High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, whey protein isolate and prebiotic fiber. The drinks’ polyphenols and antioxidant properties were measured spectrophotometrically, whilst vitamin C content was determined using high-pressure liquid chromatography. The sensory qualities of each drink were assessed according to a scaling method. Six test versions of recovery drinks were prepared in which osmolalities ranged from 388 to 607 mOsm/kg water, total polyphenol content was 27–49 mg GAE/100 mL and vitamin C level was 8.1–20.6 mg/100 mL, following compositions defined by the study results. It is thus possible to obtain fruit-based recovery drinks of the recommended osmolality that contain added protein, prebiotics and fiber, as well as defined amounts of electrolytes and carbohydrates. All drinks were found to have a satisfactorily sensory quality. The design of appropriate recovery drink compositions was also greatly helped by investigating the relationships among the regressive osmolalities of beverage components (i.e., electrolytes, carbohydrates, fruit powders and protein).

中文翻译：

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设计含有电解质、肽、碳水化合物和益生元纤维的粉末状功能性水果恢复饮料，同时考虑到每种成分的渗透压

在制造的基于碳水化合物的功能性饮料中发现了高水平的渗透压，偶尔会添加蛋白质；然而，缺乏富含生物活性成分的水果成分。事实证明，很难获得以天然水果成分为基础的恢复饮料，既能向身体输送热量和营养，同时又能确保身体在运动后获得足够的水分；问题是很难确保饮料在低 pH 值下的稳定性并保持适当的感官质量。本研究旨在开发基于天然水果成分的饮料，其中添加了电解质、碳水化合物、益生元纤维和蛋白质；改善水和电解质平衡；剧烈运动后所需的卡路里；营养成分含量高；和良好的感官品质。此外，本文研究了饮料组分的回归渗透压之间的关系。研究材料是覆盆子粉（通过流化床气流粉碎、干燥、冷冻干燥和喷雾干燥制备）以及柠檬酸钠、钾、镁盐、异麦芽酮糖、水解胶原蛋白、乳清蛋白分离物和益生元纤维。饮料的多酚和抗氧化特性采用分光光度法测定，而维生素 C 含量采用高压液相色谱法测定。根据标度方法评估每种饮料的感官品质。制备了六个测试版本的恢复饮料，其中渗透压范围为 388 至 607 mOsm/kg 水，总多酚含量为 27-49 mg GAE/100 mL，维生素 C 水平为 8.1-20.6 mg/100 mL，以下成分由研究结果定义。因此，可以获得推荐渗透压的基于水果的恢复饮料，其中含有添加的蛋白质、益生元和纤维，以及规定量的电解质和碳水化合物。发现所有饮料都具有令人满意的感官品质。通过研究饮料成分（即电解质、碳水化合物、水果粉和蛋白质）的回归渗透压之间的关系，也极大地有助于设计适当的恢复饮料组合物。发现所有饮料都具有令人满意的感官品质。通过研究饮料成分（即电解质、碳水化合物、水果粉和蛋白质）的回归渗透压之间的关系，也极大地有助于设计适当的恢复饮料组合物。发现所有饮料都具有令人满意的感官品质。通过研究饮料成分（即电解质、碳水化合物、水果粉和蛋白质）的回归渗透压之间的关系，也极大地有助于设计适当的恢复饮料组合物。