Silva GDS, da Costa Castro CDP, Borges GDSC, de Freitas ST, Aidar SDT, Biasoto ACT, Rybka ACP, Cardarelli HR. Physicochemical and functional properties of new sports drink with ricotta cheese
whey and a brazilian passion fruit variety.
J Food Sci Technol 2023;
60:538-548. [PMID:
36712204 PMCID:
PMC9873851 DOI:
10.1007/s13197-022-05636-5]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2022] [Accepted: 10/11/2022] [Indexed: 12/14/2022]
Abstract
The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (-)-Epicatechin gallate, (-)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37-70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically.
Supplementary Information
The online version contains supplementary material available at 10.1007/s13197-022-05636-5.
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