Studies on the development of vegetable-based powdered beverages - Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties

This study evaluates the nutritional value, pro-health components, and antioxidant capacity of new functional powdered beverages based on lyophilized lentil sprouts, carrot, and pumpkin. The effect of functional additives and temperature of rehydration was also evaluated. The highest amounts of phenolics, regardless of the rehydration temperature, were determined for the beverages enriched with broccoli sprouts 14.4 mg GAE/100 mL and 13.1 mg GAE/100 mL for 20 degrees C and 80 degrees C, respectively. Most importantly, the phenolics were well bioaccessible in vitro. The antiradical abilities were significantly improved by replacement of lentil sprout powder with functional additives. Compared to the initial drink prepared at 20 degrees C, the highest increase by c. a. 58, 33, and 34% was observed after enrichment with beetroot, beetroot and broccoli sprouts, as well as beetroot, broccoli sprouts, and parsley leaves, respectively. The highest reducing potential was determined for the beverages enriched with powdered beetroots 17 mg TE/100 mL. A clear negative effect of high temperature of rehydration on antiradical properties was observed; however, an opposite trend was found for reducing abilities. The quality of functional beverages can be tailored by both addition of functional ingredients and the temperature of rehydration.