Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg

Porfírio, Márjorie Castro Pinto; Gonçalves, Márcia Soares; Borges, Marília Viana; Leite, Cristina Xavier dos Santos; Santos, Mariana Romana Correia; Silva, Andrea Gomes da; Fontan, Gabrielle Cardoso Reis; Leão, Danilo Junqueira; Jesus, Raildo Mota de; Gualberto, Simone Andrade; Lannes, Suzana Caetano da Silva; Silva, Marcondes Viana da

doi:10.1590/fst.14319

Cited by 15 publications

(12 citation statements)

References 28 publications

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“…This high acidity in sample drinks could be due to the low pH of the concentrate grape juice (pH = 3.5) used for the preparation of beverages, the presence of tartaric, malic, and citric acids in the grape juice composition (Cosme et al., 2018 ), and the use of lemon juice, which is characterized by its content of ascorbic acid (vitamin C) (Hooshyar et al., 2020 ) and citric acid (Gironés‐vilaplana et al., 2012 ). It should be noted that these values ensure the safety of the beverage by promoting resistance to microbial deterioration (Hani et al., 2019 ) including Clostridium botulinium (Porfírio et al., 2020 ). Furthermore, an acidic pH lower than 3.5 is important to obtain the required red color and the stability of anthocyanins (Hani et al., 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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Currently, the food market is experiencing a great development in the production of natural and functional foods due to the increasing health awareness of consumers and the adoption of healthy eating habits (Chew et al., 2020). The request for organic foods has increased owing to the belief that they might have more benefits than conventional products (Dyab et al., 2015). Accordingly, it has become important to produce new drinks from fruits juices as a source of nutrients and bioactive compounds (Gironés-Vilaplana et al., 2016a). Consumption of fruits and vegetables is recommended to prevent disease, especially red fruits such as strawberries, cherries, grapes, and pomegranates, which are characterized by their bioactive component (Gardeli et al., 2019). Fruit-and vegetablebased beverages include a variety of polyphenols, oligosaccharides, fibers, and nitrates, which may produce antioxidant, antimicrobial,

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Section: Discussionmentioning

confidence: 99%

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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“…Higher concentration provides more carbohydrate and salt but minimizes the rate of gastric emptying and can consequently delay the rate of delivery of fluids ( 19 , 35 ). The needed osmolality value (270–330 mOsm/kg of water) ( 29 ) defined by the European Food Safety Authority (EFSA) for isotonic drinks ( 6 ) which is the same osmolality found in the human body, leads to prevention of tiredness and increase performances after ingestion of the beverage ( 12 ) because of fast absorption of water and ions, which is the main purpose of isotonic drink consumption, to replenish the fluids lost during physical exercises ( 31 ).…”

Section: Isotonic Beveragementioning

confidence: 99%

“…New beverages were also created by the team ( 10 ) based on lemon juice with elderberry and grape concentrates as a source of bioactive compounds. Accordingly, the sector of isotonic beverage has developed its market based on fruit juices ( 11 , 12 ). Isotonic drinks are a group of functional beverages defined as products with beneficial effects on human health in addition to their nutritional effect ( 6 ).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, from the available recent studies related to isotonic drinks, researchers focused their interest in the development of isotonic beverages using a fruit juice with antioxidant and biological activities. An isotonic beverage with functional attributes and as an innovative proposal was developed by Porfírio et al ( 12 ) based on extracts of peels and pulp of Myrciaria jaboticaba , which is considered as a rich source of anthocyanins. In another study by the group of ( 13 ), the phenol extract of jabuticaba peels with whey ultrafiltration permeate was used in the development of an isotonic beverage ( 14 ) designed a new isotonic drink with high antioxidant capacity by mixed berries (maqui, açai and blackthorn) and lemon juices.…”

Section: Introductionmentioning

confidence: 99%

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Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

et al. 2022

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Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.

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“…The growing appeal of a healthy life among the consumers has increased the demand for natural products with added value, such as beverages with health-promoting properties, which has led to the development of isotonic beverages enriched with fruits as a source of nutrients and bioactive compounds (Ferreira et al, 2020;Gironés-Vilaplana, Mena, Moreno, & García-Viguera, 2014;Porfírio et al, 2019;Raman, Ambalam, & Doble, 2019).…”

Section: Introductionmentioning

confidence: 99%

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

Ferreira

Fontes

Marinho

et al. 2021

RSD

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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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Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg

Cited by 15 publications

References 28 publications

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

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

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