| Jujube is famous of its nutritional values.It is a traditional and medicine homologous food,but its processing utilization rate is low,and deep processing products are less,resulting in serious waste of jujube resources.Jujube powder is a kind of deep processing product with wide application space,flexible processing and good flavor.However,due to high moisture sorption of its high sugar contents which led to many problems such as poor processing characteristics,reduced flavor and antioxidant capacity,etc.So we chose chrysanthemum morifolium ramat(C.R.M)and raspberry to make powders and mix with jujube powder for making up deficiencies.In vitro digestion and other methods were used to study the antioxidant capacity of each raw material,the hygroscopicity before and after powder compounding,the flavor and taste,the antioxidant content before and after digestion,and the antioxidant capacity changes.The results are as follows:Antioxidant compounds including phenolic,carotenoid and polysaccharide contents of C.M.R,jujube and raspberry were determined and their antioxidant activities were investigated.Total phenolic,flavonoid and carotenoid content in C.M.R were were higher than those in other powders up to 53.67 mg GAE/g DW,70.32 mg RE/g DW 和 112.36 ?g/g.Contents of polysaccharide in jujube powder was the highest up to 16.73 mg DE/g DW.Polyphenols of C.M.R presented the strongest antioxidant activity than other powders.Polysaccharide and carotenoids of raspberry presented the strongest antioxidant activity than other samples.The antioxidant activity of two jujubes was lower,and the antioxidant activity of the jujube was slightly higher than that of the gray jujube.By comparing the antioxidant capacity of phennolic,polysaccharides and carotenoids in various raw materials,it was found that the antioxidant capacity of phenolic substances was much higher than that of polysaccharides and carotenoids.We chose raspberry to add into jujube powders to make powder blends.Through the measurement of flowability,sensory evaluation and other indicators,raspberry-jujube powder(5:3)has best flavor,however,weak cake still formed.Hence,C.R.M powder was further added to make powder blends.We found when 7.5% of C.R.M powder was added,the powder blends had best property that the antioxidant capacity of powder blends was 8 times of the jujube powder and the content of total phenol was 3 times of the jujube powder(21.50 mg GAE/g DW).The fluidity after the moisture absorption of the powder also improved greatly,and the flow energy decreased from 2085 m J to 1420 m J after moisture absorption.Studies have shown that addition of C.R.M and raspberry powder could significant improve the flavor,the antioxidant capacity and the flowability of jujube powder.In order to explore the effects of mixing for powders on the content of phenolic,bioavailability and antioxidant capacity at various stages of digestion,we take the in vitro simulated digestion experiments on jujube powder,raspberry powder,C.R.M powder and powder blends.The results showed the antioxidant capacity of the digested products of C.R.M powder was the strongest at each stage.The polyphenol content of dialysis of raspberry up to 2.19 mg GAE/g DW,and the antioxidant capacity of the digested products in each stage was slightly lower than that of the C.R.M.The antioxidant capacity of the digestive products of the powder blends in each stage was slightly lower than that of the raspberry powder,which was 6 times that of jujube powder in the same stage.The polyphenol content of dialysis was as high as 1.81 mg GAE/g DW,which was 5 times of jujube powder.The results indicated that the compounding of jujube powder can significantly improve the polyphenol content of dialysis after digestion. |
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