Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product

Jackson Williams, Nathan M. D’Cunha, Jane Kellett, Ekavi N. Georgousopoulou, Andrew J. McKune, Duane D. Mellor, Nenad Naumovski

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Abstract

The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function, cardiovascular outcomes and cognition. The aims of this study were to develop a food product (mango sorbet; ms-L-THE) containing physiologically relevant doses of L-THE (0.2/100 g w/w) and determine its antioxidant, physicochemical and sensory properties in comparison to a mango sorbet without L-THE (ms). Total phenolic and flavanol content, and antioxidant analysis (DPPH, FRAP and ABTS) were determined spectrophotometrically. Both products were also evaluated for acceptability and likeability in healthy participants using the 9-point hedonic scale. Any differences that could be caused by the addition of L-THE were examined using the triangle test. Results indicated no significant differences between ms-L-THE and ms in taste of the products (p > 0.05), and the ms-L-THE was well received and accepted as a potential commercial product. Findings of the DPPH assay indicated significant difference between the two products (p < 0.05). In conclusion, we have successfully created a mango sorbet that contains a potentially physiologically relevant concentration of L-THE with antioxidant properties that could be used as a novel method of L-THE delivery to clinical and healthy populations.

Original languageEnglish
Pages (from-to)4833-4843
Number of pages11
JournalJournal of Food Science and Technology
Volume59
Issue number12
DOIs
Publication statusPublished - Dec 2022

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