Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation

Todaro, Aldo; Arena, Elena; Timpone, Rosario; Parafati, Lucia; Proetto, Ilaria; Pesce, Fabiola; Pisana, Francesco; Fallico, Biagio; Palmeri, Rosa

doi:10.1016/j.ijgfs.2022.100649

Cited by 4 publications

(2 citation statements)

References 38 publications

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“…This upward trajectory emphasizes the escalating demand for health-friendly soft drinks, creating a valuable avenue for industry expansion (Trawiński & Skibiński, 2023). As consumer Brazilian Journal of Health Review, Curitiba, v. 7, n. 1, p. 1323-1342, jan./fev., 2024 preference tilts towards healthier options, health-friendly soft drinks present substantial market potential, enabling the beverage sector to align with evolving customer needs and maintain market relevance (Todaro et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical models applied to a malt healthy-friendly soft drink production

Santos,

De Paula,

Da Silva

et al. 2024

Braz. J. Hea. Rev.

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The increasing demand for enzymatically hydrolyzed proteins, easily digestible carbohydrates, and nutritionally enriched beverages has propelled the popularity of malt-based health-friendly soft drinks (MHFSDs). Ensuring consistent quality, safety, and flavor underscores the significance of comprehending MHFSDs' physicochemical attributes. Through the application of central composite rotational design (CCRD), the impact of light and dark malt extract concentrations (LME and DME) and added sugar (AS) on these attributes was assessed. CCRD facilitated the creation of predictive mathematical models for pivotal physicochemical properties in MHFSDs, including pH, acidity, reducing sugar, total sugar, and color. These properties exert substantial influence on MHFSDs' overall quality and sensory characteristics. The reliability in understanding MHFSDs' physicochemical attributes is confirmed by high determination coefficients (pH=0.98, acidity=0.87, reducing sugar=1.00, total sugar=0.98, luminosity dimension=0.98, red-green dimension=0.76, yellow-blue dimension=0.64). The integration of CCRD and mathematical models provides a systematic, data-oriented strategy for formulating health-friendly soft drinks that fulfill desired benchmarks, presenting consumers with a more health-conscious and enjoyable beverage alternative.

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Section: Introductionmentioning

confidence: 99%

Physicochemical models applied to a malt healthy-friendly soft drink production

Santos,

De Paula,

Da Silva

et al. 2024

Braz. J. Hea. Rev.

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“…Carbonated soft drinks are highly favorite beverages by consumers all over the world, representing 25% of total beverage industry. Nowadays, there is a growing interest from industry to impart beverages functional properties that benefit the health of consumers [1][2][3]. The essential oil from fresh lemon peel, in addition to its characteristic citrus aroma and flavour [4], it has functional properties such as antibacterial, antifungal and anti-inflammatory [5].…”

Section: Introductionmentioning

confidence: 99%

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Ahmed,

Saad,

El-Aleem

et al. 2023

AFSJ

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The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with oregano (Or) essential oil. The effect of different thickeners, usually used in formulation of the soft drinks, on release of the volatile compounds from simple model solutions was evaluated, separately. Blending lemon oil with oregano essential oil (1.5 µL Or /100 µL) improved the odour acceptability and increased the DPPH scavenging ability of lemon oil by 40%. Studying the effect of different thickeners indicated that the xanthan, Arabic gum and pectin at levels 0.05, 6.0 and 0.01 g/100 mL water, respectively, showed the highest release of limonene and citral, the most contributors to lemon aroma, from the simple model solutions. This finding was mainly correlated to the interaction between the thickeners. In view of this result a lemon soft drink was formulated. Carbonation of the soft drink improved the sensory characteristics, decreased the pH value, increased the acidity and showed insignificant changes (P > 0.05) in total soluble solids and total sugars.

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Pulsed electric field technology in vegetable and fruit juice processing: A review

Brito,

Silva

2024

Food Research International

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Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation

Cited by 4 publications

References 38 publications

Physicochemical models applied to a malt healthy-friendly soft drink production

Physicochemical models applied to a malt healthy-friendly soft drink production

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Pulsed electric field technology in vegetable and fruit juice processing: A review

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