Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions

Vázquez-Cabral, Blanca D.; Rocha‐Guzmán, Nuria Elizabeth; Gallegos‐Infante, José Alberto; González‐Herrera, Silvia Marina; González‐Laredo, Rubén Francisco; Moreno‐Jiménez, Martha Rocío; Córdova-Moreno, Indira T. S.

doi:10.1007/s13749-014-0035-0

Cited by 35 publications

(21 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Las moléculas hidrófobas pequeñas que contienen oxígeno, nitrógeno, azufre Jayabalan, Subathradevi, Marimuthu, Sathishkumar, and Swaminathan (2008) found that total phenolic content in black tea gradually increased (from 80 to 100 µg·g -1 ) over fermentation time (0 to 18 days), obtaining a high level of antioxidants with the ability to capture free radicals and reactive oxygen species. A similar case was observed by Vázquez-Cabral et al (2014), who observed that phenolic content (~1 mg·g -1 ) was related to fermentation time, although sensory acceptance was impaired. The latter was attributed to the reduction in sensory acceptability from the sucrose biotransformation metabolites that interfere with taste as well as the presence of flavan-3-ols such as catechin and epicatechin.…”

Section: El Encino Como Infusión De Hierbas Para La Producción De Té supporting

confidence: 82%

“…This stimulus also affects saliva rheological properties, possibly leading to friction and reduced lubricity. Vázquez-Cabral et al (2014) used the microbiome Kombucha (Chinese fungus tea) to ferment oak leaf infusions, increasing their sensory acceptability without detriment to their nutraceutical properties. Results from this study showed increased antioxidant capacity and sensory acceptability, by reducing the distinctive astringency flavor of this herbal tea.…”

Section: Oak As An Herbal Infusion For the Production Of Kombuchamentioning

confidence: 99%

“…Este estímulo también afecta las propiedades reológicas de la saliva, dando lugar a la fricción y la reducción de la lubricidad. Vázquez-Cabral et al (2014) utilizaron el microbioma Kombucha (té de hongo chino) para fermentar las infusiones de hojas de encino, lo que aumentó su aceptabilidad sensorial released during tea decoction as purines and xanthine derivatives, such as caffeine, theophylline and stimulating alkaloids of the central nervous system (CNS) (Frank, 1995). The extensive research on black/ green tea and their effects on health is a good reference to understand the complex mechanisms involved in the physiological activity of tea and Kombucha (Dufresne & Farnworth, 2000).…”

Section: El Encino Como Infusión De Hierbas Para La Producción De Té unclassified

“…Jayabalan, Subathradevi, Marimuthu, Sathishkumar, y Swaminathan (2008) encontraron que el contenido fenólico total en el té negro aumentó gradualmente (de 80 a 100 µg·g -1 ) con el tiempo de fermentación (0 a 18 días), obteniendo un nivel alto de antioxidantes con la capacidad de capturar radicales libres y especies reactivas de oxígeno. Un caso similar fue reportado por Vázquez-Cabral et al (2014), quienes observaron que el contenido fenólico (~1 mg·g -1 ) se relaciona con el tiempo de fermentación, aunque la aceptación sensorial se ve afectada. Esto último se atribuyó a la reducción de aceptabilidad sensorial de los metabolitos de biotransformación de sacarosa que interfieren con el sabor, así como la presencia de flavan-3-oles tales como la catequina y epicatequina.…”

Section: Conjugation Of Polyphenols and Their Bioavailabilityunclassified

See 3 more Smart Citations

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Vázquez-Cabral¹,

Moreno‐Jiménez²,

Rocha‐Guzmán³

et al. 2015

Rev Cha Se Cie For y del Amb

Self Cite

View full text Add to dashboard Cite

O aks (Quercus spp.) are some of the world's most important and abundant trees in nearly all temperate forests of the northern hemisphere. There are two diversity centers for this genus: one is in Southeast Asia, and the other is in Mexico. Studies on the use of oak have mainly highlighted its timber applications. However, its non-timber value is still unappreciated. Ethnobotanical tradition shows infusions from Quercus leaves, alone or in combination with other plants, which have anticarcinogenic effects in gastric cancer patients. Sensorial studies on oak herbal infusions have shown that a higher phenolic content decreases their acceptability. Therefore, a significant alternative for encouraging use of herbal teas is fermentation with the Kombucha culture (black tea fungus). Kombucha drink is reported as a potential health promoter. It is a slightly acidic beverage from fermentation of sweetened black tea with Kombucha consortium, which consists mainly of acetic acid bacteria and yeasts. The phenolic composition and content gradually changes over fermentation time, producing a beverage rich in antioxidants. Metabolic conversion of polyphenols may be due to glucuronidation of original flavonoid compounds. This process enhances the bioavailability of phytochemicals, which include a wide range of bioactive ellagitannins and flavonoids, in oaks. ResumenL os encinos (Quercus spp.) son algunos de los árboles más importantes y abundantes en casi todos los bosques templados del hemisferio norte. El sudeste asiático y México destacan como centros de diversidad del género. La investigación sobre el encino se ha enfocado principalmente en sus aplicaciones maderables, siendo poco reconocido su valor como recurso no maderable. La tradición etnobotánica muestra que las infusiones de hojas de encino, solas o combinadas con otras plantas, presentan efectos contra el cáncer gástrico; sin embargo, el análisis sensorial de las infusiones ha mostrado relación inversa entre su aceptabilidad y su contenido fenólico. Por lo anterior, el hongo del té (Kombucha) es una alternativa para fermentar infusiones de encino, mejorando su aceptabilidad y carácter profiláctico. La bebida Kombucha es ligeramente ácida debido a que se prepara a partir de té negro endulzado que es fermentado por el consorcio microbiano Kombucha. El consorcio se forma por bacterias ácido acéticas y levaduras que cambian gradualmente la composición fenólica del sustrato, produciendo una bebida rica en antioxidantes. La conversión metabólica de los polifenoles puede deberse a su glucuronidación, que es un proceso que libera y realza la biodisponibilidad de los fitoquímicos presentes en el encino, incluyendo elagitaninos y flavonoides bioactivos.

show abstract

Section: El Encino Como Infusión De Hierbas Para La Producción De Té supporting

confidence: 82%

Section: Oak As An Herbal Infusion For the Production Of Kombuchamentioning

confidence: 99%

Section: El Encino Como Infusión De Hierbas Para La Producción De Té unclassified

Section: Conjugation Of Polyphenols and Their Bioavailabilityunclassified

See 2 more Smart Citations

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Vázquez-Cabral¹,

Moreno‐Jiménez²,

Rocha‐Guzmán³

et al. 2015

Rev Cha Se Cie For y del Amb

Self Cite

View full text Add to dashboard Cite

show abstract

“…The sugar is hydrolyzed by the enzyme invertase from the yeast present in the kombucha consortium, producing ethanol via the metabolic pathway of glycolysis, with a preference for fructose as the substrate. Subsequently, AAB convert glucose and ethanol into gluconic and acetic acids (7).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium

Gamboa‐Gómez¹,

González‐Laredo²,

Gallegos‐Infante³

et al. 2016

Food Technol. Biotechnol.

Self Cite

View full text Add to dashboard Cite

SummaryPhysicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profi le measured by UPLC MS/MS analysis demonstrated signifi cant concentration changes of these compounds in plant infusions and fermented beverages. Fermentation induced a decrease in the concentration required to stabilize 50 % of DPPH radical (i.e. lower IC 50 ). Additionally, it enhanced the antioxidant activity measured by the nitric oxide scavenging assay (14 % of E. camaldulensis and 49 % of L. glaucescens); whereas relevant improvements in the fermented beverage were not observed in the lipid oxidation assay compared with unfermented infusions. The same behaviour was observed in the inhibitory activity of ACE; however, both infusions and fermented beverages had lower IC 50 than positive control (captopril). The present study demonstrated that fermentation has an infl uence on the concentration of phenolics and their potential bioactivity. E. camaldulensis and L. glaucescens can be considered as natural sources of biocompounds with antihypertensive potential used either as infusions or fermented beverages.

show abstract

Characterization of carbonated beverage fortified with chamomile herbal extract

Aamir,

Abid,

Azam

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

The current study was planned to provide nutrient dense carbonated beverage fortified with chamomile herbal extract that was rich in healthy nutrients and best to use. Infusion method was used to prepare chamomile herbal extract. After adding flavor and sugar syrup, carbonation was done. Different treatments were prepared (T0, T1, T2, T3, T4, and T5). The antioxidant potential, physiochemical properties, and sensory attributes of beverage were assessed. Results showed that addition of chamomile enhanced the antioxidant and physiochemical properties of beverage. The DPPH activity, total phenolic content, and total flavonoid content were observed as 49.23 ± 0.03 (%), 136.92 ± 0.06 (mg GAE/L), and 1989.47 ± 0.07 (mg QE/L), respectively, among T5 with 12% of chamomile extract. Moreover, the acidity increases from T0 to T5 (0.191 ± 0.01 to 0.220 ± 0.01). Furthermore, the overall acceptability of T4 was highest among sensory attributes.

show abstract

Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions

Cited by 35 publications

References 19 publications

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium

Characterization of carbonated beverage fortified with chamomile herbal extract

Contact Info

Product

Resources

About