Employing of the Different Fruit Juices Substrates in Vinegar Kombucha Preparation

Akbarirad, Hamid; Assadi, Mahnaz Mazaheri; Pourahmad, Rezvan; Khaneghah, Amin Mousavi

doi:10.2174/1573401313666170214165641

Cited by 21 publications

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“…Kombucha is traditionally produced using black tea and table sugar (sucrose) as the main ingredients. Thus, great numbers of studies were carried out to modify the substrates by adding fruit juices to enhance the biological activities and improve the flavor profile (Akbarirad et al, 2017;Yavari et al, 2018). Tropical fruit juices are rich in phenolic compounds and have the potential to increase the phenolic compound content and biological activities of fruit-based kombucha.…”

Section: Introductionmentioning

confidence: 99%

Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha

2020

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Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 106 CFU/ml before the storage to 104 CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha.

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Section: Introductionmentioning

confidence: 99%

Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha

2020

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“…Peppermint kombucha had the highest content of ethanol (4.4 g/L), followed by black tea kombucha (4.07 g/L), lemon balm kombucha (2.86 g/L), and thyme kombucha (0.926 g/L) (Velicanski et al., 2013). Akbarirad and colleagues determined the amounts of ethanol in apple kombucha, red grape kombucha, pomegranate kombucha, and sour cherry kombucha and found that ethanol content increased after 7 days of fermentation with kombucha consortium (Akbarirad et al., 2017). Our present study demonstrated that the amounts of ethanol in oolong tea kombucha, kitchen mint kombucha, and the mixture of oolong tea with kitchen mint kombucha gradually increased and reached to the maximum amount within 14 days after fermentation.…”

Section: Discussionmentioning

confidence: 99%

Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages

et al. 2020

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Kombucha is a healthy traditional beverage which is made by fermenting products with a symbiotic culture of acetic acid bacteria and yeasts. In present study, leaves of kitchen mint (Mentha cordifolia Opiz. Ex Fresen) and leaves of oolong tea (Camellia sinensis) were fermented in kombucha formula. After fermentation, titratable acidity contents and ethanol of kitchen mint, oolong tea, and mixtures of oolong tea and kitchen mint kombucha samples gradually increased with a period of fermentation time. At day 14 of fermentation, phenolic compounds and flavonoids were increased in all kombucha samples. The numbers of acetic acid bacteria and yeast in kombucha had gradually raised during 7-14 days of fermentation. DPPH and ABTS scavenging activities of these kombucha increased over a period of fermentation time and shown the highest antioxidant capacity on day 14 of fermentation. In addition, all kombucha samples exhibited the antioxidant effects by attenuating H 2 O 2-induced ROS production, increasing mRNA expression of catalase, glutathione reductase (GRe), and Mn-SOD, and inducing GRe enzymatic activity in HEK-293 cells. Kombucha beverage can be used as the healthy beverages for attenuation of oxidative stress in many diseases. K E Y W O R D S antioxidant activity, antioxidant enzyme, glutathione reductase, kitchen mint, kombucha, oolong tea How to cite this article: Tanticharakunsiri W, Mangmool S, Wongsariya K, Ochaikul D. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages.

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“…Its fermentation lasts between 7-21 days, and it is recognized for its beneficial nutritional and health effects [77]. Alternative raw materials for kombucha production are spices, fruits such as snake fruit [78] and papaya [79], fruit juices [80], leaves [81,82], coffee [83][84][85], vegetables [86], milk [87], and other food industry by-products and wastes [88].…”

Section: Major and Minor Fruit-based Fermented Beveragesmentioning

confidence: 99%

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

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It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

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Employing of the Different Fruit Juices Substrates in Vinegar Kombucha Preparation

Cited by 21 publications

References 0 publications

Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha

Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha

Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

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