Research on Formulation Optimization and Storage Stability of Pueraria lobata Compound Beverage: Flavor Analysis and...

Developing a Pueraria lobata compound beverage is of great significance for enhancing the utilization value of Pueraria lobata resources. However, its flavor balance, physical stability, and quality changes during storage require further investigation. This study aimed to develop a high-quality Pueraria lobata compound beverage and establish a reliable shelf-life prediction model. The optimal formulation was determined using orthogonal design and multi-index evaluation, including extract stock solution, mogroside, citric acid, and a composite stabilizer consisting of xanthan gum (XG) and sodium carboxymethyl cellulose (CMC-Na). GC-MS analysis identified multiple volatile compounds collectively forming the characteristic flavor profile. During storage, physicochemical properties, sensory quality, and active component contents changed to varying extents, with deterioration significantly accelerated at higher temperatures. Among the quality indicators, Zeta potential was selected as the most suitable predictor because it showed a strong correlation with sensory scores and fitted the first-order kinetic model well. Based on the established Arrhenius-based prediction model, the predicted shelf-lives of the Pueraria lobata compound beverage at 4 °C, 27 °C, and 37 °C were 193, 104, and 82 days, respectively. These findings provide a solid theoretical basis for formulation design, stability improvement, and shelf-life evaluation of functional Pueraria lobata beverages.