Preparation and Evaluation of anti-fatigue effects of sea buckthorn-wolfberry Compound Coffee
Preparation and Evaluation of Anti-Fatigue Effects of Sea Buckthorn-Wolfberry Compound Coffee.
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Key Findings
Abstract
In this study, a sea buckthorn-wolfberry compound coffee (SWCC) solid beverage was formulated and evaluated based on sensory scores, dispersibility, and water solubility. The optimal formulation consisted of 9% sea buckthorn powder, 16% wolfberry powder, 65% coffee powder, 8% sugar, 1.25% microcrystalline cellulose, 0.5% sodium bicarbonate, and 0.25% tricalcium phosphate. The SWCC contained 18.75±0.43 mg RE/g total flavonoids and 4.60±0.04 mg GAE/g total phenols, demonstrating superiorantioxidant activity compared to the raw sea buckthorn or wolfberry powders, with a 90.21±0.15% DPPH radical scavenging rate, 90.56±0.35% ABTS radical scavenging rate, and 6.64±0.03 mg Trolox/g ferric-reducing power.experiments showed that specific doses (1.25-5.00 g/kg·BW/day) of SWCC exhibited significant physical fatigue-relieving and antioxidant effects, significantly extending loaded swimming time, reducing BLA accumulation, increasing LG reserves, enhancing SOD activity, and lowering MDA levels in serum. Overall, our findings offer both theoretical and practical insights for utilizing medicinal and edible resources in functional food development, meeting the growing demand for healthy and diverse food options, and contributing significantly to the advancement of public nutrition and the healthy food industry.
Affiliation
Yuxian Chen
External References
- PubMed ID:
- 40870729
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