Modernizing the classical Traditional Chinese Medicine formula Zisu Tang: development of an antioxidant Perillae Folium-Mume Fructus functional beverage via response surface methodology, fuzzy mathematical sensory evaluation, and network pharmacology

Abstract

This study has developed the Perillae Folium-Mume Fructus beverage (PFMFB), a palatable and antioxidant-rich functional beverage derived from the ancient Zisu Tang formula. To overcome the key sensory barrier of herbal beverages, we employed an integrated approach combining response surface methodology (RSM) and fuzzy mathematical sensory evaluation (FMSE), which systematically optimized the preparation process and significantly improved palatability. Quantitative analyses confirmed that the optimized PFMFB retained high levels of bioactive constituents, including phenolics, flavonoids, and polysaccharides. In vitro antioxidant assays demonstrated PFMFB's superior activity compared to commercial plant-based beverages. To elucidate the underlying mechanism and key compounds responsible for this activity, network pharmacology was applied, revealing that the bioactive compounds (quercetin and luteolin) exert their effects by synergistically regulating pathways related to oxidative stress. This work provides a reproducible framework for developing sensorily acceptable, functionally substantiated Traditional Chinese medicine (TCM)-derived beverages.