Efficacy Evaluation Of Prebiotics After In Vitro Digestion And Fermentation Of Different Vegetables And Development Of Functional Products

Phenolic compounds are currently a hot spot in the development of functional factors and functional foods.Many studies have confirmed that polyphenols can effectively prevent and improve intestinal problems,interact with colonic flora,and improve the intestinal microecological environment.Vegetables are one of the main sources of polyphenols in daily diets.The polyphenols in them can also regulate our intestinal function.However,the difference in nutritional components of different vegetables will have different effects on the intestinal flora and its metabolites.At the same time,phenols Substances undergoing metabolic modification in the digestive tract enzyme system and circulatory system will affect the body's absorption and utilization of polyphenols,thereby affecting the physiological effects and functional activities of dietary polyphenols.In this study,five kinds of vegetable freeze-dried powders(asparagus,broccoli,cabbage,onion and garlic)that have been studied for beneficial effects on the intestine were selected.Establish an in vitro gastrointestinal digestion model based on the internal environment to clarify the stability of phenolic substances and the changes in antioxidant activity during digestion;Then,through the in vitro simulation of the intestinal microecosystem,the changes in the amount of intestinal flora and the content of short-chain fatty acids in the process of in vitro fermentation of vegetables were discussed.Provide a theoretical basis for the preliminary study of the possible mechanism of action of vegetables in the human body and the intestinal function.Choose broccoli and asparagus with better benefits of prebiotics as the main raw materials,optimize the blanching conditions of fresh vegetables,freeze-dry the vegetables after blanching to obtain freeze-dried powder,and compound dried fruits with higher phenolic content And nut kernels and oatmeal with high dietary fiber content.On the basis of the single factor test,the Plackett-Burman design was used to screen the factors,the significant influencing factors were determined,and the sensory score and hardness were used as indicators,and the Box-Behnken response surface optimization method was used for formula optimization analysis.The intestineprotecting fruit and vegetable stick which is beneficial to regulating the function of human intestine is prepared.Finally,a 300t/year intestine-protecting fruit and vegetable stick processing plant was designed.After site selection,production workshop design and process calculations,the workshop layout and process equipment flow chart were determined,and material balance calculations and water,electricity and steam balances were carried out.Finally carry out economic and technical analysis to get the annual production cost and annual profit.Provide certain guidance for the industrial production of intestine-protecting fruit and vegetable sticks.