Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation

Ayed, Lamia; Hamdi, Moktar

doi:10.1007/s13213-015-1071-8

Cited by 46 publications

(55 citation statements)

References 25 publications

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“…As it is shown in Figure a, a significant gradual decrease ( p < 0.05) in pH from approximately 5.2–3 after 15 days of incubation at 30°C for all samples were observed. Similar results have been reported in previous studies (Ayed et al, ; Ayed & Hamdi, ). The highest pH value at the end of fermentation was detected for Kombucha DS with 8 Brix value which was equal to 3.07, while the lowest pH value was 2.94 for Kombucha DS with 10 Brix value.…”

Section: Resultssupporting

confidence: 93%

Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

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In the present study, date syrup (DS) was used as a medium for preparation of Kombucha beverage. Fermentation of DS with different Brix values and also sweetened black tea were performed using Kombucha starter culture (KSC) and cultivation was accomplished after 15 days at 30°C. The results indicated that by increasing the Brix value of DS from 6 to 10, a rise in the titratable acidity, phenolic content, antioxidant activity, organic acid, and yield of microbial cellulose in the Kombucha DS were observed. There was no considerable difference in the pH values of Kombucha samples at the end of fermentation. However, the titratable acidity of Kombucha DS beverages was higher than that of Kombucha tea beverage at the end of the fermentation. The obtained results proved that KSC is an appropriate starter culture for developing a novel fermented DS beverage. Practical applications Kombucha is a popular non‐alcoholic beverage which is obtained by the fermentation of sweetened black tea with symbiotic bacteria and yeast. Kombucha tea can be regarded as a functional beverage that can promote overall health. Developing products which include traditional date flavors with the fermentation techniques of Kombucha tea can lead to increased consumption of this high antioxidant beverage leading to the decreased cardiovascular disease, diabetes and cancers. Kombucha DS has been associated with the possibility of reducing the risks of diseases due to its high amounts of dietary antioxidants. This study investigated the effect of sweetened black tea substitution by DS which have health and economic benefits.

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Section: Resultssupporting

confidence: 93%

Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

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“…pH values of fermented samples decreased depending on the organic acid production; however, some fluctuations occured (Table ). Similar results have been reported by Sievers, Lanini, Weber, Schuler‐Schmid, and Teuber (), Yavari, Assadi, Moghadam, and Larijani () and Ayed and Hamdi (). Concentration of H + is a factor that can activate or inhibit development of each microorganism species in food.…”

Section: Resultssupporting

confidence: 90%

“…During 5th and 11th days of storage, there was no significant change in the total phenolic content of the black tea and red goji berry kombucha samples (Table ). Ayed and Hamdi () reported the increase of total phenolic content of kombucha beverage produced by cactus pear juice after 6 days of fermentation as 23%. Shahbazi et al () also determined a significant increase of total phenolic content of kombucha samples during fermentation ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…There was no significant differences observed ( p < 0.05). Antioxidant activity of the kombucha beverage produced by cactus pear juice was improved as 81 and 65%, respectively, determined by DPPH and ABTS assays (Ayed and Hamdi, ). Gaggìa et al () prepared kombucha from the same starter consortium using green tea, black tea, and rooibos leaves.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Abuduaibifu

Tamer

2019

J Food Process Preserv

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Kombucha is an ancestral beverage that is made by fermentation of sweetened tea, involving symbiosis of acetic acid bacteria and yeast species. In this study, red goji berry (Lycium barbarum L.) and black goji berry (Lycium ruthenicum Murr.) were selected as substrates for kombucha beverage production and their physicochemical, sensory and in vitro total phenolic and antioxidant bioaccesibility properties were compared to black tea kombucha. Total phenolic content of all kombucha samples fluctuated during fermentation and storage. All kombucha samples had higher antioxidant activity than their infusions. Total phenolic content and antioxidant capacity in in vitro predigestion and postdigestion of samples observed as follows: black tea kombucha > black goji berry kombucha > red goji berry kombucha. Present study demonstrated that black goji berry and red goji berry fruits were suitable for kombucha beverage production. However, black goji berry kombucha was the most desirable beverage in all terms of sensory properties. Practical applications Kombucha is an ancestral beverage that made by fermentation of sweetened tea, involving symbiosis of acetic acid bacteria and yeast species. It is accepted as functional beverage having antihypertrophic, antihyperglycemic, antihyperlipidemic, and membrane stabilizing properties. Consumption of goji products has increased due to their claimed health benefits including the treatment of diseases related to liver, kidney, eyesight, immune system, and circulation. In this study, black and red goji berries were used for kombucha production in order to design a beverage with desirable sensory characteristic, high antioxidant activity as well as high bioaccessibility.

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“…In addition, cactus pear fruits are a basis of nutrients and vitamins and are eaten as fresh, dried, or preserved in jams, syrups, or processed into candy-like products [9]. Most important nutrients such as vitamins, amino acids, minerals, polyphenols, betalains, and indicaxanthin abundantly found in this fruit [10]. According to Inglese et al [11], data survey orange type of cactus pear fruit contains acidity (% citric acid), soluble solids (°Brix), vitamin C (mg 100 g −1 ), β-carotene (mg 100 g −1 ), lutein (μg g −1 ), β-cyanins (mgkg −1 ), and β-xanthins (mg kg −1 ) is 0.55-0.57, 13.5-14.5, 24.1-28.0, 0.85-2.28, 0.04, 2.4-11.0, and 16.0-76.3, respectively.…”

Section: Introductionmentioning

confidence: 99%

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Tsegay

Lemma

2020

International Journal of Food Science

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Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.

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Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation

Cited by 46 publications

References 25 publications

Development of fermented date syrup using Kombucha starter culture

Development of fermented date syrup using Kombucha starter culture

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

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