Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder

Fermentation, Journal Year: 2024, Volume and Issue: 10(6), P. 295 - 295

Published: June 2, 2024

(1) Objectives: Traditional kombucha (K) is a fermented beverage obtained from black or green tea infusion. Besides traditional substrates, the possibility of using alternative ingredients resulted in changes metabolic profile and biological activity. The aim this work was to study an (KJ) prepared by addition jujube powder tea. (2) Materials Methods: Changes pH, protein, sugars, phenolic (TPC), flavonoid (TFC), vitamin C B12 content were evaluated at different time points over period 45 days. identification polyphenols HPLC DAD antioxidant capacity DPPH, ABTS, FRAP tests all samples also carried out. (3) Results: results showed higher total content, KJ than K ones. Vitamin increased during fermentation reached its maximum concentration on day (7.1 ± 0.3 mg/100 mL) for KJ. Caffeine supplemented main biocompound among those identified. formed 4 after 24 h samples, remaining constant initial value 2.30 0.01 mL up 45. (4) Conclusions: highlight that fortification with jujubes improved activity bioactive compounds.

Language: Английский

Impact of Water Ionic Chemistry on Kombucha Fermentation

Beverages, Journal Year: 2024, Volume and Issue: 10(4), P. 108 - 108

Published: Nov. 13, 2024

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces beverage with unique aroma acidic flavor. has recently gained popularity in the United States been reported have numerous health benefits. While there wide variation kombucha composition, little known about impact water’s chemistry on resulting kombucha. Brewing water for was altered following ions: bicarbonate, chloride, calcium, magnesium, sulfate at different concentrations. Pre-(tea) post-(kombucha) (kombucha) products were analyzed total acidity, pH, free amino nitrogen (FAN), phenols, antioxidants, biological components. A one-way ANOVA run determine statistical (p < 0.05) differences between characteristics analyzed. Statistical observed ions all Further investigation into flavor analysis required. The information obtained from this research can be used help producers make kombuchas an optimized chemical profile improved antioxidant potentials.

Language: Английский

First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles

International Journal of Food Science, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market relatively new shows sustained growth. Given kombucha’s inherent characteristics, compliance with regulations may be challenging. aim this study was to characterize chemical sensory diversity commercial kombuchas in Argentina. Acetic acid predominant acid, while lactic glucuronic acids were present 70% 50% kombuchas, respectively. Only 20% met ethanol limit, all fell within established pH range. Ninety percent had sugar concentrations exceeding limit set Argentinian Law. As assessed a trained panel, drinkability positively associated sweetness fruity tastes negatively astringency, bitterness, off‐flavors. This work represents first comprehensive analysis Argentina, revealing their variability providing relevant insights for producers consumers.

Language: Английский