Kombucha Fermentation in Coffee: Application of Constant Air Flow Reactor DOI Open Access
Błażej Błaszak,

Piotr Dorawa,

Paweł Sudoł

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(10), P. 2159 - 2159

Published: Oct. 3, 2024

SCOBY (symbiotic culture of bacteria and yeasts) is an artificially created mixed containing selected strains acetic acid lactic yeast which are present in the cellulose membrane. The growing popularity kombucha consumption high coffee creates possibility developing coffee-based production on industrial scale, currently does not differ method from a laboratory scale at home. Therefore, aim this work was to determine using alternative fermentation SCOBY, carried out bioreactor with constant air flow (rate 2L/min). This study determined effect processing time, mass gain, properties fermented beverage. did negatively affect beverage, i.e., caffeine content, colour, polyphenol antioxidant properties, comparison traditional method. Additionally, it accelerated process, shortening 8 4 days, some cases caused increase total content activity, almost 10% over 40%, respectively. results show use methods for fermentation, can be easily adapted scale. Variants aerated beverages 4% coffee, 5% sugar concentrations stood among others as having best might introduced industry.

Language: Английский

Mechanism of Action and Therapeutic Potential of Xanthohumol in Prevention of Selected Neurodegenerative Diseases DOI Creative Commons
Anna Długosz, Błażej Błaszak, Damian Czarnecki

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(3), P. 694 - 694

Published: Feb. 5, 2025

Xanthohumol (XN), a bioactive plant flavonoid, is an antioxidant, and as such, it exhibits numerous beneficial properties, including anti-inflammatory, antimicrobial, antioxidative effects. The main dietary source of XN beer, where introduced through hops. Although the concentration in beer low, large quantities hop-related post-production waste present opportunity to extract residues for technological or pharmaceutical purposes. presented study focuses on role prevention neurodegenerative diseases, analyzing its effect at molecular level signal transduction metabolism. paper brings up XN’s mechanism action, potential effects, experimental clinical studies Alzheimer’s disease (AD), Parkinson’s (PD), amyotrophic lateral sclerosis (ALS). Additionally, challenges future research directions XN, bioavailability, safety, tolerance, have been discussed.

Language: Английский

Citations

0
Enhancing grape maturation and antioxidant profiles in Red Globe grapes ( Vitis vinifera ) using nanoemulsion of Tetraclinis articulata essential oil DOI
Safa Rguez, Ghassen Abid, Naceur Djébali

et al.

International Journal of Environmental Health Research, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 13

Published: April 15, 2025

The growing demand for eco-friendly agricultural solutions has led to increased interest in plant-based biostimulants. This study evaluates the potential of a nanoemulsion Tetraclinis articulata essential oil (NANO-TA) as natural elicitor enhance technological and phenolic maturity Red Globe grapes an organic cultivation system. Vine plants were treated with NANO-TA, formulated from rich α-pinene (17.43%) bornyl acetate (22.29%). Treated showed faster maturation, pH (3.96 vs. 3.87), higher soluble solids (16.54 15.32°Brix), improved index (17.98 16.13), alongside reduced titratable acidity (10.40 g/L 12.18 g/L). Enhanced berry coloration (CIRG 4.18 3.67) further confirmed its effect on fruit ripening. In early veraison, exhibited polyphenol levels antioxidant activity. However, at full maturity, untreated accumulated more polyphenols flavonoids (2.33 mg GAE/mL 3.08 QE/mL 1.22 2.3 QE/mL) greater activity (61.18% 51.55% DPPH inhibition), likely due dilution larger berries. These findings suggest that NANO-TA accelerates grape maturation naturally enhances key quality indicators, positioning it sustainable alternative synthetic agrochemicals viticulture.

Language: Английский

Citations

0
Succinic acid treatment enhances energy metabolism and antioxidant biosynthesis in radish sprouts DOI
Tomasz Piechowiak, Maciej Balawejder

Journal of Biotechnology, Journal Year: 2025, Volume and Issue: unknown

Published: April 1, 2025

Language: Английский

Citations

0
Cyclotriphosphazenes: Pre-harvest foliar applications improve antioxidant activity by increasing phenolic compounds in Lavandula angustifolia Mill. DOI
Muhammed Akif Açıkgöz, Nagihan Bayık, Beril Kocaman

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104826 - 104826

Published: July 31, 2024

Language: Английский

Citations

3
Exploring microalgae and endophyte as biostimulants: antioxidant and anti-inflammatory properties of Cannabis sativa L. sprouts under standard and enrichment conditions DOI Creative Commons
Andrea Cavallero,

Elisa Chelucci,

Carolina Chiellini

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105138 - 105138

Published: Sept. 1, 2024

Language: Английский

Citations

2
Kombucha Fermentation in Coffee: Application of Constant Air Flow Reactor DOI Open Access
Błażej Błaszak,

Piotr Dorawa,

Paweł Sudoł

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(10), P. 2159 - 2159

Published: Oct. 3, 2024

SCOBY (symbiotic culture of bacteria and yeasts) is an artificially created mixed containing selected strains acetic acid lactic yeast which are present in the cellulose membrane. The growing popularity kombucha consumption high coffee creates possibility developing coffee-based production on industrial scale, currently does not differ method from a laboratory scale at home. Therefore, aim this work was to determine using alternative fermentation SCOBY, carried out bioreactor with constant air flow (rate 2L/min). This study determined effect processing time, mass gain, properties fermented beverage. did negatively affect beverage, i.e., caffeine content, colour, polyphenol antioxidant properties, comparison traditional method. Additionally, it accelerated process, shortening 8 4 days, some cases caused increase total content activity, almost 10% over 40%, respectively. results show use methods for fermentation, can be easily adapted scale. Variants aerated beverages 4% coffee, 5% sugar concentrations stood among others as having best might introduced industry.

Language: Английский

Citations

1