Laboratory study demonstrates high antioxidant capacity and sensory acceptance in fruit juice-based isotonic drinks, highlighting their potential as natural functional beverages.
Key Points
To formulate natural fruit juice-based isotonic beverages and assess their physicochemical characteristics, antioxidant capacity, and sensory profile.
Formulated isotonic drinks using 10–15% (v/v) fruit juice, salt (0.13 g/100 mL), and organic sugar, maintaining osmolality within 270–330 mOsm/kg.
Selected the 10 best formulations and evaluated them via Quantitative Descriptive Analysis (QDA), CIE Lab colorimetry, total polyphenol content (TP) assay, and DPPH radical scavenging assay.
All evaluated formulations achieved favorable consumer acceptance scores, ranging from 6.9 to 8.1 on sensory testing.
Total polyphenol concentrations ranged from 46 mg to nearly 170 mg GAE/100 mL across formulations.
DPPH free radical scavenging capacity ranged between 45% and approximately 90%.