Development of Energy Drinks with Orange Juice (&lt;em&gt;Valencia frost&lt;/em&gt;)

Carlos Julio Marquez Cardozo,Daniela Molina Hernandez,Jairo Alexander Osorio Saraz

doi:10.19026/ajfst.14.5886

Abstract

The aim of this study was developed an energy orange juice drink with an addition to caffeine and taurine. For that, comparison of means tests were performed for four treatments, corresponding to juice added with caffeine 0.032% concentration, juice added with taurine 0.4% concentration, juice added with caffeine and taurine mixture 0.032% and 0.4%, respectively and one control, each with six replicates. The drinks were packed in low density polyethylene bags and stored at 4°C. The soluble solids (°Bx), pH, acidity, expressed as the percentage of citric acid, instrumental color and browning index and sensory characteristics (color, odor, appearance and taste) were evaluated at 0, 5, 10, 15, 20, 25 and 30 days. All the evaluated beverages presented suitable conditions for the consumption until the day 30, in addition, the added caffeine and taurine mixture treatment was which presented the best sensorial characteristics (appearance, color, odor and flavor). The acidity of all treatments increased during storage, is the largest increase for taurine treatment that was 1.37% to 2.1%, the pH decreased from 3.3 to 3.2 for all treatments except the Control; and soluble solids remained constant. In addition, the energizing agents did not affect the goldenness index of the beverages.

Highlights

Colombia shows a dynamic and interesting participation in the orange production international context (Suárez Garcia, 2011)
Browning index: Figure 3 shows a slight change in the browning index of the orange juice energy drinks between day 0 and day 5, after this time the browning index of the beverages showed a relatively constant decrease, The treatment that presented better color and lower browning index was treatment 3 (32 mg of caffeine+400 mg of taurine per 100 mL of juice), probably because of the taurine and caffeine chemical composition that stabilizes the pigments Carotenes from orange juice and control the browning, In addition for this type of reactions to occur, the presence of oxygen is necessary which is inhibited by the packing in the polyethylene bag and the storage in the cooling room
Measurement of soluble solids, acidity and pH: Figure 4 shows the soluble solids concentration during the 30 days of evaluation, it is clear that they were kept constant, which indicates that the proliferation of microorganisms that could use the beverages carbohydrates as a substrate to generate fermentation and alter the Physical-chemical and sensory characteristics of the same, it is probable that the energizing agents combined with the addition of the chemical coservante potentiate the inhibitory effect of the development of microorganisms, which is in agreement with the found by other researchers for energizing drinks with the addition of caffeine (Márquez-Cardozo et al, 2017)

Summary

Introduction

Colombia shows a dynamic and interesting participation in the orange production international context (Suárez Garcia, 2011). World citrus production centers in Brazil as the first producer, followed by the United States and India. Fresh citrus global trade is low compared to production, revealing high domestic consumption in producing countries, as well as agroindustrial processing (Szita et al, 2012). It is notable for its vitamin C contribution, which is not generated by the body and indispensable for good health (Szita et al, 2012). Energy drinks are over-the-counter products, promoted as a way to relieve fatigue, maintain alertness, improve physical performance and stimulate cognitive abilities in stress situations (Itany et al, 2014)

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Conclusion