High-esterification persimmon pectin olive oil-based anti-exercise fatigue drink and preparation method thereof

Abstract

This invention provides a high-esterified persimmon pectin olive oil-based anti-fatigue beverage and its preparation method. The beverage comprises: extra virgin olive oil, high-esterified persimmon pectin, maltitol, freeze-dried peach powder, L-carnitine, vitamin E, hydroxytyrosol, and distilled water. The preparation process of this invention eliminates the need for processing aids such as emulsifiers and dispersants. High-esterified persimmon pectin is prepared through a pulsed electric field pretreatment-weak acid extraction process to obtain a highly active interfacial structure. This structure allows it to form a dense composite interfacial layer with other formulation components during two-stage shear emulsification, preferentially forming a stable oil-in-water emulsion system. This achieves long-term stable dispersion of the oil and water phases and masks the original spiciness and irritation of olive oil. Simultaneously, L-carnitine is added as a fatty acid metabolism support factor, and vitamin E and hydroxytyrosol are added as synergistic antioxidant components. The anti-fatigue effect is achieved through the synergistic effect of slow-release energy from the oil phase and interfacial structure regulation.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a highly esterified persimmon pectin olive oil-based anti-sports fatigue beverage and its preparation method. Background Technology

[0002] During exercise, moderate-intensity, prolonged activity primarily relies on glycogen and fat metabolism; the longer the exercise duration, the higher the proportion of energy supplied by fat. Increasing fatty acid oxidation and reducing glycogen depletion helps delay fatigue and improve endurance performance. The rate of fatty acid oxidation is related to plasma fatty acid concentration. Properly regulating fatty acid utilization levels helps improve energy supply structure and delay the onset of fatigue. Therefore, supplementing with exogenous fatty acids can slow down glycogen depletion, delay exercise fatigue, and enhance endurance.

[0003] Olive oil, a healthy plant oil rich in polyphenols, is rich in monounsaturated fatty acids (mainly oleic acid) and various natural polyphenolic active ingredients, such as oleuropein, hydroxytyrosol, and tyrosol. These polyphenols have strong antioxidant and anti-inflammatory activities, can regulate the body's oxidative stress level to a certain extent, and participate in exercise-related metabolic regulation processes. Furthermore, related studies have shown that olive-derived polyphenols help improve the body's antioxidant capacity during exercise, promote post-exercise recovery, and reduce fatigue-related physiological damage. Therefore, olive oil not only serves as an important source of lipid energy, but its polyphenols may also play a synergistic role in improving exercise endurance, delaying fatigue onset, and promoting physical recovery, making it a promising candidate for application in the field of sports nutrition supplementation.

[0004] However, as a liquid vegetable oil, olive oil naturally has poor compatibility with aqueous systems, making it difficult to directly prepare stable water-based beverage systems. Furthermore, some polyphenols and volatile components in olive oil are associated with its pungent, bitter, and other irritating flavors, limiting its palatability when consumed directly as a beverage. In addition, the distribution and release behavior of active ingredients in olive oil at the oil-water interface affects the product's flavor profile and stability. Improper control of the interface structure can easily lead to poor taste, system instability, and insufficient retention of active ingredients.

[0005] Currently, olive oil is mainly used for cooking, salad dressings, or direct oral consumption, resulting in relatively limited product forms and limited application in the sports drink sector. Developing olive oil into a directly drinkable functional beverage requires addressing issues such as stable dispersion of the vegetable oil in an aqueous system, improvement of its irritating flavor, and stable preservation of its active ingredients.

[0006] Persimmons are rich in natural pectin resources, and after appropriate extraction and structural regulation, plant-derived polysaccharide materials with good interfacial adsorption capabilities can be obtained. Related studies have shown that highly esterified pectin possesses good emulsifying activity and stability, and can be used to construct stable oil-water interfacial structures. However, current research on using highly esterified persimmon pectin to construct olive oil-based anti-fatigue functional beverages is still relatively limited, especially lacking technical solutions that simultaneously consider beverage form, flavor regulation, system stability, and sports nutrition support functions.

[0007] Therefore, it is necessary to develop a high-esterified persimmon pectin olive oil emulsion functional beverage system based on plant-derived interface materials, which can improve the spicy, bitter and other irritating flavors of olive oil while realizing the beverage-like properties of plant oil, and construct an oil-based energy supplement form suitable for sports nutrition support. Summary of the Invention

[0008] To address the problems existing in the background technology, such as the natural incompatibility between vegetable oil and aqueous system, the limitation of olive oil's spicy and bitter flavor on its beverage application, and the insufficient stability of oil-based functional components, this invention provides a highly esterified persimmon pectin olive oil-based anti-sports fatigue beverage and its preparation method.

[0009] To achieve the above objectives, the present invention adopts the following technical solution:

[0010] The first aspect of this invention provides a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage. High-esterified persimmon pectin is extracted via pulsed electric field pretreatment followed by a short-time weak organic acid process, achieving an esterification degree of 60%-75%. A stable emulsion is formed through secondary shear emulsification. The composition, by mass percentage, includes: 5%-20% olive oil, 0.5%-2.5% high-esterified persimmon pectin, 3%-11% maltitol, 3-11% freeze-dried peach powder, 0.4%-1% L-carnitine, 0.005%-0.02% vitamin E, 0.05%-0.2% hydroxytyrosol, and the balance being distilled water.

[0011] Preferably, the composition of the anti-exercise fatigue drink, by mass percentage, includes: 5%-10% olive oil, 1%-2% highly esterified persimmon pectin, 5%-7% freeze-dried peach powder, 5%-7% maltitol, 0.4%-0.6% L-carnitine, 0.015%-0.02% vitamin E, 0.05%-0.1% hydroxytyrosol, and the balance being distilled water.

[0012] Preferably, the olive oil is extra virgin olive oil, and the average content of olive oil polyphenols therein is ≥200ppm.

[0013] A second aspect of the present invention provides a method for preparing the above-mentioned highly esterified persimmon pectin olive oil-based anti-exercise fatigue beverage, comprising the following steps: S1. Highly esterified persimmon pectin was prepared by pulsed electric field pretreatment followed by a mild process using weak organic acids. The degree of esterification of persimmon pectin in this process was 60%-75%. S2. Dissolve the obtained high-esterified persimmon pectin in water and prehydrate it to obtain a high-esterified persimmon pectin solution. Then add maltitol, freeze-dried peach powder, L-carnitine and hydroxytyrosol to obtain an aqueous phase. S3. Dissolve vitamin E in olive oil, vortex, and obtain the oil phase; S4. The oil phase is added to the aqueous phase and subjected to high-speed shearing to obtain a crude emulsion; S5. The obtained crude emulsion is subjected to ultrasonic homogenization and sterilization to obtain an anti-exercise fatigue drink.

[0014] In the above preparation method, the highly esterified persimmon pectin, after prehydration, serves as an emulsion interface regulating component. During high-speed shearing and ultrasonic homogenization, it is directionally adsorbed onto the oil-water interface to form an interface protective layer dominated by highly esterified persimmon pectin, thereby achieving synergistic regulation of emulsion droplet size, interface film strength, and system stability. The interface regulation is not achieved by adding low-molecular-weight surfactants or protein emulsifiers.

[0015] Preferably, in step S1, the method for preparing the highly esterified persimmon pectin includes the following steps: S11. Wash and slice fresh persimmons, freeze-dry them in a vacuum freeze dryer, pulverize them, and make persimmon powder. S12. The persimmon powder is mixed with water to form a suspension system, and pretreated with a pulsed electric field. The electric field strength is 10–30 kV / cm, and the number of pulses is 20–40.

[0016] S13. Add the persimmon powder treated with pulsed electric field to an acidic aqueous solution, heat and stir to hydrolyze, cool the resulting hydrolyzed mixture to room temperature, perform a first centrifugation, evaporate and concentrate, perform a second centrifugation, and obtain the supernatant. S14. Dilute the obtained supernatant with anhydrous ethanol, perform fractional alcohol precipitation overnight to obtain the primary precipitate, centrifuge the primary precipitate, wash it to obtain the secondary precipitate, dissolve the secondary precipitate in distilled water and freeze-dry it to obtain highly esterified persimmon pectin.

[0017] Preferably, the pulsed electric field is pre-processed, with a processing electric field strength of 15-25 kV / cm and a pulse count of 20-30 times.

[0018] Preferably, the ratio of persimmon powder to acidic aqueous solution is 1:20–1:30 (g / mL), the hydrolysis temperature is 91-93℃, and the hydrolysis time is 100-130 min.

[0019] Preferably, the organic acid system is lactic acid, malic acid, citric acid or a combination thereof, with a pH of 2.0–3.5.

[0020] Preferably, the conditions for the first centrifugation are: 25-30℃, 8000-9000 r / min, 30-40 min; and the conditions for the second centrifugation are: 4-6℃, 8000-9000 r / min, 10-15 min.

[0021] Preferably, the alcohol precipitation temperature is 3-5℃; the centrifugation speed is 8000-9000 r / min, and the centrifugation time is 6-9 min.

[0022] Preferably, in step S2, the mass ratio of the highly esterified persimmon pectin to water is 0.5-2.5:100; Preferably, in step S2, the prehydration temperature is 20-30℃, and the prehydration time is not less than 8 hours, more preferably 8-15 hours.

[0023] Preferably, in step S3, the mass ratio of olive oil to vitamin E is 100:(0.005–0.2).

[0024] Preferably, in step S3, the vortex time is 2-5 minutes.

[0025] Preferably, in step S4, the rotational speed of the high-speed shearing is 10000-18000 r / min, and more preferably 10000-14000 r / min.

[0026] Preferably, in step S4, the high-speed shearing time is 2-6 min, more preferably 2-4 min.

[0027] Preferably, in step S5, the ultrasonic homogenization process is an intermittent ultrasonic homogenization process, with the following conditions: temperature of 0-8℃, ultrasonic power of 200 W-600 W, homogenization time of 4-10 min, and working cycle of 2 s on / 4 s off.

[0028] Preferably, the ultrasonic power is 300-450W and the homogenization time is 6-8 min.

[0029] Compared with the prior art, the present invention has the following beneficial effects: (1) This invention provides a method for preparing a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage. This invention uses high-esterified persimmon pectin as the core component for interface regulation. It achieves this through pulsed electric field-assisted weak acid process for the directional extraction of high-esterified persimmon pectin, full hydration of high-esterified persimmon pectin to construct a continuous aqueous network, high-speed shear dispersion of the oil and aqueous phases to form a coarse emulsion, and intermittent ultrasonic homogenization and refinement of oil droplets under low-temperature conditions. This results in a functional beverage with uniform particle size and high stability, derived from an olive oil emulsion. Furthermore, the high-esterified persimmon pectin used in this invention differs from existing emulsification stabilization methods that primarily rely on low-molecular-weight surfactants to reduce interfacial tension, and also differs from stabilization methods that only delay stratification through thickening. Instead, it forms an interfacial protective layer through the adsorption and film-forming effect of high-esterified persimmon pectin at the oil-water interface, thereby achieving synergistic regulation of emulsion particle size, interfacial film strength, and storage stability. Experimental results show that the average particle size D(3,2)≤0.8μm; D(4,3)≤1μm; absolute value of ζ potential≥30mV; and no visible oil-water separation after standing at 25℃ for ≥45 days.

[0030] (2) This invention can achieve stable dispersion of polyphenol-rich olive oil in an aqueous system without the need for additional conventional emulsifiers or dispersants, and give the product an emulsion form suitable for direct consumption. This transforms the lipid energy supply form from the traditional edible oil intake method to a liquid nutritional supplement form that is directly drinkable, uniformly dispersed, and easy to use, providing a new technical path and product form for the development of plant oil-based sports nutrition products.

[0031] (3) Compared with existing vegetable oil beverages prepared with conventional emulsifiers, this invention uses olive oil as the core lipid energy supply phase, adds L-carnitine as a fatty acid metabolism support component, and combines vitamin E and hydroxytyrosol as antioxidant synergistic components. Through the synergistic effect of "oil phase energy supply - interface stabilization - antioxidant protection", it achieves an anti-fatigue effect. At the same time, this invention expands the application scenarios of highly esterified persimmon pectin in high oil phase emulsion systems, which is conducive to improving the high-value utilization level of persimmon by-products and realizing the structured transformation and application of plant resources.

[0032] (4) By regulating the interface structure, this invention effectively improves the distribution and release behavior of polyphenols and volatile flavor substances in olive oil at the oil-water interface, thereby reducing the original spiciness and bitterness of high-polyphenol olive oil and improving the flavor coordination and drinking acceptance of the beverage. Attached Figure Description

[0033] Figure 1 Macroscopic (A) and microscopic (B) images of the olive oil-based anti-exercise fatigue drink prepared in Example 1, and fluorescence staining microscopy (C) and (D). Figure 2The results show the storage stability evaluation of the olive oil-based anti-sports fatigue beverages prepared in Examples 1-8; Figure 3 The results of Examples 1-4 show the effects of different amounts of olive oil added on the droplet characteristics (A), ζ-potential (B), viscosity (C), and TSI index (D) of the drinking liquid; Figure 4 The effects of different amounts of highly esterified persimmon pectin added on the droplet characteristics (A), ζ-potential (B), viscosity (C), and TSI index (D) of the drinking liquid in Examples 1, 5-8; Figure 5 The effects of different shear rates and shear times on the volume-average particle size D(4,3) (A), surface-average particle size D(3,2) (B), zeta potential (C), and surface tension (D) of drinking liquid were investigated. Figure 6 The effects of different ultrasonic powers on the surface area average particle size D(3,2) and volume average particle size D(4,3) (A), zeta potential (B), surface tension (C) and TSI index (D) of drinking liquid; Figure 7 The effects of different olive oil contents (left) and different amounts of highly esterified persimmon pectin added (right) on the sensory scores of olive oil-based beverages; Figure 8 The effect of olive oil-based anti-exercise fatigue drink prepared in Example 1 on the exhaustion swimming time and body weight of mice (NCG: normal control group; ECG: exercise control group; OBG: olive oil-based drink group). Figure 9 The effect of the olive oil-based anti-fatigue beverage formulation prepared in Example 1 on the organ coefficients of mice (Liver: liver; Kidney: kidney; Gastrocnemius: gastrocnemius muscle; EA: epididymal fat; PA: perirenal fat; IA: inguinal fat); Figure 10 The effect of the olive oil-based anti-fatigue beverage formula prepared in Example 1 on serum biochemical indicators in mice (A: lactate; B: lactate dehydrogenase; C: creatine kinase; D: blood urea nitrogen). Detailed Implementation

[0034] The following description, in conjunction with embodiments, provides a clear and complete explanation of the technical solutions of the present invention, enabling those skilled in the art to fully understand the invention. The embodiments given are for illustrative purposes only and are not intended to limit the scope of the invention. The advantages and features of the invention will become clearer from the following description and claims. It should be noted that the accompanying drawings are in a very simplified form and use non-precise proportions, solely for the purpose of conveniently and clearly illustrating the embodiments of the invention.

[0035] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Any equivalent modifications or substitutions made by one of ordinary skill in the art to the following embodiments without inventive effort are within the scope of protection of this invention.

[0036] Example 1 A high-esterified persimmon pectin and olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 10% extra virgin olive oil (average content of olive oil polyphenols ≥200 ppm), 2% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0037] Its preparation method includes the following steps: S1. Preparation of highly esterified persimmon pectin: S11. After cleaning the skin of fresh persimmons, cut them into slices and place them in a vacuum freeze dryer for 60 hours. Then, use a high-speed blender to grind them into persimmon powder and store them in a sealed container in a -20℃ refrigerator for later use. S12. The persimmon powder is mixed with water to form a suspension system, and pretreated with a pulsed electric field with an electric field strength of 20 kV / cm and a pulse count of 30.

[0038] S13. The persimmon powder treated with pulsed electric field was added to an acidic aqueous solution with pH=2.2 at a material-to-liquid ratio of 1:30 (g / mL). The mixture was stirred and heated to 91.9℃ and continuously stirred for 120 min for hydrolysis. After hydrolysis, the resulting hydrolysate was cooled to room temperature and centrifuged for 30 min at 25℃ and 8000 r / min. The supernatant was collected and then concentrated to 1 / 5 of its original volume by rotary evaporation. The supernatant was then centrifuged for 10 min at 4℃ and 8000 r / min. The supernatant was collected. S14. Dilute the obtained supernatant with 2 times the volume of anhydrous ethanol, precipitate overnight at 4°C to obtain the primary precipitate, wash the primary precipitate, centrifuge at 8000 r / min for 8 min, repeat the washing 6 times to obtain the secondary precipitate, and finally dissolve the secondary precipitate in distilled water and freeze dry to obtain highly esterified persimmon pectin.

[0039] S2. Aqueous phase construction: The obtained highly esterified persimmon pectin was dissolved in water and pre-hydrated by stirring at room temperature for 10 h to obtain a highly esterified persimmon pectin solution. Then, maltitol, lyophilized peach powder, L-carnitine and hydroxytyrosol were added to the system and stirred to dissolve, thus obtaining an aqueous phase.

[0040] S3. Oil phase construction: Dissolve vitamin E in extra virgin olive oil and vortex for 2 minutes to obtain the oil phase.

[0041] S4. Preparation of crude emulsion: The oil phase is slowly added to the aqueous phase and sheared at high speed at 14000 r / min for 4 min to form a crude emulsion.

[0042] S5. Ultrasonic homogenization: Under 0℃ ice-water bath conditions, the crude emulsion is ultrasonically homogenized using an intermittent ultrasonic homogenizer. The power is set to 300 W, the homogenization time is 8 min, and the working cycle is 2 s on / 4 s off. Then, it is sterilized at 65℃ for 30 min to obtain an emulsion-type olive oil-based anti-sports fatigue beverage, which is then bottled.

[0043] The degree of esterification was determined by titration. Specifically, the free carboxyl groups (V1) were titrated first, followed by alkali saponification and back titration to determine the total carboxyl groups (V2). The degree of esterification was calculated using DE(%) = V2 / (V1+V2) × 100%. The results showed that the degree of esterification of the persimmon pectin obtained in this example was 72.21% ± 0.56; the average particle size of the emulsion obtained was D(3,2) 0.508 ± 0.024 μm; D(4,3) 0.715 ± 0.020 μm; the absolute value of the zeta potential was 39.267 ± 0.529 mV; the surface tension was 50.230 ± 0.045 mN / m; the peroxide value (POV) was 0.13 meq / Kg; and the lipid oxidation value (TBARS) was 6.56 μmol / L. No obvious stratification was observed after 60 days of storage at room temperature. The preferred embodiment is Example 1, which exhibits the best performance in terms of particle size, zeta potential, and stability.

[0044] Example 2 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 5% extra virgin olive oil, 2% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0045] The preparation method is the same as in Example 1.

[0046] Example 3 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 15% extra virgin olive oil, 2% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0047] The preparation method is the same as in Example 1.

[0048] Example 4 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 20% extra virgin olive oil, 2% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0049] The preparation method is the same as in Example 1.

[0050] Example 5 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 10% extra virgin olive oil, 0.5% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0051] The preparation method is the same as in Example 1.

[0052] Example 6 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 10% extra virgin olive oil, 1% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0053] The preparation method is the same as in Example 1.

[0054] Example 7 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 10% extra virgin olive oil, 1.5% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0055] The preparation method is the same as in Example 1.

[0056] Example 8 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 10% extra virgin olive oil, 2.5% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0057] The preparation method is the same as in Example 1.

[0058] Example 9 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 5% extra virgin olive oil, 1% high-esterified persimmon pectin, 5% maltitol, 5% freeze-dried peach powder, 0.4% L-carnitine, 0.01% vitamin E, 0.05% hydroxytyrosol, and the balance being distilled water.

[0059] The preparation method is the same as in Example 1.

[0060] Example 10 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 20% extra virgin olive oil, 2.5% high-esterified persimmon pectin, 11% maltitol, 11% freeze-dried peach powder, 1% L-carnitine, 0.02% vitamin E, 0.2% hydroxytyrosol, and the balance being distilled water.

[0061] The preparation method is the same as in Example 1.

[0062] Example 11 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 5% extra virgin olive oil, 0.5% high-esterified persimmon pectin, 3% maltitol, 3% freeze-dried peach powder, 0.4% L-carnitine, 0.005% vitamin E, 0.05% hydroxytyrosol, and the balance being distilled water.

[0063] The preparation method is the same as in Example 1.

[0064] Example 12 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 10% extra virgin olive oil, 2% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0065] The preparation method is basically the same as that in Example 1, except that "high-speed shearing at 12000 r / min" is replaced with "high-speed shearing at 10000 r / min".

[0066] Example 13 A high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage, the composition of which by weight percentage includes: 10% extra virgin olive oil, 2% high-esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0067] The preparation method is basically the same as that in Example 1, except that the ultrasonic power is changed to 600 W and the homogenization time is 6 min.

[0068] Comparative Example 1 Except for the absence of highly esterified persimmon pectin, the composition of other raw materials and preparation conditions are the same as in Example 1. A highly esterified persimmon pectin olive oil-based anti-exercise fatigue beverage comprises, by weight percentage: 10% extra virgin olive oil, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0069] Comparative Example 2 Except for replacing the highly esterified persimmon pectin with an equal mass of ordinary pectin (citrus source), the composition of other raw materials and preparation conditions were the same as in Example 1. Its composition, by mass percentage, included: 10% extra virgin olive oil, 2% pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0070] Comparative Example 3 Persimmon pectin was obtained by pulsed electric field pretreatment combined with weak organic acid extraction, and the composition of other raw materials was the same as in Example 1. The difference was that in the emulsion preparation process, only high-speed shearing was used for emulsification, without low-temperature ultrasonic homogenization. Its composition, by mass percentage, included: 10% extra virgin olive oil, 2% highly esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0071] Comparative Example 4 Persimmon pectin was obtained by pulsed electric field pretreatment combined with weak organic acid extraction, and the composition of other raw materials was the same as in Example 1. The difference was that in the emulsion preparation process, only low-temperature ultrasonic homogenization and shearing were used for emulsification, without high-speed shearing. Its composition, by mass percentage, included: 10% extra virgin olive oil, 2% highly esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0072] Comparative Example 5 Except for omitting the pulsed electric field pretreatment step, the composition of the raw materials and the preparation conditions are the same as in Example 1. Specifically, in the preparation of the high-esterified persimmon pectin, the pulsed electric field pretreatment in step S12 is not performed. Instead, the freeze-dried persimmon powder is directly added to an acidic aqueous solution with pH=2.2 at a material-to-liquid ratio of 1:30 (g / mL), and stirred and hydrolyzed at 91.9℃ for 120 min. The remaining steps are the same as in Example 1, and the persimmon pectin is finally obtained and used for subsequent emulsion preparation.

[0073] Comparative Example 6 No pulsed electric field pretreatment was used; only high-speed shearing was employed for emulsification, and low-temperature ultrasonic homogenization was not performed. The remaining raw material composition and preparation conditions were the same as in Example 1. Specifically, the composition, by mass percentage, included: 10% extra virgin olive oil, 2% highly esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0074] Comparative Example 7 No pulsed electric field pretreatment was used; only low-temperature ultrasonic homogenization and shearing were employed for emulsification, without high-speed shearing. The remaining raw material composition and preparation conditions were the same as in Example 1. Specifically, the composition, by mass percentage, included: 10% extra virgin olive oil (average content of olive oil polyphenols ≥200ppm), 2% highly esterified persimmon pectin, 7% maltitol, 7% freeze-dried peach powder, 0.6% L-carnitine, 0.02% vitamin E, 0.1% hydroxytyrosol, and the balance being distilled water.

[0075] Characterization and Testing The physical stability and flavor effects of olive oil-based functional beverages for combating fatigue were evaluated using particle size, potential, surface tension, oxidation index, and sensory characteristics. The anti-fatigue efficacy of olive oil-based beverages was evaluated using a weight-bearing swimming exhaustion test, involving the following indicators: Serum biochemical indicators: During endurance exercise, when aerobic metabolism is insufficient for energy supply, the body will enhance anaerobic metabolism to participate in energy supply. Anaerobic metabolism can generate lactate (LA) through glycolysis, and elevated lactate levels are commonly used as one of the biochemical indicators for assessing exercise fatigue. Strenuous exercise can also induce the generation of reactive oxygen species (ROS), which may affect mitochondrial function and reduce energy metabolism efficiency. Blood urea nitrogen (BUN) levels can reflect the status of protein catabolism and are often used to assess the body's metabolic load during exercise. In addition, lactate dehydrogenase (LDH) and creatine kinase (CK) are commonly used indicators for assessing muscle damage; changes in their serum activities can reflect alterations in the integrity of muscle cell membranes during exercise.

[0076] Depend on Figure 1 Results: The oil phase was stained red with Nile Red dye, and microscopic observation showed that the liquid was an oil-in-water emulsion.

[0077] Depend on Figure 2The results showed that olive oil emulsions with different concentrations of EVOO (extra virgin olive oil) changed over 30 days. When 5% to 20% olive oil was added to the emulsion, the emulsion layer floated to the surface, exhibiting obvious phase separation on day 30. The results also showed changes in beverages with different amounts of persimmon pectin added over 30 days under room temperature storage. On day 15, beverages with 0.5% and 1% persimmon pectin showed obvious phase separation, with an emulsion layer on top and an aqueous phase below. When the storage period was extended to day 30, beverages with 1.5% persimmon pectin showed phase separation, while olive oil-based beverages with 2% and 2.5% persimmon pectin maintained good stability.

[0078] Depend on Figure 3 The results show that the surface area volume average particle size D of the obtained emulsion is... 23 The particle size was 0.5 ± 0.05 μm; the absolute value of the zeta potential was ≥30 mV; no visible oil-water separation was observed after standing at 25℃ for ≥45 days, and no significant oxidation was observed within 30 days. With the increase of olive oil addition, the surface area average particle size (D3,2) and volume average particle size (D4,3) of the obtained functional beverage liquid increased significantly (P<0.05). The absolute value of the zeta potential of the emulsion under different olive oil addition conditions was greater than 30 mV, indicating that the system has a strong electrostatic repulsion. The results also showed that the physical stability of the emulsion was evaluated by the Turabiscan stability index (TSI). The results showed that the TSI value was lower when 10% olive oil was added, and the system stability was the best. When the proportion of oil phase was too high (15%-20%), the emulsion stability decreased and the TSI value increased because the emulsifier was insufficient to completely cover the surface of the oil droplets. The viscosity of the emulsion increases sequentially with the increase of EVOO content. The highest viscosity (18.76 mPa·s) is achieved with 20% EVOO, while the lowest viscosity (2.05 mPa·s) is achieved with 5% EVOO. Although the particle size is larger with 10% EVOO compared to 5% EVOO, the increased viscosity of the emulsion system inhibits droplet migration and reduces droplet aggregation, thereby improving the stability of the beverage. Therefore, in the system of this invention, 10% olive oil is the preferred addition ratio that balances particle size control, viscosity adjustment, and stability.

[0079] Depend on Figure 4The results showed that when the amount of highly esterified persimmon pectin added increased from 0.5% to 1%, the particle size of the functional beverage significantly decreased, indicating that the increased emulsifier concentration facilitated the full coating of the oil droplet interface, thereby improving the dispersion effect. However, when the concentration increased to 2.5%, the particle size significantly increased (P < 0.01), indicating that excessive emulsifier would affect the structural stability of the system. Zeta potential testing results showed that with the increase of highly esterified persimmon pectin added, the absolute value of the zeta potential gradually increased and tended to stabilize around 1.5%, indicating that highly esterified persimmon pectin formed a stable adsorption layer on the oil droplet surface and enhanced electrostatic repulsion. When the concentration increased from 1% to 2.5%, the viscosity of the emulsion increased from 2.85 mPa·s to 5.78 mPa·s, reducing droplet aggregation and thus increasing the stability of the emulsion. The results also showed that the stability index (TSI) measured by multiple light scattering method indicated that the TSI value was lower when the amount of highly esterified persimmon pectin added was between 2% and 2.5%, indicating better emulsion stability. Based on the combined results of particle size, zeta potential, storage, and TSI, it can be seen that in the system of this invention, the optimal range for balancing particle size control and system stability is when the amount of highly esterified persimmon pectin added is 1%-2%.

[0080] Depend on Figure 5 The results show that at lower shear rates, extending the shear time helps reduce droplet size; however, at higher shear rates, the emulsion droplet size increases with further extension of shear time, indicating that excessive energy input can cause droplet re-aggregation, which is detrimental to system stability. Simultaneously, with increasing shear rate and time, the absolute value of the emulsion's zeta potential gradually decreases, indicating a weakening of electrostatic repulsion on the droplet surface and a decline in emulsion stability. The interfacial tension results are largely consistent with the droplet size change trend; that is, the smaller the droplet size, the lower the interfacial tension, and the easier it is for the system to form a stable emulsion. Based on the influence of different shear conditions on the physicochemical stability of olive oil beverages, and considering the processing costs and time in actual production, the optimal high-speed shear condition is 14000 r / min–4 min.

[0081] Depend on Figure 6The results show that as the ultrasonic power increases from 150 W to 300 W, the droplet size of the emulsion significantly decreases, the absolute value of the zeta potential increases, the interfacial tension decreases, and the system stability significantly improves. When the power continues to increase to 450 W, the changes in these indicators are not significant. However, when the power reaches 600 W, the droplet size and interfacial tension increase, the absolute value of the zeta potential decreases, and the emulsion stability decreases, indicating that excessive ultrasonic energy can cause droplet re-aggregation or structural damage, i.e., the "over-processing" effect. Simultaneously, ultrasonic action may also affect the interfacial adsorption behavior of persimmon pectin by regulating its molecular structure (e.g., reducing molecular weight, altering the degree of esterification, and rheological properties). Combined with TSI analysis results, the emulsion TSI value is lowest and the system exhibits the best physical stability at 300 W, consistent with the trends in droplet size, zeta potential, and interfacial tension, indicating that appropriate ultrasonic power is a key process parameter for obtaining a stable emulsion structure. Considering the physical stability of the beverage, as well as production costs and time, 300 W for 8 min is selected as the optimal ultrasonic homogenization condition.

[0082] Table 1. Sensory Evaluation Criteria for Olive Oil-Based Drinks

[0083] Referring to Table 1, the effects of different amounts of olive oil or highly esterified persimmon pectin added on the sensory scores of olive oil-based beverages (Examples 1-4: ad): Depend on Figure 7 Sensory evaluation results showed that the amount of olive oil added had a significant impact on the flavor and mouthfeel of the beverage. The sensory score reached its highest value (80.2 ± 1.2 points) when the olive oil content was 10%, indicating good emulsion stability and harmonious flavor. Too low an amount of olive oil resulted in a weak flavor, while too high an amount enhanced the oil flavor and increased system viscosity, leading to a heavier mouthfeel and a lower sensory score. Therefore, considering both emulsion stability and sensory evaluation results, the optimal amount of olive oil added was determined to be 10%. With increasing amounts of highly esterified persimmon pectin, the sensory score initially increased and then decreased. At 0.5%, insufficient emulsification resulted in poor beverage stability and a low sensory score. At 2.5%, the system viscosity significantly increased, affecting mouthfeel and causing a decrease in sensory score (P < 0.05). Considering both stability and sensory evaluation results, the optimal amount of highly esterified persimmon pectin added was determined to be 2%.

[0084] This invention also evaluates the anti-fatigue effect of olive oil-based beverages through a weighted swimming exhaustion test, and evaluates their antioxidant effect by testing the antioxidant properties of olive oil-based beverages.

[0085] The mice were administered olive oil-based oral solution (15 ml / kg) by gavage to the OBG group, distilled water (15 ml / kg) by gavage to the NCG group, and distilled water (15 ml / kg) by gavage to the ECG group. Each group was gavaged once daily. Simultaneously, the ECG and OBG groups underwent 6 days of weightless swimming training per week to familiarize the mice with swimming and eliminate those unable to complete the exercise or exhibiting abnormal behavior. Swimming training was conducted at 8:00 AM. During swimming, mice were encouraged to swim continuously using a glass rod, and their fur was dried quickly with a hairdryer after swimming. The swimming training time was increased by 10 minutes after every two training sessions, with training times increasing to 20 minutes, 30 minutes, and 40 minutes respectively. The experimental period was 21 days.

[0086] The weight-bearing swimming exhaustion test was conducted on mice: On day 21, the mice were administered the test 30 minutes after gavage. A 7% weight of lead wire was placed on the tail end of each mouse, which was then placed in a 60 cm × 30 cm × 35 cm swimming tank at a water temperature of 25 ± 1℃, ensuring the mice could not touch the bottom of the tank with their tails. The mice were gently propelled with a glass rod to keep them in motion. When the mouse's nose sank to the surface and remained submerged for 5 seconds, it was considered to be in a state of swimming exhaustion and was removed from the tank. The time to swimming exhaustion was recorded. The mice were then quickly dried with a hairdryer and returned to their cages. Results are shown below. Figure 6-9 .

[0087] Depend on Figure 8 The results showed that the swimming time in the OBG group was 43.33 min, which was 1.88 times that of the ECG group. The study indicates that the olive oil-based functional beverage prepared in this invention can significantly prolong the time to swimming exhaustion, improve endurance performance, and has a good anti-fatigue effect. At the same time, the olive oil-based functional beverage has no negative impact on the body weight of mice.

[0088] Depend on Figure 9 The results showed that there were no significant differences in organ coefficients of liver, kidney, epididymal fat, and groin fat among the groups of mice, indicating that the liver and kidneys of the three groups of mice could maintain a healthy physiological state.

[0089] Depend on Figure 10(A) It can be seen that the serum lactate (LA) content in mice at rest was 5.69 ± 0.50 mmol / L, in the ECG group after swimming training it was 8.48 ± 0.68 mmol / L, and in the OBG group administered olive oil-based liquid by gavage it was 6.51 ± 0.616 mmol / L. The serum LA levels in the OBG and ECG groups were significantly higher than those in the NCG group, and the LA level in the OBG group was significantly lower than that in the ECG group (P < 0.01). This indicates that olive oil-based liquid can effectively reduce lactic acid accumulation during exercise, thereby delaying fatigue. Blood urea nitrogen (BUN) is an important biochemical parameter related to fatigue, reflecting the degree of protein breakdown; therefore, BUN is often used to measure exercise endurance.

[0090] Depend on Figure 10 (B) and Figure 10 (C) Results showed that after swimming training, serum LDH and CK activities were significantly increased in the ECG group (P < 0.01), reaching 15433 ± 1371 U / L and 936 ± 141 U / L, respectively. In the OBG group, LDH and CK activities were 13946 ± 529 U / L and 689 U ± 122 U / L, respectively. In the NCG group, LDH activity was 13427 ± 736 U / L and CK activity was 585 ± 117 U / L. Although LDH and CK activities were higher in the OBG group compared to the NCG group, the difference was not significant (P > 0.05). However, compared to the ECG group, the activities in the OBG group were significantly lower (P < 0.01). These results indicate that while olive oil-based drinks cannot bring serum LDH and CK activities to the resting state level, they can effectively reduce exercise-induced changes in activity, thereby preventing muscle damage.

[0091] Depend on Figure 10 (D) The results showed that compared with the urea nitrogen (12.42±0.82 mmol / L) group, the urea nitrogen levels in the ECG (15.51±1.47 mmol / L) and OBG (13.25±0.58 mmol / L) groups were increased, but there was no statistically significant difference between the OBG and NCG groups (P>0.05), while the urea nitrogen level was significantly lower than that in the ECG group (P<0.01). This indicates that although the BUN levels in the mice administered olive oil-based oral liquid were higher than those in the normal control group during exercise, compared with the mice not administered olive oil-based oral liquid, it was able to inhibit protein metabolism during exercise and thus improve physical endurance.

[0092] Table 2. Volume average particle size D(4,3) (A), surface area average particle size D(3,2), zeta potential (mV), and stability of Comparative Examples 1-7

[0093] As shown in Table 2, compared with Example 1, Comparative Example 1, without the addition of highly esterified persimmon pectin, could not form a uniform and stable emulsion system. After standing, a distinct floating oil layer was formed, indicating that highly esterified persimmon pectin is a key component in constructing the interface structure of olive oil emulsion and maintaining the stability of the system.

[0094] Compared to Example 1, Comparative Example 2, although capable of forming an emulsion system, exhibited a significantly smaller surface area average particle size (D(3,2)) of 1.03 ± 0.06 μm, a larger volume average particle size (D(4,3)) of 1.87 ± 0.11 μm, and a significantly lower zeta potential of 25.13 ± 0.14 mV. Furthermore, it was more prone to flocculation and stratification during storage, showing obvious oil-water stratification after 30 days of standing. These results indicate that while ordinary pectin possesses some emulsifying properties, its ability to control oil droplet size and stabilize the interfacial film is significantly weaker than that of highly esterified persimmon pectin, making it difficult to replace the latter in achieving the long-term stable effect of this invention.

[0095] Compared to Example 1, Comparative Example 3 (PEF + shear only) used high-speed shear only for emulsification, provided that highly esterified persimmon pectin was obtained through pulsed electric field pretreatment combined with weak organic acid extraction. The results showed that the average particle size D(3,2) significantly increased to 6.85 ± 0.22 μm, the volume average particle size D(4,3) was 8.73 ± 0.31 μm, the absolute value of the zeta potential decreased to 15.46 ± 0.38 mV, and obvious oil-water stratification appeared after standing for 8 days. These results indicate that it is difficult to obtain a uniform and stable emulsion system by high-speed shear alone; the low-temperature ultrasonic homogenization step plays an important role in oil droplet refinement and the formation of a stable interfacial structure.

[0096] Compared to Example 1, Comparative Example 4 (PEF + ultrasound only) used low-temperature ultrasonic homogenization for emulsification, provided that highly esterified persimmon pectin was obtained through pulsed electric field pretreatment combined with weak organic acid extraction. The results showed that the average particle size D(3,2) was 1.94 ± 0.15 μm, the volume average particle size D(4,3) was 3.12 ± 0.21 μm, the absolute value of the zeta potential was 21.37 ± 0.46 mV, and significant stratification occurred after standing for 20 days. These results indicate that while ultrasonic homogenization alone can refine oil droplets to some extent, the system stability remains significantly insufficient due to the lack of high-speed shear pre-dispersion of the oil phase.

[0097] Compared to Example 1, Comparative Example 5 (without PEF + double emulsification) prepared persimmon pectin without pulsed electric field pretreatment, achieving a degree of esterification of 51.62%. The resulting emulsion had an average particle size D(3,2) of 0.82 ± 0.06 μm, a volume average particle size D(4,3) of 1.46 ± 0.09 μm, and an absolute zeta potential of 29.15 ± 0.74 mV. Slight stratification occurred after standing at 25°C for 30 days. These results indicate that pulsed electric field pretreatment helps improve the structural properties of pectin, thereby further enhancing the stability of the emulsion system.

[0098] Compared to Example 1, Comparative Example 6 (without PEF + shear only) did not undergo pulsed electric field pretreatment and only used high-speed shear for emulsification. The results showed that the average particle size of the emulsion was significantly increased, with a surface area average particle size D(3,2) of 8.12 ± 0.35 μm and a volume average particle size D(4,3) of 10.05 ± 0.28 μm. The absolute value of the zeta potential decreased to 14.25 ± 0.31 mV, and obvious stratification appeared after standing for 5 days. These results indicate that without optimization of the pectin structure, it is difficult to form a stable emulsion system relying solely on a single emulsification method.

[0099] Compared to Example 1, Comparative Example 7 (without PEF + ultrasound only) did not undergo pulsed electric field pretreatment and only underwent emulsification treatment using low-temperature ultrasonic homogenization. The results showed that its emulsion had an average particle size D(3,2) of 4.86 ± 0.18 μm, a volume average particle size D(4,3) of 6.34 ± 0.22 μm, and an absolute value of zeta potential of 18.42 ± 0.34 mV. Furthermore, significant stratification occurred after standing for 12 days. These results indicate that without pectin structure optimization and high-speed shear pre-dispersion, relying solely on ultrasonic homogenization is insufficient to obtain a stable emulsion system. Compared to Example 1, Comparative Example 1, without the addition of highly esterified persimmon pectin, struggled to form a homogeneous and stable emulsion system, forming a distinct floating oil layer after standing. This demonstrates that highly esterified persimmon pectin is a key component in constructing the interfacial structure of the olive oil emulsion and maintaining system stability.

[0100] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Various modifications and variations can be made to the present invention by any person skilled in the art. Any simple equivalent changes and modifications made based on the scope of protection of the present invention and the content of the specification should be included within the scope of protection of the present invention.

Claims

1. A highly esterified persimmon pectin-based olive oil-based anti-exercise fatigue beverage, comprising, by weight percentage: The beverage comprises 5%-20% olive oil, 0.5%-2.5% highly esterified persimmon pectin, 3%-11% maltitol, 3-11% freeze-dried peach powder, 0.4%-1% L-carnitine, 0.005%-0.02% vitamin E, 0.05%-0.2% hydroxytyrosol, and the balance being distilled water. The degree of esterification of the highly esterified persimmon pectin is 60%-75%. The beverage is an oil-in-water emulsion, and the highly esterified persimmon pectin acts as an interface regulator to stabilize the dispersion of olive oil in the aqueous phase.

2. The high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to claim 1, characterized in that: The olive oil is extra virgin olive oil, and the average content of olive oil polyphenols is ≥200ppm.

3. The drinking liquid according to claim 1 or 2, characterized in that: The emulsion has a surface area average particle size D(3,2) ≤ 0.8 μm, a volume average particle size D(4,3) ≤ 1.0 μm, an absolute value of ζ potential ≥ 30 mV, and no visible oil-water separation after standing at 25℃ for ≥45 days.

4. A method for preparing a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to any one of claims 1-3, characterized in that... Includes the following steps: S1. Highly esterified persimmon pectin was prepared by pulsed electric field pretreatment-organic acid extraction process. S2. Dissolve the obtained high-esterified persimmon pectin in water and prehydrate it to obtain a high-esterified persimmon pectin solution. Then add maltitol, freeze-dried peach powder, L-carnitine and hydroxytyrosol to obtain an aqueous phase. S3. Dissolve vitamin E in olive oil, vortex, and obtain the oil phase; S4. The oil phase is added to the aqueous phase and subjected to high-speed shearing to obtain a crude emulsion; S5. The obtained crude emulsion is subjected to ultrasonic homogenization and sterilization to obtain the drinking liquid.

5. The preparation method of a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to claim 4, characterized in that: In step S1, the preparation method of the highly esterified persimmon pectin includes the following steps: S11. Wash and slice fresh persimmons, freeze-dry them in a vacuum freeze dryer, pulverize them, and make persimmon powder. S12. The persimmon powder is mixed with water to form a suspension system, and pretreated with a pulsed electric field. The electric field strength is 10–30 kV / cm, and the number of pulses is 20–40. S13. The material treated with pulsed electric field is added to an organic acid aqueous solution with pH 2.0–3.5 at a material-to-liquid ratio of 1:20–1:30 (g / mL), and extracted by heating at 80–95℃ for 100–150 min to obtain the extract. S14. After cooling the extract, centrifuge it, take the supernatant and concentrate it to 1 / 3–1 / 5 of the original volume; S15. Dilute the obtained supernatant with 1.5–2.0 times the volume of anhydrous ethanol, allow it to stand for 8–12 h for alcohol precipitation, centrifuge, wash and freeze dry to obtain highly esterified persimmon pectin.

6. The preparation method of a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to claim 4, characterized in that: In step S2, the mass ratio of the highly esterified persimmon pectin to water is 0.5-2.5:100; the prehydration temperature is 20-30℃; and the prehydration time is 8-15h.

7. The preparation method of a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to claim 4, characterized in that: In step S3, the mass ratio of olive oil to vitamin E is (100):(0.005–0.2); the vortexing time is 2-5 min.

8. The preparation method of a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to claim 4, characterized in that: In step S4, the high-speed shearing rotation speed is 10000-18000 r / min, and the time is 2-6 min.

9. The preparation method of a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to claim 4, characterized in that: In step S5, the ultrasonic homogenization process is an intermittent ultrasonic homogenization process, with the following conditions: temperature 0-8℃, ultrasonic power 150-600W, homogenization time 4-10min, and a working cycle of 2s on / 4s off. The high-speed shearing and ultrasonic homogenization parameters are matched in a coordinated manner to achieve synergistic optimization of emulsion droplet size and interface structure.

10. The preparation method of a high-esterified persimmon pectin olive oil-based anti-sports fatigue beverage according to claim 5, characterized in that: The organic acid is selected from lactic acid, malic acid, citric acid or a combination thereof; through the synergistic effect of pulsed electric field pretreatment and mild acid extraction, the cell wall disruption efficiency is improved and the degree of pectin degradation is reduced, so that the esterification degree of the obtained persimmon pectin is 60%–75%.

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