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

Bendaali, Yasmina; Vaquero, Cristian; González, Carmen; Morata, Antonio

doi:10.3389/fnut.2022.890640

Cited by 7 publications

(4 citation statements)

References 78 publications

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“…The results of TPI (Table 3) and antioxidant activity evaluation (Figure 3) demonstrate that the prepared beverages presented a good source of phenolic content and antioxidant capacity. Furthermore, we previously demonstrated [53] the contribution of grape juice to isotonic beverages, citing different studies that demonstrated the positive effect of grape juice consumption during physical activities, which improves antioxidant activity and performance, protects against oxidative damage, and reduces inflammation [14,[54][55][56][57][58][59][60]. Accordingly, it is known that herbs and spices have excellent antioxidant activity.…”

Section: Discussionmentioning

confidence: 99%

Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

et al. 2023

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The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, combined with lemon juice and natural flavors from herb and spice extracts. The ingredients were diluted in two types of water with different mineralization, to which three different determined concentrations of salts (sodium chloride and potassium chloride) were added. The beverages had a sugar content ranging from 72.73 ± 0.23 to 78.43 ± 0.06 g/L, total soluble solids between 4.23 ± 0.06 and 4.83 ± 0.29 °Brix, and total acids from 1.75 ± 0.02 to 2.39 ± 0.08 g/L. Generally, antioxidant activity was higher in the beverages flavored with herb and spice extracts, ranging from 3.28 ± 0.01 to 4.27 ± 0.09 µmols Trolox equivalent/mL. Color intensity showed an increase of up to 129.39% in all samples during the storage period, being higher in beverages prepared with high-mineral water and having high pH values. The results of sensory analysis revealed that the flavored beverages had higher values of global perception than the controls. Thus, the functional properties of grape juice have been increased, and these beverages can be alternative natural and healthy products because their formulation is based only on organic and natural ingredients.

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Section: Discussionmentioning

confidence: 99%

Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

et al. 2023

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“…Studies found that consumers appreciate grape products whose sensory attributes are perceived at a high intensity and balance each other [40]. According to Bendaali et al [41], color is the most important characteristic when choosing beverages and is used by consumers as an indicator of juice quality. There is a strong relationship between color and flavor, as consumers can base their expectation of flavor on the color of products [42].…”

Section: Ideal Productmentioning

confidence: 99%

Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

Amorim,

Dutcosky,

Becker

et al. 2023

Applied Sciences

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Consumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-product question within the CATA questionnaire, i.e., whether it should be presented before or after actual product evaluation, has been a topic of debate among researchers. This study aims to investigate whether presenting the ideal-product question before or after evaluating food products using the CATA methodology interferes with identifying desired and unwanted attributes by consumers. Milk chocolate and grape juice were evaluated. Two CATA questionnaires were applied (n = 300 consumers): One was in the original format (n = 150 consumers), with the attributes of the “ideal” product asked about at the end of the monadic evaluation of the actual products. The second had modifications (n = 150 consumers), with attributes of the “ideal” product asked about before evaluating the actual products. There was variation in both CATA methods regarding the description of the “ideal” product. CATA-First asked for a more authentic and affective description of the ideal product, and CATA-Last had more specific results, illustrating that consumers tend to be more analytical during the evaluation process. The findings of this study show practical utility for consumer-based methodologies, focusing on the determination of ideal sensory attributes.

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“…Color is one of the important indicators when choosing drinks, which can not only reflect the quality of fruit but also make a certain contribution to the commercial value of fruit juice [39]. Many consumers expect flavor through the color of food, as an indicator of juice quality for selection [40]. The CIELAB color space is widely used to measure the overall color changes during juice processing and storage [41], as shown in Figure 5.…”

Section: Color Analysismentioning

confidence: 99%

Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice

Zhao,

Wang,

et al. 2023

Foods

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Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.

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

Cited by 7 publications

References 78 publications

Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice

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