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TITLE:
Producció de una beguda semblant a la Kombutxa a partir de brisa de raïm blanc: avaluació de la seva capacitat antioxidant - TFG:7767
Handle: https://hdl.handle.net/20.500.11797/TFG7767

Student:Romeu Pagès, Maria Estefania
Language:cat
Title in original language:Producció de una beguda semblant a la Kombutxa a partir de brisa de raïm blanc: avaluació de la seva capacitat antioxidant
Title in different languages:Production of a drink similar to Kombucha from white grape pomace: evaluation of its antioxidant capacity
Keywords:kombucha, grape, antioxidant capacity, fermentation, health benefits
Subject:Begudes
Abstract:The consumption of fermented beverages such as kombucha has increased significantly in recent years and raw materials different from traditional tea are being proposed as an alternative to the use of by-products with interesting functional properties. The aim of this study was to obtain kombucha with high antioxidant activity using the grape (skins, seeds, and stems) instead of tea leaves; At the same time, green tea and black tea kombucha were also made in order to compare results. Although the same microorganisms were found in all three kombuchas, differences in their abundance could be observed. The most numerous microorganisms were the acetic acid bacteria (AAB) Komagataeibacter intermedius and the removed Brettanomyces Bruxellensis, although Oenococcus Oenii was also detected as the most abundant lactic acid bacteria (LAB). The chemical composition of the three kombuchas (green, black and grape) was determined: density, pH, acidity, phenolic compounds and antioxidant activity during fermentation. pH results showed a safe range of 2.5 to 2.9. The initial reducing sugar content of grapes, which were higher than those of tea, were similar moles in the final three beverages, and grape kombucha had a lower amount of sucrose. The phenolic acid content in the grape beverage was very low compared to the tea drinks, which was expected because the white varieties of the fruit are not as rich in these compounds as the red varieties. The antioxidant capacity of green and black tea kombucha was practically the same before and after fermentation, while that of grape kombucha experienced an increase in free radical inhibition from 60% to 92%. The results showed that the grape breeze could be used to obtain alternative kombucha drinks with high functional power of great utility in the field of Nutrition and health as a nutraceutical, as well as an added value due to the use of a common and numerous by-product in our lands.
Project director:Portillo Guisado, Carmen
Department:Bioquímica i Biotecnologia
Education area(s):Nutrició Humana i Dietètica
Entity:Universitat Rovira i Virgili (URV)
TFG credits:9
Creation date in repository:2024-10-08
Work's public defense date:2024-06-06
Academic year:2023-2024
Confidenciality:No
Subject areas:Health sciences
Access rights:info:eu-repo/semantics/restrictedAccess
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