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

Abstract

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.

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

“…However, the pH values of the prepared isotonic drinks are in the same range of pH values evaluated in six commercial isotonic drinks, ranging from 2.58 to 3.75 [35]. Ferreira et al [4] found a pH value of 3.66 in an elaborated isotonic drink based on whey permeate with carotenoid powder from pequi. Gironés-Vilaplana et al [36] also evaluated the pH of different prepared isotonic drinks enriched with lemon and berries and found lower pH values that were between 2.35 and 2.88 at the beginning and between 2.46 and 2.97 at the end of the storage period.…”

“…Highlighting the contribution of grape juice, the results obtained demonstrated that the newly designed drinks present good nutritional, biological, and sensorial qualities to be considered isotonic drinks. Concerning sugar and salt concentrations, the beverages are within the normal and acceptable range for these kinds of beverages [4,38]. For sports nutritionists, the optimization of carbohydrates and salt concentration is important for improving athlete performance [39].…”

“…The antioxidant activity measured in model isotonic drinks colored with anthocyanin powder of Andean berries prepared by Estupiñan et al [37] ranged from 0.58 ± 0.01 to 0.99 ± 0.05 µmols TE/mL. Ferreira et al [4] prepared an isotonic beverage based on whey permeate with carotenoid extract powder from pequi and evaluated its antioxidant capacity using ABTS and DPPH, yielding results of 10.79 µmols TE/100 mL and 73.38 µmols TE/100 mL, respectively.…”

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

“…However, the pH values of the prepared isotonic drinks are in the same range of pH values evaluated in six commercial isotonic drinks, ranging from 2.58 to 3.75 [35]. Ferreira et al [4] found a pH value of 3.66 in an elaborated isotonic drink based on whey permeate with carotenoid powder from pequi. Gironés-Vilaplana et al [36] also evaluated the pH of different prepared isotonic drinks enriched with lemon and berries and found lower pH values that were between 2.35 and 2.88 at the beginning and between 2.46 and 2.97 at the end of the storage period.…”

“…Highlighting the contribution of grape juice, the results obtained demonstrated that the newly designed drinks present good nutritional, biological, and sensorial qualities to be considered isotonic drinks. Concerning sugar and salt concentrations, the beverages are within the normal and acceptable range for these kinds of beverages [4,38]. For sports nutritionists, the optimization of carbohydrates and salt concentration is important for improving athlete performance [39].…”

“…The antioxidant activity measured in model isotonic drinks colored with anthocyanin powder of Andean berries prepared by Estupiñan et al [37] ranged from 0.58 ± 0.01 to 0.99 ± 0.05 µmols TE/mL. Ferreira et al [4] prepared an isotonic beverage based on whey permeate with carotenoid extract powder from pequi and evaluated its antioxidant capacity using ABTS and DPPH, yielding results of 10.79 µmols TE/100 mL and 73.38 µmols TE/100 mL, respectively.…”

Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

“…The antioxidant activity measured in model isotonic drinks colored with anthocyanin powder of Andes berries prepared by Estupiñan et al ( 50) was from 0.58 ± 0.01 to 0.99 ± 0.05 μmols TE/mL. Ferreira et al (49) prepared an iso-tonic beverage based on whey permeated with carotenoid extract powder from pequi and evaluated its antioxidant capacity by ABTS and DPPH, which was 0.79 μmols TE/100 mL and 73.38 μmols TE/100 mL, respectively.…”

Baru Almond Beverage (Baruccino) with Different Sweeteners: Nutritional and Physical Properties and Exploration of Sensory and Non-Sensory Perceptions

“…Values for total sugar and added sugar were calculated from the quantities of each ingredient added. For sodium determination, the beverages were digested according to the methodology described by Ferreira et al [ 24 ]. Sodium concentrations were then measured using a flame photometer (Celm FC-280, São Paulo, Brazil).…”

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

“…However, the pH values of the prepared isotonic drinks are in the same range of pH values evaluated in six commercial isotonic drinks, ranging from 2.58 to 3.75 [35]. Ferreira et al [4] found a pH value of 3.66 in an elaborated isotonic drink based on whey permeate with carotenoid powder from pequi. Gironés-Vilaplana et al [36] also evaluated the pH of different prepared isotonic drinks enriched with lemon and berries and found lower pH values that were between 2.35 and 2.88 at the beginning and between 2.46 and 2.97 at the end of the storage period.…”

“…Highlighting the contribution of grape juice, the results obtained demonstrated that the newly designed drinks present good nutritional, biological, and sensorial qualities to be considered isotonic drinks. Concerning sugar and salt concentrations, the beverages are within the normal and acceptable range for these kinds of beverages [4,38]. For sports nutritionists, the optimization of carbohydrates and salt concentration is important for improving athlete performance [39].…”

“…The antioxidant activity measured in model isotonic drinks colored with anthocyanin powder of Andean berries prepared by Estupiñan et al [37] ranged from 0.58 ± 0.01 to 0.99 ± 0.05 µmols TE/mL. Ferreira et al [4] prepared an isotonic beverage based on whey permeate with carotenoid extract powder from pequi and evaluated its antioxidant capacity using ABTS and DPPH, yielding results of 10.79 µmols TE/100 mL and 73.38 µmols TE/100 mL, respectively.…”

Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

“…The antioxidant activity measured in model isotonic drinks colored with anthocyanin powder of Andes berries prepared by Estupiñan et al ( 50) was from 0.58 ± 0.01 to 0.99 ± 0.05 μmols TE/mL. Ferreira et al (49) prepared an iso-tonic beverage based on whey permeated with carotenoid extract powder from pequi and evaluated its antioxidant capacity by ABTS and DPPH, which was 0.79 μmols TE/100 mL and 73.38 μmols TE/100 mL, respectively.…”

Baru Almond Beverage (Baruccino) with Different Sweeteners: Nutritional and Physical Properties and Exploration of Sensory and Non-Sensory Perceptions

“…Values for total sugar and added sugar were calculated from the quantities of each ingredient added. For sodium determination, the beverages were digested according to the methodology described by Ferreira et al [ 24 ]. Sodium concentrations were then measured using a flame photometer (Celm FC-280, São Paulo, Brazil).…”

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

“…However, the pH values of the prepared isotonic drinks are in the same range of pH values evaluated in six commercial isotonic drinks, ranging from 2.58 to 3.75 [35]. Ferreira et al [4] found a pH value of 3.66 in an elaborated isotonic drink based on whey permeate with carotenoid powder from pequi. Gironés-Vilaplana et al [36] also evaluated the pH of different prepared isotonic drinks enriched with lemon and berries and found lower pH values that were between 2.35 and 2.88 at the beginning and between 2.46 and 2.97 at the end of the storage period.…”

“…Highlighting the contribution of grape juice, the results obtained demonstrated that the newly designed drinks present good nutritional, biological, and sensorial qualities to be considered isotonic drinks. Concerning sugar and salt concentrations, the beverages are within the normal and acceptable range for these kinds of beverages [4,38]. For sports nutritionists, the optimization of carbohydrates and salt concentration is important for improving athlete performance [39].…”

“…The antioxidant activity measured in model isotonic drinks colored with anthocyanin powder of Andean berries prepared by Estupiñan et al [37] ranged from 0.58 ± 0.01 to 0.99 ± 0.05 µmols TE/mL. Ferreira et al [4] prepared an isotonic beverage based on whey permeate with carotenoid extract powder from pequi and evaluated its antioxidant capacity using ABTS and DPPH, yielding results of 10.79 µmols TE/100 mL and 73.38 µmols TE/100 mL, respectively.…”

Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

“…The antioxidant activity measured in model isotonic drinks colored with anthocyanin powder of Andes berries prepared by Estupiñan et al ( 50) was from 0.58 ± 0.01 to 0.99 ± 0.05 μmols TE/mL. Ferreira et al (49) prepared an iso-tonic beverage based on whey permeated with carotenoid extract powder from pequi and evaluated its antioxidant capacity by ABTS and DPPH, which was 0.79 μmols TE/100 mL and 73.38 μmols TE/100 mL, respectively.…”

Baru Almond Beverage (Baruccino) with Different Sweeteners: Nutritional and Physical Properties and Exploration of Sensory and Non-Sensory Perceptions

“…Values for total sugar and added sugar were calculated from the quantities of each ingredient added. For sodium determination, the beverages were digested according to the methodology described by Ferreira et al [ 24 ]. Sodium concentrations were then measured using a flame photometer (Celm FC-280, São Paulo, Brazil).…”