A method for preparing a fermented mulberry leaf juice rich in gaba and organic acids

Abstract

The application discloses a preparation method of fermented mulberry leaf juice rich in GABA and organic acids and belongs to the field of food biotechnology. In the method, pectinase and cellulase are added into mulberry leaf juice for enzymolysis, the filtrate is sterilized after filtration, sodium glutamate is added into the filtrate after cooling, and Lactobacillus plantarum (L10) is inoculated into the filtrate for fermentation. Lactiplantibacillus plantarum After 72 h of fermentation, the prepared fermented mulberry leaf juice contains 0.912 mg / mL of GABA, has a relative abundance of 3.54% of organic acids, and contains 1038 kinds of metabolites. The method provides a new technical path for developing mulberry deep-processing products with the functions of reducing blood pressure, reducing blood sugar, resisting oxidation and the like.

Description

Technical Field

[0001] This invention relates to a method for preparing fermented mulberry leaf juice rich in GABA and organic acids, belonging to the field of food biotechnology. Background Technology

[0002] Mulberry leaves (Morus alba L.) are the leaves of a perennial woody plant belonging to the genus Morus in the family Moraceae. They are rich in various active ingredients such as protein, polysaccharides, flavonoids, polyphenols, and 1-deoxynojirimycin, exhibiting significant hypoglycemic, antioxidant, and anti-inflammatory effects. Lactic acid bacteria fermentation is an effective means to improve the nutritional quality and functional activity of mulberry leaf juice, enriching GABA, releasing bound phenolic active substances, and improving product flavor.

[0003] In existing technologies, research on the pretreatment of plant-based raw materials for fermentation often focuses on the effect of a single operation (such as enzymatic hydrolysis or filtration) on improving a specific indicator (such as GABA yield or total phenol yield) in the final product. However, these studies neglect the profound impact of different pretreatment methods on the overall metabolic network during microbial fermentation. In particular, filtration determines whether the microbial substrate is a "soluble juice" or a "completely turbid liquid"; enzymatic hydrolysis directly affects the release of cell wall-bound nutrients. The combination of the two fundamentally alters the composition and form of available carbon and nitrogen sources and various precursor substances for microorganisms, thereby guiding metabolic flows to different pathways. Chinese application CN119999905A describes the application of a fermented extract obtained from dried mulberry leaves through ultrasonic extraction and fermentation (using *Lactobacillus plantarum* and *Pediococcus pentosaceus*) in lowering blood sugar. Similarly, Chinese application CN122163682A also describes the preparation of fermentation products by treating dried mulberry leaves and then inoculating them with a lactic acid bacteria compound agent. Although the Chinese application document with publication number CN121868373A uses a compound enzyme preparation (pectinase, cellulase and β-glucosidase) and Lactobacillus plantarum to treat mulberry leaves in sequence, it still uses dried mulberry leaves.

[0004] Currently, there are no reports on the combined application of enzymatic hydrolysis pretreatment and filtration pretreatment to mulberry leaf juice fermentation, nor on its systematic study of its effect on the regulation of metabolite profiles. Therefore, developing a method for targeted regulation of the metabolite profile of mulberry leaf juice fermentation through combined pretreatment is of great significance for flexibly selecting process parameters according to target product requirements (such as high GABA content or high bioactive metabolites) to achieve precise manufacturing of mulberry leaf juice fermentation products. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for preparing fermented mulberry leaf juice rich in GABA and organic acids. By combining enzymatic pretreatment with filtration pretreatment, the metabolic flow of microbial fermentation is directionally regulated, while simultaneously achieving efficient enrichment of GABA and organic acids. This provides technical support for developing fermented mulberry leaf products with corresponding functional activities.

[0006] The first objective of this invention is to provide a method for preparing fermented mulberry leaf juice rich in GABA and organic acids, comprising the following steps: (1) Add pectinase and cellulase to mulberry leaf juice for enzymatic hydrolysis; (2) Filter the enzymatically hydrolyzed mulberry leaf juice and collect the filtrate; (3) Sterilize the filtrate, cool it, add sodium glutamate, mix well, and inoculate with *Lactobacillus plantarum* ( Lactiplantibacillus plantarum Fermentation was carried out using L10 to obtain fermented mulberry leaf juice rich in GABA and organic acids.

[0007] In one embodiment, in step (1), the mulberry leaf juice is obtained by pressing fresh mulberry leaves and water at a ratio of 1:1.5 to 1:3 (m / v), preferably 1:2.

[0008] In one embodiment, the plant lactobacillus ( Lactiplantibacillus plantarum L10 was deposited on September 22, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 36030, located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences.

[0009] In one embodiment, in step (2), the enzymatic hydrolysis conditions are 40~60℃ for 60~120 min; preferably, 50℃ for 90 min.

[0010] In one embodiment, in step (2), the amount of pectinase added is 0.05%~0.12% (v / v) based on the volume of mulberry leaf juice, and the amount of cellulase added is 0.01%~0.05% (v / v). In one embodiment, in step (2), the filtration uses an 80-120 mesh filter bag or filter screen.

[0011] In one implementation, sterilization is performed before fermentation.

[0012] In one embodiment, the sterilization is pasteurization, with a sterilization temperature of 75-85°C and a sterilization time of 5-15 minutes.

[0013] In one embodiment, in step (3), the amount of sodium glutamate added is 0.4~1.0% (w / v) based on the volume of mulberry leaf juice.

[0014] In one embodiment, the *Lactobacillus plantarum* L10 is inoculated in the form of a seed culture, which is prepared by inoculating *Lactobacillus plantarum* L10 into a culture medium for activation culture to obtain the seed culture.

[0015] In one embodiment, in step (3), the concentration of *Lactobacillus plantarum* L10 is 1 × 10⁻⁶. 6 CFU / mL ~ 1×10 8 CFU / mL.

[0016] In one embodiment, in step (3), the fermentation temperature is 30-40°C and the fermentation time is 48-96 h.

[0017] A second objective of this invention is to provide a fermented mulberry leaf juice rich in GABA and organic acids, prepared by the aforementioned method.

[0018] A third objective of this invention is to provide the preparation method described herein or the application of the fermented mulberry leaf juice described herein in the preparation of food.

[0019] In one embodiment of the present invention, the food includes beverages, dairy products, solid beverages, gel foods, or liquid dietary supplements.

[0020] In one embodiment of the present invention, the beverage includes fermented beverages, fruit and vegetable juice beverages, plant-based beverages, functional beverages, sparkling beverages, tea beverages, milk beverages, or sports drinks.

[0021] In one embodiment of the present invention, the dairy products include fermented milk, yogurt, lactic acid bacteria beverages, flavored fermented milk, cheese, or milk-containing beverages.

[0022] In one embodiment of the present invention, the solid beverage includes solid beverage powder, granules, effervescent tablets, compressed candy, instant tea, meal replacement powder, protein powder, or cereal powder.

[0023] In one embodiment of the present invention, the gel food includes jelly, pudding, squeezable jelly, gel candy, spread, fermented jam, concentrated paste or paste food.

[0024] In one embodiment of the present invention, the liquid dietary supplement includes oral liquid, beverage preparation, drops, concentrate, or beverage ampoule preparation.

[0025] Beneficial effects This invention provides a method for preparing fermented mulberry leaf juice rich in GABA and organic acids. The method uses mulberry leaves as raw material, and involves sequential juicing, enzymatic hydrolysis, filtration, and fermentation with *Lactobacillus plantarum* L10. The fermented mulberry leaf juice obtained after 72 hours of fermentation contains 0.912 mg / mL of GABA and 3.54% relative abundance of organic acids, indicating that the method of this invention can simultaneously enrich GABA and organic acids. Furthermore, 1038 metabolites were identified in the fermented mulberry leaf juice, demonstrating a rich variety and diverse composition, indicating its potential as a functional food base.

[0026] Compared to the control group that directly filtered and fermented without enzymatic hydrolysis, the GABA content and relative abundance of organic acids were significantly increased after the compound enzymatic hydrolysis pretreatment of this invention. This indicates that enzymatic hydrolysis pretreatment can effectively disrupt the cell wall structure of mulberry leaves, improve substrate availability, and thus increase fermentation efficiency. Therefore, this invention achieves efficient and targeted enrichment of GABA and organic acids in mulberry leaf juice, providing stable process support and a high-quality source of raw materials for developing fermented products with functions such as improving sleep, relieving anxiety, and regulating gut health, and has good prospects for industrial application. Attached Figure Description

[0027] Figure 1 The key differential metabolites of fermented mulberry leaf juice in Example 1 were analyzed by heatmap; EFMLJ: Example 1, MLJ: Comparative Example 2. Detailed Implementation

[0028] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0029] Raw materials used in the examples: The fresh, tender mulberry leaves were collected from the silkworm breeding base in Jinhua City, Zhejiang Province, in late April.

[0030] Lactobacillus plantarum ( Lactiplantibacillus plantarum L10, with accession number CGMCCNo.36030, is published in Chinese patent application document with publication number CN121699788A.

[0031] Pectinase (60,000 U / mL) and cellulase (200,000 U / mL) were purchased from Shandong Longket Enzyme Co., Ltd.

[0032] Monosodium glutamate (MSG) was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0033] The culture media involved in the following examples are as follows: MRS Broth: 10.0 g peptone, 5.0 g beef extract, 4.0 g yeast extract, 20.0 g glucose, 2.0 g dipotassium hydrogen phosphate, 2.0 g triammonium citrate, 5.0 g sodium acetate, 0.2 g magnesium sulfate, 0.05 g manganese sulfate, 1.0 g Tween 80, 15-20 g agar, 1000 mL distilled water, pH 6.2±0.2, sterilized at 121℃ for 20 min; MRS solid medium: Add 15-20 g of agar powder to the above MRS broth formula; MRS fermentation medium: Add 10.0 g of sodium glutamate to the above MRS broth formula; Blood agar solid medium: 10.0 g peptone, 10.0 g beef extract powder, 5.0 g sodium chloride, 20.0 g agar, 50-100 mL defibrinated sheep blood (i.e., 5-10% v / v), 1000 mL distilled water.

[0034] The detection methods involved in the following embodiments: Methods for determining GABA content: The test sample was centrifuged at 10625 × g for 15 min, and the supernatant was diluted appropriately and filtered through a 0.22 µm microporous membrane (aqueous phase). OPA pre-column derivatization was performed to determine the GABA content using an Agilent 1260 Infinity II high-performance liquid chromatograph. Mobile phase A (pH=7.2): 27.6 mmol / L sodium acetate-triethylamine-tetrahydrofuran (v / v / v, 500:0.11:2.5). Mobile phase B (pH=7.2): 80.9 mmol / L sodium acetate-methanol-acetonitrile (v / v / v, 1:2:2). Hypersil OD-2 column (5 μm, 4.0 × 250 nm); column temperature: 40℃; UV detector (VWD) wavelength: 338 nm. Gradient elution was used, with the following elution program: 0 min, 8% B; 17 min, 50% B; 20.1 min, 100% B; 24 min, 0% B; elution flow rate was 1.0 min / L, and injection volume was 10 μL.

[0035] Methods for determining organic acids: The contents of six organic acids—lactic acid, acetic acid, propionic acid, citric acid, malic acid, and succinic acid—in mulberry leaf juice were determined by HPLC. A C18 column was used, and the mobile phase consisted of 0.1% (v / v) aqueous phosphoric acid solution and methanol (95:5, v / v). The flow rate was 1 mL / min, the column temperature was 20 °C, the detection wavelength was 210 nm, and isogradient elution was used.

[0036] Example 1: A method for preparing fermented mulberry leaf juice rich in GABA and organic acids This embodiment provides a method for preparing fermented mulberry leaf juice rich in GABA and organic acids. The mulberry leaf juice is subjected to enzymatic hydrolysis, filtration, and fermentation to simultaneously enrich GABA and organic acids, as detailed below: 1. Preparation of seed liquid Lactobacillus plantarum ( Lactiplantibacillus plantarum L10 was spread on MRS solid medium for activation culture, and then a single colony was picked and placed in MRS liquid medium and cultured at 37℃ for 24 h to prepare L10 seed culture of *Lactobacillus plantarum*.

[0037] 2. Accumulation of mulberry leaf juice metabolites S1. Raw material pretreatment Wash fresh mulberry leaves with clean water and drain. Add water at a ratio of 1:2 (m / v) and use a high-speed blender to extract the juice, obtaining coarse mulberry leaf juice.

[0038] S2. Enzymatic pretreatment Add 0.08% (v / v) pectinase and 0.02% (v / v) cellulase to crude mulberry leaf juice and enzymatically hydrolyze at 50℃ for 90 min.

[0039] S3. Filter pretreatment Filter the mulberry leaf juice after enzymatic hydrolysis in step 2 using a 100-mesh filter bag and collect the filtrate.

[0040] S4. Fermentation The mulberry leaf juice collected in step 3 was pasteurized at 80℃ for 10 min. After cooling to room temperature, 0.6% (w / v) MSG was added and mixed thoroughly to dissolve completely. Inoculation was performed at a rate of 2.0% (v / v) (initial inoculation amount approximately 10g). 7 Inoculate with L10 seed culture of *Lactobacillus plantarum* and let it ferment statically in a constant temperature incubator at 37℃ for 72 h.

[0041] 3. Result determination (1) Determination of GABA content: The content was determined by automated pre-column o-phthalaldehyde (OPA) derivatization using high performance liquid chromatography (HPLC). The results showed that after 72 h of fermentation, the GABA content was 0.912 mg / mL, which was significantly higher than the initial content (0.069 mg / mL).

[0042] (2) Metabolomics analysis: Untargeted metabolomics analysis was performed using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). The raw data were preprocessed using software such as Progenesis QI and MetaboAnalyst, and then matched with databases such as PubChem and KEGG to complete metabolite identification and pathway annotation, and to construct the metabolomic profile of mulberry leaf juice.

[0043] This embodiment uses a combined process of "enzymatic hydrolysis + filtration + fermentation". The GABA content reached 0.912 mg / mL, which was significantly higher than all other comparative examples. The relative abundance of organic acids reached 3.54%, which was the highest among all groups. At the same time, 1038 metabolites were identified, and the variety of metabolites was rich.

[0044] Comparative Example 1-1 The operation steps are the same as in Example 1, except that step S3 is omitted, and the rest of the steps are the same as in Example 1.

[0045] The results showed that the GABA content was 0.832 mg / mL, which was 9.6% lower than that in Example 1. Metabolomics analysis revealed a total of 880 metabolites, a decrease of approximately 15% compared to Example 1, and the relative abundance of organic acids was 1.12% lower than that in Example 1. Fermentation of the residue after enzymatic hydrolysis was not conducive to the efficient enrichment of GABA and organic acids.

[0046] Comparative Examples 1-2 The operation steps are the same as in Example 1, except that step 2 is omitted. The remaining steps are the same as in Example 1.

[0047] The results showed that the GABA content was 0.879 mg / mL, which was 3.6% lower than that in Example 1; metabolomics analysis showed that a total of 1041 metabolites were identified, and the relative abundance of organic acids was reduced by about 0.92% compared with Example 1.

[0048] Comparative Examples 1-3 The operation steps are the same as in Example 1, except that steps S2 and S3 are omitted, and the rest of the steps are the same as in Example 1.

[0049] The results showed that the GABA content was 0.815 mg / mL, which was 11.8% lower than that in Example 1. Metabolomics analysis revealed a total of 915 metabolites, which was 11.8% lower than that in Example 1. Non-enzymatic hydrolysis and non-filtration can retain a richer variety of mulberry leaf nutrients and provide an adequate source of phenols, but the metabolic flux is biased towards phenol and lipid metabolism, and the GABA and organic acid contents are significantly lower than those in Example 1.

[0050] From the results of metabolic pathway enrichment ( Figure 1As can be seen, Example 1 (EFMLJ) is the only combination scheme that can simultaneously achieve efficient accumulation of GABA and organic acids, and has irreplaceable advantages in the development of functional fermented beverages.

[0051] Comparative Example 2 The operation steps are the same as in Example 1, except that steps S2 and S4 are omitted, and the filtrate is collected.

[0052] The results showed that the GABA content was 0.069 mg / mL, and a total of 763 metabolites were identified, mainly carbohydrates and their glycosides.

[0053] Comparative Example 3 The operation steps are the same as in Example 1, except that steps S2 and S4 are omitted to collect the filter residue.

[0054] The results showed that metabolomics analysis identified a total of 423 metabolites, mainly lipids.

[0055] Comparative Example 4: Pretreatment with a single pectinase The operating steps were the same as in Example 1, except that only 0.10% (v / v) pectinase was added in the enzymatic hydrolysis step, and no cellulase was added. The parameters were measured after 72 hours of fermentation.

[0056] The results showed that the GABA content was 0.865 mg / mL, and the relative abundance of organic acids was only 3.10%, significantly lower than that in Example 1 (3.54%). Without the synergistic effect of cellulase, the cellulose skeleton was not sufficiently broken down, and a single pectinase could not adequately disrupt the mulberry leaf cell wall, resulting in insufficient release of fermentable sugars and affecting the accumulation of organic acids.

[0057] Comparative Example 5: Pretreatment with a single cellulase The operating steps were the same as in Example 1, except that only 0.10% (v / v) cellulase was added in the enzymatic hydrolysis step, and no pectinase was added. The parameters were measured after 72 hours of fermentation.

[0058] The results showed that the GABA content was 0.752 mg / mL, and the relative abundance of organic acids was only 2.61%, significantly lower than in Example 1. Without the synergistic effect of pectinase, the pectin layer was not destroyed, and cellulase could not effectively release phenolic and sugar substrates.

[0059] Comparative Example 6: Optimization of the ratio of pectinase + cellulase combined enzymatic hydrolysis (1) The operation steps are the same as in Example 1, except that the pectinase is 0.06% and the cellulase is 0.04%. The indicators were measured after fermentation for 72 h.

[0060] The results showed that the GABA content was approximately 0.883 mg / mL, and the relative abundance of organic acids was approximately 3.25%.

[0061] (2) The operation steps are the same as in Example 1, except that the pectinase is 0.04% and the cellulase is 0.06%. The indicators were measured after fermentation for 72 h.

[0062] The results showed that the GABA content was approximately 0.858 mg / mL, and the relative abundance of organic acids was approximately 3.04%.

[0063] (3) The operation steps are the same as in Example 1, except that the pectinase is 0.02% and the cellulase is 0.08%. The indicators were measured after fermentation for 72 h.

[0064] The results showed that the GABA content was approximately 0.840 mg / mL, and the relative abundance of organic acids was approximately 2.87%.

[0065] Under the premise of a fixed total enzyme addition of 0.1%, changing the ratio of pectinase to cellulase will significantly affect the GABA content and relative abundance of organic acids in fermented mulberry leaf juice. The fundamental reason is that the two enzymes have different substrate specificities, which leads to differences in substrate release profiles, fermentation microenvironment (especially pH dynamic changes) and metabolic competition.

[0066] Comparative Example 7: Optimization of MSG Addition Amount and Timing (1) The operation steps are the same as in Example 1, except that the MSG addition amount is 0%, 0.2%, 0.4%, 0.8% and 1.0% (w / v). The indicators were measured after fermentation for 72 h.

[0067] The results showed that the GABA content was approximately 0.25 mg / mL, 0.48 mg / mL, 0.78 mg / mL, 0.89 mg / mL, and 0.86 mg / mL, respectively, significantly lower than that in Example 1 (0.912 mg / mL). The main purpose of adding MSG during mulberry leaf juice fermentation was to provide exogenous precursor substrates for the GAD system of *Lactobacillus plantarum* L10, thereby enabling the targeted enrichment of GABA. Mulberry leaf juice itself contains very limited free glutamic acid; without the addition of MSG (0% group), the GABA content was only 0.25 mg / mL, indicating that efficient GABA accumulation cannot be achieved solely through endogenous precursors. As the MSG addition increased from 0% to 0.6%, the GABA content gradually rose to 0.912 mg / mL, indicating that substrate supply is the key factor limiting GABA synthesis. However, when the addition exceeded 0.6% (such as 0.8% and 1.0%), the GABA content no longer increased but decreased slightly, indicating that GAD enzyme activity had reached saturation at this point. Furthermore, excessively high concentrations of MSG may cause an increase in osmotic pressure or metabolic inhibition, which is not conducive to GABA accumulation.

[0068] (2) The operation steps are the same as in Example 1, except that MSG is added at 12 h, 24 h, 36 h and 48 h after fermentation starts. The indicators are measured after 72 h of fermentation.

[0069] The results showed that the GABA content was approximately 0.85 mg / mL, 0.78 mg / mL, 0.42 mg / mL, and 0.32 mg / mL, respectively, which was lower than that in Example 1 (0.912 mg / mL). This phenomenon may be due to the synergistic effect of two mechanisms: First, GABA in *Lactobacillus plantarum* L10 is an inducible enzyme, requiring the continuous presence of glutamate from the early stage of fermentation for full expression and activation. Delayed addition of MSG resulted in a lack of substrate induction in the early stage, significantly reducing the expression level and specific activity of the enzyme protein. Second, MSG plays a crucial buffering role in the initial stage of fermentation, slowing down the rate of pH decrease caused by acid production by lactic acid bacteria, and maintaining the system pH within the optimal range for GABA (4.0–5.0) for a longer period. However, delayed addition resulted in a continuous decrease in pH due to the lack of buffer in the early stage, inhibiting GABA activity. Therefore, the addition of MSG at the beginning of fermentation in this invention not only provides substrate but also maintains a suitable microenvironment through buffering and completes enzyme induction, thereby achieving efficient and targeted enrichment of GABA.

[0070] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing fermented mulberry leaf juice rich in GABA and organic acids, characterized in that, Includes the following steps, (1) Add pectinase and cellulase to mulberry leaf juice and enzymatically hydrolyze at 40~60℃ for 60~120 min; (2) Filter the enzymatically hydrolyzed mulberry leaf juice and collect the filtrate; (3) Sterilize the filtrate, cool it, add sodium glutamate, mix well, and inoculate with a bacterial concentration of 1×10⁻⁶. 6 CFU / mL ~ 1×10 8 CFU / mL of Lactobacillus plantarum ( Lactiplantibacillus plantarum Fermentation was carried out using L10 to obtain fermented mulberry leaf juice rich in GABA and organic acids; In step (2), the amount of pectinase added is 0.05%~0.12% (v / v) based on the volume of mulberry leaf juice, and the amount of cellulase added is 0.01%~0.05% (v / v). In step (3), the amount of monosodium glutamate added is 0.4~1.0% (w / v) based on the volume of mulberry leaf juice.

2. The preparation method according to claim 1, characterized in that, In step (1), the mulberry leaf juice is obtained by pressing fresh mulberry leaves and water at a ratio of 1:1.5 to 1:3 (m / v), preferably 1:

2.

3. The preparation method according to claim 1, characterized in that, The plant lactobacillus ( Lactiplantibacillus plantarum L10 was deposited on September 22, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 36030, located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences.

4. The preparation method according to claim 1, characterized in that, Sterilize the food before fermentation; Optionally, the sterilization is pasteurization, with a sterilization temperature of 75-85°C and a sterilization time of 5-15 minutes.

5. The preparation method according to claim 1, characterized in that, The *Lactobacillus plantarum* L10 was inoculated in the form of a seed culture, which was prepared by inoculating *Lactobacillus plantarum* L10 into a culture medium for activation culture to obtain the seed culture.

6. The preparation method according to claim 1, characterized in that, In step (3), the fermentation temperature is 30-40°C and the fermentation time is 48-96 h.

7. A fermented mulberry leaf juice rich in GABA and organic acids, characterized in that, It is prepared by the preparation method according to any one of claims 1 to 6.

8. The preparation method according to any one of claims 1 to 6 or the application of the fermented mulberry leaf juice according to claim 7 in the preparation of food.

9. The application according to claim 8, characterized in that, The food products include beverages, dairy products, solid beverages, gel foods, or liquid dietary supplements.

10. The application according to claim 9, characterized in that, The beverages include fermented beverages, fruit and vegetable juice beverages, plant-based beverages, functional beverages, sparkling beverages, tea beverages, milk beverages, or sports drinks; The dairy products include fermented milk, yogurt, lactic acid bacteria beverages, flavored fermented milk, cheese, or milk-containing beverages. The solid beverages include solid beverage powders, granules, effervescent tablets, compressed candies, instant tea drinks, meal replacement powders, protein powders, or cereal powders. The gel foods include jelly, pudding, squeezable jelly, gel candy, spread, fermented jam, concentrated syrup or paste foods; The liquid dietary supplements include oral liquids, beverages, drops, concentrates, or beverage ampoules.

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