Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety

The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertao Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 ?degrees C for 56 days. (-)-Epicatechin gallate, (-)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37-70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically.

Automated summary

The bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages made with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertao Forte were investigated in this study. Among the three formulations developed, I3 showed the highest ascorbic acid content, antioxidant activity, and consumer test scores, and maintained its physicochemical stability and microbiological safety during storage. (-)-Epicatechin gallate, (-)-epigallocatechin gallate, and cis-resveratrol were identified as the main phenolic compounds in the beverages. I1 and I3 also exhibited higher bioaccessibility of minerals compared to I2.