Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property

Yin-deficiency-heat (YDH) syndrome characterized by inflammatory lesions is a common sub-health state in human body. Chrysanthemum and coix seed are commonly used to improve YDH syndrome. The chemical, volatile, and phenolic profiles and sensory and functional properties of five plant-based solid beverages (PSB) prepared by hydrothermal treatment coupling with enzymatic hydrolysis by amylase and protease using chrysanthemum and coix seed as materials were determined. Chrysanthemum-coix seed beverage had wonderful water solubility, reduced bitter and sour taste, sweet taste, and harmonious aroma. Chrysanthemum phenolics extracted by enzymatic hydrolysis might impact multiple metabolic pathways and biological processes to intervene in inflammation and most of them had high bioaccessibility. PSB promoted the production of beneficial gut microbiota metabolites. Chrysanthemum-coix seed beverages exerted more positive effects on YDH syndrome due to anti-inflammatory phenolics from chrysanthemum and resistant starch/dextrin from coix seed facilitating short-chain fatty acids production. This study provided new sight for developing plant-based beverages with anti-YDH syndrome potential.