Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

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.

Palavras-chave

Sports beverage Natural mineral water Minerals Apple juice Hibiscus Stability Phenolic compounds

URI

http://hdl.handle.net/10198/30470

Citação

Radhouane, Maroua Fatma; Silveira, Tayse F.F. da; Ribeiro, Jessica; Rodrigues, Paula; Guimarães, Rafaela; Calhelha, Ricardo; Mandim, Filipa; Charfi, Ichrak; Ferreira, Isabel C.F.R.; Alves, Maria José; Barros, Lillian; Heleno, Sandrina A. (2024). Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus. Food Chemistry Advances. ISSN 2772-753X. 5, p. 1-10