With the expansion of the drinking population, plant-based beverages with alcohol detoxification and hepatoprotective effects have broad market prospects.This study employed single-factor analysis and response surface methodology to optimize the processing conditions of fermented juice beverages.Additionally, a human alcohol breath test and a zebrafish drunkenness model were used to investigate their effects on alcohol detoxification and hepatoprotection, providing a theoretical basis for the application of such beverages.The results showed that the optimal processing conditions for the fermented juice beverage were:a solid-to-liquid ratio of 1∶30(g∶mL) for the fermented material, 0.09% Ampelopsis grossedentata powder, 0.03% turmeric, and 0.01% sucralose, yielding a sensory score of (88.75±0.31).Compared with the control group, within 30 minutes of consuming the fermented juice beverage, the rate of decline in exhaled alcohol concentration in humans accelerated, and sobering time was shortened by 2 h.Furthermore, within the maximum tolerated concentration, the beverage exhibited significant sobering effects on ethanol-induced excitement-phase drunken zebrafish, with a more pronounced effect observed at higher doses.Meanwhile, the auxiliary protective effect against alcoholic fatty liver increased with the concentration of beverage, indicating that fermented juice beverages at appropriate concentrations possess alcohol-detoxifying and liver-protective properties.
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