Antioxidant activity and sensory evaluation of a cold dairy-based beverage enriched with Sargassum polycystum C. Agardh extract in sunflower oil

Natural based functional food and beverages have gained market interest in the last decade. Functional beverages, especially those enriched with nutrients and bioactive compounds, are of particular interest. Maintaining the nutritional or bioactive activity of these components along with their sensory attributes in the final product remains to be a challenge. Health benefits from bioactive substances, like fucoxanthin and phlorotannins, in marine algae makes it a promising commodity of an archipelago country. However, nutritional components, their stability, and an understanding of their nutritional and bioactive component availability require further investigation. Here we prospected natural and sustainable antioxidant additives from brown algae, Sargassum polycystum C Agardh, to enrich a cold dairy-based beverage. Food-grade extraction of S. polycystum was done by using 96% Ethanol to macerate dried powder algal. Identification of fucoxanthin in the extract was performed using High-Performance Liquid Chromatography (HPLC) (Prominance Shimadzu). We employed the 2,2-diphenyl-1-picrylhydrazyl method to quantify the antioxidant activity of extract alone and extract in three beverage formulations containing 0.02, 0.05, and 0.1 mg/cup S. polycystum extract. Sensory evaluation and viscosity analysis comparing our product to the commercially available product was also performed. Results showed that the combination of S. polycystum extract with sunflower oil was able to maintain antioxidant activity when stored at 4°C. Formulation 2 of dairy-based beverages passed the sensory evaluation. This study was the first to report the application of S. polycystum extract on a cold dairy-based beverage. This product was developed considering the low stability of the bioactive compound, fucoxanthin. More comprehensive sensory evaluation and optimization for large scale production are highly required.

Development of technology for the production of functional beverages with improved consumer properties

Производство напитков функционального назначения в настоящее время имеет актуальное значение, при этом наиболее перспективными являются напитки, приготовленные на основе натуральных соков с добавлением ингредиентов, выделенных из растительного сырья, в том числе из плодово-ягодного. Помимо органических кислот, аминокислот, витаминов, пектиновых веществ, полифенолов и природных углеводов, эти напитки насыщены также дефицитными микронутриентами, оказывающими позитивное действие на состояние человеческого организма. В статье представлены результаты исследований по разработке рецептур и технологии производства высококачественных функциональных напитков на основе виноградного сока прямого отжима, обладающих улучшенными потребительскими свойствами за счет включения в их состав экстрактов плодово-ягодного сырья - фейхоа, ежевики и черной смородины. Приведена оценка показателей качества и безопасности разработанных напитков и процессуально-технологическая схема их производства. Работа выполнена на базе учебно-научной лаборатории технологии виноделия и продуктов питания из растительного сырья Ставропольского ГАУ. Для определения физико-химических показателей и пищевой ценности сырья, полупродуктов и приготовленных функциональных напитков применяли современные общепринятые методы исследований согласно действующих ГОСТ. Разработка технологии производства напитков на основе виноградного сока с применением плодово-ягодных экстрактов является особенно важной и актуальной задачей в связи с наличием разнообразной и доступной сырьевой базы на Юге России, а также высокой концентрацией в данном регионе плодоперерабатывающих производств, оснащенных современным высокопроизводительным оборудованием. Полученные нами результаты могут способствовать целенаправленному применению разработанных напитков в санаторно-курортном лечении населения для решения проблемы оптимизации питания и повышения пищевого статуса населения России. The production of functional beverages is currently of urgent importance, while the most promising are drinks prepared on the basis of natural juices with the addition of ingredients extracted from vegetable raw materials, including fruit and berry. In addition to organic acids, amino acids, vitamins, pectin substances, polyphenols and natural carbohydrates, these drinks are also saturated with scarce micronutrients that have a positive effect on the state of the human body. The article presents the results of research on the development of recipes and technology for the production of high-quality functional beverages based on direct-pressed grape juice, which have improved consumer properties due to the inclusion of extracts of fruit and berry raw materials - feijoa, blackberry and black currant in their composition. The evaluation of quality and safety indicators of the developed beverages and procedural and technological scheme of their production is given. The work was carried out on the basis of the educational and scientific laboratory of winemaking technology and food products from vegetable raw materials of the Stavropol State Agrarian University. To determine physicochemical parameters and nutritional value of raw materials, intermediates and prepared functional beverages, modern generally accepted research methods were used in accordance with the current GOST. The development of technology for the production of beverages based on grape juice using fruit and berry extracts is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Russia, as well as a high concentration of fruit processing plants accomplished by modern high-performance equipment in this region. The results obtained by us can contribute to the purposeful use of the developed beverages in sanatorium treatment of the population to solve the problem of optimizing the nutrition and improving the nutritional status of the population of Russia.

BIOTECHNOLOGICAL CHARACTERISTICS OF THE POWDERED MALT EXTRACTS AS THE INGREDIENTS OF FUNCTIONAL PRODUCTS

Не теряет актуальности проектирование напитков массового и функционального назначения на основе солодовых и полисолодовых экстрактов, показанных к применению в различных рационах с учетом медико-биологических требований и сбалансированности компонентного состава. Цель исследования – контроль состава порошкообразных ингредиентов с точки зрения наличия основных компонентов, обладающих максимальным влиянием на технологические и функциональные свойства экстрактов и сохраняющих свои свойства после распылительной сушки. Задача исследования – оценка функциональных свойств экстрактов по содержанию витаминов, микроэлементов, биофлавоноидов, глютена в сравнении с величиной рекомендуемого суточного потребления. Количественное определение биофлавоноидов проводили спектрофотометрическим методом с помощью УФ-спектрофотометра Specord М-40 (Analytik Jena AG, Германия). Активность окислительно-восстановительных ферментов контролировали по методикам, основанным: на интенсивности ингибирования источником фермента восстановления тетразолия-N-синего – для супероксиддисмутазы; измерении объема выделившегося кислорода – для каталазы; колориметрическом методе Бояркина с модификациями – для пероксидазы. Содержание витамина Е контролировали спектрофотометрическим методом, витамина С – йодометрическим. Cодержание глютена определяли стандартным методом иммуноферментного анализа с использованием R5 антител. Установили, что в составе солодовых и полисолодовых экстрактов содержание витаминов составляет, мг %: В1 0,69–1,33, В2 0,22–1,26, В4 9,5–11,0; присутствие витаминов С и Е невелико и находится в интервале 0,2–1,1 и 0,64–0,72 мг % соответственно. Экспериментальные данные показали наличие активностей супероксиддисмутазы, пероксидазы – максимальны у экстракта горохового солода, каталазы – наиболее выражена у гречишного солода, что свидетельствует о сохранении биологической активности компонентов экстрактов в процессе распылительной сушки при оптимальных режимах. Максимальное количество биофлавоноидов в пересчете на рутин обнаружили в экстракте гречишного солода, что определяет перспективы его применения в технологии функциональных напитков. The design of beverages for mass and functional purposes based on powder malt (PSE) and polymalt (PPE) extracts, which are shown for use in various diets, taking into account medical and biological requirements and balance of the component composition, is still relevant. The purpose of the study is to control the composition of powdered ingredients in terms of the presence of the main components that have the maximum influence on the technological and functional properties of the extracts and retain their properties after spray drying. The task of the study is to evaluate the functional properties of extracts in terms of content, vitamins, trace elements, bioflavonoids, gluten in comparison with the value of CPR. The quantitative determination of bioflavonoids was carried out by spectrophotometric method using the Specord M-40 UV spectrophotometer (Analytik Jena AG, Germany). The activity of redox enzymes was monitored: superoxide dismutase (SOD) activity was performed by a technique based on the intensity of inhibition by the source of the tetrazolium-N-blue, catalase activity – according to a method based on measuring the volume of released oxygen, peroxidase activity was determined by the colorimetric Boyarkin,s method but with modifications. The content of vitamin E was monitored by spectrophotometric method, the amount of vitamin C was determined by the iodometric method. The analysis of the gluten content was carried out by the standard method of enzyme immunoassay using R5 antibodies. In the composition of PSE and PPE the content of vitamins B1 was 0,69–1,33 mg %, B2 0,26–1,22 mg %, B4 9,5–11,0 mg %, the content of vitamins C and E is small and is in the interval 0,2–1,1, 0,64–0,72 mg %, respectively. Experimental data showed the presence of activities of superoxide dismutase, peroxidase (maximum in pea malt extract), catalase (most pronounced in buckwheat malt), which indicates the preservation of the biological activity of the extract components in the process of spray drying under optimal conditions. The maximum amount of bioflavonoids in terms of rutin was found in the extract of buckwheat malt, which predetermines the prospects for its use in the technology of functional beverages.

Phenolic Compounds and Functional Beverages

The rise in the prevalence of non-communicable diseases (NCDs) over the last few years has promoted the need to afford consumers with accurate health data on food and beverage products as part of their right to health [...]

Assessing the survival and ability of Lactobacillus strains in coconut neera to bolster its suitability as a functional beverage after storage

Coconut neera is a translucent liquid sap that comprises sugar, fat, minerals, vitamins, and proteins, which render it a suitable substrate for microbial growth. The objective of this study is to observe the survival of Lactobacillus casei AP and Lactobacillus plantarum strains in coconut neera along with their ability to produce short-chain fatty acids (SCFAs). The survival test was conducted by measuring the total plate count, and SCFAs were analyzed using high-performance liquid chromatography. Lactobacillus casei AP and L. plantarum could grow in the neera from about 6 log CFU/mL to up to 7.86 and 6.40 log CFU/mL after 9 hrs of inoculation, respectively. Additionally, they can survive at 4°C in storage for 14 days. These Lactobacillus strains could produce SCFAs in the form of butyrate. Therefore, the inoculation process of Lactobacillus strains can present an alternative to developing new functional beverages from coconut neera.

Lycopene Rich Drink: Consumers Acceptance and Purchase Intention in Malaysia

This study had been carried out to assess the level of acceptance and purchase intention towards new functional beverages developed by the Malaysia Agricultural Research Development Institute (MARDI). The Lycopene Rich Drink (LRD) had been assessed towards 400 respondents in 4 Zone in Malaysia which is Northern, Southern, Western, and Eastern using stratified sampling. The results revealed that the consumers had well accepted the LRD based on the highest mean score acceptance (mean=4.16) compared to the commercial (mean=3.15) beverages in the market. Taste and color are the most preferred attributes that influenced the purchase intention. The logistic regression analysis had predicted almost 95% of the respondents' intent to purchase. Marital status and number of households are the sociodemographic factors that show a significant relationship based on the Chi-Square analysis. The findings of this study are beneficial for the beverages industry players towards exploiting the opportunity of health additional benefit offered.

Development of a Food Safety Management System Based in the Production of Functional Drinks

В рамках промышленного производства первоочередным стало решение проблем обеспечения качества и безопасности пищевых продуктов и подтверждения соответствия. Один из основных документов в данном направлении - Технический регламент Таможенного союза 021/2011 «О безопасности пищевой продукции». Для разработки системы менеджмента безопасности исследуемой продукции были выбраны ГОСТ Р ИСО 22000-2019 и ГОСТ Р 51705.1-2001. Согласно данному стандарту проведен анализ процесса производства функционального напитка с целью гарантии качества и безопасности продукции. Приведена характеристика функционального напитка, в частности нормативные документы, включающие требования к сырью, органолептическим, физико-химическим, микробиологическим показателям, а также показателям безопасности, в том числе требования к хранению готовой продукции. Составлена блок-схема процесса производства исследуемых продуктов с указанием контролируемых процессов и выявленных критических контрольных точек посредством экспертного метода. Рассмотрены опасности, которые позволяют производителю систематизировать знания специалистов, требуемые для определения эффективной комбинации управляющих воздействий. Определены мероприятия по управлению для каждого этапа процесса производства функционального напитка, установлены причины появления опасного фактора и его виды (химические, биологические и физические), а также назначены ответственные лица за данные мероприятия. На заключительном этапе был составлен план ХАССП, в котором определены объекты контроля, мониторинга и предупреждающие действия. На основании проведенных исследований разработан комплект документации для системы менеджмента безопасности пищевой продукции на предприятии. Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 «On food safety». GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.