DEVELOPMENT OF BEVERAGE FORMULATIONS BASED ON FRUIT AND BERRY RAW MATERIALS WITH CORDYCEPS MILITARIS EXTRACT AND IMMUNOMODULATORY EFFECT FOR MILITARY PERSONNEL

Abstract

Under conditions of prolonged high physical and psycho-emotional load typical for military service, there is an urgent need for special-purpose foods capable of simultaneously supporting hydration, providing bioactive compounds, and strengthening adaptive reserves. Fruit- and berry-based functional beverages represent a promising technological platform because they combine good sensory acceptance with the possibility of enrichment by natural antioxidants (polyphenols, anthocyanins, carotenoids) and vitamin C. However, preservation of thermolabile components during heat treatment and the formation of a stable taste profile in the presence of specific functional ingredients require scientifically justified processing solutions.

The aim of this study was to develop formulations and processing technology for functional beverages based on fruit and berry raw materials supplemented with Cordyceps militaris extract in order to increase nutritional and biological value for military personnel. The object of the research was the beverage manufacturing process, while the subject was the formulation composition, thermal processing regimes, and quality indicators of beverages containing cordyceps extract. Four formulations were designed: K1 and K2 (without cordyceps)  and K3 and K4 (with C. militaris extract at 2.0 g per 1000 g of beverage). The extract was incorporated at 50–60 °C to minimize degradation of bioactive substances and reduce the risk of undesirable off-flavors. The semi-finished product was  heat-treated at 85–90 °C for 5–10 min, and final pasteurization was performed at 85–88 °C for 10–15 min followed by cooling. Sensory evaluation was conducted by a trained panel using a 5-point scale; the energy value and physicochemical indicators were determined (pH, titratable acidity, sugars, total soluble solids/dry matter, vitamin C, β-carotene, and total phenolics expressed as gallic acid equivalents).

The developed beverages demonstrated high sensory acceptability: total sensory scores were 24.7 (K1) and 23.5 (K2), and 24.15 (K3) and 22.9 (K4), corresponding to mean scores of 4.58–4.94. Formulation K1 was prioritized due to a more balanced taste and better clarity, whereas K4 showed higher acidity and the most pronounced “functional profile”. The energy value remained low: 7.25–7.40 kcal/100 g for K1–K2 and 7.89–7.95 kcal/100 g for K3–K4, indicating that cordyceps extract can be used as a functional additive without substantially increasing caloric content. Physicochemical parameters of K1–K4 were within technologically favorable ranges: pH 3.10 – 3.42; titratable acidity 0.30 – 0.52%; vitamin C 18.36–48.25 mg/100 g; β-carotene 0.35–1.31 mg/100 g; total phenolics 120.23–240.43 mg/100 g, suggesting a high antioxidant potential. The findings support the feasibility of K1 - K4 for the production of functional beverages for special-purpose nutrition and justify further research into the stability of bioactive compounds during storage.