Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage’s antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH; GSH levels increased significantly by 24.13% at 2.0 mg/mL) levels. Furthermore, the beverage underwent simulated digestion following the INFOGEST protocol to assess its oxidative stability. The analysis of the total phenolic content (TPC) using the Folin–Ciocalteu assay revealed that the beverage contained a TPC of 7.58 ± 0.066 mg GAE/mL, while the phenolics identified by HPLC were catechin (2.149 mg/mL), epicatechin (0.024 mg/mL), protocatechuic acid (0.012 mg/mL), luteolin 7-glucoside (0.001 mg/mL), and kaempferol-3-O-β-rutinoside (0.001 mg/mL). The beverage’s TPC was strongly correlated with TAC (R2 = 896). Moreover, the beverage showcased inhibitory and bacteriostatic effects against Staphylococcus aureus and Pseudomonas aeruginosa. Lastly, the sensory acceptance test demonstrated that the functional sports beverage was well accepted by the assessors.
This study aimed to develop a process for producing instant coffee from cold brewed Arabica and Robusta roasted coffee beans. The process starts by selecting an appropriate mixture of Arabica and Robusta coffee beans, degree of roasting (light, medium, dark) and degree of grinding (coarse, fine). Sensory evaluation by a trained panel showed that a mixture of 92.5% Arabica and 7.5% Robusta medium roasted, coarsely ground coffee beans produces instant cold brewed coffee equally or better accepted from other instant coffees available to consumers. The selected coffee beans were subjected to vacuum assisted cold extraction and the extract was spray dried. Spray drying conditions (inlet temperature, air volumetric flow and air aspiration rate) were optimized by a 3 3 full factorial design. Response variables were solids yield, process thermal efficiency and anti-oxidant capacity of the produced powder measured as %DPPH scavenging ability, FRAP and total phenolic content. The produced powder was analysed for its physicochemical characteristics (caffeine content, phenolics, moisture content, hygroscopicity, bulk density, solubility, particle size distribution, acrylamide content and shelf life determination).
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