ShodhKosh Journal of Visual and Performing Arts,
Год журнала:
2024,
Номер
5(1)
Опубликована: Июнь 30, 2024
Fermented
tea
leaves
emerged
as
a
significant
agricultural
commodity
on
the
global
scene.
This
type
of
product
experiences
segmentation,
classification,
and
optimization
due
to
different
textures,
stages
fermentation,
environmental
influences.
The
article
reviews
progresses
limitations
made
by
automatic
systems
in
realm
image-based
analysis
fermented
leaves,
machine
learning
algorithms,
methods.
challenges
high
segmentation
accuracy
heterogeneous
samples,
robust
classification
among
diverse
varieties,
scaling
strategies
for
quality
enhancement
are
some
key
challenges.
Apart
from
hybrid
algorithms
designed
interpret
gap,
future
areas
opportunities
that
utilize
deep
multimodal
fusion.
Highlights
hyperspectral
imaging
approaches
AI-driven
models
providing
quick
solutions
with
cost-effectiveness.
Food Chemistry Advances,
Год журнала:
2024,
Номер
4, С. 100646 - 100646
Опубликована: Фев. 22, 2024
This
study
investigated
the
effect
of
ultrasound-assisted
fermentation
on
metabolic
responses
traditional
and
mango-flavored
Kombucha
fermentation.
The
results
revealed
significant
differences
in
sugar
consumption
kinetics
sonicated
kombucha.
Sucrose
over
9
days
(F1)
was
higher
for
control
than
US-processed
During
second
(F2),
ultrasound
processing
increased
rates
sucrose
as
US
time
increased.
US15
increases
by
19%.
Ultrasound
favored
a
yield
gluconic,
propionic,
isobutyric
acids
non-processed
kombucha
(control),
important
changes
bioactive
compounds
profile.
Gluconic
acid
continuously
to
maximum
6.74
g/L
D12
(F2)
compared
4.17
one.
ethanol
content
below
0.5
kombucha,
reaching
its
0.46
US7
0.25
after
28
refrigerated
storage.
Ultrasound-assisted
may
cause
attenuation
microbiota
cellulose
fiber,
promoting
modulation
consortium
metabolism.
study's
findings
help
develop
kombuchas
with
potential
contribute
optimizing
process.
Journal of Food Science,
Год журнала:
2024,
Номер
89(6), С. 3430 - 3444
Опубликована: Апрель 18, 2024
The
utilization
of
coffee
leaves
in
kombucha
production
has
intrigued
researchers;
however,
the
lack
understanding
regarding
characteristics
leaf
(CK)
and
its
differentiation
from
black
tea
(BK)
impeded
application
beverage
industry.
Therefore,
this
study
aimed
to
characterize
compare
physiochemical
properties,
phytochemical
compositions,
antioxidant
activity,
α-glucosidase
inhibitory
ability
prepared
Coffea
arabica
(Camellia
sinensis,
BK)
their
extracts
(CT
BT).
After
fermentation,
pH
contents
total
sugars,
reducing
free
amino
acids
BK
CK
were
decreased,
whereas
levels
organic
acids,
such
as
gluconic,
lactic,
acetic
acid
increased.
Notably,
concentration
vitamin
C
was
48.9%
higher
than
that
BK.
HPLC
analysis
exhibited
5-caffeoylquinic
CT
significantly
decreased
by
48.0%
CK,
3-caffeoylquinic
4-caffeoylquinic
increased
after
fermentation.
content
caffeine
(p
<
0.05)
reduced
9.5%
22.0%
respectively,
theobromine
level
CK.
superior
phenolic
flavonoid
activity
BK,
possesses
capacity.
Electronic
nose
demonstrated
sulfur-containing
organics
main
volatiles
both
kombuchas,
fermentation
levels.
Our
indicates
are
a
promising
resource
for
preparing
kombucha.
PRACTICAL
APPLICATION:
This
article
investigates
differences
physicochemical
bioactive
constituents,
preparation
leaves.
We
have
found
had
brighter
soup
color
capacity,
phenols,
flavonoids,
C,
antioxidants
lower
sugars.
provides
valuable
information
with
high-quality
attributes
activity.
Fermentation,
Год журнала:
2025,
Номер
11(1), С. 17 - 17
Опубликована: Янв. 2, 2025
Kombucha,
a
fermented
tea
beverage,
is
produced
through
the
symbiotic
interaction
of
several
microbial
strains,
including
acetic
acid
bacteria,
lactic
and
yeast,
collectively
known
as
culture
bacteria
yeast
(SCOBY).
As
its
health
benefits
distinctive
flavor
gain
wider
recognition,
consumer
demand
research
on
kombucha
fermentation
have
increased.
This
study
focused
developing
starter
cultures
to
produce
functional
precision
technology
using
selected
strains
newly
isolated
from
food
sources.
The
bacterial
were
evaluated
based
their
characteristics.
Notably,
strain
was
chosen
for
ability
overproduce
γ-amino
butyric
(GABA),
component
enhance
cognitive
function
reduce
mental
stress.
To
GABA-fortified
kombucha,
single
Acetobacter
pasteurianus,
Lactiplantibacillus
plantarum,
Saccharomyces
cerevisiae
mixed
used
cultures.
By
optimizing
inoculation
ratios
initial
sugar
concentration,
enriched
with
acid,
GABA
successfully
produced.
resulting
demonstrated
2.2
mg/L
production
1.15
times
higher
antioxidant
activity
after
fermentation,
highlighting
enhanced
health-promoting
properties.
Türkiye Tarımsal Araştırmalar Dergisi,
Год журнала:
2025,
Номер
12(1), С. 36 - 43
Опубликована: Март 28, 2025
The
aim
of
this
study
was
to
assess
the
antimicrobial
efficacy
different
Four
Thieves
Vinegar
(FTV)
variants,
including
annual,
monthly
and
commercial
FTV,
against
pneumonia-associated
respiratory
pathogens
(PARPs)
isolates.
well
diffusion
agar
method
used
test
activity
23
PARPs
isolates
such
as
Staphylococcus
aureus
(3
isolates),
Acinetobacter
baumannii
(9
Klebsiella
pneumoniae
(6
Pseudomonas
aeruginosa
(5
isolates).
FTV
prepared
by
fermenting
apple
cider
vinegar
with
selected
several
medicinal
aromatic
herbs
sage,
rosemary,
cinnamon,
mint
lavender
others
in
a
3:2
ratio
water
under
controlled
conditions
for
annual
incubation
periods.
Samples
were
tested
pure
(100%)
50%
diluted
forms.
Among
variants
tested,
showed
strongest
inhibitory
effect.
inhibition
zones
ranged
from
19.52
mm
16.70
K.
19.65
14.71
A.
baumannii.
In
contrast,
Apple-V
moderate
activity,
while
Commercial
lowest
efficacy,
indicating
that
traditional
fermentation
enhances
potency.
samples
generally
larger
than
samples,
confirming
concentration-dependent
FTV.
effects
varied
time
composition,
longer
times
correlating
stronger
activity.
strong
potential
PARPs,
making
it
natural
alternative
chemical
disinfectants
highlighting
value
methods.
Further
research
should
optimise
formulations
stability
other
hospital-acquired
multidrug-resistant
pathogens.
