Autor según el artículo: Morales, D; Gutiérez-Pensado, R; Bravo, FI; Muguerza, B
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña
Palabras clave: Strawberry Scoby Phenolic compounds Fermentation Antioxidant activity Acetic-acid bacteria strawberry scoby phenolic compounds impact fermentation bioactive compounds
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: franciscaisabel.bravo@urv.cat begona.muguerza@urv.cat
Identificador del autor: 0000-0002-6468-3088 0000-0001-7384-8588
Fecha de alta del registro: 2024-01-13
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0023643823010617
Referencia al articulo segun fuente origial: Lwt-Food Science And Technology. 189
Referencia de l'ítem segons les normes 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
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.lwt.2023.115482
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Tipo de publicación: Journal Publications