Evaluation isotonic drink fruit and vegetables shelf life in 30 days/Avaliacao da vida de prateleira de bebida isotonica elaborada com suco concentrado de frutas e hortalicas congelado por 30 dias

Consumption of isotonic drinks is increasingly common among athletes who attempt to improve their physical performance. However, commercial isotonic beverages are usually formulated with beverage additives, and a natural formulation could constitute a more appealing proposition for health-oriented consumers. The objective of this study was to evaluate an isotonic beverage produced with fruits and vegetables from the sensory, microbiological, and biochemical point of view. The use of sodium hypochlorite at 200ppm, followed by a slow pasteurization process was the most appropriate method to guarantee the microbiological quality of the beverage during 30 days of storage. Variations in the carbohydrate fractions of the fruit and vegetable pulp could be explained by the chemical mechanism of sucrose synthesis and inversion rather than to microbiological factors. The beverage presented high acceptability for all the sensory parameters evaluated, and could, therefore, constitute an appealing proposition for health-oriented consumers of isotonic drinks.