IntechOpen eBooks,
Год журнала:
2024,
Номер
unknown
Опубликована: Окт. 1, 2024
Through
the
centuries,
fermented
foods
have
demonstrated
their
bioactivity,
usefulness,
and
sustainability
in
promoting
increase
of
life
quality
through
multiple
actions
vivo
vitro.
Fermented
foods,
complex
biotransformation
substrate
components,
enrich
final
products
with
useful
biotics,
i.e.,
prebiotics,
probiotic
microorganisms,
metabolites
named
postbiotics.
The
artisanal
cultures,
milk,
water
kefir
grains,
kombucha
(SCOBY)
membranes
are
functional
sustainable
microbial
symbiotic
cultures
that
offer
approachable
opportunities
for
obtaining
valuable
ingredients.
These
consortia
formed
by
natural
association
bacteria
(lactic
acid
acetic
bacteria),
yeasts,
bacteriophages.
Various
conventional
unconventional
substrates
can
be
transformed
into
based
on
metabolism
these
microorganisms
controlled
fermentations
targeting
improvement
biotication,
contents
pre-,
pro-,
Thus,
biochemical
activities
from
could
exploited
fermentation
conditions
to
obtain
beneficial
effects
vitro
features
obtained
products.
Acta Scientiarum Polonorum Technologia Alimentaria,
Год журнала:
2024,
Номер
unknown, С. 257 - 265
Опубликована: Июнь 30, 2024
Background.Kombucha
is
a
fermented
beverage
with
very
low
alcohol
concentration.It
can
be
brewed
different
substrates,
which
influence
its
functional
properties.Methods.The
present
study
elaborated
and
characterized
kombucha
based
on
Moringa
oleifera
Aloe
vera.Various
combinations
of
A.
vera
(C:
100:0;
T1:
50:50;
T2:
75:25;
T3:
25:75%
W:
W)
dextrose
were
mixed
single
concentration
M.
oleifera,
evaluating
the
antioxidant
capacity,
total
phenolic
compounds,
pH,
acidity
sugars
product
at
3,
6,
9,
12
15
days.Results.The
percentage
pH
ranged
between
1.0-1.9%and
2.2-3.2,respectively.At
end
fermentation,
no
statistical
differences
found
treatments
for
sugar
concentrations
(1893-2434
mg/L),
phenols,
activity
by
ABTS,
DPPH,
FRAP.However,
an
increase
in
DPPH
radical
(734-959
µM
TE/mL),
Fe
oxidation
FRAP
(36-83
(7.8-9.3
mg
GAE/ml)
was
observed.In
contrast,
decrease
ABTS
(786-562
TE/mL)
observed.
Conclusion.The
results
suggest
that
using
good
alternative
elaborating
kombucha.
IntechOpen eBooks,
Год журнала:
2024,
Номер
unknown
Опубликована: Окт. 1, 2024
Through
the
centuries,
fermented
foods
have
demonstrated
their
bioactivity,
usefulness,
and
sustainability
in
promoting
increase
of
life
quality
through
multiple
actions
vivo
vitro.
Fermented
foods,
complex
biotransformation
substrate
components,
enrich
final
products
with
useful
biotics,
i.e.,
prebiotics,
probiotic
microorganisms,
metabolites
named
postbiotics.
The
artisanal
cultures,
milk,
water
kefir
grains,
kombucha
(SCOBY)
membranes
are
functional
sustainable
microbial
symbiotic
cultures
that
offer
approachable
opportunities
for
obtaining
valuable
ingredients.
These
consortia
formed
by
natural
association
bacteria
(lactic
acid
acetic
bacteria),
yeasts,
bacteriophages.
Various
conventional
unconventional
substrates
can
be
transformed
into
based
on
metabolism
these
microorganisms
controlled
fermentations
targeting
improvement
biotication,
contents
pre-,
pro-,
Thus,
biochemical
activities
from
could
exploited
fermentation
conditions
to
obtain
beneficial
effects
vitro
features
obtained
products.
