Yasmina Bendaali , Carlos Escott , Cristian Vaquero , Carmen González , Antonio Morata
{"title":"基于葡萄汁和草药提取物的等渗饮料的理化、抗氧化活性和感官特性","authors":"Yasmina Bendaali , Carlos Escott , Cristian Vaquero , Carmen González , Antonio Morata","doi":"10.1016/j.ijgfs.2024.100986","DOIUrl":null,"url":null,"abstract":"<div><p>The aim of this work was to develop isotonic drinks free of chemical additives and based on grape juice as a source of carbohydrates, pigments and rich in antioxidants, mixed with herb and spice extracts to improve the taste of the drinks. The color evolution, pH and acidity, sugar content, anthocyanin content, antioxidant activity and sensory properties were analyzed. The results of color evolution demonstrated an increase in color intensity in all samples over four weeks. The determination of anthocyanins revealed the presence of non-acylated and acylated anthocyanins, with malvidin pigments predominating (71.75–73.05%). Antioxidant activity values ranged from 3.97 to 4.92 μmol TE/mL and were positively correlated with anthocyanin content, however anthocyanins were negatively correlated with pH. Sensory evaluation showed that the combination of grape juice with herb and spice extracts promoted the use of natural sources to enrich sports drinks with antioxidants and improve their sensory profile.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100986"},"PeriodicalIF":3.2000,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages\",\"authors\":\"Yasmina Bendaali , Carlos Escott , Cristian Vaquero , Carmen González , Antonio Morata\",\"doi\":\"10.1016/j.ijgfs.2024.100986\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The aim of this work was to develop isotonic drinks free of chemical additives and based on grape juice as a source of carbohydrates, pigments and rich in antioxidants, mixed with herb and spice extracts to improve the taste of the drinks. The color evolution, pH and acidity, sugar content, anthocyanin content, antioxidant activity and sensory properties were analyzed. The results of color evolution demonstrated an increase in color intensity in all samples over four weeks. The determination of anthocyanins revealed the presence of non-acylated and acylated anthocyanins, with malvidin pigments predominating (71.75–73.05%). Antioxidant activity values ranged from 3.97 to 4.92 μmol TE/mL and were positively correlated with anthocyanin content, however anthocyanins were negatively correlated with pH. Sensory evaluation showed that the combination of grape juice with herb and spice extracts promoted the use of natural sources to enrich sports drinks with antioxidants and improve their sensory profile.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"37 \",\"pages\":\"Article 100986\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-07-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24001197\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001197","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages
The aim of this work was to develop isotonic drinks free of chemical additives and based on grape juice as a source of carbohydrates, pigments and rich in antioxidants, mixed with herb and spice extracts to improve the taste of the drinks. The color evolution, pH and acidity, sugar content, anthocyanin content, antioxidant activity and sensory properties were analyzed. The results of color evolution demonstrated an increase in color intensity in all samples over four weeks. The determination of anthocyanins revealed the presence of non-acylated and acylated anthocyanins, with malvidin pigments predominating (71.75–73.05%). Antioxidant activity values ranged from 3.97 to 4.92 μmol TE/mL and were positively correlated with anthocyanin content, however anthocyanins were negatively correlated with pH. Sensory evaluation showed that the combination of grape juice with herb and spice extracts promoted the use of natural sources to enrich sports drinks with antioxidants and improve their sensory profile.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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