Scientific and Practical Bases of Dry Mixtures Production for Drinks

Danilyan, Armen V.; Andrievskaya, D.V.; Лазарева, Ирина Валерьевна; Dokuchaeva, J.A.

doi:10.21323/978-5-6043128-4-1-2019-3-65-71

Current Issues in the Beverage Industry 2019

DOI: 10.21323/978-5-6043128-4-1-2019-3-65-71

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Scientific and Practical Bases of Dry Mixtures Production for Drinks

Armen V. Danilyan¹,

D.V. Andrievskaya²,

Ирина Валерьевна Лазарева³

et al.

Abstract: Аннотация. В статье приведен обзор сухих смесей для получения шипучих и нешипучих напитков, пастообразных концентратов и таблетированных форм продуктов. Представлены технологические схемы получения сухих смесей для напитков и таблеток для получения напитков, а также представлена классификация вспомогательных веществ в производстве таблетированных продуктов. Ключевые слова. Сухие смеси для напитков, таблетирование, прессование, вспомогательные вещества.

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Functional instant beverages

Tabakaev

Tabakaeva

Prikhodko

2023

Foods and Raw Materials

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Brown algae are a source of hydrothermal extracts that can serve as an effective raw material for instant beverages. This article offers new formulations of functional instant beverages made of concentrated fruit juices and algal extracts of Saccharina japonica and Sargassum miyabei Yendo. The research objective was to define their bioactive and antioxidant profiles. The research featured S. miyabei Yendo and S. japonica brown algae from the Far East of Russia, their dry hydrothermal extracts, and instant drinks based on these extracts combined with concentrated juices of cranberry, sea buckthorn, and chokeberry. The list of methods included spectrophotometry, high-performance liquid chromatography, and gas chromatography. The hydrothermal algal extracts of S. miyabei and S. japonica were rich in fucoidan, phenolic compounds, and iodine. The new instant beverages underwent a sensory evaluation. They contained iodine, phenolic compounds, vitamins (ascorbic acid), fucoidan, pectin, flavonoids, anthocyanins, catechins, carotenoids, and tocopherols. All the samples could be classified as functional, but the best antiradical properties belonged to the sample with black chokeberry juice and S. miyabei. The new functional instant beverages had a high radical-binding activity, which reached 96.3%. One portion (200 mL) covered 27–30 % of the recommended daily intake of iodine and 22–50% of vitamin C. The obtained results prove that instant beverages made of S. japonica and S. miyabei Yendo can be used as functional products.

show abstract

Functional instant beverages

Tabakaev

Tabakaeva

Prikhodko

2023

Foods and Raw Materials

View full text Add to dashboard Cite

show abstract

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Scientific and Practical Bases of Dry Mixtures Production for Drinks

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Functional instant beverages

Functional instant beverages

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