02345naa a2200397 a 450000100080000000500110000800800410001902400520006010000190011224501530013126000090028452011010029365000240139465000160141865000230143465000190145765000310147665000230150765000180153065000270154865000140157565000110158965000180160065000270161865300230164565300220166865300260169070000270171670000230174370000220176670000200178870000220180870000200183070000220185077300750187221511602023-09-01       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s13197-022-05636-52DOI1 aSILVA, G de S.  aPhysicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.h[electronic resource]  c2023  aThe 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.  aBioactive compounds  aCheese whey  aIn vitro digestion  aPassion fruits  aPhysicochemical properties  aSensory evaluation  aSports drinks  aBebida não Alcoólica  aMaracujá  aRicota  aSoro de Leite  aSuplemento Energético  aDigestão in vitro  aMaracujá do mato  aPassiflora cincinnata1 aCASTRO, C. D. P. da C.1 aBORGES, G da S. C.1 aFREITAS, S. T. de1 aAIDAR, S. de T.1 aBIASOTO, A. C. T.1 aRYBKA, A. C. P.1 aCARDARELLI, H. R.  tJournal of Food Science and Technologygv. 60, n. 2, p. 538-548, 2023.