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Article

Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality

by
Anna Sadowska
*,
Franciszek Świderski
,
Klaudia Kulik
and
Bożena Waszkiewicz-Robak
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Retired Professor.
Molecules 2021, 26(18), 5607; https://doi.org/10.3390/molecules26185607
Submission received: 14 August 2021 / Revised: 7 September 2021 / Accepted: 9 September 2021 / Published: 15 September 2021

Abstract

High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, whey protein isolate and prebiotic fiber. The drinks’ polyphenols and antioxidant properties were measured spectrophotometrically, whilst vitamin C content was determined using high-pressure liquid chromatography. The sensory qualities of each drink were assessed according to a scaling method. Six test versions of recovery drinks were prepared in which osmolalities ranged from 388 to 607 mOsm/kg water, total polyphenol content was 27–49 mg GAE/100 mL and vitamin C level was 8.1–20.6 mg/100 mL, following compositions defined by the study results. It is thus possible to obtain fruit-based recovery drinks of the recommended osmolality that contain added protein, prebiotics and fiber, as well as defined amounts of electrolytes and carbohydrates. All drinks were found to have a satisfactorily sensory quality. The design of appropriate recovery drink compositions was also greatly helped by investigating the relationships among the regressive osmolalities of beverage components (i.e., electrolytes, carbohydrates, fruit powders and protein).
Keywords: osmolality; raspberries powders; recovery drinks osmolality; raspberries powders; recovery drinks

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MDPI and ACS Style

Sadowska, A.; Świderski, F.; Kulik, K.; Waszkiewicz-Robak, B. Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality. Molecules 2021, 26, 5607. https://doi.org/10.3390/molecules26185607

AMA Style

Sadowska A, Świderski F, Kulik K, Waszkiewicz-Robak B. Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality. Molecules. 2021; 26(18):5607. https://doi.org/10.3390/molecules26185607

Chicago/Turabian Style

Sadowska, Anna, Franciszek Świderski, Klaudia Kulik, and Bożena Waszkiewicz-Robak. 2021. "Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality" Molecules 26, no. 18: 5607. https://doi.org/10.3390/molecules26185607

APA Style

Sadowska, A., Świderski, F., Kulik, K., & Waszkiewicz-Robak, B. (2021). Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality. Molecules, 26(18), 5607. https://doi.org/10.3390/molecules26185607

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