Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolality
Abstract
:1. Introduction
2. Results and Discussion
2.1. Osmolality of Recovery Drink Components
2.2. The Composition and Osmolality of Designed Beverages
2.3. Physicochemical and Bioactive Properties of Designed Regenerative Drinks
2.4. Sensory Quality of the Designed Recovery Drinks
3. Materials and Methods
3.1. Recovery Drink Materials
Raspberries Powder Preparation
3.2. Methods
3.2.1. Osmolality
3.2.2. The Soluble Solids Content
3.2.3. The pH
3.2.4. Assaying Directly Reducing Sugars and Total Sugars
3.2.5. The Antioxidant Activity
3.2.6. The Total Content of Polyphenols
3.2.7. Vitamin C Assay
3.2.8. The Sensory Analysis
3.2.9. The Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Designed Drink Version | Raspberry Powder | Isomaltulose | Hydrolyzed Collagen | Inulin | Magnesium Citrate | Sodium Citrate | Potassium Citrate | Water | |
---|---|---|---|---|---|---|---|---|---|
FBJD_1 | g/100 g drink | 4 | 8 | 3 | 3 | 1 | 0.1 | 0.05 | 81 |
g/100 g powder | 21 | 42 | 16 | 16 | 5 | 1 | 0.3 | ||
FBJD_2 | g/100 g drink | 3 | 6 | 3 | 1 | 0.1 | 0.05 | 87 | |
g/100 g powder | 23 | 46 | 23 | 8 | 1 | 0.4 | |||
FD_1 | g/100 g drink | 4 | 8 | 3 | 3 | 1 | 0.1 | 0.05 | 81 |
g/100 g powder | 21 | 42 | 16 | 16 | 5 | 1 | 0.3 | ||
FD_2 | g/100 g drink | 3 | 6 | 3 | 1 | 0.1 | 0.05 | 87 | |
g/100 g powder | 23 | 46 | 23 | 8 | 1 | 0.4 | |||
SD_1 | g/100 g drink | 8 | 6 | 3 | 3 | 1 | 0.1 | 0.05 | 79 |
g/100 g powder | 38 | 28 | 14 | 14 | 5 | 0.5 | 0.2 | ||
SD_2 | g/100 g drink | 6 | 4 | 3 | 1 | 0.1 | 0.05 | 86 | |
g/100 g powder | 42 | 28 | 21 | 7 | 1 | 0.4 |
Designed Drink Version | Osmolalities Calculated on the Basis of Regression Equations | Measured Osmolality [mOsm/kg H2O] | Difference [%] |
---|---|---|---|
FBJD_1 | 502 | 595.3 ± 5.0 c | 16 |
FBJD_2 | 367 | 398.3 ± 3.5 a | 8 |
FD_1 | 463 | 593.0 ± 6.0 c | 22 |
FD_2 | 331 | 411.7 ± 3.1 b | 19 |
SD_1 | 530 | 607.0 ± 5.0 c | 13 |
SD_2 | 367 | 388.0 ± 2.0 a | 5 |
Designed Drinks Version | Soluble Solids [°Bx] | Sugars [g/100 g] | pH | Polyphenols [mg GAE/100 mL] | Antioxidant Properties [µM TEAC/100 mL] | Vitamin C [mg/100 mL] |
---|---|---|---|---|---|---|
FBJD_1 | 17.2 ± 0.3 c | 9.5 ± 0.6 c | 4.3 ± 0.01 a | 55.3 ± 0.9 d | 792.0 ± 17.5 d | 10.8 ± 0.1 b |
FBJD_2 | 11.2 ± 0.3 a | 6.9 ± 0.4 a | 4.4 ± 0.01 c | 44.0 ± 0.8 b | 730.9 ± 6.4 c | 8.1 ± 0.2 a |
FD_1 | 18.3 ± 0.6 d | 11.0 ± 0.2 e | 4.3 ± 0.01 a | 49.1 ± 0.7 c | 787.4 ± 6.0 d | 10.9 ± 0.4 b |
FD_2 | 13.3 ± 0.3 b | 7.3 ± 0.6 b | 4.3 ± 0.02 a | 42.0 ± 1.6 b | 715.2 ± 5.1 b | 8.2 ± 0.3 a |
SD_1 | 20.5 ± 0.5 e | 10.2 ± 0.7 d | 4.3 ± 0.03 a | 47.9 ± 1.6 c | 711.9 ± 1.9 b | 20.6 ± 0.0 d |
SD_2 | 13.3 ± 0.3 b | 7.9 ± 0.4 b | 4.3 ± 0.01 b | 27.2 ±1.3 a | 645.7 ± 2.7 a | 15.5 ± 0.1 c |
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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
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 StyleSadowska, 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