Development of mango (Mangifera indica L.) energy drinks

Abstract

The effect of two hydrocolloids, pectin and carboxymethyl cellulose (CMC), was evaluated in mango beverage stability (Mangifera indica L.) formulated and developed with caffeine at a concentration of 30 mg/100 mL. The physico-chemical and sensory characteristics of color, acidity, viscosity, total soluble solids, pH, flavor, aroma and texture were studied every three days over a 12-day period. The beverages were packaged in high-density polyethylene containers with a 250 mL capacity and were stored at 5 °C and 90% RH for the duration of the experimentation period. The drinks with added pectin showed greater stability and lower acidity values than the control, but higher values than those prepared with CMC. The drinks made with CMC had a significantly higher viscosity at a 95% confidence level than those made with pectin or the control beverages. The treatment that showed the lowest browning index was the one added with pectin. Concerning the sensory evaluation, the drinks showed significant differences at a 95% confidence level; the drink made with pectin was the most widely accepted. It was concluded that the most stable drinks were those made with pectin because they presented the lowest height in millimeters of precipitate solids over the storage period. No off-flavors in beverages were perceived by the judges.

Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit

“…pH of the drink was slightly neutral (ranged 6.26-6.04) that may be due to the low percent of vitamin C in both date and coffee (Vignoli et al, 2011;Ahmed et al, 2014). Most of fruit energy drinks have a pH ranged between 2.32-3.60 (Clapp et al, 2019;Nowak & Goslinski, 2020) while it was 2.45 in created mango energy drink of Márquez Cardozo et al (2017). With reference to the total soluble solids of the prepared drink; it started from 18% (control) then decreased by increasing the added coffee reaching 16.33% in drink containing 80 mg caffeine/250 mL due to the added coffee brew (7.0%) that diluted the created juice.…”

“…The development of blended drinks is a successful way to boost the nutritional value of conventional products or to overcome the problems associated by current products (Márquez Cardozo et al, 2017). A number of researchers have been created alternatives of energy drinks based on fruits.…”

“…A number of researchers have been created alternatives of energy drinks based on fruits. For example, Márquez Cardozo et al (2017) formulated mango energy drink containing caffeine at a concentration of 30 mg/100 mL, though Nowak & Goslinski (2020) evaluated various fruit energy drinks containing pineapple, apple, strawberry, raspberry, carrot and pomegranate juice.…”

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

“…Pectin’s addition, with a content of 0.5–1.5% w/w , can form products with a gel consistency. The addition of only 0.1% w/w of pectin is proven to maintain pH-stability during the shelf life of gel beverage products (12 days), and provide better rheological characteristics (viscosity) than the control [ 13 , 14 ]. Xanthan gum, a hydrocolloid gum group, is a type of hydrocolloid produced by the bacterial microorganism Xanthomonas campest, an extracellular anion polysaccharides with a molecular weight of 2.5 × 10 6 g/mol [ 11 ].…”

Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel

“…In relation to the thing before, different authors have reported that byproducts of fruit and vegetable processing, such as peel and seed, are a rich source of bioactive compounds that can be used as antioxidants and functional agents (7,8). The mango peel is a byproduct rich in phytochemicals with antioxidant capacity, which has aroused great technological interest for its various applications in the industry (9,10); however, the transformations that are made to the mango fruit are fundamentally from fresh pulp or reconstituted dehydrated pulp, evidencing that the peel is not included mostly in the processing (11). Due to above, it is important to determine the oxidative stability of the finished product and, consequently, its shelf life.…”