**5. Production technology of functional-antioxidant food**

#### **5.1 The capsules**

In capsules, the preparation of an emulsion system is necessary for filling into the capsules. The emulsion contains antioxidants, surfactants, and excipients that increase the antioxidant effects of functional food. The capsule shells are always composed of gelatin, sorbitol, and colorant ingredients (**Figure 19**).

Some excipients are common in the preparation of the capsule as follows (**Table 1**):

The typical emulsion viscosity is from 50 to 1000 Centipoise (cP). The melting temperature does not exceed 70°C. The suitable particle size in the emulsion is

#### **Figure 14.**

*Extraction scheme of antioxidant pectin from plants (Cactus).*

less than 20 μm. The formula gets the standard when Phenomena such as stringing, dripping, splashes, or solidification does not happen at the dosing nozzle. The emulsion should be solidifying below 40 °C. For two-piece capsules, the compaction force is typically useful of 20–30 N, compared to tableting (10–30 kN) (**Figure 20**).

The manufacture of hard gelatin capsules by using a dip-coating method involves four stages. (i) Dipping solution (the gelatin solution preparation), (ii)

#### **Figure 15.**

*Extraction scheme of antioxidant phlorotannins from brown algae.*

Gelatin-coating on metal pins, rotation, and pins drying, (iii) Stripping, trimming, and the capsule shell joining; (iv) Printing [81].

#### **5.2 The tablets**

Functional-antioxidant food tablets contain various powder components that ensure the characteristics of consistency, flow, cohesion, and porosity) for the guarantee of the size, half-life, and swelling capacity of the tablets. All tablets have to get uniforms in the tablet weight, antioxidant content, the indication requirements, and storage time [81].

The actual tablet weights (175 mg) need the target force of 9500 N [82] (**Figure 21**).

#### **5.3 The tubes**

For the tube, the compositions of functional-antioxidant food is required in the liquid or the serum and respond all indexes according to the standards.

**Figure 16.** *Extraction scheme of antioxidant lignins from corn stalks.*

#### *5.3.1 The effervescent tablets*

The effervescent tablet has different compositions such as tartaric acid citric acid, sodium bicarbonate, potassium citrate, mannitol, sorbitol, aspartame, talc. For some formulations, in the granulation process, polyvinylpyrrolidone plays a role as a binder. The wet granulation is suitable for the production of effervescent tablets composed of potassium citrate [83]. The compression and uniformity of effervescent tablets in the wet granulation technique is better and gets less error in the processing such as sticking, capping, and friction than other methods. The strawberry-raspberry flavor is useful for effervescent tablets. All effervescent tablets must contain bicarbonate to make CO2 [84].

For effervescent tablets of phloroglucinol (dihydrate), the formulation is as follows: phloroglucinol dihydrate (80.0 mg), citric acid (297.2 mg), sodium bicarbonate (362.6 mg), and sodium benzoate (15.2 mg) [85].

#### *5.3.2 The powders and the hard pills*

**Figures 22** and **23** exhibit the production process for the powder and hard pills of antioxidant polyphenol, chlorophyll from by-product maizes, respectively. The current process is similar, compared to the tablets and the capsules, but their shapes are various. Hard pills are popular in Vietnam.

#### **6. Mechanism of functional-antioxidant food**

The antioxidant activity of hydrolyzed collagen depends mainly on the presence of hydrophobic groups in the peptide chains. Histidine and aromatic amino acids play a controlling role in antioxidant activity via two mechanisms for the de-activation of free radicals: (i) hydrogen atom transfer (hydrogen donation in the *Functional-Antioxidant Food DOI: http://dx.doi.org/10.5772/intechopen.96619*

**Figure 17.**

*Extraction scheme of antioxidant alkaloid extract from plants.*

assays of ORAC and TRAP), (ii) single electron transfer (one-electron transfer to reducing agent in the assays of DMPD and FRAP assays). The antioxidant capacity of tyrosine is basing on the mechanism (i) and pathway (ii) is mostly for the group (cysteine and histidine) [86, 87].

The mechanism of antioxidant activity is basing on the generation prevention of free radicals via the pathway of chelating ions (ferrous and copper). Transition metal ions take apart to reactive to superoxide and hydrogen peroxide in Fenton reaction for the reactive hydroxyl radicals formation (Fe2+ + H2O2 → Fe3+ + OH− ). The hydroxyl radical scavenging capacity and the chelating ability of polysaccharide depend on their structure. Some hypotheses on the antioxidant activity of polysaccharides estimate dissociation energy decrease of the hydrogen bond, the abstraction activation of the anomeric carbon, and reduction of molecular weight. For the sulfated polysaccharide, the sulfate groups lead to acidification and weaken the hydrogen bond between other polysaccharides [88, 89].

In general, antioxidant molecules usually take part in the redox reaction as a reducing agent. •NO generation happens under the impact of nitric oxide-synthase on intracellular arginine and combines to O2 to the formation of ONOO• that cause lipid peroxidation. The peroxidation is also one of the reasons causing autoimmune

**Figure 19.**

*The production shematic of functional-antioxidant capsules.*

diseases (rheumatoid arthritis, systemic lupus erythematosus, type 1 diabetes, scleroderma, multiple sclerosis, psoriasis, and vitiligo). The metals deactivation and lipid hydroperoxides could be via the antioxidants increase, the singlet oxygen elimination, and the undesirable volatiles minimize. The peroxyl radical (ROO • ) scavenging mechanism of polyphenol is basing on free radicals getting hydrogen cations of polyphenol and forming hydrogen bonds. The antioxidant activity decrease in a hydrogen-bond-rich medium [90].


#### **Table 1.**

*Liquid excipients compatible with hard gelatin capsule shells [78, 79].*

#### **Figure 20.** *Some gelatin capsules [80].*

#### **Figure 21.**

*The production shematic of functional-antioxidant tablets.*
