Innovation in post-workout recovery: development of an edible green tea gel as a post-workout strategy

Abstract

High-intensity exercise is associated with a significant increase in the production of reactive oxygen species (ROS). The increased activity of the mitochondria increases energy consumption during intense exercise, creating an imbalance between ROS production and the body's antioxidant capacity. Some plants contain phytochemicals that can act as antioxidants, such as green tea (Camellia Sinensis), which can also have an anti-inflammatory effect. The aim of this study is to develop and characterize an edible gel containing a dry extract of green tea for the control of oxidative stress and muscle recovery after intense physical activity. The methodology used to conduct this study consists of the preparation of the edible green tea gel, the macroscopic and microscopic evaluation of the formulation and the evaluation of physical and microbiological stability by centrifugation test, exposure to different temperatures and counting of viable microorganisms. The results showed that the formulation showed no visual change after 48 hours. No changes occurred after centrifugation and when stored at different temperatures, the conditions of 8 and 25 ºC showed the best results. As for the microbiological test, no growth of bacteria or fungi was detected in the media for these microorganisms. The analyses showed that the physical and microbiological properties of the gel were maintained even after a series of evaluations. As an improvement, the addition of stabilisers is recommended to increase the gel's resistance to high temperatures.