Percorrer por autor "Radhouane, Maroua Fatma"
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- Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscusPublication . Radhouane, Maroua Fatma; Silveira, Tayse F. F. da; Ribeiro, Jessica; Rodrigues, Paula; Guimarães, Rafaela; Calhelha, Ricardo C.; Mandim, Filipa; Charfi, Ichrak; Ferreira, Isabel C.F.R.; Alves, Maria José; Barros, Lillian; Heleno, Sandrina A.Isotonic drinks are sports beverages that replenish minerals and rapidly absorbable carbohydrates. We proposed to surpass traditional formulations of isotonic drinks by integrating thermal water, which remains unexploited as a source of electrolytes in isotonic despite the high mineral content. The novel formula combined thermal water with apple juice and hibiscus extract (as sources of sugars and color, respectively, and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 45 days at 4◦C and 25◦C, the results unveiled an isotonic drink with satisfactory characteristics for this product category: pH of 3.72, 7.93 mg/100 mL of total sugars, and 148.30 mg/100 mL minerals, predominantly sodium (34.99 mg/ 100 mL) and potassium (73.20 mg/100 mL). It showed significant phenolic compounds, notably chlorogenic acid (2.75±0.10 mg/100 mL), and antioxidant activity (472.72 μmol Trolox eq/100 mL). It maintained a vibrant red hue derived from hibiscus anthocyanins (delphinidin 3-O-sambubioside and cyanidin 3-O-sambubioside, totaling 4.06±0.03 mg/100 mL), and demonstrated microbiological stability throughout the storage period in both temperatures studied. Therefore, by harnessing the potential of thermal water, this study paves the way for a novel approach to developing sports beverages and can serve as a model for countries rich in thermal springs.
- IsoDrink: development of an isotonic drink based on thermal water and natural ingredientsPublication . Radhouane, Maroua Fatma; Heleno, Sandrina A.; Alves, Maria José; Charfi, IchrakIsotonic drinks are sport beverages containing mineral salts and carbohydrates of quick absorption, which goal is to replenish electrolytes and energy lost during physical activity. The segment of sport beverages has expanded its market and novel ingredients have been introduced to meet the demand for “clean-label” and natural-based products. Thermal water (TW) are natural mineral waters naturally rich in minerals and salts. Particularly, TW from Chaves (Portugal) is rich in sodium, which is the most important mineral in isotonic drinks. Nevertheless, its potential in beverage sectors has been never evaluated. Thus, the aim of this study was to develop an innovative isotonic drink formulation benefiting of TW as source of minerals, apple juice for sugars and antioxidant supply, and an aqueous extract of hibiscus flowers as colorant and source of antioxidants (standard formulation). Two control formulations were also prepared: one with TW but no apple juice, no hibiscus extract (unflavored); and other with no TW, but distilled water instead. The isotonic formulations were developed considering chemical, physico-chemical and sensory parameters (taste, color, sodium content, pH, soluble solids, and sugar content). The final beverages were pasteurized (85 °C/30 seconds) and studied for pH, color, total soluble solids (TSS), minerals, sugars, anthocyanins, phenolic compounds, antioxidant (Oxygen Radical Absorbance Capacity – ORAC) and anti-inflammatory activities using in vitro cell-based assays. Moreover, the behavior of these parameters was Monitored over 45 days, under 2 storage temperatures 4 °C and 25 °C.