Preparation and properties of raspberry functional chewable tablets

Abstract

Raspberry possesses several health benefits such as antitumor, antioxidant, and blood sugar‐regulating activities. In order to improve the use value of raspberries, the optimal preparation process of raspberry chewable tablets (RCT) and its physical, chemical, antioxidant, and hypoglycemic properties were investigated in this research. The optimum formulation of RCT was determined as 39.1% raspberry powder, 13.1% red beet root powder, 9.8% corn starch, 15% microcrystalline cellulose, 14% mannitol, 1% magnesium stearate, and 8% ethanol (75%) by single‐factor experiment and response surface methodology using sensory evaluation score and hardness as parameters. RCT prepared using the optimal formulation had a hardness of 47.33 ± 2.31 N, brittleness of 0.33%, weight of 1.00 ± 0.03 g, and a color difference ΔE = 0.427. The total phenolic and total flavonoid contents of RCT were 18.610 ± 0.483 mg/g and 3.885 ± 0.061 mg/g, respectively. Meanwhile, seven phenolic compounds in RCT were determined by high‐performance liquid chromatography. Free radical scavenging abilities ((1,1‐diphenyl‐2‐picrylhydrazyl, DPPH), (2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid), ABTS), and ·OH), ferric ion‐reducing antioxidant power and cell tests proved the significant antioxidant ability of RCT. The obvious inhibitory activities of RCT on α‐glucosidase and α‐amylase reflected its hypoglycemic potential. This study provided an important basis for the development of raspberry functional foods with antioxidant and blood glucose regulating potential.

Full text

Received: 18 October 2024 Revised: 20 February 2025 Accepted: 22 February 2025
DOI: 10.1111/1750-3841.70125
ORIGINAL ARTICLE
Integrated Food Science
Preparation and properties of raspberry functional
chewable tablets
Guorui Yang Jingru Zhao Yaping Li Mengqi Teng Shaoxuan Yu
Yuanda Song Haifang Xiao
Department of Food Science and
Engineering, School of Agricultural
Engineering and Food Science, Shandong
University of Technology, Zibo,
Shandong, China
Correspondence
Haifang Xiao, Department of Food
Science and Engineering, School of
Agricultural Engineering and Food
Science, Shandong University of
Technology, Zibo, Shandong, 255049,
China.
Email: xiaohaifang@163.com
Abstract
Raspberry possesses several health benefits such as antitumor, antioxidant, and
blood sugar-regulating activities. In order to improve the use value of raspber-
ries, the optimal preparation process of raspberry chewable tablets (RCT) and
its physical, chemical, antioxidant, and hypoglycemic properties were investi-
gated in this research. The optimum formulation of RCT was determined as
39.1% raspberry powder, 13.1% red beet root powder, 9.8% corn starch, 15% micro-
crystalline cellulose, 14% mannitol, 1% magnesium stearate, and 8% ethanol
(75%) by single-factor experiment and response surface methodology using sen-
sory evaluation score and hardness as parameters. RCT prepared using the
optimal formulation had a hardness of 47.33 ±2.31 N, brittleness of 0.33%,
weight of 1.00 ±0.03 g, and a color difference ΔE=0.427. The total phe-
nolic and total flavonoid contents of RCT were 18.610 ±0.483 mg/g and
3.885 ±0.061 mg/g, respectively. Meanwhile, seven phenolic compounds in
RCT were determined by high-performance liquid chromatography. Free rad-
ical scavenging abilities ((1,1-diphenyl-2-picrylhydrazyl, DPPH), (2,2′-azino-bis
(3-ethylbenzothiazoline-6-sulfonic acid), ABTS), and ⋅OH), ferric ion-reducing
antioxidant power and cell tests proved the significant antioxidant ability of
RCT. The obvious inhibitory activities of RCT on α-glucosidase and α-amylase
reflected its hypoglycemic potential. This study provided an important basis
for the development of raspberry functional foods with antioxidant and blood
glucose regulating potential.
KEYWORDS
antioxidant activity, chewable tablet, hypoglycemic activity, preparation process, raspberry
1 INTRODUCTION
Oxidative stress, one of the major factors that jeopardize
human health, not only promotes aging and damages
organs but also tends to cause osteoporosis, cardiovascular
disease, cancer, high blood sugar, and other diseases (Kim-
ball et al., 2021). Research has proved that long-term high
blood sugar can easily lead to diabetes and other compli-
cations and even cause kidney failure (Mifsud et al., 2018).
Given that the prevention of oxidative stress and hyper-
glycemia is thus of high importance for protecting public
health.
J. Food Sci. 2025;90:e70125. © 2025 Institute of Food Technologists. 1of22wileyonlinelibrary.com/journal/jfds
https://doi.org/10.1111/1750-3841.70125