ITJ researchers develop new hydrating beverage for athletes

Contribution from a technology institute that has initiated liaisons with a company

Jiquiquilpan's Institute of Technology (ITJ) in Mexico developed a hydrating beverage for athletes that is based on agave's fructans, that not only supplies the adequate water levels to the organisms, but also offers other benefits such as dietetic fiber.

Doctor Nahum Castellanos Perez, head of the department of Chemical Engineering and Biochemistry of this educational institution, explained that hydrating beverages should not be confused with energizing ones, being that the latter provide high levels of energy, but don't compensate for water loss that, with intense physical activity, can be up to 1 liter per hour.

Dr. Castellanos pointed out that hydrating beverages on the market are made of water, sugars (glucose, fructose, saccharose, maltodextrin) and electrolytes (sodium, potassium, magnesium, calcium), necessary to have an adequate hydration. However, there isn't a product for high performance athletes that contains a proper balance that favors quick hydration, while simultaneously being able to regulate stomach pH (acidity levels), delivers a boost of energy, and suppliers prebiotics and probiotics necessary for a healthy life.

Because of this, in this educational institution, they developed the technology to extract agave's fructans (Agave tequilana weber blue variety) that: favor a quick hydration, offer an energy supply necessary to recover physical strength, regulate acidity generated by extreme exercise that usually causes the formation of lactic acid and muscular crams, and that, do not increase glycemic indexes.

Fructans are considered prebiotics, thus beneficial for our organism by behaving as dietetic fiber, that gets to be fermented by the bifidobacteria in the colon, which contributes to a healthy life. On top of that, they don't add calories like other sweeteners and favor the acceleration in the transit of stool in the intestine.

By including soluble fiber in hydrating beverages, not only is the digestive function improved, but also the levels of triglycerides and cholesterol in the blood decrease, and blood pressure is regulated, commented the researcher.

Additionally, fructans were submitted to a bio-technological process for the generation of probiotics, living microorganisms that, when added to the beverage, stimulate de immune system of the athlete, since they are traditionally used to fight diarrhea.

This beverage that joins pre and probiotics, called "Pro-water", responding to the market preferences, is presented in citruses flavors (lime and orange), complemented with juice and nectar from clarified agave, with mineral salts that, by law, every hydrating beverage must contain.

The researcher stated that Pro-water offers competitive advantages in the market of hydrating beverages, since it stimulates the immune system of athletes, facilitates the absorption of minerals contained in every hydrating beverage, while improving the absorption of calcium and eliminating pathogenic microorganisms in the colon.

Currently, a collaboration exists between Jiquilpan's Institute of Technology and the company Productos Selectos de Agave (Selected Agave Products) in that city (Jiquilpan) to impulse a related innovation system.

Furthermore, with base on the agave's fructans, the ITJ developed other alternative foods such as a gourmet chocolate, in its elaboration fat was replaced with the creamy fraction of the fructans and was sweetened with agave nectar instead of sugar used in conventional chocolates. Also, a bread that provides prebiotics and probiotics was created. The creamy consistency of fructans was used to replace fat in bread, a filling for a croissant was also developed.