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Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials

文献类型： 外文期刊

作者： Peng, Mingfang 1 ; Gao, Zhipeng 4 ; Liao, Yanfang 2 ; Guo, Jiajing 1 ; Shan, Yang 2 ;

作者机构： 1.Minist Agr & Rural Affairs China, Key Lab Agroprod Qual & Safety Control Storage &, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Int Joint Lab Fruits & Vegetables Proc Qual & Saf, Hunan Key Lab Fruits & Vegetables Storage Proc Qu, Changsha 410125, Peoples R China

3.Hunan Univ, Longping Branch, Grad Sch, Changsha 410125, Peoples R China

4.Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China

关键词： anti-obesity; antioxidant; chenpi; functional food; kiwifruit

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 13 期

页码：

收录情况： SCI

摘要： 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-alpha) 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.

  • 相关文献

[1]Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials. Peng, Mingfang,Guo, Jiajing,Peng, Mingfang,Liao, Yanfang,Guo, Jiajing,Shan, Yang,Peng, Mingfang,Liao, Yanfang,Shan, Yang,Gao, Zhipeng. 2022

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