Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

Maroua Fatma Radhouane , Tayse F.F. da Silveira , Jessica Ribeiro , Paula Rodrigues , Rafaela Guimarães , Ricardo Calhelha , Filipa Mandim , Ichrak Charfi , Isabel C.F.R. Ferreira , Maria José Alves , Lillian Barros , Sandrina A. Heleno
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Abstract

Isotonic drinks are sports beverages that replenish minerals and rapidly absorbable carbohydrates. We proposed to surpass traditional formulations of isotonic drinks by integrating thermal water, which remains unexploited as a source of electrolytes in isotonic despite the high mineral content. The novel formula combined thermal water with apple juice and hibiscus extract (as sources of sugars and color, respectively, and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 45 days at 4°C and 25°C, the results unveiled an isotonic drink with satisfactory characteristics for this product category: pH of 3.72, 7.93 mg/100 mL of total sugars, and 148.30 mg/100 mL minerals, predominantly sodium (34.99 mg/100 mL) and potassium (73.20 mg/100 mL). It showed significant phenolic compounds, notably chlorogenic acid (2.75±0.10 mg/100 mL), and antioxidant activity (472.72 µmol Trolox eq/100 mL). It maintained a vibrant red hue derived from hibiscus anthocyanins (delphinidin 3-O-sambubioside and cyanidin 3-O-sambubioside, totaling 4.06±0.03 mg/100 mL), and demonstrated microbiological stability throughout the storage period in both temperatures studied. Therefore, by harnessing the potential of thermal water, this study paves the way for a novel approach to developing sports beverages and can serve as a model for countries rich in thermal springs.
基于热水、苹果汁和木槿的新型运动饮料的开发、表征和稳定性
等渗饮料是一种补充矿物质和快速吸收碳水化合物的运动饮料。尽管等渗饮料中的矿物质含量很高,但作为电解质来源的热水仍未得到开发利用,因此我们建议通过整合热水来超越等渗饮料的传统配方。新配方将温泉水与苹果汁和芙蓉提取物(分别作为糖分、色素和生物活性化合物的来源)结合在一起。通过在 4°C 和 25°C 温度条件下 45 天的化学、物理化学和微生物特性综合分析,结果表明这种等渗饮料的特性令人满意:pH 值为 3.72,总糖含量为 7.93 毫克/100 毫升,矿物质含量为 148.30 毫克/100 毫升,主要是钠(34.99 毫克/100 毫升)和钾(73.20 毫克/100 毫升)。它含有大量的酚类化合物,特别是绿原酸(2.75±0.10 毫克/100 毫升)和抗氧化活性(472.72 微摩尔曲环当量/100 毫升)。它保持了由芙蓉花青素(delphinidin 3-O-sambubioside和cyanidin 3-O-sambubioside,总计4.06±0.03 mg/100 mL)产生的鲜红色调,并在研究的两个温度条件下的整个贮藏期间表现出微生物稳定性。因此,通过利用温泉水的潜力,本研究为开发运动饮料的新方法铺平了道路,并可为温泉资源丰富的国家树立典范。
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
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0
审稿时长
99 days
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