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.…”

“…In general, they contain water, carbohydrates in the form of monosaccharides or polysaccharides, electrolyte salts, juices, vitamins, colorants, and flavorings to improve organoleptic properties and have osmolality values close to blood osmotic pressure (270-330 mOsm per kg of water) to ensure rapid absorption and maintain hydration [3]. In sports drinks, sodium and potassium are important for replacing the electrolytes of athletes and helping them be absorbed more quickly during training without causing gastrointestinal problems [4]. In addition, the intake of carbohydrates is necessary as a source of energy in isotonic drinks [5] to offset the loss of carbohydrate stores and improve performance during exercises [6].…”

“…Thus, athletes need to improve their antioxidant defense systems to prevent oxidative damage from physical exercise [7]. Different researchers are interested in the antioxidant enrichment of these beverages by incorporating natural sources rich in phenolic compounds to enhance antioxidant activity during physical exercise [4,[8][9][10].…”

Nondairy food applications of whey and milk permeates: Direct and indirect uses

“…A number of studies have completed sensory testing on a variety of electrolyte/sports beverages formulations containing permeates. These beverages are generally made from a combination of water, permeate, and some sort of flavoring or fruit juice/extract, for example, orange flavoring (Olson, 2003), pineapple or passion fruit flavoring (Ferreira et al, 2021), and jabuticaba berry and red fruit flavoring (Ferreira et al, 2020). In a study by Beucler et al (2005), the authors investigated the substitution of water with WP at varying levels (0%, 25%, 50%, 75%, and 100%) in a "thirst-quenching" fruit-flavored, noncarbonated, sports beverage formulation.…”

Influence of the extraction process on the antioxidant capacity of pequi pulp extracts

“…In recent years, research has reported on the importance of the pequi in relation to antioxidant capacity, attributed mainly to pulp, due to its composition rich in compounds with antioxidant properties (Ferreira et al, 2021a;Ferreira et al, 2021b;Nascimento, Alves, Silva, & Naves, 2017;Pinheiro et al, 2018;Ribeiro, Fernandes, Alves, Margareth, & Naves, 2014).…”