Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

Sun, Tzu-Ying; Li, Jia-Shiun; Chen, Chinshuh

doi:10.1016/j.jfda.2015.01.009

Cited by 84 publications

(60 citation statements)

References 31 publications

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“…Black tea kombucha showed the highest antioxidant activity. During fermentation, the microorganisms in kombucha such as acetic acid bacteria and yeasts were liberated enzymes and degradation the polyphenol into small molecules which had higher antioxidant activities (Sun, Li, & Chen, ; Watawana, Jayawardena, & Waisundara, ).…”

Section: Resultsmentioning

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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Section: Resultsmentioning

confidence: 99%

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Abuduaibifu

Tamer

2019

J Food Process Preserv

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“…Regarding on the increase in phenolic compounds and antioxidant activities of kombucha, Sun, Li, and Chen (2015) elaborated the beverage with mixes in various ratios of sweetened black tea and wheatgrass juice. The highest antioxidant activity was obtained using a 1:1 (v/v) black tea decoction to wheat grass juice ratio and 3 days of fermentation.…”

Section: Other Reported Beneficial Effects Of Kombuchamentioning

confidence: 99%

A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

220

129

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Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.Revisión de los beneficios para la salud de los compuestos nutricionales y los metabolitos de la kombucha RESUMEN La kombucha es una bebida hecha de té endulzado y fermentado utilizando un cultivo simbiótico de bacterias y levaduras. El consumo del kombucha se ha asociado con algunos efectos benéficos para la salud, entre ellos la reducción de los niveles de colesterol y la presión arterial, la disminución de la propagación del cáncer y el mejoramiento de las funciones hepática, inmunológica y gastrointestinal. Estos efectos benéficos han sido atribuidos a la presencia de compuestos bioactivos en la kombucha, los cuales actúan sinérgicamente. Las bacterias contenidas en esta bebida pertenecen a los géneros Acetobacter y Gluconobacter; a su vez, las levaduras del género Saccharomyces contribuyen, junto con el ácido glucurónico, a la protección de la salud. La presente revisión discute varios hallazgos recientes en torno a los efectos benéficos del kombucha, y examina sus compuestos químicos y los metabolitos que se producen durante el proceso de fermentación. Finalmente, se revisan algunas contraindicaciones relativas al consumo de kombucha. ARTICLE HISTORY

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“…Both bacteria and yeasts are surrounded by cellulosic network. Typical Kombucha beverage is prepared by fermentation of sweetened black tea decoction with small portion of tea fungus pellicle and/or 10–15% of previously fermented liquid broth (Amarasinghe, Weerakkody, & Waisundara, ; De Filippis, Troise, Vitaglione, & Ercolini, ; Dufresne & Farnworth, ; Shahbazi, Hashemi Gahruie, Golmakani, Eskandari, & Movahedi, ; Sun, Li, & Chen, ). Throughout the fermentation, yeasts hydrolyze sucrose into glucose and fructose.…”

Section: Introductionmentioning

confidence: 99%

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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Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

Cited by 84 publications

References 31 publications

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

A review on health benefits of kombucha nutritional compounds and metabolites

Development of fermented date syrup using Kombucha starter culture

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