The effect of formulated natural sport drink containing sugarcane juice, calamansi juice, and fructooligosaccharide (FOS) on athletic gastrointestinal tolerance

Chew, Sharon; Murad, Maizura; Hazwani, A. Y.; Tan, Thuan‐Chew

doi:10.1007/s11332-020-00642-6

Cited by 8 publications

(6 citation statements)

References 40 publications

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“…There is a mild decrease in pH from 7.62 to 7.34 and an increase in TSS from 4.58 to 9.59, with an increase in sc‐FOS concentration from 3% to 6%, respectively. Similar results were obtained in FOS‐enriched whey‐based drinks (Yasmin et al, 2015) and FOS‐enriched sugar cane and calamansi juice (Chew et al, 2020). No significant difference ( p > 0.05) was observed in pH, titratable acidity, and total soluble solids (TSS) irrespective of an increase in fluence of the PL.…”

Section: Resultssupporting

confidence: 78%

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Shaik,

Pravallika,

Chakraborty

et al. 2024

J Food Process Engineering

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Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. The beverage industry is leveraging sc‐FOS in a variety of innovative functional drinks. However, sc‐FOS drinks are vulnerable to microbial spoilage due to the presence of free sugars and high water activity. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. PL treatments were carried out at 1.7, 1.9, and 2.1 kV for 120, 180, and 240 s, corresponding to fluence ranging between 0.28 and 1.03 J/cm2. The microbial inactivation (of Saccharomyces cerevisiae, Escherichia coli, and Listeria monocytogenes), pH, titratable acidity (TA), total soluble solids (TSS), color profile, and sc‐FOS integrity were investigated. A 5‐log10 inactivation in the microbial populations was obtained at 1.9 kV/ 240 s (equivalent to 0.85 J/cm2 fluence). Of the log‐linear and Weibull models evaluated, Weibull model was found to best‐fit the inactivation kinetics. Insignificant effects of PL were observed on pH, TA, TSS, and color. More than 98% sc‐FOS content was retained in all samples after PL flashing. Therefore, PL technology can be explored as an industrial antimicrobial intervention for functional beverages, including water enriched with sc‐FOS.Practical applicationsShort‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. The study establishes that pulsed light (PL) treatment can be an effective nonthermal pasteurization condition for functional water enriched with short‐chain fructooligosaccharides (sc‐FOS). A PL fluence of 0.85 J/cm2 can be employed for the pasteurization of a 3% sc‐FOS drink (considered a source of dietary fiber) and a drink with 6% sc‐FOS (considered a fiber‐enriched drink). PL fluence up to 1.03 J/cm2 has no concerning effect on the total sugars or sc‐FOS content of the water enriched with FOS after PL treatment, thus making it suitable for an industrial application.

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Section: Resultssupporting

confidence: 78%

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Shaik,

Pravallika,

Chakraborty

et al. 2024

J Food Process Engineering

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confidence: 99%

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

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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Currently, the food market is experiencing a great development in the production of natural and functional foods due to the increasing health awareness of consumers and the adoption of healthy eating habits (Chew et al., 2020). The request for organic foods has increased owing to the belief that they might have more benefits than conventional products (Dyab et al., 2015). Accordingly, it has become important to produce new drinks from fruits juices as a source of nutrients and bioactive compounds (Gironés-Vilaplana et al., 2016a). Consumption of fruits and vegetables is recommended to prevent disease, especially red fruits such as strawberries, cherries, grapes, and pomegranates, which are characterized by their bioactive component (Gardeli et al., 2019). Fruit-and vegetablebased beverages include a variety of polyphenols, oligosaccharides, fibers, and nitrates, which may produce antioxidant, antimicrobial,

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“…Research Line 1–NCS uses as a functional and nutraceutical food and food input (red cluster) embrace research on sugar cane juice and NCS bioactive compounds research, uses as a food input for jams, bakery products, juices or spirit beverages, input on dietary supplements, enhancing its conception from “healthy or traditional sweetener” to a key food functional and nutraceutical input in a wide variety of meals, as an ingredient in beverages and desserts, and as part of dietary regimes. Fifty research articles were related to this trend (17,8% 1 ) highlighting the works related to: Beverages (García et al 2017 ); granulated cane sugar and rice bran mix (Weerawatanakorn et al 2017 ); whey protein (Ruano Uscategui et al 2018 ); nutritional bar (Iuliano et al 2019 ); vinegar (Chen et al, 2020 ); sport drink (Chew et al 2020 ); jams (Cervera-Chiner et al 2021 ); health-based spices and herbs (Singh and Rao 2021 ); and, 3D food printing (Thangalakshmi and Arora 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

et al. 2022

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Food science innovation depends on consumers’ needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries.

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The effect of formulated natural sport drink containing sugarcane juice, calamansi juice, and fructooligosaccharide (FOS) on athletic gastrointestinal tolerance

Cited by 8 publications

References 40 publications

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

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

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

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