AGFD Alyson Mitchell  Thursday, August 26, 2010 

218 - Energy drinks: An assessment of their ingredient profile and functionality

Melanie Heckman, Dr. Elvira Gonzalez de Mejia Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States

The energy drink (ED) market is increasing worldwide fueling the need to enhance product health functionality. The objective was to develop a functional tea-based ED high in antioxidants which incorporated novel caffeine sources from green coffee byproducts and yerba mate tea (MT). Antioxidant capacity (AC), total polyphenols (TPC) and in vitro lipid inhibition were analyzed. Blend (50/50) GC1 and MT resulted in 22 ± 0.5% lipid reduction. AC for the beverage prototype was 10889 ± 263 µM Trolox equivalents (eq.) and had a TPC of 2405 ± 39 µM gallic acid (GA) eq., significantly higher compared to mainstream energy drinks which averaged 1275 µM Trolox eq. (286 to 3393 µM Trolox eq.) and TPC was 673 µM GA eq. (309 to 1498 µM eq. GA). It was concluded that incorporating MT and GC1 into beverage formulations would provide a natural source of caffeine and potentially aid in long-term weight maintenance


Thursday, August 26, 2010 09:20 AM
Caffeine and Other Natural Product Stimulants (08:30 AM - 10:30 AM)
Location: Boston Convention & Exhibition Center
Room: Room 161

 

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