![]() Given this context, the objective of this review is to provide an overview of the various characteristics of isotonic beverages, the importance of their mineral and carbohydrate contents, and the contribution of fruit juices in improving nutritional value and sensory profile concerning an isotonic beverage based on grape juice with good organoleptic properties. In another study by the group of ( 13), the phenol extract of jabuticaba peels with whey ultrafiltration permeate was used in the development of an isotonic beverage ( 14) designed a new isotonic drink with high antioxidant capacity by mixed berries (maqui, açai and blackthorn) and lemon juices. ( 12) based on extracts of peels and pulp of Myrciaria jaboticaba, which is considered as a rich source of anthocyanins. An isotonic beverage with functional attributes and as an innovative proposal was developed by Porfírio et al. Furthermore, from the available recent studies related to isotonic drinks, researchers focused their interest in the development of isotonic beverages using a fruit juice with antioxidant and biological activities. Isotonic drinks are a group of functional beverages defined as products with beneficial effects on human health in addition to their nutritional effect ( 6). ![]() Accordingly, the sector of isotonic beverage has developed its market based on fruit juices ( 11, 12). New beverages were also created by the team ( 10) based on lemon juice with elderberry and grape concentrates as a source of bioactive compounds. formulated and studied the nutritional, organoleptic, physicochemical, phytochemical, microbiological and shelf-life of a natural beverage formulated from orange ( citrus sinensis), lemon ( citrus limon), honey, and ginger ( zingiber officinale). ( 9) using pomegranate, amla and muskmelon juice ( 1). A mixed fruit beverage was developed through sensory analysis by Bhalerao et al. ( 8) in which a beverage was developed based on jujube fruit which is well known for its content in anthocyanins, organic acids, and phenolic compounds. Several studies focused on the development of functional and healthy beverages based on fruit juice among them is our previous study ( 7), where we elaborated on a natural beverage based on red grape juice as a source of polyphenols and sugars, and has interesting organoleptic properties without chemical additives. ![]() In this case, it is essential to recognize the needs and consumers' demands while developing new and innovative products ( 6). Nowadays, among the challenges facing the food industry are expansion in the creation of new products and persuading consumers to buy them. Even more, consumer tendencies to healthy eating habits ( 3) and request for organic foods ( 4) led to the production of new drinks from fruit juices as a source of nutrients and bioactive compounds ( 5). The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.Ĭonsumption of fruits and their juices plays an important role in a healthy diet ( 1) because they are a source of free sugars and micronutrients ( 2). Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. It contains mainly water, sugars, organic acids, and phenolic compounds. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Department of Chemistry and Food Technology, Escuela Técnica Superior de Ingenieria Agronomica, Alimentaria Y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid, Madrid, Spain.Yasmina Bendaali, Cristian Vaquero, Carmen González and Antonio Morata *
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