Stability of a dairy-based electrolyte replenishment beverage

Valadão, Natali Knorr; Shimoda, Silmara Yukari; Jory, Jacqueline Costa; Fratassi, Guilherme Cangemi; Petrus, Rodrigo Rodrigues

doi:10.1590/fst.09018

Cited by 3 publications

(1 citation statement)

References 11 publications

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“…The physicochemical characterization parameters of the beverages are presented in Table II. According to Valadao et al (2019), this kind of beverage is classified as acidic (pH <4.0), which favors microbiological stability and, consequently, safety for consumption. In addition, these pH values are aligned with those obtained in other studies on the development of hydroelectrolytic drinks, such as Galvão et al (2020), with pH values ranging from 2.88 to 3.66.…”

Section: Resultsmentioning

confidence: 99%

Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance

Baldissera

Debiasi

Agostini

et al. 2023

Braz. J. Pharm. Sci.

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The hydroelectrolytic beverages segment has been expading its market and introducing new flavors in order to meet the demand for new products. However, experimental studies find concerns about the chemical compositions of these drinks. The aim of this study was to develop a drink without synthetic coloring or flavoring, with functional attributes based on the bacaba (Oenocarpus bacaba Mart.) peel extract. Two hydroelectrolytic drinks were developed, one hypotonic and the other isotonic, containing 0.5 and 1.0% of bacaba peel extract. Physicochemical characterization, determination of total phenolic compounds, anthocyanins, and antioxidant capacity were perfomed, in addition to color evaluation, as well as sensory analysis by means of preference tests. The developed formulations showed potential antioxidant activity and natural red coloring due to the phenolic compounds and anthocyanins present in the beverages. The sensory evaluation indicated positive acceptance by the tasters regarding the addition of the bacaba peel extract to the beverage formulations. The developed formulations demonstrated that the use of the bacaba peel is a viable option for the production of sports drinks, acting as a natural dye and offering health benefits due to its bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance

Baldissera

Debiasi

Agostini

et al. 2023

Braz. J. Pharm. Sci.

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Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety

et al. 2022

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Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi

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Fontes

Marinho

et al. 2021

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The aim of our research was to elaborate, characterize and evaluate the stability under light/darkness and different temperatures (4 and 25 ºC) of the color of an isotonic beverage based on whey permeate with carotenoid extract powder from pequi, and verify its microbiological safety and sensory acceptance. The 3% (w/v) concentration of powdered carotenoid from pequi was chosen because it has osmolality (314.89 mOsmol/L) in the range of hydroelectrolytic beverages and light-yellow tint. The beverage was evaluated for minerals Na (662 mg/L), K (1363.73 mg/L), total carotenoids (75.9 mg/L) and antioxidant capacity by the radicals ABTS (10.79 μmol equivalent Trolox/100 mL) and DPPH (73.38 μmol equivalent Trolox/100 mL), had good sensory acceptance by athletes and remained within microbiological criteria during stability study. The color coordinate L* has undergone less change and C*, greater change. The condition darkness at 4 ºC showed less change in yellow tint, for more than 30 days (t1/2=121.6 day). Due to its characteristics, the beverage has potential benefits for consumption by athletes, because besides being isotonic, it has bioactive properties of pequi carotenoids and natural constituents of whey permeate. The use of permeate, often discarded as effluent, has benefits for the environment.

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Stability of a dairy-based electrolyte replenishment beverage

Cited by 3 publications

References 11 publications

Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance

Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance

Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety

Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi

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