Evaluation of shelf life of isotonic beverage enriched with cajuína

Abstract

The segment of isotonic beverages has been expanding its market, introducing new flavors and meeting the growing demand for new products. Cajuína, a drink for which Piaui holds a geographical indication certificate, was used in the development of a new sports drink. This work aimed to evaluate the shelf life of isotonic cajuína beverages conditioned at room temperature and under refrigeration, by analyzing the physicochemical, sensorial, and microbiological parameters. The analyzed samples had stable pH (< 3.0), titratable total acidity (0.18 g/100 mL), and °Brix (6.1 °Brix), and presented an acceptable soluble solids total/total titratable acidity (SST/ATT) ratio during storage. There was a vitamin C reduction of 83.3% and 75.27% from the initial amount in the beverage samples stored at room temperature and under refrigeration, respectively. Sensory analysis using the 9-point hedonic scale indicated good acceptance of the sports drink, and good buying intention. The sports drink also demonstrated high microbiological quality, with the absence of total coliforms, E. coli, molds, yeasts and Salmonella sp. The data from the stability study indicated that the isotonic cajuína drink retains its quality and safety, and can thus be consumed, for up to 150 days of storage.

Elaboration of an organic beverage based on grape juice with positive nutritional properties

“…They are in line with those found by Galvão et al. ( 2020 ) in an isotonic drink enriched with Cajuína, which ranged from 3.58 ± 0.03 to 2.9 ± 0.02 during the storage period and with those pH values found by Gironés‐Vilaplana et al. ( 2013 ) of six commercial isotonic beverages, which ranged from 2.64 ± 0.00 to 3.83 ± 0.01.…”

Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions

“…On the other hand, all beverages showed pH values ranging within a very acidic level (pH < 4.5), which favors their storage due to the inhibition of bacterial growth [ 12 ]. Nevertheless, an increased amount of mesophilic aerobic bacteria was observed after 15 days of storage at 25 and 34 °C, indicating that the citric acid added as a pH regulator and preservative was not enough to augment the microbiological shelf life of the berry-based beverages developed in this study [ 13 ].…”

Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

“…These pH values were correlated with total acid values, which were higher in the beverages of Group A, which presented the lowest pH values, compared with Group B (Table 2), with the presence of malic acid, which is one of the main organic acids of grape juice in addition to other acids such as tartaric and citric acids [17]. Acidic conditions (pH < 4) are also used as indicators of beverage quality, which enhances microbiological stability and consumer safety [42]. The color of grape juice is an important characteristic observed by consumers as an indicator of grape juice quality [12,43].…”