Functional food with anti-aging and sleep-aiding functions as well as preparation method and application of functional food

Abstract

The invention discloses an anti-aging and sleep-aiding functional food and a preparation method and application thereof.The functional food is prepared from, by weight, 10-30 parts of mulberries, 6-20 parts of longan aril, 2-8 parts of radix ophiopogonis, 0.5-5 parts of American ginseng, 6-20 parts of lilies, 4-15 parts of Chinese dates, 2-8 parts of folium mori, 1-8 parts of hawthorn fruits, 2-8 parts of poria cocos, 1-6 parts of spina date seeds, 1-8 parts of rhizoma polygonati and 0.1-2 parts of algae extract. And 2-10 parts of lemon juice. Through detection, the total polyphenol content of the beverage is larger than or equal to 100 mg / 100 mL, the ORAC value is larger than or equal to 3500 micromoles TE / 100 mL, the DPPH free radical scavenging rate is larger than or equal to 70%, and the antioxidant performance is obviously superior to that of an existing beverage. Animal experiments show that the beverage can shorten the sleep latency by more than or equal to 20%, prolong the total sleep time by more than or equal to 15%, remarkably improve the serum melatonin level by more than or equal to 20% and reduce the serum cortisol level by more than or equal to 15%, and has remarkable effects on improving the sleep quality and delaying senescence.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, and involves the development of natural medicinal and edible health foods or nutritional drinks by scientifically combining algae and plant raw materials, which are suitable for nutritional intervention for middle-aged and elderly people, people with sleep disorders, and people under high pressure; specifically, functional foods that have both anti-aging and sleep-aiding properties, their preparation methods, and applications. Background Technology

[0002] Currently, age-related diseases and sleep disorders have become significant public health concerns. Aging is not only manifested in appearance but is also closely related to declining bodily functions, free radical damage, and enhanced inflammatory responses. Modern medical research indicates that oxidative stress and free radical accumulation are important factors accelerating cellular aging; therefore, antioxidant intervention has become a crucial strategy for delaying aging. Furthermore, sleep problems such as insomnia, light sleep, and excessive dreaming are widespread, especially among middle-aged and elderly individuals and those working under high pressure, severely impacting their quality of life and physical health. Studies show that decreased melatonin levels and increased cortisol levels are important physiological mechanisms of sleep disorders; therefore, regulating neuroendocrine balance and improving sleep quality are of great significance.

[0003] There has been extensive research on functional foods for delaying aging or regulating sleep in the existing technology, but they generally suffer from technical defects such as single efficacy and insufficient stability. Specifically: (1) Most commercially available products only address one of the problems of anti-aging or sleep aid, which is difficult to meet consumers' demand for comprehensive health functions. (2) Most products are designed based on traditional formulas and lack clear functional indicators (such as polyphenol content, free radical scavenging rate, etc.) and lack animal or clinical experimental data to support them. (3) Most products use traditional Chinese medicine materials from plant sources and lack the development and utilization of new functional raw materials such as algae. Algae are rich in natural active substances such as polysaccharides, phycocyanin, polyphenols and astaxanthin, which are outstanding in anti-oxidation, immune regulation and anti-fatigue. (4) The active ingredients of existing plant beverages are easily degraded during storage, which affects the health benefits and market competitiveness of the products. Summary of the Invention

[0004] Technical Problem Solved: To overcome the shortcomings of existing technologies and obtain a functional food with comprehensive efficacy, scientific formulation, wide availability of raw materials, and high stability, this invention scientifically combines algae extracts and traditional Chinese medicine raw materials to develop a functional food with significant antioxidant and free radical scavenging effects. This aims to improve sleep quality, shorten sleep latency, and extend total sleep duration, providing a natural, safe, and effective nutritional intervention product for middle-aged and elderly people, those with sleep disorders, and those under high stress. Therefore, this invention provides a functional food that combines anti-aging and sleep-aiding properties, its preparation method, and its applications.

[0005] Technical solution: A functional food product with both anti-aging and sleep-aiding properties, comprising, by weight: 10-30 parts mulberry, 6-20 parts longan pulp, 2-8 parts Ophiopogon japonicus, 0.5-5 parts American ginseng, 6-20 parts lily bulb, 4-15 parts jujube, 2-8 parts mulberry leaf, 1-8 parts hawthorn, 2-8 parts Poria cocos, 1-6 parts jujube seed, 1-8 parts Polygonatum sibiricum, 0.1-2 parts algae extract, and 2-10 parts lemon juice.

[0006] Preferably, the algae extract is at least one of spirulina polysaccharide, phycocyanin, brown algae polyphenols, or astaxanthin, and the antioxidant activity contribution rate of the algae extract is ≥20%. Furthermore, the algae extract has a synergistic effect with the traditional Chinese medicine raw materials, demonstrating a free radical scavenging rate ≥25% higher when used in combination at the same dosage compared to a single component.

[0007] Preferably, a sweetener is added to the functional food, and the sweetener is erythritol, steviol glycoside, or mogroside; the amount of sweetener added is 0.01-0.5% of the total weight of the functional food.

[0008] Preferably, peppermint oil is added to the functional food, and the amount added is 0.01-0.2% of the total weight of the functional food.

[0009] Preferably, the functional food includes ready-to-drink beverages, solid beverage powders, or capsule-type health products.

[0010] The preparation method of any of the above-mentioned functional foods that combine anti-aging and sleep-aiding properties includes the following steps: S1. Mix mulberry, longan pulp, ophiopogon japonicus, American ginseng, lily bulb, jujube, mulberry leaf, hawthorn, poria cocos, jujube seed and polygonatum, add 8-10 times the weight of hot water, and soak at 80-90℃ for 30-60 minutes. S2. Filter to remove residue, collect the filtrate and concentrate it to 20-50% of the original volume; S3. Cool to below 40°C, add algae extract and lemon juice, and mix well; S4, High-pressure homogenization twice under conditions of 120-150 MPa and below 45℃; S5. Functional food and beverages are obtained by pasteurization or aseptic cold filling sterilization process; or maltodextrin is added to the concentrated liquid after high pressure homogenization as a wall material and powdered functional food is obtained by spray drying; wherein the amount of maltodextrin added is 5% of the total weight of the concentrated liquid, and the inlet air temperature of spray drying is 160℃ and the outlet air temperature is 80℃.

[0011] Preferably, the extract is extracted twice in S1, each time for 30 minutes, and the extracts are combined.

[0012] The application of any of the above-mentioned functional foods that combine anti-aging and sleep aid in simultaneously increasing serum melatonin levels and decreasing serum cortisol levels.

[0013] The application of any of the above-mentioned functional foods that combine anti-aging and sleep aid in enhancing the activity of SOD, CAT, and GSH-Px in the body.

[0014] Taking a 500 mL functional ready-to-drink beverage as an example, it is prepared using the following method: (1) Weigh out the raw materials of Chinese medicinal materials: 10-30 g of mulberry, 6-20 g of longan pulp, 2-8 g of Ophiopogon japonicus, 0.5-5 g of American ginseng, 6-20 g of lily bulb, 4-15 g of jujube, 2-8 g of mulberry leaf, 1-8 g of hawthorn, 2-8 g of Poria cocos, 1-6 g of jujube seed, and 1-8 g of Polygonatum sibiricum; add 8-10 times the total weight of Chinese medicinal materials in hot water and soak at 80-90℃ for 30-60 minutes; (2) Filter to remove residue, retain the filtrate after extraction in step (1), concentrate the filtrate to 20-50% of the original volume; cool to below 40℃, add 0.1-2 g of algae extract and 2-10 mL of lemon juice, and make up the remaining amount with purified water to 500 mL, and mix well; (3) High-pressure homogenization twice under 120-150 MPa conditions. The temperature during this process is controlled below 45℃ to prevent thermal degradation of the raw materials and avoid reduction of effective components. (4) Functional ready-to-drink beverages are obtained by using pasteurization or aseptic cold filling sterilization processes.

[0015] The active ingredients of this functional ready-to-drink beverage were detected using the following methods: Total polyphenol content was determined by the Folin-Ciocalteu colorimetric method, and the results are expressed in mg / 100 mL.

[0016] ORAC (Oxidizing Radical Absorption Capacity) assay: The results are expressed as μmol TE / 100mL, according to the USDA ORAC standard method.

[0017] DPPH free radical scavenging rate determination: The DPPH colorimetric method was used, and the free radical scavenging rate was calculated based on the absorbance value at a wavelength of 517 nm.

[0018] Sleep latency and total sleep time were measured (animal experiment): C57BL / 6 mice were randomly assigned to groups. After oral administration of beverage samples, sleep was induced using sodium pentobarbital (subthreshold dose). The latency from drug administration to sleep onset and the total sleep time from the disappearance of the righting reflex to its recovery were recorded. Statistical data were analyzed... t Tests or ANOVA analyses were performed, and results are expressed as mean ± standard deviation, with the significance level set at 100%.p < 0.05.

[0019] Serum melatonin and cortisol levels were measured: Serum samples were collected from animals and quantitatively analyzed using an enzyme-linked immunosorbent assay (ELISA) kit. Melatonin results are expressed as pg / mL, and cortisol results are expressed as ng / mL.

[0020] Antioxidant enzyme activity assay: The enzyme activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) were detected in animal liver or serum using an antioxidant enzyme activity assay kit. The results are expressed as U / mg protein.

[0021] Stability testing of active ingredients: Beverage samples were stored at 4℃ and 25℃ for 1, 3 and 6 months respectively. The content of polyphenols and algal extracts (such as phycocyanin and astaxanthin) was determined by colorimetry. The relative retention rate was calculated. ≥80% was considered stable.

[0022] The above-mentioned functional ready-to-drink beverages have been tested and found to meet the following key indicators: Total polyphenol content ≥100 mg / 100 mL; ORAC (Oxidative Radical Absorbance Capacity) value ≥3500 μmol TE / 100 mL; DPPH free radical scavenging rate ≥70%; Furthermore, animal experiments have shown that: sleep latency is shortened by ≥20%, and total sleep time is prolonged by ≥15% (compared to the control group). p < 0.05). In addition, it significantly increased serum melatonin levels by ≥20%, decreased serum cortisol levels by ≥15%, and enhanced the body's antioxidant defense system (SOD, CAT, and GSH-Px activities increased by ≥15%).

[0023] Algal extracts (such as spirulina polysaccharides, phycocyanin, brown algal polyphenols, or astaxanthin) are introduced in combination with herbal medicinal materials, with the antioxidant activity contribution rate of algal extracts ≥20%. The active ingredients of algae and plant raw materials produce a synergistic effect, increasing the free radical scavenging rate by ≥25%, which is significantly better than the effect of single ingredients.

[0024] The technical solution of this invention is designed with the following concept: a scientific combination of algal active ingredients and medicinal and edible plant raw materials to achieve a dual synergistic mechanism of antioxidation and neuromodulation. Specifically: First, algal extracts (such as spirulina polysaccharides, phycocyanin, brown algal polyphenols, astaxanthin, etc.) are rich in natural antioxidants such as polyphenols, polysaccharides, and carotenoids, which can effectively scavenge reactive oxygen free radicals and activate antioxidant enzyme systems such as SOD, CAT, and GSH-Px in the body, thereby inhibiting lipid peroxidation and delaying cell aging. Plant raw materials such as mulberry, hawthorn, and mulberry leaves are rich in anthocyanins and flavonoids, which can regenerate free radical intermediates and enhance the antioxidant chain reaction. When used together, the free radical scavenging rate is significantly higher than that of a single component, demonstrating a significant chemical synergistic effect. Secondly, regarding the sleep-aiding mechanism, ingredients such as jujube seed, lily bulb, ophiopogon japonicus, and longan pulp can exert a calming and sleep-aiding effect by regulating neurotransmitter balance and promoting melatonin synthesis, while ingredients such as phycocyanin and astaxanthin possess neuroprotective and anti-stress functions, reducing cortisol levels and improving sleep quality. These two types of active substances achieve physiological synergy through bidirectional regulation of stress inhibition and melatonin pathway activation, shortening the sleep latency and prolonging total sleep time. Finally, algal polysaccharides can improve the solubility and absorption efficiency of plant polyphenols and saponins, while organic acids in plants can stabilize the active ingredients of algae, further enhancing bioavailability and system stability. Experimental results show that this compound system increases the ORAC value by more than 30%, the free radical scavenging rate by more than 25%, and the melatonin level by more than 20%, demonstrating a significant synergistic effect and verifying the scientific and innovative nature of the formulation design of this invention.

[0025] Beneficial effects: (1) Dual efficacy: Combining anti-aging and sleep-aiding functions to meet consumers' demand for comprehensive health drinks; (2) Ingredient innovation: For the first time, algae extracts are introduced into traditional plant beverage formulas, and their significant contributions to anti-oxidation and sleep aid are confirmed; (3) Scientific verification: Supported by clear functional indicators and animal experimental data, the credibility and patent creativity of the product are enhanced; (4) High stability: The process design of high pressure homogenization and antioxidant auxiliary agents ensures that the active ingredient retention rate of the beverage is ≥80% during the storage process (6 months after storage at 4℃); (5) Wide application: It can not only be used as a ready-to-drink beverage, but also be developed into various dosage forms such as powder or capsules to expand the market application space. Detailed Implementation

[0027] Example 1 The algae extract in this embodiment is spirulina polysaccharide, which is used to prepare a functional ready-to-drink beverage with a specification of 500 mL. The specific raw material compatibility and method are as follows: 20 g mulberry, 12 g longan pulp, 4 g ophiopogon japonicus, 2 g American ginseng, 10 g lily bulb, 8 g jujube, 4 g mulberry leaf, 4 g hawthorn, 5 g poria cocos, 3 g jujube seed, and 5 g polygonatum sibiricum. After sorting, washing, and drying, the above raw materials are added to 8 times their total weight of purified water and extracted at 85°C for 40 minutes in a constant temperature water bath to ensure the full release of active ingredients such as polyphenols, saponins, and flavonoids. The extract is filtered through a filter cloth to remove coarse fibers and impurities, and then concentrated to 40% of its original volume to obtain a stable plant concentrate.

[0028] After cooling the concentrate to below 45°C, 0.5 g of spirulina polysaccharide (an algae extract) and 5 mL of lemon juice were added, with the remaining volume brought to 500 mL with purified water. Spirulina polysaccharide enhances antioxidant capacity in solution and synergistically interacts with sleep-aiding components such as jujube seed and ophiopogon japonicus. Lemon juice improves flavor and stabilizes polyphenols under acidic conditions, preventing oxidative degradation. The mixture was then homogenized twice in a 130 MPa high-pressure homogenizer. This step significantly reduces particle size, ensuring uniform dispersion of active ingredients, improving solubility and bioavailability, while preventing stratification. Finally, the beverage was pasteurized, cooled, and bottled to obtain the finished product.

[0029] The finished beverage was tested and found to have a total polyphenol content of 118 mg / 100 mL, which is significantly higher than that of ordinary plant-based beverages (generally between 80-90 mg / 100 mL); its ORAC value is 3870 μmol TE / 100 mL, which is about 37% higher than that of blueberry juice; and its DPPH free radical scavenging rate reaches 72%, exceeding the preset technical indicator of 70%, indicating that the beverage has a significant free radical scavenging ability.

[0030] In animal experiments, healthy mice were selected for a comparative experiment and divided into a control group and a beverage group. The control group was given an equal volume of pure water, while the beverage group was given the beverage described in this example, 10 mL / kg daily, for 4 consecutive weeks by gavage. The results showed that the average sleep latency of mice in the beverage group was shortened by 23%, and the total sleep time was prolonged by 18%. p The difference was statistically significant (< 0.05); serum tests showed a 21% increase in melatonin levels and a 16% decrease in cortisol levels, indicating that the beverage can effectively improve sleep quality and reduce stress. Meanwhile, the activities of antioxidant enzymes such as SOD, CAT, and GSH-Px increased by 17%, 15%, and 16% respectively in the beverage-treated mice, further validating the beverage's anti-aging potential.

[0031] Compared with existing technologies, the advantages of this embodiment are: ① It introduces spirulina polysaccharide, a functional component of algae, which contributes more than 20% to the antioxidant activity and performs outstandingly in improving the free radical scavenging rate; ② The plant raw materials and algae extracts form a synergistic effect, making the antioxidant and sleep-aiding effects significantly better than those of plant-based formulas alone; ③ The high-pressure homogenization process ensures the stability and uniformity of active substances, making the component retention rate of the final product exceed 85%, avoiding the problems of easy separation and reduced activity in traditional beverages.

[0032] Therefore, this embodiment not only shows significant progress in functionality and stability compared to the prior art, but its dual effects (anti-aging and sleep aid) also meet the needs of modern consumers for compound health drinks, and has high promotion and application value.

[0033] Example 2 The algae extract in this embodiment is phycocyanin, which is used to prepare a functional ready-to-drink beverage with a specification of 500 mL. The specific raw material formulation and method are as follows: The ingredients are: 28 g mulberry, 18 g longan pulp, 6 g ophiopogon japonicus, 3 g American ginseng, 15 g lily bulb, 10 g jujube, 6 g mulberry leaf, 4 g hawthorn, 5 g poria cocos, 4 g jujube seed, and 6 g polygonatum sibiricum. After sorting, washing, and drying, the above ingredients are added to 10 times their total weight in purified water and extracted at 90°C for 50 minutes in a constant temperature water bath to fully extract anthocyanins from the mulberry, polysaccharides from the longan pulp, calming active substances from the lily bulb and jujube seed, and functional factors such as American ginsenosides. The extract is filtered through a filter cloth to remove coarse fiber and impurities, and then concentrated to 25% of its original volume to ensure a high concentration of active substances and a stable component ratio in the solution.

[0034] When the concentrate is cooled to below 40°C, 1.2 g of algal extract (phycocyanin) and 8 mL of lemon juice are added, with the remaining volume made up to 500 mL with purified water. Phycocyanin is a natural water-soluble pigment protein with strong antioxidant capacity, contributing over 25% of the final beverage's antioxidant capacity. Under acidic conditions, phycocyanin exhibits better color stability and activity retention. Subsequently, the mixture is homogenized twice in a 150 MPa high-pressure homogenizer to reduce particle size and improve system homogeneity. Finally, an aseptic cold-filling process is used to avoid damage to sensitive components such as phycocyanin caused by high temperatures, resulting in a stable finished beverage.

[0035] The test results showed that the total polyphenol content of the beverage was 122 mg / 100 mL, significantly higher than that of traditional plant-based compound beverages (<90 mg / 100 mL); its ORAC value reached 3820 μmol TE / 100 mL, 35% higher than that of blueberry juice; and its DPPH free radical scavenging rate was 76%, higher than the preset standard (≥70%). Stability tests showed that after 6 months of storage at 4℃, the activity retention rate of phycocyanin and polyphenols was still as high as 82%, far superior to the average level of commercially available beverages.

[0036] In the animal experiment, healthy ICR mice were used and divided into a control group and a beverage group. The control group was given an equal volume of pure water, while the beverage group was given the beverage described in this example, administered by gavage at a dose of 10 mL / kg daily for 4 weeks. The results showed that the sleep latency of the beverage group was shortened by 24%, and the total sleep time was prolonged by 16%. p < 0.05); serum melatonin levels increased by 22%, and cortisol levels decreased by 18%, significantly improving sleep quality and stress levels. Simultaneously, the activities of SOD, CAT, and GSH-Px in the liver and brain tissues of mice in the beverage group increased by 19%, 16%, and 18%, respectively, demonstrating good antioxidant and anti-aging effects.

[0037] This embodiment is the first to combine phycocyanin and ginsenosides in a functional beverage system. The two exhibit significant synergistic effects in free radical scavenging and neuromodulation, increasing antioxidant activity by approximately 30%. Furthermore, the cold-filling process avoids thermal degradation of phycocyanin, ensuring the beverage's high stability. Compared to existing technologies, this beverage possesses both sleep-aiding and anti-aging functions, significantly superior to traditional health drinks with single effects. In addition, phycocyanin, as a highly safe ingredient widely used in food and health products, complies with legal and regulatory requirements. Its natural color enhances the beverage's sensory appeal, meeting consumers' demand for products that combine health and aesthetics. With its dual efficacy and high stability, this beverage has broad market application prospects, particularly suitable for middle-aged and elderly people and those in a sub-healthy state under chronic stress.

[0038] Example 3 The algae extract in this embodiment is brown algae polyphenol, which is used to prepare a functional ready-to-drink beverage with a specification of 500 mL. The specific raw material compatibility and method are as follows: Mulberry 25g, longan pulp 15g, Ophiopogon japonicus 8g, American ginseng 4g, lily bulb 12g, jujube 12g, mulberry leaf 5g, hawthorn 6g, Poria cocos 6g, jujube seed 5g, Polygonatum sibiricum 7g. After sorting, washing, and drying, the above raw materials are added to 9 times their total weight of purified water and extracted at 80℃ for 60 minutes under constant temperature water bath conditions. The extract is then filtered through a filter cloth to remove coarse fibers and impurities, and then concentrated to 40% of its original volume, resulting in a higher concentration of active ingredients.

[0039] After cooling the concentrate to 35°C, 1.5 g of brown algae polyphenols and 6 mL of lemon juice were added, with the remaining volume made up to 500 mL with purified water. The mixture was stirred thoroughly and then homogenized twice under high pressure at 130 MPa to ensure system homogeneity. Subsequently, pasteurization at 72°C for 15 seconds was performed to ensure safety while avoiding the destruction of polyphenols and saponins by high temperatures. Finally, aseptic cold filling was used to obtain the finished beverage.

[0040] The test results showed that the beverage had a total polyphenol content of 126 mg / 100 mL, an ORAC value of 4020 μmol TE / 100 mL, and a DPPH clearance rate of 78%, all significantly higher than that of blueberry juice. Functional experiments showed that the beverage significantly increased SOD activity by 21%, CAT activity by 17%, and GSH-Px activity by 20%, while reducing serum cortisol levels by 18%. In sleep experiments, the beverage group mice showed a 23% shorter sleep latency and a 17% longer total sleep time, demonstrating a significant sleep-inducing effect.

[0041] This embodiment is the first to combine marine-derived brown algae polyphenols with traditional calming medicinal herbs, jujube seed and lily bulb. As a natural antioxidant, brown algae polyphenols exhibit significantly superior free radical scavenging capabilities compared to single plant polyphenols, and possess unique effects in anti-oxidation and neuroprotection. Compared to single-plant compound beverages, this beverage demonstrates a more than 25% increase in free radical scavenging capacity and a significantly enhanced sleep-aiding effect. The brown algae polyphenols are derived from abundant marine brown algae resources, making it a green and renewable resource with a stable supply chain. Through low-temperature homogenization and mild sterilization processes after cooling, the active ingredients retain over 83% of their content after 6 months of storage. This beverage not only meets consumers' expectations for green and natural products but also opens up new markets for marine functional beverages, enhancing product differentiation and competitiveness.

[0042] Example 4 The algae extract in this embodiment is astaxanthin, used to prepare a functional ready-to-drink beverage with a specification of 500 mL. The specific raw material formulation and method are as follows: 30 g mulberry, 20 g longan pulp, 8 g ophiopogon japonicus, 5 g American ginseng, 20 g lily bulb, 15 g jujube, 8 g mulberry leaf, 8 g hawthorn, 7 g poria cocos, 6 g jujube seed, and 8 g polygonatum sibiricum. After the above raw materials are selected, washed, and dried, 8 times the total weight of the Chinese medicinal materials is added to purified water, and the mixture is extracted twice at 85°C under constant temperature water bath conditions, 30 minutes each time. The extract is filtered through a filter cloth to remove coarse fiber and impurities, and then concentrated to 30% of the original volume.

[0043] After cooling the concentrate to 35°C, 2 g of astaxanthin and 10 mL of lemon juice were added, with the remaining volume being purified water to bring the total volume to 500 mL. The mixture was stirred thoroughly and then homogenized twice under high pressure at 120 MPa to ensure stable dispersion of the active ingredients. Subsequently, pasteurization at 72°C for 15 seconds and aseptic cold filling were employed to prevent astaxanthin degradation caused by high temperatures.

[0044] Test data showed that the beverage contained a total polyphenol content of 132 mg / 100 mL, an ORAC value of 4120 μmol TE / 100 mL, and a DPPH free radical scavenging rate of 80%. Animal experiments showed that mice in the beverage group had a 25% shorter sleep latency, a 20% longer total sleep time, a 23% higher serum melatonin level, and a 20% lower cortisol level. Simultaneously, SOD and CAT activities increased by 22% and 19%, respectively.

[0045] This embodiment introduces astaxanthin into a traditional herbal sleep aid beverage, achieving a dual enhancement of "antioxidant + sleep aid" for the first time. Astaxanthin not only has extremely high free radical scavenging efficiency but also protects nerve cells and increases the level of sleep-related hormones. Compared with traditional beverages, this drink has an overall antioxidant capacity increased by more than 30%, significantly enhancing its sleep-aiding effect. Furthermore, astaxanthin is widely used in the food and health product industries, with significant market demand and high regulatory compliance. Combining the sleep-aiding effects of traditional Chinese medicine, this beverage is positioned in the mid-to-high-end functional beverage market, exhibiting clear differentiation. Stability studies show that the beverage retains 81% of its activity under low-temperature storage conditions for 6 months, fully meeting the needs of large-scale production and commercial promotion.

[0046] Example 5: Powdered Portable Anti-aging and Sleep Aid Beverage Based on Example 1, the extract was concentrated and maltodextrin (5% by mass) was added as a wall material. The powdered beverage was prepared by spray drying (inlet air temperature 160 ℃, outlet air temperature 80 ℃), and then packaged and mixed with water for drinking.

[0047] The test results showed that the powdered beverage retained 82% of the total polyphenol content, had an ORAC value of 3600 μmol TE / 100mL, a DPPH free radical scavenging rate of 72%, and its sleep-aiding effect was not significantly different from that of the liquid beverage. In the storage experiment, the powdered beverage could still retain ≥70% of the main active ingredients at room temperature for 12 months, which was far superior to the liquid beverage's 6 months.

[0048] The innovative dosage form of this embodiment enables the beverage of the present invention to break through the storage and transportation limitations of traditional liquid beverages, expand its application scenarios, and promote it through e-commerce and cross-border channels, thereby increasing market coverage.

[0049] To improve consumer acceptance, in addition to Example 1, natural sweeteners (erythritol 0.2g, stevioside 0.05g) and a small amount of peppermint oil (0.2 mL) were added to prepare a functional beverage with a refreshing taste.

[0050] Functional testing showed that the beverage's antioxidant and sleep-aiding indicators remained consistent with those of Example 1. In the sensory evaluation by volunteers, over 90% of the tasters reported a significant improvement in taste and a marked increase in acceptance.

[0051] This embodiment addresses the market pain point of traditional medicinal and edible beverages being "too strong in medicinal flavor and monotonous in taste" through natural flavoring, combining functionality with a pleasant experience; the optimized taste improves market adaptability, which is conducive to entering the market of young consumers and expanding commercial potential.

[0052] Comparative Example 1: Plant-based beverages lacking algae extracts The formulation of Example 1 was used, but the algae extract was removed. Tests showed a total polyphenol content of 95 mg / 100 mL, an ORAC value of only 2600 μmol TE / 100 mL, and a DPPH free radical scavenging rate of less than 55%. In animal experiments, the sleep-aiding effect was reduced, with a sleep latency shortening by only 8% and a total sleep time extension of less than 7%. These results indicate that the lack of algae significantly weakens both the antioxidant and sleep-aiding effects, highlighting the necessity and inventiveness of introducing algae extract in this invention.

[0053] Comparative Example 2: Jujube Seed Drink A beverage was prepared using 5 g of jujube seed as the main ingredient, along with 6 mL of lemon juice and water to a final volume of 500 mL, following the same process as in Example 1. Testing showed that the beverage had a DPPH free radical scavenging rate of only 22% and an ORAC value of less than 1000 μmol TE / 100mL. Animal experiments showed that while it improved sleep aid to some extent (sleep latency shortened by approximately 12%), its anti-aging effect was almost nonexistent. This indicates that a single ingredient cannot achieve both effects simultaneously, validating the inventiveness of the compound design in this invention.

[0054] Comparative Example 3: Single Algae Beverage 2 g of spirulina polysaccharide was dissolved in 500 mL of purified water, and 5 mL of lemon juice was added. The preparation process involved direct dissolution, homogenization, and cold filling. Test data showed that the beverage had an ORAC value of 3050 μmol TE / 100 mL and a DPPH free radical scavenging rate of 68%, demonstrating some antioxidant capacity. However, animal experiments showed that the sleep latency was shortened by less than 10%, the total sleep time was not significantly prolonged, and melatonin levels were not significantly increased. Although this beverage has good antioxidant properties, it lacks sleep-aiding effects, has a single function, and is unlikely to meet consumers' demand for multifunctional beverages.

[0055] Comparative Example 4: Commercially available blueberry juice drinks A 500 mL sample of commercially available blueberry juice was used as a control. The results showed a total polyphenol content of approximately 90 mg / 100 mL, an ORAC value of 2820 μmol TE / 100 mL, and a DPPH scavenging rate of 65%. Animal experiments indicated that drinking blueberry juice did not significantly improve sleep indicators; sleep latency and sleep duration were not significantly different from the control group. Blueberry juice possesses some antioxidant properties but completely lacks sleep-inducing effects. Compared to the beverage of this invention, its ORAC value and free radical scavenging rate were significantly lower, and it lacked both anti-aging and sleep-inducing effects. Therefore, the beverage of this invention is superior to commercially available fruit juices in both functionality and inventiveness.

Claims

1. A functional food having both anti-aging and sleep-improving effects, characterized by, The functional food comprises, by weight: mulberry 10-30 parts, longan meat 6-20 parts, ophiopogon 2-8 parts, American ginseng 0.5-5 parts, lily 6-20 parts, Chinese date 4-15 parts, mulberry leaf 2-8 parts, hawthorn 1-8 parts, fuling 2-8 parts, spina date seed 1-6 parts, polygonatum 1-8 parts, algae extract 0.1-2 parts, lemon juice 2-10 parts.

2. The functional food having both anti-aging and sleep-improving effects according to claim 1, characterized by, The algae extract is at least one of spirulina polysaccharide, phycocyanin, brown algae polyphenol or astaxanthin.

3. The functional food having both anti-aging and sleep-improving effects according to claim 1, characterized by, The functional food is added with a sweetener, the sweetener is erythritol, stevioside or mogroside, and the sweetener is added in an amount of 0.01-0.5% of the total weight of the functional food.

4. The functional food having both anti-aging and sleep-improving effects according to claim 1, characterized by, The functional food is added with peppermint oil, and the peppermint oil is added in an amount of 0.01-0.2% of the total weight of the functional food.

5. The functional food having both anti-aging and sleep-improving effects according to claim 1, characterized by, The functional food comprises a ready-to-drink beverage, a solid beverage powder or a capsule-type health product.

6. The method of preparing the functional food having both anti-aging and sleep-aiding effects according to any one of claims 1 to 5, wherein the method comprises the steps of: (a) mixing the anti-aging agent and the sleep-aiding agent; (b) adding the mixed agent to the food; and (c) drying the food. The method comprises the following steps: S1, mixing mulberry, longan meat, ophiopogon, American ginseng, lily, Chinese date, mulberry leaf, hawthorn, fuling, spina date seed and polygonatum, adding 8-10 times weight of hot water, and extracting at 80-90 DEG C for 30-60 minutes; S2, filtering and removing residues, collecting the filtrate and concentrating to 20-50% of the original volume; S3, cooling to below 40 DEG C, adding algae extract and lemon juice, and mixing uniformly; S4, high-pressure homogenization at 120-150 MPa below 45 DEG C for 2 times; S5, adopting pasteurization or aseptic cold-filling sterilization process to obtain a functional food beverage, or adding malt dextrin as a wall material to the concentrated liquid after high-pressure homogenization, and adopting spray drying to obtain a powder-type functional food; wherein the malt dextrin is added in an amount of 5% of the total weight of the concentrated liquid, the inlet air temperature of spray drying is 160 DEG C, and the outlet air temperature is 80 DEG C.

7. The method of claim 6, wherein the functional food having anti-aging and sleep-aiding effects is prepared by adding 0.01 to 0.1 parts by weight of the composition of claim 1 to 100 parts by weight of a food base. In S1, the extraction is performed twice, each for 30 minutes, and the extracted liquids are combined.

8. The functional food with anti-aging and sleep-aiding functions in claims 1-5 for simultaneously increasing serum melatonin level and reducing serum cortisol level.

9. The functional food with anti-aging and sleep-aiding functions in claims 1-5 for improving SOD, CAT and GSH-Px activities in vivo.