Food Chemistry Advances,
Год журнала:
2024,
Номер
4, С. 100607 - 100607
Опубликована: Янв. 4, 2024
The
demand
for
the
preparation
of
functional
and
nutrients-rich
juice
or
beverages
boosting
immunity
is
prime
focus
consumers.
So,
this
study
was
aim
to
optimization
different
proportion
blended
from
beetroots,
grapes,
turmeric,
lemons
by
using
response
surface
methodology
(RSM)
assessment
quality
parameters
such
as
acidity,
ascorbic
acid,
antioxidant
activity
overall
acceptability
blend
were
considered.
Beetroot
widely
recognized
its
pigments
known
betalains
have
been
utilized
in
development
food
beverage
products.
Beetroots,
used
prepare
drinks,
their
nutritional
value
medicinal
properties.
To
optimize
juice,
dependent
variables
mainly
beetroot
grapes
turmeric
lemon
range
50-60,
30-40,
1-5,
1-5
mL,
selected
respectively.
optimized
formulation
with
a
maximum
desirability
0.921,
an
acidity
0.60%,
acid
14.17
mg/100
93.94%,
8.07
finalized
at
53.12
mL
40
1.88
5
juice.
Frontiers in Nutrition,
Год журнала:
2025,
Номер
11
Опубликована: Янв. 9, 2025
Functional
beverages
are
increasingly
popular
but
it
is
important
to
validate
their
purported
effects
through
research.
The
aim
of
the
current
study
was
investigate
a
new
functional
energy
shot
on
cognitive
performance
and
mood
states
in
healthy
adults,
with
focus
measuring
mental
enhancement
attenuation
negative
associated
extended
mentally
demanding
tasks.
This
randomized,
double-blind,
placebo-controlled,
crossover
trial.
Thirty-seven
males
females,
aged
18-30
years,
consumed
(Ryde:
Energize)
or
placebo
separate
testing
occasions
one-week
apart.
Participants
completed
assessments
pre-dose,
then
30
minutes
post-dose
over
course
approximately
2
hours.
contained
caffeine,
ginseng,
vitamins
taurine,
while
matched
for
flavor
did
not
contain
these
additional
ingredients.
Use
significant
improvements
performance,
as
measured
by
Cognitive
Demand
Battery,
enhanced
global
task-specific
accuracy
speed
across
repeated
assessments.
Additionally,
mitigated
tasks,
reducing
perceived
fatigue
increasing
alertness
energy.
Working
memory
tasks
showed
faster
post-consumption,
revealed
positive
vigor,
overall
disturbance.
These
results
indicate
wide
this
shot,
potentially
attributable
synergistic
combination
active
clinicaltrials.gov,
identifier
NCT06384586.
Applied Sciences,
Год журнала:
2025,
Номер
15(4), С. 1733 - 1733
Опубликована: Фев. 8, 2025
This
study
aims
to
explore
the
effect
of
using
black
pepper
essential
oil
(BPEO)
produce
a
healthier
chicken
pâté.
Four
different
formulations
were
produced:
control
formulation
without
back
and
three
with
increasing
BPEO
contents.
To
test
BPEO,
physiochemical
analyses
performed
at
two
moments,
8
21
days
after
production.
Microbiological
2,
9,
16,
23
Sensory
analysis
evaluate
pleasantness
pâtés
consumers
was
Finally,
total
phenol
flavonoid
content
antioxidant
activity
evaluated.
Results
show
no
significant
physicochemical
differences.
Pâtés
or
garlic
most
pleasant,
but
0.3
0.5%
not
significantly
less
appreciated,
while
1%
EO
caused
decrease
in
taste
global
appreciation.
The
higher
content,
(with
an
increase
from
1.58
2.27
mg
eq.
Fe
II/g
sample,
Control
T23
V3
T23,
respectively),
microbial
mesophiles
count
reduction
5.91
5.21
log
CFU/g
sample
T9
T16).
use
showed
on
mesophile
counts
for
least
weeks.
These
results
highlight
potential
optimizing
ensure
both
consumer
acceptance
enhanced
functional
properties.
While
further
will
help
pinpoint
best
formulation,
current
findings
are
promising
step
towards
achieving
optimal
balance.
This
study
investigates
the
upcycling
of
proteins
from
industrial
dehulled
sunflower
press-cake
into
protein-rich
sports
beverages,
comparing
their
chemical,
nutritional,
and
sensory
profiles
with
whey
pea
proteins.
