Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha DOI Creative Commons
Raniele Oliveira Alves, Rodrigo Lira de Oliveira, Marcílio Martins de Moraes

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 201 - 201

Published: April 9, 2025

This study evaluated the influence of tea, sucrose, and inoculum concentrations on green tea kombucha’s physicochemical properties antioxidant capacity to optimize its production. The highest total phenolic content (98.61 mg GAE/100 mL) radical scavenging activity for ABTS (9647.14 μmol/mL) DPPH (6640.00 were observed with 8 g/L 80 30% inoculum. Principal Component Analysis highlighted as key factor influencing these parameters. Following this, fermentation was scaled up in 6.5 L bioreactors operating under static stirred conditions. Monitoring properties, capacity, volatile compounds revealed impact agitation fermentation, kombucha obtained by cultivation presenting higher biological activity. Eleven identified, including carboxylic acids, terpenes, esters, alcohols, phenols. Notably, α-terpinolene, dodecanoic acid, 2,4-di-tert-butylphenol, found kombucha, exhibit linked health benefits. Differences compound profiles between processes. concluded that maintains characteristics bioactivity during scale-up, contributing a better understanding large-scale It also suggests an alternative

Language: Английский

Harnessing arabica and canephora coffee cascara as substrates for kombucha: Comparative study of chemical, antioxidant, antibacterial and antifungal properties DOI
Mariana M. Delorme,

Bruno Nunes Machado,

Fernanda dos Santos Ferreira

et al.

Biocatalysis and Agricultural Biotechnology, Journal Year: 2025, Volume and Issue: unknown, P. 103570 - 103570

Published: April 1, 2025

Language: Английский

Citations

0
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha DOI Creative Commons
Raniele Oliveira Alves, Rodrigo Lira de Oliveira, Marcílio Martins de Moraes

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 201 - 201

Published: April 9, 2025

This study evaluated the influence of tea, sucrose, and inoculum concentrations on green tea kombucha’s physicochemical properties antioxidant capacity to optimize its production. The highest total phenolic content (98.61 mg GAE/100 mL) radical scavenging activity for ABTS (9647.14 μmol/mL) DPPH (6640.00 were observed with 8 g/L 80 30% inoculum. Principal Component Analysis highlighted as key factor influencing these parameters. Following this, fermentation was scaled up in 6.5 L bioreactors operating under static stirred conditions. Monitoring properties, capacity, volatile compounds revealed impact agitation fermentation, kombucha obtained by cultivation presenting higher biological activity. Eleven identified, including carboxylic acids, terpenes, esters, alcohols, phenols. Notably, α-terpinolene, dodecanoic acid, 2,4-di-tert-butylphenol, found kombucha, exhibit linked health benefits. Differences compound profiles between processes. concluded that maintains characteristics bioactivity during scale-up, contributing a better understanding large-scale It also suggests an alternative

Language: Английский

Citations

0