Preparation and properties of raspberry functional chewable tablets.

Area of Science:

• Food Science and Technology
• Nutraceuticals
• Pharmacology

Background:

• Raspberries are recognized for health benefits including antitumor, antioxidant, and blood sugar regulation.
• Improving the utilization of raspberries through optimized product development is of interest.

Purpose of the Study:

• To determine the optimal preparation process for raspberry chewable tablets (RCT).
• To investigate the physical, chemical, antioxidant, and hypoglycemic properties of the optimized RCT.

Main Methods:

• Single-factor experiments and response surface methodology were employed to optimize RCT formulation.
• Key parameters included sensory evaluation score and tablet hardness.
• Physical properties, total phenolic and flavonoid content, phenolic compounds (HPLC), antioxidant activities (DPPH, ABTS, OH, FRAP), and enzyme inhibitory effects (α-glucosidase, α-amylase) were assessed.

Main Results:

• The optimal RCT formulation comprised 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%).
• Optimized RCT exhibited desirable physical characteristics (hardness, brittleness, weight, color difference) and high total phenolic (18.610 mg/g) and flavonoid (3.885 mg/g) content.
• Significant antioxidant capacity and notable inhibitory activity against α-glucosidase and α-amylase were demonstrated.

Conclusions:

• The optimized preparation process yields raspberry chewable tablets with valuable physical and chemical properties.
• RCT possesses significant antioxidant and hypoglycemic potential, supported by in vitro assays.
• This research provides a foundation for developing raspberry-based functional foods targeting antioxidant and blood glucose management.