| Morchella esculenta is a precious edible and medicinal edible fungi with rich nutritional components and unique flavor.With the success of artificial cultivation technology,the yield continues to increase,however,there are not many products formed into industrial deep processing,because the traditional processing method has a low wall breaking rate,nutrients wrapped in the cell wall can’t be fully released,extraction is time-consuming and laborintensive,and does not adapt to the fast-paced needs of the catering industry,therefore,improve the production and processing efficiency of morels,further tap the physiological activity of its effective active ingredients,and improve economic benefits have broad development space.The highest content of active ingredients in Morchella esculenta is polysaccharides(MEP),which have been proven to have various biological activities such as antioxidant,blood sugar lowering,and regulation of intestinal flora.The traditional method for extracting polysaccharides is hot water extraction,but this method has a long extraction time and a low extraction yield,therefore,it is considered to use ultrafine grinding to destroy the cell structure before using alkaline electrolyzed water(AEW)extraction,AEW and glycoproteins interact to increase the content of soluble polysaccharides.The degradation characteristics of MEP extracted by AEW were then studied by in vitro digestion and in vitro fermentation,to investigate its potential as a prebiotic.Finally,establish a fuzzy mathematical sensory evaluation model to develop MEP into a polysaccharide effervescent tablet.The main research results of this article are as follows:1)Effect of ultrafine grinding on physicochemical properties and active release of Morchella esculentaMorchella were ground by ultrafine-pulverizer,and three kinds of morel powder of different particle sizes were prepared by sifting for different meshes,the effects of different particle sizes on the basic properties(microstructure,color difference,hydration characteristics)and dissolution amount of powder were studied.The results indicate: with the decrease of particle size,its water solubility increased by 9.4% compared with coarse powder,and its swelling was 61.4% higher than that of coarse powder.;with the increase of crushing degree,its microscopic morphology and chromaticity change significantly,the powder with smaller particle size is broken more uniformly,the surface area increases,and the light absorption rate increases;the infrared spectroscopy results showed that ultrafine crushing did not introduce new functional groups or generate new compounds;ultrafine crushing effectively breaks the cell wall of morels,compared with coarse powder,the polysaccharide content in ultrafine powder increased by 8.38%,the polyphenol content increased by 12.5%,and the triterpene content increased by 8.9%.After testing,the content of lead and cadmium in morels was within the safe range,and mercury and arsenic were not detected;the phosphorus content was10.26±0.17 mg/g,which was lower than the average level of wild Morchella(14.9 mg/g),there is no health threat when properly ingested.2)Effect of AEW extraction on the properties and antioxidant activity of polysaccharides from MorchellaMEP were prepared by three solvents: pure water,alkaline water and alkaline electrolyzed water.All large sugars are purified and the structure identification of UV,HPLC,IR,XRD and other methods is adopted.In vitro antioxidant experiments were used to preliminarily explore the the biological activity of MEP.Compared with the pure water method,the AEW extraction method was 42.4% higher,which was significantly higher than that of the AW extraction method and the WE extraction method.The polysaccharides extracted by the three methods all were low crystallinity polysaccharide which had the same infrared spectral characteristics.Moreover,gel permeation chromatography(GPC)and HPLC showed that the monosaccharide composition ratio and molecular weight distribution of the polysaccharides extracted from pure water and AEW were similar;the molecular weight distribution of polysaccharides extracted from alkaline water was wider,and the monosaccharide composition ratio also changed.Ferric ion reducing antioxidant power(FRAP),DPPH free radical,and ABTS cation free radical scavenging activity showed that the DPPH radical scavenging rate of AEW-MEP reached 83.12%at a concentration of 2.5 mg/m L,and the ABTS radical scavenging rate of AEW-MEP reached77.95% at 2.5 mg/m L,which was higher than that of WE-MEP by 72.12%,15.62% higher than that of AE-MEP,and the highest reduction power at 2.5 mg/m L,at which time the reduction force of AEW-MEP was 0.179 mmol/L higher than that of AE-MEP..The results showed that AEW was a potential extraction method,it could obtain Morchella polysaccharide with higher yield and better biological activity.Therefore,the polysaccharides extracted by AEW were selected for subsequent experiments.3)Study on in vitro simulated digestion,fermentation and probiotic effects of MEP componentsThe degradation of MEP in the upper digestive tract was explored by detecting the changes of total sugar content,reducing sugar content and molecular weight after digestion by using in vitro simulated oral digestion-stomach digestion-small intestinal digestion model.Fermentation of morel polysaccharides through human fecal flora;total sugar consumption,p H changes,effects on probiotic value-added and terminal metabolite SCFAs before and after fermentation were compared.The results showed that: In the simulated in vitro digestion process,no significant changes were observed in the molecular weight and reducing sugar content of MEP,it showed that MEP had good stability in saliva,gastric and small intestinal fluid,MEP can reach the large intestine and is used by intestinal microorganisms;during fermentation,MEP were gradually consumed during the fermentation process,carbohydrate consumption was the fastest in the first 12 h fermentation process,and the consumption of carbs in the subsequent fermentation process showed a relatively slow upward trend,after stabilization,the consumption of KGM was 33.66±2.31%,compared with KGM,the consumption of MEP was more 41.45±1.5%,indicating that MEP is more easily degraded by intestinal flora and absorbed and utilized in the process of fermentation,the p H value gradually decreases.After fermentation,the total concentrations of SCFAs in KGM and MEP groups were 37.17±1.46 mmol/L and40.46±2.17 mmol/L,respectively.;MEP can significantly promote the growth of probiotics.Therefore,the digestion and fermentation law of morel polysaccharides can provide theoretical support for the direction of prebiotic preparations.4)Fuzzy mathematical sensory evaluation method optimizes MEP effervescent tablet formulationMEP effervescent tablet formulation.A fuzzy mathematical model was applied to determine the specific formulation of effervescent tablets using sensory scores as the response value,evaluate the basic quality indicators of the product,such as foaming amount,disintegration time and p H.The results showed that: when the amount of MEP added is 7.5%,the amount of disintegrant is 65%,the amount of sweetener is 0.5%,and the amount of lubricant is 0.5%,the overall score of the effervescent tablets was 75.14.The average moisture content of the finished effervescent tablets was 2.68%,the average weight of the tablets was 1.00±0.05 g,the thickness of the tablets was 0.48 cm,the average disintegration time was 38 s,the foaming amount was 0.137 m L,the average weight loss rate of the brittle degree of the tablets was 0.65%,and the average hardness was 21.87 N. |
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