Osmolality of Components and Their Application in the Design of Functional Recovery Drinks

• Published in: Applied sciences Vol. 10; no. 21; p. 7663
• Main Authors: Sadowska, Anna, Świderski, Franciszek, Laskowski, Wacław
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.11.2020
• Subjects: Antioxidants; Aqueous solutions; Ascorbic acid; Beverages; Caffeine; Carbohydrates; Chloride; Design; Electrolyte balance; Electrolytes; Energy drinks; Exercise; Food preservation; Freeze drying; fruit powders; Fruits; Glucose; High performance liquid chromatography; Hydration; Liquid chromatography; osmolality; Physiology; Polyphenols; Potassium; Potassium chloride; Quality assessment; recovery drinks; Recovery of function; Sensory properties; Sodium chloride; Spectrophotometry; Sports drinks; Sucrose; Sweating
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app10217663

Measuring the osmolality of electrolytes, carbohydrates, and other components that contain them, can be very helpful in the design of functional recovery drinks. This study aimed to develop functional recovery drinks based on natural fruit components with the addition of electrolytes and carbohydrates to improve water and electrolyte balance and provide energy after intense physical exertion, as well as ensuring a high content of bioactive ingredients and being of a good sensory quality. The study material consisted of blackcurrant fruit powders obtained by freeze-drying and spray-drying, along with other components such as electrolytes and carbohydrates. The osmolality of the fruit components was measured in aqueous solutions with concentrations from 2.5 to 10%, as well as electrolytes at 0.1 to 4.0% and carbohydrates from 1 to 30%. The sensory quality of drinks was assessed using a scaling method. The content of polyphenols and antioxidant properties were measured spectrophotometrically and the vitamin C content by high-pressure liquid chromatography. Based on the obtained results, five versions of recovery drinks were prepared of defined compositions. These drinks contained fruit powders ranging from 3 to 7%, glucose at 1 to 5%, sucrose 5%, and added electrolytes ranged 0.1 to 0.2% for NaCl and KCl at 0.025%. Their osmolalities ranged from 401 to 564 mOsm/kg H2O, the total polyphenol content was 43 to 62 mg GAE/100 mL, and vitamin C 26 to 35 mg/100 mL. All drinks possessed satisfactory sensory quality. It was established that it is possible to obtain fruit recovery drinks containing defined amounts of electrolytes, carbohydrates, and osmolality values recommended for this type of drink.