Preparation and Evaluation of Anti-Fatigue Effects of Sea Buckthorn-Wolfberry Compound Coffee
文献类型： 外文期刊
作者： Chen, Yuxian 1 ; Zhao, Lili 1 ; Wang, Qinghui 3 ; Yang, Xuhai 4 ; Wang, Jun 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Xianyang 712100, Peoples R China
2.Fudan Univ, Sch Publ Hlth, Key Lab Publ Hlth Safety, Minist Educ, Shanghai 200032, Peoples R China
3.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China
4.Shihezi Univ, Coll Mech & Elect Engn, Shihezi 832003, Peoples R China
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 ）
ISSN：
年卷期： 2025 年 14 卷 16 期
页码：
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/kg
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