Chemical composition and biological activity of novel types of kombucha beverages with yarrow

Витас, Јасмина; Cvetanović, Aleksandra; Mašković, Pavle; Švarc‐Gajić, Jaroslava; Malbaša, Radomir V.

doi:10.1016/j.jff.2018.02.019

Cited by 101 publications

(79 citation statements)

References 25 publications

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“…TPC of SB measured in this study was 550 mg chlorogenic acid equivalent/100 g, higher than 175.25 mg gallic acid equivalent/100 g reported by Araya-Faria et al (2011) but lower than 964 to 10 704 mg gallic acid equivalent/100 g reported by Korekar et al (2014). Phenolics are secondary metabolites produced by plants that defend against oxidative stress, considered antioxidants capable of scavenging free radicals (Vitas et al, 2018). US led to a 9% increase in TPC (600 mg CAE/100 g) compared to SB without US (550 mg CAE/100 g) possibly through disruption of cell wall, by acoustic cavitation, and release of phenolic compounds into the solution (Golmohamadi et al, 2013).…”

Section: Chemical Propertiescontrasting

confidence: 58%

“…The pH of pureed SB before and after US was measured using a bench top pH-meter (Thermo Scientific, United States). Titratable acidity was determined using a sodium hydroxide standard solution and phenolphthalein indicator and results are expressed as % acidity (Vitas et al, 2018). Total soluble solids (TSS), expressed as °Brix, were measured using a refractometer (Erma, Japan).…”

Section: Chemical Properties: Ph % Acidity Total Soluble Solids Tomentioning

confidence: 99%

“…Total soluble solids (TSS), expressed as °Brix, were measured using a refractometer (Erma, Japan). Total phenolic content (TPC) was determined using the Folin-Ciocalteu method (Kostecka-Gugala et al, 2015;Vitas et al, 2018) by mixing 0.1 mL of samples with 7.9 mL of distilled water, 0.5 mL of Folin-Ciocalteu reagent and 1.5 mL of sodium carbonate (20%, w/w). Absorbance was measured at 750 nm after a 1 hr incubation at room temperature.…”

Section: Chemical Properties: Ph % Acidity Total Soluble Solids Tomentioning

confidence: 99%

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Ultrasound, a powerful non-thermal and green technique on phenolic fractional profiles (free, conjugated glycoside, conjugate esters and bound) in fermented seabuckthorn beverage

Dornan¹,

Gunenc²,

Ferichichi³

et al. 2020

JFB

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Phenolic compounds were characterized after traditional extraction method (TEM) and ultrasound-assisted extractions (UAEs) for 10 min (US10) and 15 min (US15). Four fractions (free, bound, conjugated esters, and conjugated glycosides) were obtained and characterized using RP-HPLC-PDA. The US10 extracted 22.1 % (454.3 mg/kg) phenolic compounds while US15 extracted 66.6% (1369.7 mg/kg) phenolic compounds compared to traditional extraction method (TEM) after 1 hour of extraction. US10 and TEM extracted a similar amount of aglycones (112.3 + 4.0 and 109.0 + 12.9 mg/kg, respectively) while US15 showed a significant decrease in aglycone extraction (58.9 + 4.1 mg/kg) (P<0.05). In seabuckthorn kombucha, US decreased initial microbial load by 2.6 log CFU/mL, increased ORAC value by 3% and increased water solubility index (WSI) by 40% (from 6.64 g/g to 9.29 g/g) without syneresis. Results from this study suggest that application of US can enhance phenolic functionality during fermentation and is capable of decreasing syneresis, increasing oil yield, decreasing microbial load, and increasing ORAC with minimal loss of nutritional quality.

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Section: Chemical Propertiescontrasting

confidence: 58%

Section: Chemical Properties: Ph % Acidity Total Soluble Solids Tomentioning

confidence: 99%

Section: Chemical Properties: Ph % Acidity Total Soluble Solids Tomentioning

confidence: 99%

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Ultrasound, a powerful non-thermal and green technique on phenolic fractional profiles (free, conjugated glycoside, conjugate esters and bound) in fermented seabuckthorn beverage

Dornan¹,

Gunenc²,

Ferichichi³

et al. 2020

JFB

View full text Add to dashboard Cite

show abstract

“…Recent researches reported that different substrates other than tea were used in kombucha fermentation such as soy whey (Tu, Tang, Azi, Hu, & Dong, ), snake fruit (Zubaidah, Dewantari, Novitasaria, Srianta, & Blanc, ), yarrow (Vitas, Cvetanović, Mašković, Švarc‐Gajić, & Malbaša, ), blackthorn, cherry laurel, red raspberry, black carrot juice concentrate (Ulusoy & Tamer, ), guava leaves (Moreno‐Jiménez et al, ) cinnamon, cardamom, and Shirazi thyme (Shahbazi, Gahruie, Golmakani, Eskandari, & Movahedi, ).…”

Section: Introductionmentioning

confidence: 99%

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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“…Nitrogen compounds are not characteristically part of medicinal herb composition. Some studies suggested that it is possible to perform kombucha fermentation using them as substrates [9,10]. Application of these alternative substrates can widen the range of kombucha products in the market [11][12][13][14][15].…”

mentioning

confidence: 99%

Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity

Витас

Vukmanović

Čakarević

et al. 2020

CI&CEQ

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Chemical composition and biological activity of novel types of kombucha beverages with yarrow

Cited by 101 publications

References 25 publications

Ultrasound, a powerful non-thermal and green technique on phenolic fractional profiles (free, conjugated glycoside, conjugate esters and bound) in fermented seabuckthorn beverage

Ultrasound, a powerful non-thermal and green technique on phenolic fractional profiles (free, conjugated glycoside, conjugate esters and bound) in fermented seabuckthorn beverage

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity

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