Kozono María Luz, Durán Cassiet Magdalena, Andreone Antonella, Schenk Marcela L, Guerrero Sandra N
Institute of Food Technology and Chemical Processes (ITAPROQ), CONICET-University of Buenos Aires, Faculty of Exact and Natural Sciences (FCEyN-UBA), Department of Industry, Ciudad Universitaria, Avenida Intendente Güiraldes 2160, Buenos Aires C1428EGA, Argentina.
Foods. 2025 Apr 24;14(9):1494. doi: 10.3390/foods14091494.
A unique isotonic sports drink (ISD) was created in this study using a pilot-scale short-wave ultraviolet light (UV-C, 892 mJ/cm, 20 °C) assisted by mild heat (UV-C/H, 534 mJ/cm, 50 °C), which was followed by the addition of yerba mate () extract (YME). Consumer perception and microbiological and physicochemical stability during refrigerated storage (4 °C/23 d) were assessed for the ISD. (AA) spores and cocktails of yeasts and were considerably inactivated by UV-C/H. The TEM and SEM micrographs showed that AA evidenced sustained severe structural damage. Furthermore, UV-C/H completely inactivated the native microbiota, while YME incorporation increased the initial aerobic mesophilic and mold-and-yeast populations by 0.48 and 0.70 log cycles, remaining stable during storage. YME addition enhanced total polyphenols, flavonoids and antioxidant activity by 2.7-3.7, 16.5-16.7 and 6.6-24.0 times compared to the untreated ISD and ISD-UVC/H samples. Except for sedimentation and turbidity, the other physical characteristics mostly did not change (going from 1494 ± 382 to 2151 ± 106 NTU). The initial 5-HMF value in the ISD was raised by UV-C/H treatment and YME addition. Notwithstanding, it stayed below the allowed threshold throughout storage. ISD-UVC/H+YME had a high overall acceptability score; 60% of panelists gave the drink a score of seven or higher. Additionally, the herbal taste of YME was well liked, and its bitterness was perceived as mild. These findings suggest that including YME and the UV-C/H treatment can produce an ISD of superior quality with distinct sensory attributes.
本研究通过中试规模的短波紫外线（UV-C，892 mJ/cm，20°C）并辅以温和加热（UV-C/H，534 mJ/cm，50°C）制备了一种独特的等渗运动饮料（ISD），随后添加了马黛茶（）提取物（YME）。对该ISD在冷藏储存（4°C/23天）期间的消费者认知、微生物学和物理化学稳定性进行了评估。UV-C/H可使嗜热脂肪芽孢杆菌（AA）孢子以及酵母和霉菌的混合菌大量失活。透射电子显微镜（TEM）和扫描电子显微镜（SEM）图像显示，AA呈现出持续的严重结构损伤。此外，UV-C/H可完全灭活原生微生物群，而添加YME使初始需氧嗜温菌和霉菌及酵母菌数量分别增加了0.48和0.70个对数周期，在储存期间保持稳定。与未处理的ISD和ISD-UVC/H样品相比，添加YME使总多酚、黄酮类化合物和抗氧化活性分别提高了2.7 - 3.7倍、16.5 - 16.7倍和6.6 - 24.0倍。除了沉降和浊度外，其他物理特性大多没有变化（从1494±382 NTU变为2151±106 NTU）。UV-C/H处理和添加YME提高了ISD中的初始5-羟甲基糠醛（5-HMF）值。尽管如此，在整个储存过程中它仍低于允许的阈值。ISD-UVC/H+YME具有较高的总体可接受性评分；60%的小组成员给该饮料的评分在7分或更高。此外，YME的草本味道很受欢迎，其苦味被认为较淡。这些研究结果表明，添加YME和UV-C/H处理可以生产出具有独特感官特性的优质ISD。
