Natural extracts from Chaga and birch tree sap to reduce salty taste in electrolytes

Overview

This research investigates the use of natural extracts from Chaga mushroom and birch tree sap to reduce the perceived salty taste of electrolyte solutions. Both ingredients are rich in antioxidants, including vitamin C, and exhibit anti-inflammatory properties. The goal is to develop formulations that improve the sensory experience of electrolyte products while delivering additional health benefits to consumers. Potential long-term applications include supporting metabolic health, with future studies planned to evaluate effects in diabetes.

Technical specifications

Key features:

• Chaga and birch tree sap extracts standardized for antioxidant and anti-inflammatory activity
• Methanolic extraction process using 80% methanol with sonication at room temperature, followed by centrifugation and storage at minus 20 degrees Celsius
• Total phenolic content measured using the Folin-Ciocalteu phenol reagent
• Antioxidant capacity measured via ORAC (oxygen radical absorbance capacity) using delayed fluorescein oxidation
• Designed to mask or minimize salt taste in electrolyte formulations
• Potential health benefits from anti-inflammatory and antioxidant properties

Technology readiness level

The research is at an early stage, with initial validation confirming the presence of antioxidants and anti-inflammatory compounds in both Chaga and birch tree sap extracts. Future validation includes standardizing antioxidant activity, conducting toxicity studies in animal models, developing formulations for sensory and consumer acceptability testing, and ultimately running a randomized placebo-controlled crossover study in diabetes. Activities 1 through 3 are planned within two years, with activity 4 in year three. Additional partnerships and resources are sought to advance this work.