Preparation and Evaluation of Anti-Fatigue Effects of Sea Buckthorn-Wolfberry Compound Coffee

文献类型： 外文期刊

第一作者： Chen, Yuxian

作者： Chen, Yuxian;Zhao, Lili;Wang, Jun;Chen, Yuxian;Wang, Qinghui;Yang, Xuhai

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关键词： sea buckthorn; wolfberry; compound coffee; antioxidation; anti-fatigue

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

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年卷期： 2025 年 14 卷 16 期

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收录情况： SCI

摘要： 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 superior in vitro antioxidant 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. In vivo experiments showed that specific doses (1.25-5.00 g/kgBW/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.

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