Antioxidant-Fortified Beverages -
In this 0. The vitamin C content of the beverage samples were calculated as Eqn. Rheological properties are important analytical parameters for the analysis of beverage samples, as the rheology of a beverage has a direct impact on the consumer acceptability of the beverage.
The rheological properties determined were flow behavior and frequency sweep. The flow behavior of beverage samples was determined at 25°C within the angular frequency of 0. Dynamic rheology is an essential aspect of most liquid and semi-liquid food products to quantify the behavior of foods [ 13 ].
The viscoelastic nature of beverage samples was obtained by dynamic oscillatory measurements similar to the method of Rather et al.
All film-forming solutions were analyzed by Anton Par Rheometer Physica MCR For every sample, a 2 mL solution was used for the analysis. The small-amplitude sweep test from 0. The dynamic frequency test for all beverage samples was then determined within 0.
The antioxidant activities of the beverage samples were done by determining the 1, 1-diphenylpicrylhydrazyl DPPH , ferric reducing antioxidant power FRAP , and reducing power as follows.
Each beverage sample 3 mL was mixed with 1 mL of 0. The mixture was then shaken enthusiastically and left to stand for 30 min in the dark, and the absorbance was taken at nm using an ultraviolet-visible UV-vis spectrophotometer Hitachi, U The percent DPPH activity was calculated as Eqn. The FRAP analysis was determined by using the procedure of Bhat et al.
A FRAP solution containing acetate buffer pH 3. Then µL warm 37°C FRAP solution was added to the µL beverage sample in centrifuge tubes. The tubes were then vortexed and incubated for 40 min at 37°C and the reduction was then monitored by estimating the absorbance at nm using UV-vis Spectrophotometer.
Total phenolics were measured colorimetrically by the Folin-Ciocalteu method similar to that of Ashari et al. Briefly, μL of beverage samples were mixed with 1. Then absorbance was measured using a UV-vis spectrophotometer at nm. The reducing power of the beverage samples was determined similarly to the method of Dai et al.
Briefly, a 1 mL beverage sample was mixed with an equal volume of 0. The sample was incubated for 20 min at 50°C and subsequently, 2. Then 4 mL of supernatant was mixed with 0. The absorbance was taken at nm using a UV-vis spectrophotometer.
The sensory evaluation of the beverage samples was conducted by senior faculty members and research scholars of the Department of Food Science and Technology, University of Kashmir. The 50 mL of each beverage sample was given to each of the 15 members for the sensory evaluation.
Sensory attributes such as color, taste, acidity, aroma, and overall acceptability were evaluated during the sensory evaluation of soy whey-based orange beverages. The nine-point hedonic scales include various scales of grading i.
All the tests were performed in triplicates and the values are stated as the mean of replicates. The analysis of variance [one-way analysis of variance ANOVA ] was done by using SPSS statistics software v.
Fruit juices are poor sources of protein and hence can be enriched with plant-based proteins to enhance their nutritional values [ 16 ]. The protein content of the beverage samples is shown in Figure 2.
Kumar and Dhingra [ 15 ] reported a 3. Hence with the addition of soy whey content, the protein content of the beverage increases. Yadav et al. pH, TSS, and protein content of the beverage samples.
A: 0 mL soy whey, mL orange juice; B: 20 mL soy whey, 80 mL orange juice; C: 30 mL soy whey, 70 mL orange juice; D: 40 mL soy whey, 60 mL orange juice; E: 50 mL soy whey, 50 mL orange juice. Lowercase letters indicate differences between values. The pH value of orange-based beverages incorporated with soy whey is shown in Figure 2.
From Figure 2 , it is clear that by increasing the concentration of soy whey in orange beverages the pH increases. Ribeiro et al. Additionally, Ribeiro et al [ 23 ] reported pH values of 5.
Similarly, Rohit et al. Sakhale et al. The TSS of the soy whey-incorporated orange beverages is shown in Figure 2. The TSS of orange-based beverages incorporated with soy whey decreases with an increase in the concentration of soy whey.
The TSS of kiwi fruit-whey beverage ranges from 8. The TSS of papa-soy-based beverages was 9. Vieira et al. Hence the higher the water content in the beverages, the higher the lightness of the beverage samples.
This may be owing to higher carotenoid contents in orange juice. Similar reports were also reported by Vieira et al. This may be owing to the higher yellow color of the orange juice compared to the soy whey.
Fagnani et al. Hence increasing the concentration of soy whey lowers the yellowness and increases the lightness values of the beverage samples. A similar decrease in the color values was also reported by Yadav et al. Power law modeling parameters of shear stress and shear rate relationship of control and soy whey-treated beverages.
A: 0 mL soy whey, mL orange juice ; B: 20 mL soy whey, 80 mL orange juice; C: 30 mL soy whey, 70 mL orange juice; D: 40 mL soy whey, 60 mL orange juice; E: 50 mL soy whey, 50 mL orange juice; K: consistency coefficient; n: flow index; r 2 : correlation coefficient. The ascorbic acid content of the soy whey incorporated orange beverages is shown in Figure 3.
The ascorbic acid content of orange juice-soy whey-based beverage samples was Escudero-López et al. The highest ascorbic acid content was in sample A and the lower ascorbic acid was in sample E. This decrease in the ascorbic acid content of the beverages may be due to the dilution effect of the soy whey.
Similar results were also reported by Sakhale et al. The ascorbic acid content of the mango juice soy milk-based beverages were 7.
Additionally, Vieira et al. Antioxidant activity of beverage samples. The antioxidant activity of a substance is its capacity to scavenge free radicals, soybeans are rich sources of daidzein, genistein, and glycetin which have strong antioxidant and other biological activities [ 30 ], orange juice is also rich in ascorbic acid, carotenoids, and other phenolics, hence also show strong antioxidant activity [ 31 ].
The antioxidant activity DPPH, FRAP, and reducing power of the beverage samples is shown in Figure 3. Similar results were also reported by Tanwar et al. The DPPH activity of the beverage samples ranges from Tanwar et al.
Orange juice is a rich source of ascorbic as stated in the above ascorbic acid analysis, Khan et al. The reducing power ranged from 0. With the increase in the soy whey concentration, the reducing power of beverage samples decreases, and beverage samples with higher orange juice content show higher reducing powder activity.
The TPC of the beverage samples is shown in Figure 3. Ashari et al. Additionally, Tanwar et al. The equation parameters, consistency coefficient K , and flow index n were solved using shear stress and shear rate data to model the correlation between the shear stress and shear rate of beverages.
The model fitness was defensible based on the r 2 value, as r 2 close to the unity showed the best fit of a model to calculate the shear stress and shear rate correlation of the developed beverages. The power law modeling of the shear stress and shear rate parameters of the beverages are shown in Table 2.
The flow index n of the beverage samples ranged from 0. Similar behavior of goat milk whey orange juice beverages was also reported by Vieira et al. Jokar and Azizi [ 35 ] reported yield stress increment of 1.
Additionally, Silva et al. Similar behavior was also reported by Lopes et al. The consistency coefficient K of the beverage samples ranged between 0. Lopes et al. Additionally, the apparent viscosity of the beverage samples decreases with an increase in the shear rate.
Meanwhile, viscosity is correlated to intermolecular attractions, the rise in the rotating speed will change the intermolecular energies in the beverage samples, resulting in alterations in the molecular binding of the beverages, and further change in their viscosity [ 37 ].
Flow behavior of beverage samples. This is owing to the higher fluid character of beverages than solid character, as also indicated in the TSS analysis of the beverage samples.
Storage modulus SM and loss modulus LM of beverages. Similar behavior in chestnut lily beverage samples was also reported by Cui et al.
The flavor, taste, color, and overall acceptability of soy whey orange juice beverages are shown in Table 3. Similar results were also reported by Yadav et al. Similar decreases in the sensory properties of paneer whey mango beverages were also reported by Pandey and Ojha [ 40 ].
Owing to the consumer preferences of the beverages, the consumers are demanding beverages with enhanced nutraceutical properties. Meanwhile, soy-based beverages are gaining importance nowadays due to the nutritional composition of soy.
Soy is a rich source of daidzein, genistein, and glycetin bioactives, these bioactives reduce the menopausal syndrome and bone mineralization in old age women. An increase in the concentration of soy whey increases protein, pH and decreases the TSS of beverages.
The lightness of samples increases and yellowness decreases with an increase in soy whey content. The authors are thankful to the Department of Food Science and Technology, University of Kashmir for providing the necessary facility to conduct the present research work. HAP: Conceptualization, Supervision, Investigation, Methodology, Writing—original draft.
This work is funded by Indian Council of Medical Research [F. Subscribe Sign up for updates about the journal. Subscribe Sign in Register. 切换导航 Exploration of Foods and Foodomics.
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Home Exploration of Foods and Foodomics Articles Abstract Keywords Introduction Materials and methods Results Discussion Abbreviations Declarations References. See in References. Abstract Aim: Soy whey is a byproduct of tofu production and is being discarded after tofu preparation.
Methods: The soy whey and orange juice were produced and beverage samples were developed from them. Results: The protein content increased from 0. Display full size.
Keywords Orange juice, soy whey, beverage, antioxidant activity, rheology. Introduction With the current augmentation of nutritional, healthy, and green dietary ideas, plant protein and phytochemical-rich drinks with multi-therapeutic benefits are increasingly gaining attention, and the development of these drinks is need of hour.
Materials and methods The orange fruit Citrus sinensis and the soybeans Glycine max were purchased from the local market of Hazratbal Srinagar.
Extraction of soy whey and orange juice The soy whey was developed similarly to the method of Kumar and Dhingra [ 15 ]. Development of soy whey incorporated orange juice beverage Different formulations of soy whey-orange juice beverages were prepared by heating whey at 45°C with the addition of sugar and orange juice, as shown in the flow chart similar to the method of Yadav et al.
Physicochemical properties of the beverage Protein content The protein content of beverage samples was estimated by the Kjeldahl method similar to that of Dai et al. pH and total soluble solids The pH of the samples was measured by using a digital pH meter LABMAN LMPH, India , similar to the method of Rather et al.
Instrumental color The color of the sample was determined using Hunter color Lab Flex EZ Model No. Ascorbic acid The vitamin C of the beverage samples was measured using a simple redox titration method using iodine solution as reported by Lee [ 19 ]. Rheological properties Rheological properties are important analytical parameters for the analysis of beverage samples, as the rheology of a beverage has a direct impact on the consumer acceptability of the beverage.
Flow behavior The flow behavior of beverage samples was determined at 25°C within the angular frequency of 0. Frequency sweep Dynamic rheology is an essential aspect of most liquid and semi-liquid food products to quantify the behavior of foods [ 13 ].
Antioxidant activity The antioxidant activities of the beverage samples were done by determining the 1, 1-diphenylpicrylhydrazyl DPPH , ferric reducing antioxidant power FRAP , and reducing power as follows. DPPH activity Each beverage sample 3 mL was mixed with 1 mL of 0.
FRAP The FRAP analysis was determined by using the procedure of Bhat et al. Total phenolic content Total phenolics were measured colorimetrically by the Folin-Ciocalteu method similar to that of Ashari et al.
Reducing power The reducing power of the beverage samples was determined similarly to the method of Dai et al. Sensory evaluation The sensory evaluation of the beverage samples was conducted by senior faculty members and research scholars of the Department of Food Science and Technology, University of Kashmir.
Statistical analysis All the tests were performed in triplicates and the values are stated as the mean of replicates.
Results Protein content Fruit juices are poor sources of protein and hence can be enriched with plant-based proteins to enhance their nutritional values [ 16 ]. pH and TSS The pH value of orange-based beverages incorporated with soy whey is shown in Figure 2.
Table 1. Instrumental color analysis of beverage samples. Table 2. Vitamin C The ascorbic acid content of the soy whey incorporated orange beverages is shown in Figure 3.
Antioxidant activity The antioxidant activity of a substance is its capacity to scavenge free radicals, soybeans are rich sources of daidzein, genistein, and glycetin which have strong antioxidant and other biological activities [ 30 ], orange juice is also rich in ascorbic acid, carotenoids, and other phenolics, hence also show strong antioxidant activity [ 31 ].
Sensory evaluation The flavor, taste, color, and overall acceptability of soy whey orange juice beverages are shown in Table 3. Table 3.
Sensory evaluation of soy whey orange juice beverages. Sample Flavor Taste Color Overall acceptability A 8. Discussion Owing to the consumer preferences of the beverages, the consumers are demanding beverages with enhanced nutraceutical properties.
Declarations Acknowledgments The authors are thankful to the Department of Food Science and Technology, University of Kashmir for providing the necessary facility to conduct the present research work. Author contributions HAP: Conceptualization, Supervision, Investigation, Methodology, Writing—original draft.
Conflicts of interest The authors declare that there are no conflicts of interest. Availability of data and materials All relevant data is contained within the manuscript.
Funding This work is funded by Indian Council of Medical Research [F. Tanwar TK, Wagh RV, Mehta N, Malav OP, Kour S, Kumar P. Preparation of functional beverage from whey-based mango juice.
J Pharm Innov. Diaz JT, Foegeding EA, Lila MA. Formulation of protein-polyphenol particles for applications in food systems. Food Funct. Rather JA, Yousuf S, Ashraf QS, Mir SA, Makroo HA, Majid D, et al. Nutritional and bioactive composition, nutraceutical potential, food and packaging applications of Cydonia oblonga and its byproducts: a review.
J Food Compos Anal. Pinto T, Vilela A, Cosme F. Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance.
Rather JA, Akhter N, Ashraf QS, Mir SA, Makroo HA, Majid D, et al. Both were identified as nutrients of concern in the Dietary Guidelines for Americans and are expected to make the list again in the edition. Also on the list is potassium, a mineral linked to heart health, as it protects blood vessels from oxidative damage.
It is also associated with proper kidney function. Eight vitamins constitute what has become known as the vitamin B complex. These are essential nutrients for growth and development and in recent years have become associated with slowing the aging process.
Specifically, vitamin B1 thiamin and B2 riboflavin help the body produce energy and affect enzymes that influence the muscles, nerves and heart. Vitamin B3 niacin has a role in energy production in cells and in maintaining the health of the skin, nervous system and digestive system.
Vitamin B5 pantothenic acid influences normal growth and development. Vitamin B6 pyridoxine helps the body break down protein and helps maintain the health of red blood cells, the nervous system and parts of the immune system, while vitamin B7 biotin helps break down protein and carbohydrates and helps the body make hormones.
Vitamin B9 folic acid helps the cells in the body make and maintain D. and is important in the production of red blood cells. It also has a part in producing blood cells, the functions of the nervous system and how the body uses folic acid and carbohydrates.
Folic acid is an interesting vitamin because before the turn of the century, it was identified as a nutrient of concern, as its deficiency in pregnant women is associated with miscarriage and neural tube defects in infants.
According to the Centers for Disease Control and Prevention, Atlanta, every year in the United States an estimated 1, more babies are born healthy since mandatory folic acid fortification of enriched cereal grain products went into effect in January The same year that folic acid fortification became mandatory in the United States, The Institute of Medicine, Washington, identified choline as an essential nutrient.
It, too, is critical for fetal and proper child development. Unfortunately, many Americans are unaware of choline, which is not an official vitamin, yet is often grouped with the vitamin B complex because it has similar functions in the body. In addition to impacting development, choline is critical to cognitive function throughout life.
It promotes heart and liver health and has been shown to help optimize athletic performance by improving stamina, promoting muscle recovery and more.
population currently does not consume adequate amounts. as essential, and with such a widespread deficiency in the U. population, gone unaddressed by the nutraceutical and functional food industries.
Zinc functions as a co-factor for more than enzymes in the body, making it essential for many bodily functions. This includes proper growth and development, neurological function and immune response.
Omega-3s and fiber In addition to calcium, vitamin D and potassium, fiber is identified as a nutrient of concern in the Dietary Guidelines for Americans and is expected to keeps its status in the edition.
Fiber has been shown to protect against heart disease, as well as maintain basic gastrointestinal health by functioning as a laxative. Scientific evidence shows a link between consuming a high-fiber diet and an array of other health and wellness benefits, including immune system support, regulation of normal blood sugar and blood lipid levels, weight management, satiety, bone health, mineral absorption and cancer prevention.
Thanks to fortification and supplementation, Americans have made strides with increasing their intake of omega-3 fatty acids, in particular eicosapentaenoic acid E. and docosahexaenoic acid D.
contributes to the development and function of the brain and nervous system. Specifically, it is essential for brain development in infants and toddlers, as well as visual function and cognitive health throughout life.
Though both fiber and omega-3 fatty acids may be added as isolated food ingredients to beverage formulations, some ingredients are a source of these essential nutrients and others. For example, stabilized rice bran is an inherent source of essential vitamins and minerals, as well as fiber and the omega-3 fatty acid alpha-linolenic acid, or simply A.
and E. McKnight believes that beverage marketers have barely touched on the opportunities that exist to fortify and help consumers bridge the essential nutrient gap. Register to view on-demand webinar that highlights the flavors and applications that will drive innovation in Home » Fortifying beverages to fill nutritional gaps.
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