Sports Beverage Research Articles

Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

Isotonic drinks are sports beverages that replenish minerals and rapidly absorbable carbohydrates. We proposed to surpass traditional formulations of isotonic drinks by integrating thermal water, which remains unexploited as a source of electrolytes in isotonic despite the high mineral content. The novel formula combined thermal water with apple juice and hibiscus extract (as sources of sugars and color, respectively, and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 45 days at 4°C and 25°C, the results unveiled an isotonic drink with satisfactory characteristics for this product category: pH of 3.72, 7.93 mg/100 mL of total sugars, and 148.30 mg/100 mL minerals, predominantly sodium (34.99 mg/100 mL) and potassium (73.20 mg/100 mL). It showed significant phenolic compounds, notably chlorogenic acid (2.75±0.10 mg/100 mL), and antioxidant activity (472.72 µmol Trolox eq/100 mL). It maintained a vibrant red hue derived from hibiscus anthocyanins (delphinidin 3-O-sambubioside and cyanidin 3-O-sambubioside, totaling 4.06±0.03 mg/100 mL), and demonstrated microbiological stability throughout the storage period in both temperatures studied. Therefore, by harnessing the potential of thermal water, this study paves the way for a novel approach to developing sports beverages and can serve as a model for countries rich in thermal springs.

Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregates

A major obstacle to the use of whey protein in protein-enriched sports beverages is the heat-induced gelation of the protein in the presence of salt. In this study, whey protein soluble aggregates (WPSAs) with high tolerance to NaCl and heat were successfully generated by preheating whey protein isolate (WPI) at a low concentration (1 % w/v) and pH 8.5. The suspension of WPSAs (5 % w/v) with 100 mM NaCl maintained clarity, transparency, and good flowability even after 30 min of heating at 100 °C. However, suspensions prepared by untreated WPI turned into milky white gels. WPSAs had a reduced Zeta potential at pH 7 compared to WPI, making them more resistant to the electrostatic screening caused by NaCl. Additionally, WPSAs exhibited reduced sensitivity to heat treatment due to a more compact structure achieved through preheating modification. In light of these findings, a straightforward and effective method was presented for regulating the heat and ionic strength tolerance of whey protein aggregates.

Impact of non‐thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions

AbstractThis study focuses on improving the functionalities of milk protein concentrate (MPC) using a nonthermal plasma jet and plasma‐activated water (PAW) with atmospheric air and nitrogen as source gases. The 5% and 10% MPC dispersions were directly treated with a plasma jet, and PAW was used to make the MPC dispersions. The dispersions were analyzed for changes in protein structure and functional properties. The treatment altered the secondary structure of MPC protein structure by increasing β‐components and changing the order of random coils. The solubility of the PAW‐treated 5% protein dispersions doubled due to plasma‐induced modification of hydrophilic and covalent bonds of the protein, but this increase was not significant for the 10% dispersions due to less hydration. Emulsifying capacity increases by around 7% for plasma jet and PAW with air, owing to hydrophobicity on the particle surface. The gelation capacity and heat coagulation time rise by almost twice; however, foaming capacity decreases, indicating protein structural modifications and aggregations caused by plasma exposure. The viscosity of the 5% dispersions decreased due to high solubility, while that of the 10% dispersions increased due to less hydration. Principle component analysis was used to correlate the change in functionality with different operating parameters. In conclusion, this study illustrates that the functional properties of MPC can be significantly modified through plasma treatment. The observed changes depend on several factors, including the mode of plasma exposure, the source gas used to generate the plasma, and the concentration of the protein solution.Practical applicationsMilk protein concentrate (MPC) is a promising ingredient in food products such as cheese, cultured dairy items, nutritional goods, infant milk formulas, ice cream, dairy‐based drinks, sports beverages, and a variety of health‐focused products. However, the application is profoundly hindered due to its poor solubility and solubility‐related functional properties. MPC powders lose functionalities during manufacturing and gradually lose them again during processing and storage. This study explores the potential of non‐thermal plasma to improve the functional properties of proteins. This study explores the potential of two different discharges: plasma jet and plasma‐activated water (PAW), using atmospheric air and nitrogen as source gases. The findings of this study would also help to understand the types of plasma discharge (jet vs PAW) and types of sources of gases that can be used in industrial applications. Some optimization parameters of this study can be used for scaling up the plasma processing of milk or dairy products. In addition, PAW is being very well studied to improve food safety, and this study would provide information on the physicochemical properties of MPC. Therefore, it would also help to understand how to apply non‐thermal plasma to achieve both microbial and physical effects.

Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

SummaryIn the sports protein beverage market, the demand for plant‐based substitutes is rising. Sunflower press‐cake, a protein‐rich by‐product, offers a compelling alternative to traditional options like soy, pea, or rice proteins. With its natural allergen‐free composition, sunflower proteins are suitable for individuals with soy or nut allergies, broadening the market of allergen‐free protein products. This study focuses on the characterisation of micronized dehulled sunflower press‐cake (DSPC) and preliminary explores its valorization in a protein‐rich beverage. Micronization treatment was applied to the DSPC, since the reduction in particle size positively influences sensory attributes. The comprehensive analysis of micronized industrial DSPC revealed a high protein content (44.35 g/100 gDB), elevated polyphenol levels (33.75 mgGAE/gDB) and positive outcomes in water and oil holding capacities. However, proteins showed low in vitro digestibility (42.82%) and poor solubility (~10%). Additionally, the high phytate content (5.00 g/100 g) prompted consideration for nutritional implications, whether positive or negative. From the analysis of the volatile profile, the diverse array of compounds revealed the absence of off‐odours typically formed during autoxidation. In view of the potential application within a functional beverage formulation intended for athletes, four aqueous dispersions, featuring two different percentages of micronized DSPC (25% and 16% w/v) and pH levels (6.5 and 3.5), were prepared and tested for rheological properties.

The Role of Fueling Nutrition in Athletic Performance

Abstract Physical activity, athletic performance and recovery from exercise are enhanced by optimal nutrition. This paper couples a rigorous, systematic, evidence-based analysis of nutrition and performance-specific literature with current scientific data related to energy needs, assessment of body composition, strategies for weight change, nutrient and fluid needs, special nutrient needs during training and competition, the use of supplements , nutrition recommendations for vegetarian athletes and the roles and responsibilities of sports dietitians. Energy and macronutrients need especially carbohydrate and protein, must be met during times of high physical activity to maintain body weight, replenish glycogen stores, and provide adequate protein to build and repair tissue. Fat intake should be sufficient to provide the essential fatty acids and fat-soluble vitamins, as well as contribute energy for weight maintenance. Adequate food and fluid should be consumed before, during, and after exercise to help maintain blood glucose concentration during exercise, maximize exercise performance and improve recovery time. Athletes should be well hydrated before exercise and drink enough fluid during and after exercise to balance fluid losses. Sports beverages containing carbohydrates and electrolytes may be consumed before, during, and after exercise to help maintain blood glucose concentration, provide fuel for muscles, and decrease the risk of dehydration and hyponatremia. Vitamin and mineral supplements are not needed if adequate energy to maintain body weight is consumed from a variety of foods. However, athletes who restrict energy intake, use severe weight-loss practices, eliminate one or more food groups from their diet, or consume unbalanced diets with low micronutrient density, may require supplements. Because regulations specific to nutritional ergogenic aids are poorly enforced, they should be used with caution, and only after careful product evaluation for safety, efficacy, potency, and legality.

Study of the stability of hydroelectrolytic sports beverages enriched with phenolic extract from jaboticaba peel or blueberry pulp

This study evaluated the impact of light exposure and storage conditions on sports beverages enriched with phenolic extracts from jaboticaba peel and blueberry pulp over a period of 91 days. The analysis encompassed various parameters, including microbial assessments, phenolic content, anthocyanin concentrations, color coordinates, and the stability of anthocyanin compounds. The results indicated that the applied heat treatment effectively maintained the beverages' microbiological safety, with the phenolic-rich extracts showcasing antimicrobial properties. Both beverages exhibited stability in total phenolic content. However, anthocyanin concentrations experienced significant reductions, although certain stabilizing factors, such as interactions between anthocyanins and phenolic compounds, contributed to color preservation. The study highlights the complexities of anthocyanin degradation and its effects on the color, flavor, and antioxidant properties of these enriched sports beverages.

An investigation of the performance of polyamide membrane for the concentration of pomegranate and effect on the physical and sports health of patients with physical weakness: A novel study

The purpose of fruit juice concentration is not only to prevent microbiological spoilage and chemical changes but also to cater to health and sport-related considerations such as nutritional value and athletic performance. Concentrated fruit juice is commonly used as a source of natural sugars, vitamins, and minerals in sports beverages and recovery drinks. In this study, the use of reverse osmosis (RO) as a method for thickening peach juice offers advantages in terms of preserving the nutritional content of the juice. By avoiding chemical reactions and requiring less energy, RO helps to retain the beneficial compounds present in the fruit juice, which are essential for supporting overall health and providing hydration during physical activities. The incorporation of silica nanoparticles in the polymer membrane used for the RO system can have additional health benefits. Silica nanoparticles have been investigated for their potential in enhancing nutrient absorption and promoting cellular health. By utilizing these nanoparticles in the membrane, the concentration process not only achieves the desired thickness but also has the potential to enhance the bioavailability of the nutrients present in the peach juice. Furthermore, the optimization of the RO system using statistical methods and software contributes to the efficiency and effectiveness of the concentration process. This optimization ensures that the desired concentration and flux are achieved, which is crucial for maintaining the desired taste, texture, and nutritional composition of the final fruit juice product. The use of RO and the incorporation of silica nanoparticles in fruit juice concentration have implications for both health and sport, offering a means to preserve the nutritional value of the juice while catering to the needs of athletes and individuals engaged in physical activities. Fruit juice can provide hydration and carbohydrates for athletes, supporting their health and athletic performance.

A multi-walled carbon nanotubes-based molecular imprinting electrochemical sensor for the detection of Aspartame in sports beverage

A multi-walled carbon nanotubes-based molecular imprinting electrochemical sensor for the detection of Aspartame in sports beverage

Fabrication of protein microgels with spherical and urchin-like shapes within water-in-water (W/W) emulsions

Microgels are three-dimensional networks comprising crosslinked polymers. Biopolymer-based microgels, especially protein-based microgels, are finding increasing applications in various fields, for example as densely packed particles in sports beverages, as stabilizers in emulsions, and as delivery vehicles. Microgels are usually spherical and are typically produced using either solid or liquid templating methods. A popular liquid templating technique includes internal phase gelation within water-in-oil emulsions; however, it commonly requires the employment of synthetic surfactants and organic solvents. In the context of microgels, branched (urchin-like) microgels have attracted considerable attention due to their much higher surface-to-volume ratio rather than spherical microgels. Here, we report a method for fabricating urchin-like, and spherical microgels using egg yolk high-density lipoproteins (HDL) within all-aqueous (water-in-water, W/W) emulsions. HDL is compartmentalized in the droplet phase within W/W emulsions, composed of Na2SO4 and polyethylene glycol (PEG) solutions. HDL is crosslinked and then oxidized using gold ions, while gold ions get reduced to gold nanoparticles (AuNPs), resulting in the formation of hybrid HDL-Au microgels. The microgels with different shapes (random aggregates, urchin-like, and spherical microgels) are formed by changing HDL concentration and pH values in the emulsions. Epi-fluorescent microscopy and confocal laser scanning microscopy were used to characterize the structures of the HDL-Au microgels. The outcomes of this research may aid the development of microgels for applications in different fields, such as encapsulation, catalysis, optical switches, sensors, biomaterials for tissue engineering and in food applications.

Hydration Effects of Water or Sports Beverages on the Peripheral Markers of Blood-Brain Barrier Integrity During Endurance Exercises at High Ambient Temperatures

Hydration Effects of Water or Sports Beverages on the Peripheral Markers of Blood-Brain Barrier Integrity During Endurance Exercises at High Ambient Temperatures

Evaluation of the Acquisition of BodyArmor Impacts on the Growth of Coca-Cola

As people become increasingly concerned with their health, the market for sports beverages is rapidly expanding. Beverages are evolved into more practical vitamin and food supplement items. This essay intends to explore whether the acquisition may increase Coca-Cola’s profitability by entering the sports drink industry. Due to the magnitude of this deal on a worldwide scale, this article mostly used secondary research as research approach. BodyArmor and Coca-Cola's finances are first being analyzed to access the deal's premium. Meanwhile, the united conglomerate's future development potential is analyzed using the 4Ps: price, product, location, and promotion. Overall, a cost-benefit analysis is performed to see whether this acquisition transaction will actually allow Coca-Cola to develop over time by entering the sport drink industry. The study suggests that the acquisition provides a lot of diversification benefits in terms of the synergy formed.

Mn incorporation boosted NiO nanosheets as highly efficient anode for sensitive glucose detection in beverage

NiO was one of the most utilized anode materials in glucose sensing, however, it suffers from inherent poor electronic conductivity and associated limited catalytic performance. In this paper, Mn-doped NiO nanosheets supported on carbon cloth (Mn–NiO NSs/CC) was prepared via annealing NiMn-layered double hydroxide (NiMn LDH) under air condition. As 3D integrated electrode, Mn–NiO NSs/CC shows superior catalytic activity towards glucose oxidation, and holds great potential in glucose sensitive sensing. Mn–NiO NSs/CC displays high performance, with a wide linear range from 2.0 μM to 2.14 mM, a high sensitivity of 3.53 mA mM−1 cm−2, and a low detection limit of 0.6 μM (S/N = 3). Additional, Mn–NiO NSs/CC shows excellent selectivity and reliability for glucose detection in sports beverages. This work provides a simple method for boosting NiO catalytic activity in glucose sensing, and builds a sensitive glucose sensor for food analysis.

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation.

Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage's antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH; GSH levels increased significantly by 24.13% at 2.0 mg/mL) levels. Furthermore, the beverage underwent simulated digestion following the INFOGEST protocol to assess its oxidative stability. The analysis of the total phenolic content (TPC) using the Folin-Ciocalteu assay revealed that the beverage contained a TPC of 7.58 ± 0.066 mg GAE/mL, while the phenolics identified by HPLC were catechin (2.149 mg/mL), epicatechin (0.024 mg/mL), protocatechuic acid (0.012 mg/mL), luteolin 7-glucoside (0.001 mg/mL), and kaempferol-3-O-β-rutinoside (0.001 mg/mL). The beverage's TPC was strongly correlated with TAC (R2 = 896). Moreover, the beverage showcased inhibitory and bacteriostatic effects against Staphylococcus aureus and Pseudomonas aeruginosa. Lastly, the sensory acceptance test demonstrated that the functional sports beverage was well accepted by the assessors.

Effectiveness of an Isotonic Carbohydrate-Electrolyte Sports Beverage in Preventing Hypokalemia and Hyponatremia Among Patients Undergoing Colonoscopy: A Pilot Study

Colonoscopy is the gold standard for imaging the colonic mucosa to identify lesions for excision biopsy. For a colonoscopy to be successful, a thorough bowel cleansing is necessary; however, it can result to electrolyte imbalances. Co-administration of carbohydrate-electrolyte solutions may help prevent such complications. This study evaluated the effectiveness of an isotonic carbohydrate-electrolyte sports beverage in preventing hypokalemia and hyponatremia, when given for fluid replacement during bowel preparation for colonoscopy. This pilot study was conducted in a tertiary hospital for 6 months after approval from the Ethics Review Committee. Patients scheduled for elective colonoscopy were included. Two tablets of Bisacodyl 5mg/tablet per orem, followed by 1 tablespoon of phosphosoda dissolved in 1L Sprite was used for bowel preparation in both groups. Patients with normal baseline sodium and potassium were included. Group A patients were given the sports beverage while Group B patients were given distilled water. The post-bowel preparation serum sodium and potassium of the two groups were compared. For the Sports Beverage Group, both the serum sodium and potassium increased from baseline in 60% of patients, respectively. For the Distilled Water Group, the serum sodium decreased in 70% of patients and the serum potassium also decreased in 80% of patients after bowel preparation. For the Sports Beverage Group, 100% had normal sodium and 10% had hypokalemia while for the Distilled Water Group, 10% had hyponatremia and 40% had hypokalemia. None of the patients developed hypernatremia and hyperkalemia in both groups. The mean serum sodium between the two groups after bowel preparation was not statistically significant (p-value=0.531 vs 0.425). For the serum potassium, the mean values of the two groups after bowel preparation was statistically significant (p-value=0.044). Co-administration of an isotonic carbohydrate-electrolyte sports beverage is effective in preventing hypokalemia among patients undergoing bowel preparation for colonoscopy.

Dietary supplements and beverages: Knowledge, attitudes, and practices among semi-professional soccer players in KwaZulu-Natal, South Africa.

The ingestion of dietary supplements and beverages is prevalent in soccer, at the amateur and professional level. The absence of professional advice at non-professional level makes amateur soccer players susceptible to ingesting unsafe supplements. To determine the knowledge, attitudes and practices of ABC Motsepe League (semi-professional) players in KwaZulu-Natal regarding the use of dietary supplements and beverages. Three hundred and forty-three soccer players participated in a cross-sectional study. Knowledge, attitudes and practices were determined using a questionnaire. Researchers visited twelve teams. On the day of the visit to each team, information sheets and questionnaires were given to participants. Questionnaires were collected immediately following completion. Descriptive statistics were used, including means and standard deviations, where applicable. Inferential statistics, Chi-square and binomial tests were used to analyse the results. Statistical significance was set at p < 0.05. Sports beverages were the most recommended and commonly used, followed by energy beverages. Dietary supplements were the least-known used. Participants used beverages and dietary supplements to assist in providing more energy (67%), improve health (65%) and improve performance (55%) (p<0.001). Seventy-three percent of participants lacked knowledge about the anti-doping policy (p<0.001), with 87% having never attended a workshop on the safe use of supplements and beverages, or anti-doping awareness campaigns (p<0.001). Thirty-eight percent had not heard of the South African Institute for Drug-Free Sport (SAIDS), and 84% were not familiar with the yearly updated World Anti-Doping Agency's (WADA) prohibited list (p<0.001). Of the 59% who did not take dietary supplements or beverages, 75% had insufficient information regarding them (p<0.001), 66% indicated that dietary supplements and beverages were costly (p=0.001), and 55% indicated they did not need dietary supplements and beverages (p=0.32). There is a need for an educational programme on the safe use of dietary supplements, and sports and energy beverages among KwaZulu-Natal semi-professional soccer players.

Bebidas deportivas isotónicas: formulación y efectos fiosiológicos de su consumo

When practicing intense physical exercise for more than an hour, it is recommended to counteract the loss of water and electrolytes and provide an energy substrate by drinking isotonic sports beverages. These contain carbohydrates and mineral salts at the same osmotic pressure as blood, facilitating the rapid absorption of their constituents. Its consumption before, during, and after prolonged physical exercise is more effective than water in preventing dehydration, helping to maintain performance during exercise, delaying the onset of fatigue, and accelerating recovery. Based on the demand for more natural foods, there is an interest from the food industry to produce isotonic drinks from ingredients such as fruits, cereals, among others. In this sense, this review describes some aspects of the formulation and physiological effects of consuming this type of drink.

Morphological and Anti-microbial Study of Whey Protein Concentrate Prepared by Dehydrating Milk Serum

Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages. &#x0D; Aim: The main aim of this study was to evaluate the morphological and antimicrobial study of whey protein concentrate after extraction from milk serum. &#x0D; Methods: Proximate analysis was done for the determination of protein, ash, fat, and moisture content in whey protein concentrate. Morphological study was done using X-Ray Diffraction (X-RD) and scanning electron microscope. The antimicrobial property of whey protein concentrate was evaluated by Agar well diffusion method.&#x0D; Results: Proximate analysis reveals whey protein concentrates, protein (42%), Fat (4.40), ash (10.37), and moisture (4.27). The whey protein concentrate antimicrobial property also particularly effective against S. aureus (Gram Positive), E. coli (gram negative). SEM and X-RD results reveal micro structure and nature of the compound.

Nutritional habits of adolescent tennis players pre-, during, and post-match play.

Adolescence is accompanied by unique nutritional needs that must be addressed to support healthy growth and development. Energy intake and nutrient needs are exaggerated by athletic participation, and thus special attention to dietary choices in adolescent athletes is warranted. We investigated the nutritional habits of competitive adolescent tennis players. Forty-five athletes (14F/31M, 15.7±1.7yrs) completed an online nutrition questionnaire investigating pre-, during, and post-match food and drink choices, and the primary decision maker and reasoning behind these choices. The day before match play, 29% of athletes reported carbohydrate (CHO) dominant meals. Water (98%), sports drink (73%), granola or protein bar (42%), and banana (36%) consumption were the most reported fueling options during match play. For matches >2h, 64% of players reported consuming a sports beverage and 21% supplemented with other CHO food items. Regarding hydration strategy, 87% of players reported not having a targeted fluid consumption goal and 69% reported gauging their hydration intake during a match according to thirst. The day after a match, 38% of players reported returning to a normal diet. The majority of adolescent athletes (76%) reported themselves as the primary decision maker of food choices rather than the parent/guardian or coach. Availability (62%), rather than performance (38%), was the primary rationale behind food and drink choices. Findings show wide variation in eating and drinking habits in competitive adolescent tennis players pre-, during, and post-match-play, with an opportunity for improved sports nutrition application.

Study on Preparation of Wheat Peptide Sports Beverage and Its Activity of Antioxidant and Anti-exercise Fatigue in Vivo

Study on Preparation of Wheat Peptide Sports Beverage and Its Activity of Antioxidant and Anti-exercise Fatigue in Vivo

Regular Physical Activity and Dental Erosion: A Systematic Review

Dental erosion is the irreversible pathological loss of hard tissues, which are chemically dissolved by acids, especially through external means, such as diet (e.g., fruit juices, isotonic or energy drinks). This systematic review was designed to answer the question “Is there a relationship between dental erosion and regular physical activity with or without sports drink consumption?” Following the inclusion and exclusion criteria, sixteen studies were included in this systematic review (according to PRISMA statement guidelines). Based on the meta-analysis, physically active individuals who declared regular consumption of sports drinks had a more than 2.5-fold increase in the odds of erosive lesions. In general, nearly half of the people who practiced sports experienced tooth erosion, and more than half frequently consumed sports beverages. Despite the heterogeneity of the included studies (different age groups, various sports disciplines), regular physical activity was associated with an increased risk of dental erosion, especially under the influence of frequent consumption of sports drinks.