Laxative effect of ultra-micro kiwifruit powderUKP significantly increased feces condition(faecal output and dejecta moisture content),gut transit(the intestinal propulsion rates)and SP levels in portal vein plasma,decreased the whole gut transit time and mucinogen granules secreted by goblet cell in constipated mice.These fundamental changes resulted in a significant increase GI motility processes and relieve constipation.These results indicated that ultra-micro kiwifruit powder(UKP)has potential to be developed as functional ingredient for intestinal health.(3)The preparation of ultra-micro kiwifruit chewable tabletsThe final optimized formulation of the main raw material of the product:the UKP is60%,,sugar acid ratio is 5:1,FOS is 7.5%and MCC is 6%.Sensory analysis:the color of chewable is light green,the chewable has a unique flavor of shiitake,homogeneous and smooth surface.Physical and chemical analysis:tablet weight is 0.3 g,slice thickness is 2.5mm,the water content is 2.7%,moderate hardness chewable tablets is 4.63 kg/mm~2.Overall,the results of the present study showed that the microencapsulation and the milling process could effectively prevent the loss of nutrients and ultra-micro grinding of DF,leading to increases its functional performance.These fundamental changes resulted in a significant increase GI motility processes and relieve constipation.These results indicated that UKP has potential to be developed as functional ingredient for intestinal health.Kiwi fruit is widely reported as a functional food and a nutraceutical source,but lacking the refined process.The findings of this study highlighted the potential for the the microencapsulation and ultra-micro grinding process to produce a high added-value refined powder from kiwifruit.