Optimization of Preparation Process of Bayberry Soft Candy and Analysis of Its Hypoglycemic Function

Abstract

In order to develop soft fruit candy products with hypoglycemic function, the preparation method was optimized by single-factor and response surface studies. The texture profile analysis and sensory score was regarded as the evaluation indices, while bayberry juice was used as the main raw material, carrageenan and gelatin as the gelling agent, and xylitol as the sweetener. Additionally, the hypoglycemic effect of bayberry soft candy extract was evaluated by in vitro study, and the components of bayberry juice was detected by using UPLC-MS/MS assay. Finally, the hypoglycemic components and related pathways of action were predicted by network pharmacology. The results showed that in the 100 mL bayberry soft candy gel solution system, the optimal formulation of bayberry soft candy obtained by response surface methodology was as follows: 89.37% bayberry juice for swelling and constant volume, with 9.90% gelatin, 1.41% carrageenan, and 30.86% xylitol addition. The sensory score of bayberry soft candy produced under this process was 87.30, which was close to the theoretical value. The in vitro hypoglycemic study showed that the inhibition of α-glucosidase and α-amylase by 4 mg/mL of bayberry soft candy extract reached 98.58% and 86.89%, respectively. The network pharmacological analysis postulated that 3,5-diacetyltambrin (YM16), azaleatin (YM17) and raspberry ketone glucoside (YM1) were the key hypoglycemic components in bayberry juice, in addition, the human cancer pathway and PI3K-Akt pathway were important pathways of their action. The soft candy prepared under the optimal process condition showed good elasticity, fantastic taste and certain hypoglycemic effects. These results provide a certain theoretical basis for the development of fruit-flavored functional soft candy.

Keywords

• bayberry soft candy
• formula optimization
• response surface
• α-glucosidase
• α-amylase
• network pharmacology