Composition and Physicochemical Properties of Fresh and Freeze-Concentrated Coconut (Cocos nucifera) Water

The aim of this study was to produce a double-strength freeze-concentrated coconut water. Coconut water obtained from green (GC) and mature coconuts (MC) with initial total soluble solids (TSS) of approximately 6 and 4 °Brix, respectively, were used for the production of a double strength coconut water (12 and 8 °Brix, respectively) using a simplified freeze-concentration process. The freeze-concentrated samples were significantly (P<0.05) higher in sugars, acidity, minerals, protein, crude fat, and total phenolic compounds as compared to the fresh coconut water. Sensory evaluation indicated no significant difference (P>0.05) in consumers’ acceptability score of the freeze-concentrated coconut water when compared with fresh coconut water. Upon reconstitution (to initial TSS), reconstituted freeze-concentrated samples retained the same acceptability as of fresh coconut water. This suggest that both the freeze-concentration and reconstitution processes had no significant (P>0.05) changes to consumers’ acceptability score. Hence, freeze-concentrated coconut water could be a better rehydration drink than fresh coconut water; providing more nutrients without affecting its acceptability

The Efficacy of Ingesting Water on Thermoregulatory Responses and Running Performance in a Warm-Humid Condition

The understanding that fluid ingestion attenuates thermoregulatory and circulatory stress during exercise in the heat was based on studies conducted in relatively dry (∼50% RH) environments. It remains undetermined whether similar effects occur during exercise in a warm and more humid environment, where evaporative capacity is reduced. Nine well-trained, unacclimatised male runners were randomly assigned to perform four experimental trials where they ran for 60 min at an intensity of 70% VO2max followed by an incremental exercise test until volitional exhaustion. The four trials consisted of non-fluid ingestion (NF) and fluid ingestion (FI) in a warm-dry (WD) and warm-humid condition (WH). Time to exhaustion (TTE), body temperature (Tb), whole body sweat rate, partitional calorimetry measures, heart rate and plasma volume were recorded during exercise. There was no significant difference in Tb following 60 min of exercise in FI and NF trial within both WD (37.3°C ± 0.4 vs. 37.4°C ± 0.3; p > 0.05) and WH conditions (38.0°C ± 0.4 vs. 38.1°C ± 0.4; p > 0.05). The TTE was similar between FI and NF trials in both WH and WD, whereas exercise capacity was significantly shorter in WH than WD (9.1 ± 2.8 min vs. 12.7 ± 2.4 min, respectively; p = 0.01). Fluid ingestion failed to provide any ergogenic benefit in attenuating thermoregulatory and circulatory stress during exercise in the WH and WD conditions. Consequently, exercise performance was not enhanced with fluid ingestion in the warm-humid condition, although the humid environment detrimentally affected exercise endurance

Is carbohydrate mouth rinsing a novel approach to maintain exercise performance during Ramadan fasting?

About a decade ago, carbohydrate mouth rinsing was shown to enhance endurance exercise performance. This improvement was more pronounced in a fasted compared to a fed state, suggesting that the ergogenic effect of carbohydrate mouth rinse is dependent on endogenous carbohydrate storage. Hence, indirectly highlights the potential use of carbohydrate mouth rinse as a potential strategy to mitigate the adverse effects of exercise during Ramadan fasting. To date, only one study has been carried out to explore the potential benefit of carbohydrate mouth rinse on exercise performance during Ramadan fasting. This single observation showed that a 10-km time trial performance was enhanced when performing mouth rinsing with either a carbohydrate or a placebo solution as compared with not performing mouth rinsing. While one study had acknowledged that the practice of mouth rinsing do have a positive effect on exercise performance during Ramadan fasting, future studies is warranted in order to have a better understanding on the underlying mechanisms associated with carbohydrate mouth rinsing during Ramadan fasting

Influence of Sahour Meal on Exercise Performance and Physiological Responses in Well-trained Muslim Runners during Ramadan

Introduction: The objective of this study was to examine the influence of sahour meal on exercise performance, and physiological responses to a 10Km Time-Trial (10KTT) at two different times of the day during Ramadan. Method: Three well-trained Muslim runners participated (age, 25±0.8years; maximal oxygen uptake, 54.87±3.45 ml.kg-1.min-1; body weight, 52.4±1.99 kg; height, 162.7±3.55 cm). Subjects ran a 10KTT on four occasions: 8.00am (Am), and 5.00pm (Pm), separated by one day rest two weeks before Ramadan (BRam) and during the second week of Ramadan (DRam). BRam, subjects consumed their usual diet. DRam, subjects consumed a standardized sahour meal containing 15.6±0.6kcal/kgBW; 2.3±0.1gCHO/kgBW; 0.6±0.0g Protein/kgBW; 0.5±0.0gFat/kgBW. During each 10KTT, the subject ran at 85%VO2max for the first two Km, and then at a self-selected speed then onwards. Blood samples were collected before the run, and at 2, and the end of 10 Km. Time to complete 10KTT were recorded. Urine specific gravity was measured before each run. Results: There was no difference in hydration status for the Am and Pm runs BRam and DRam. Running performance DRamAM, was better compared to the DRamPm. There were also no changes in blood glucose BRam and DRam. Serum Testosterone was highest at the end of 10KTT DRamPm when compared to the DRamAm, and was generally higher than BRam. Serum Cortisol showed no differences between the trials. All runners did not experience dehydration, lack of energy nor drop in performance DRam. Conclusion: The results from this study suggest that when athletes are provided with a balanced sahour meal, during Ramadan, they can maintain their performance

Case study: beverage temperature at aid stations in ironman triathlon

Purpose: The aim of this study was to measure the effect of environmental conditions and aid-station beverage- cooling practices on the temperature of competitor beverages. Methods: Environmental and beverage temperatures were measured at three cycling and two run course aid stations at the 2010 Langkawi, Malaysia (MA), and Port Macquarie, Australia (AU), Ironman triathlon events. To measure the specific effect of radiant temperature, additional fluid-filled (600 ml) drink bottles (n = 12) were cooled overnight (C) and then placed in direct sun (n = 6) or shade (n = 6) near to a cycle aid station at AU. Results: During both events, beverage temperature increased over time (p \u3c .05) as environmental conditions, particularly radiant temperature increased (p \u3c .05). Mean beverage temperature ranged between 14-26°C and during both events was above the palatable range (15-22°C) for extended periods. At AU, bottles placed in direct sunlight heated faster (6.9 ± 2.3 °C·h-1) than those in the shade (4.8 ± 1.1°C·h -1, p = .05). Conclusion: Simple changes to Ironman aidstation practices, including shade and chilling beverages with ice, result in the provision of cooler beverages. Future studies should investigate whether provision of cool beverages at prolonged endurance events influences heat-illness incidence, beverage-consumption patterns, and competitor performance. 2013 Human Kinetics, Inc

Case Study: Beverage Temperature at Aid Stations in Ironman Triathlon

Purpose: The aim of this study was to measure the effect of environmental conditions and aid-station beverage- cooling practices on the temperature of competitor beverages. Methods: Environmental and beverage temperatures were measured at three cycling and two run course aid stations at the 2010 Langkawi, Malaysia (MA), and Port Macquarie, Australia (AU), Ironman triathlon events. To measure the specific effect of radiant temperature, additional fluid-filled (600 ml) drink bottles (n = 12) were cooled overnight (C) and then placed in direct sun (n = 6) or shade (n = 6) near to a cycle aid station at AU. Results: During both events, beverage temperature increased over time (p \u3c .05) as environmental conditions, particularly radiant temperature increased (p \u3c .05). Mean beverage temperature ranged between 14-26°C and during both events was above the palatable range (15-22°C) for extended periods. At AU, bottles placed in direct sunlight heated faster (6.9 ± 2.3 °C·h-1) than those in the shade (4.8 ± 1.1°C·h -1, p = .05). Conclusion: Simple changes to Ironman aidstation practices, including shade and chilling beverages with ice, result in the provision of cooler beverages. Future studies should investigate whether provision of cool beverages at prolonged endurance events influences heat-illness incidence, beverage-consumption patterns, and competitor performance. 2013 Human Kinetics, Inc

Self-identified thermal comfort zone and perceived climate changes: a questionnaire study in temperate, tropical and cold climates

The present study was conducted to explore self-identified thermal comfort zone and the perceived climate changes of indigenes who live in temperate, tropical and cold climates. A questionnaire study was carried out in the following seven countries: Mongol (Bsk by Köppen’s climate classification), Sweden (Cfb), Korea (Dwa), Japan (Cfa), Fiji (Af), Indonesia (Af), and Malaysia (Af). A total of 125 Mongolians, 83 Swedish, 240 Koreans, 231 Japanese, 391 Fijian, 101 Malaysians, and 137 Indonesians participated in this questionnaire from Oct 2016-Jan 2017. The questionnaire consisted of 52 questions on self-identified thermal tolerance, behavioural thermoregulation, thermal neutral zone, thermal comfort, and perceived climate changes. The questionnaire was cross-translated between languages based on an original English version. The results showed that the self-identified thermal comfort zone in the summer or wet season was higher for tropical indigenes (24~27 °C for Malaysians and Indonesians) than for indigenes in cold climates (18~21°C for Mongolians and Swedish). For the winter or dry season, similar results were found. Interestingly, 21.8 % of Mongolians preferred indoor temperature lower than 15 °C whereas 25.0 % of Malaysians preferred indoor temperature higher than 27 °C in the winter (or dry) season. In particular, Koreans and Fijian perceived hotter summers and colder winters due to climate changes during the last five years when compared to other people