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

2024Journal article Open access
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dc.contributor.authorRadhouane, Maroua Fatma
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorRibeiro, Jessica
dc.contributor.authorRodrigues, Paula
dc.contributor.authorGuimarães, Rafaela
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorMandim, Filipa
dc.contributor.authorCharfi, Ichrak
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarros, Lillian
dc.contributor.authorHeleno, Sandrina A.
dc.date.accessioned2024-10-21T13:49:27Z
dc.date.available2024-10-21T13:49:27Z
dc.date.issued2024
dc.description.abstractIsotonic 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Fundação “La Caixa” and to FCT for the financial support through Project “Aquae Vitae - Água Termal como fonte de vida e Saúde”, Promove Mobilizador “O futuro do Interior”, call 2020. The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) for support through national funds FCT/ MCTES (PIDDAC) to CIMO: UIDB/00690/2020 (DOI:10.54499/UIDB/ 00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/ 2020); and SusTEC (LA/P/0007/2020, DOI: 10.54499/LA/P/0007/ 2020). S. Heleno thanks FCT for her employment program–contract CEECIND/03040/2017, and L. Barros also thanks FCT through the institutional scientific employment program–contract for her contract. T.F.F. da Silveira, thanks to Fundação “La Caixa”, within the project titled ‘Aquae Vitae’ for her research contract. R. Guimarães acknowledges national public funding through “Investimento RE-C05-i02 – Missão Interface N.◦01/C05-i02/2022”, a project supported under the PRR (www.recuperarportugal.gov.pt), and financed by the European Union/Next Generation EU.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRadhouane, 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. 1-10pt_PT
dc.identifier.doi10.1016/j.focha.2024.100823pt_PT
dc.identifier.issn2772-753X
dc.identifier.urihttp://hdl.handle.net/10198/30470
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSports beveragept_PT
dc.subjectNatural mineral waterpt_PT
dc.subjectMineralspt_PT
dc.subjectApple juicept_PT
dc.subjectHibiscuspt_PT
dc.subjectStabilitypt_PT
dc.subjectPhenolic compoundspt_PT
dc.titleDevelopment, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscuspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Chemistry Advancespt_PT
oaire.citation.volume5pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
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person.givenNameIsabel C.F.R.
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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