Antioxidant

A compound added to a sports drink to slow the chemical reaction between oxygen and the drink’s ingredients. Oxidation can cause off‑flavors, rancidity and the loss of vitamins; antioxidants donate electrons to stabilize reactive molecules and protect the beverage.

Role and sources

Antioxidants work by preventing the oxidative reactions that occur when fats, oils or vitamins are exposed to air, heat or light. These reactions can produce off‑flavors and discoloration or destroy sensitive nutrients. EUFIC explains that antioxidants help foods keep their taste and colour by delaying oxidation and are particularly important for protecting fats and vitamins. In beverages, water‑soluble antioxidants such as ascorbic acid (vitamin C) and fat‑soluble antioxidants like tocopherols (vitamin E) are commonly used. Natural sources include citrus fruit extracts and rosemary, while synthetic options such as gallates, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used in small amounts to preserve oils. When antioxidants are thoroughly mixed with an oil or emulsion, the onset of rancidity is delayed. In sports drinks, they protect flavours, colours and added nutrients like vitamin C from degradation, especially when the product is exposed to warm temperatures or light during storage.

Practical examples

Beverage manufacturers often include ascorbic acid in ready‑to‑drink sports beverages to maintain colour and stabilize vitamin C. Tocopherols may be added to protect fat‑soluble components such as flavour oils or fortified omega‑3s. Some companies use natural extracts like acerola or rosemary instead of synthetic antioxidants. Gallates and BHA are permitted in small amounts for preserving emulsified oils, but they are less common in clear isotonic drinks. When preparing home‑made drink powders that contain plant oils or vitamins, adding a small amount of powdered vitamin C can slow oxidation. Pairing antioxidants with chelating agents that bind metals further enhances protection.

By preventing oxidation, antioxidants help sports drinks retain their taste, colour and nutritional value during storage. They work best in combination with good packaging and other stabilising ingredients. Consumers should check labels to see whether natural or synthetic antioxidants are used.

Related Terms: preservative, chelating agent, citric acid, vitamin C, tocopherol