Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product

Abstract

The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function, cardiovascular outcomes and cognition. The aims of this study were to develop a food product (mango sorbet; ms-L-THE) containing physiologically relevant doses of L-THE (0.2/100 g w/w) and determine its antioxidant, physicochemical and sensory properties in comparison to a mango sorbet without L-THE (ms). Total phenolic and flavanol content, and antioxidant analysis (DPPH, FRAP and ABTS) were determined spectrophotometrically. Both products were also evaluated for acceptability and likeability in healthy participants using the 9-point hedonic scale. Any differences that could be caused by the addition of L-THE were examined using the triangle test. Results indicated no significant differences between ms-L-THE and ms in taste of the products (p > 0.05), and the ms-L-THE was well received and accepted as a potential commercial product. Findings of the DPPH assay indicated significant difference between the two products (p < 0.05). In conclusion, we have successfully created a mango sorbet that contains a potentially physiologically relevant concentration of L-THE with antioxidant properties that could be used as a novel method of L-THE delivery to clinical and healthy populations.

Theanine in Tea: An Effective Scavenger of Single or Multiple Reactive Carbonyl Species at the Same Time

“…In 2014, the Chinese State Food Safety Commission approved theanine as a novel food and stipulated that the daily intake of theanine should not exceed 400 mg. Therefore, based on its health benefits, theanine has been widely applied in foods (such as bakery food, , mango sorbet, and beverages) and dietary supplements . Moreover, theanine inhibited AGE formation in the bovine serum albumin-MGO model system and in rats, but its mechanism remains unknown.…”

Storage Quality Changes in Craft and Industrial Blueberry, Strawberry, Raspberry and Passion Fruit-Mango Sorbets

“…Passion fruit juice is characterized by an exotic flavor, but also by its significant content of nutrients, including phenolic compounds and ascorbic acid, as well as a lower sugar content [31][32][33][34][35]. Other studies have shown that mango and other exotic fruit sorbets are a good source of phenolic compounds, especially flavonoids [36][37][38].…”