Lyophilised walnut milk powders enriched with vitamin B12 and L-Carnitine for vegan athletes

Abstract

This study was to investigate the characteristic properties of functional powder formulations produced by the lyophilization technique, enriched with vitamin B12 and L-carnitine, and containing walnuts, walnut milk, walnut milk powder, and lupin flour, aiming to support the nutritional needs of vegan athletes. Vitamin B12 analysis of vegan powder samples were performed using an HPLC device. Vitamin B12 levels ranged from 3.64% to 3.92%. Sample B (15% carnitine added) exhibited the highest protein content (31.08%), while sample C (20% carnitine added) the most total phenolic content (192 mg GAE/100 g), suggesting a strong potential for oxidative stress mitigation. The formulations displayed high dispersibility (87.28%–92.74%) and yield efficiency (90.68%–92.82%), indicating excellent solubility and practical applicability. Sample B showed the highest antioxidant activity as DPPH (6.61 mmol TE/kg), FRAP (6.57 mmol Fe²⁺/kg), and CUPRAC (8.00 mg TE/g). Additionally, sample C presented the highest energy density (448.73 kcal/100 g) while sample K (520 mg/100 g). The inclusion of 15% L-carnitine in sample B significantly enhanced palatability and overall acceptability.