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Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety

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The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (−)-Epicatechin gallate, (−)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37–70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically.

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Fig. 1
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Data availability

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

Code availability

Not applicable.



Association of official agricultural chemists.


American public health association.


Diode-array detection.


Ferric reducing antioxidant power.


Oxygen radical absorbance capacity.


Ricotta cheese whey.


 2,4,6-tris (2-pyridyl)-s-triazine.


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The authors thank to the Brazilian Agricultural Research Corporation (Embrapa) and Bem Diverso (project BRA/14/G33 Embrapa/PNUD/GEF) for their financial support, and CAPES/FAPESQ for providing the scholarship for the first author.


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Authors and Affiliations



Graciete de Souza Silva: Conceptualization. Methodology. Investigation. Formal Analysis. Writing - Original Draft; Clívia Danúbia Pinho da Costa Castro: Methodology. Conceptualization. Writing - Review & Editing; Graciele da Silva Campelo Borges: Supervision. Methodology. Writing - Review & Editing; Aline Telles Biasoto Marques: Writing - Review & Editing. Resources; Sérgio Tonetto de Freitas: Writing - Review & Editing. Conceptualization; Saulo de Tarso Aidar: Writing - Review & Editing. Conceptualization; Ana Cecília Poloni Rybka: Writing - Review & Editing. Conceptualization; Haíssa Roberta Cardarelli: Supervision. Project Administration. Conceptualization. Methodology. Writing - Review & Editing. Resources.

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Correspondence to Haíssa Roberta Cardarelli.

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The Brazilian Research Ethics Committee approved this research proposal for the analysis of food with humans (approval number: 2.843.518).

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Silva, G.d., da Costa Castro, C.D.P., Borges, G.d.C. et al. Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety. J Food Sci Technol 60, 538–548 (2023).

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