Author, as appears in the article.: Morales, D; Gutiérez-Pensado, R; Bravo, FI; Muguerza, B
Department: Bioquímica i Biotecnologia
URV's Author/s: Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña
Keywords: Strawberry Scoby Phenolic compounds Fermentation Antioxidant activity Acetic-acid bacteria strawberry scoby phenolic compounds impact fermentation bioactive compounds
Abstract: The consumption of kombucha drinks has remarkably grown during the last decade and, besides traditional ingredients such as tea leaves, alternative raw materials with interesting functional properties are being proposed. The aim of this study was to obtain alternative kombuchas enriched in phenolic compounds and with a high antioxidant activity using fruits instead of tea leaves, and to determine the optimal fermentation time. The fruit-based kombuchas were prepared using cherry, plum, apricot, strawberry, persimmon, grape, orange, or pomegranate and three different microbial consortia (SCOBYs/SCs). The pH, carbohydrate, ethanol, and phenolic levels, and in vitro antioxidant capacity were determined along the fermentation process (21 days). The obtained products showed safe pH values (2.5–4.2) and suitable ethanol levels (<1.2%). Their carbohydrate content was almost half that in commercial tea kombucha. The activity of fermentative microorganisms increased total phenolic content (TPC) and radical scavenging capacity (TEAC) in all preparations, and differences were found depending on the SC used. Maximum TPC and TEAC values were observed in the strawberry kombucha (up to 13.7 mg/100 mL and 2.05 μmol/mL, respectively). The results showed that fruits, mainly strawberries, could be used to obtain alternative kombucha drinks with high in vitro antioxidant activity.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: franciscaisabel.bravo@urv.cat begona.muguerza@urv.cat
Author identifier: 0000-0002-6468-3088 0000-0001-7384-8588
Record's date: 2024-01-13
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0023643823010617
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Lwt-Food Science And Technology. 189
APA: Morales, D; Gutiérez-Pensado, R; Bravo, FI; Muguerza, B (2023). Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates. Lwt-Food Science And Technology, 189(), -. DOI: 10.1016/j.lwt.2023.115482
Article's DOI: 10.1016/j.lwt.2023.115482
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV