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IsoDrink: development of an isotonic drink based on thermal water and natural ingredients
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Isotonic 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.
Isotonic 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. The microbial stability of the formulations was also evaluated. The analyses showed that all aspects of the novel isotonic drink align with established parameters for this beverage category. In general, formulations with and without thermal water showed similar chemical, physicochemical and microbiological behavior, suggesting that the addition of this natural resource did not affect the quality characteristics of the beverage. The standard formulation exhibited a pH of 3.72±0.003, a TSS content of 5.70±0.05, and a total sugar content of 7.93±0.18 mg/100mL, comprising fructose, glucose and sucrose from apple juice. Furthermore, the beverage was enriched with essential minerals 87.14±0.89 mg/100mL, from thermal water. The beverage boasts an attractive red color, attributed to the presence of anthocyanin compounds from the hibiscus extract (majorly delphinidin-3-O-sambubioside and Cyanidin-3-O-sambubioside) at a total concentration of 4.06±0.03 mg/100mL. Moreover, the isotonic drink showed antioxidant activity of 472.72±3.29 μmol eq. Trolox/100mL (ORAC assay), likely due to phenolic compounds from hibiscus and apple juice. It showed a total phenolic compound content of 41.36±1.34 mg/100mL, predominating chlorgenic acid (2.75±0.10 mg/100mL), 3-caffeoylquinic acid (1.75±0.20 mg/100mL), 4-caffeoylquinic acid (0.86±0.17 mg/100mL), 3- and 4- p-coumaroylquinic acids (0.11±0.01 mg/100mL and 0.15±0.03 mg/100mL). However, none of the formulations showed anti-inflammatory and antioxidant activity in cell-based assays. All the formulations maintained their microbial stability when stored at both 4 °C and 25 °C for a remarkable 45 days. On the other hand, chemical markers, such as color and anthocyanin content, showed a higher reduction in formulations stored at 25 °C compared to those kept at 4°C. These results indicate that for better sensory outputs, it is recommended to store formulations containing hibiscus extract under refrigeration (with or without TW). Contrarily, unflavored isotonic drinks with TW could be marketed at room temperature. Therefore, this work unveils a novel applicability of TW, and the developed product emerges as an alternative in the sport market, distinguished by the use of natural ingredients.
Isotonic 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. The microbial stability of the formulations was also evaluated. The analyses showed that all aspects of the novel isotonic drink align with established parameters for this beverage category. In general, formulations with and without thermal water showed similar chemical, physicochemical and microbiological behavior, suggesting that the addition of this natural resource did not affect the quality characteristics of the beverage. The standard formulation exhibited a pH of 3.72±0.003, a TSS content of 5.70±0.05, and a total sugar content of 7.93±0.18 mg/100mL, comprising fructose, glucose and sucrose from apple juice. Furthermore, the beverage was enriched with essential minerals 87.14±0.89 mg/100mL, from thermal water. The beverage boasts an attractive red color, attributed to the presence of anthocyanin compounds from the hibiscus extract (majorly delphinidin-3-O-sambubioside and Cyanidin-3-O-sambubioside) at a total concentration of 4.06±0.03 mg/100mL. Moreover, the isotonic drink showed antioxidant activity of 472.72±3.29 μmol eq. Trolox/100mL (ORAC assay), likely due to phenolic compounds from hibiscus and apple juice. It showed a total phenolic compound content of 41.36±1.34 mg/100mL, predominating chlorgenic acid (2.75±0.10 mg/100mL), 3-caffeoylquinic acid (1.75±0.20 mg/100mL), 4-caffeoylquinic acid (0.86±0.17 mg/100mL), 3- and 4- p-coumaroylquinic acids (0.11±0.01 mg/100mL and 0.15±0.03 mg/100mL). However, none of the formulations showed anti-inflammatory and antioxidant activity in cell-based assays. All the formulations maintained their microbial stability when stored at both 4 °C and 25 °C for a remarkable 45 days. On the other hand, chemical markers, such as color and anthocyanin content, showed a higher reduction in formulations stored at 25 °C compared to those kept at 4°C. These results indicate that for better sensory outputs, it is recommended to store formulations containing hibiscus extract under refrigeration (with or without TW). Contrarily, unflavored isotonic drinks with TW could be marketed at room temperature. Therefore, this work unveils a novel applicability of TW, and the developed product emerges as an alternative in the sport market, distinguished by the use of natural ingredients.
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Palavras-chave
Sport drink Sport food Minerals Apple juice Hibiscus Natural ingredients Antioxidant Anthocyanin Shelf life Stability