Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis

Wang, Zhen; Ahmad, Waqas; Zhu, Afang; Geng, Wenhui; Kang, Wencui; Ouyang, Qin; Chen, Quansheng

doi:10.1016/j.ultsonch.2023.106339

Cited by 14 publications

(13 citation statements)

References 57 publications

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“…High-purity helium was used as the carrier gas at a flow rate of 1.0 mL/min. The column temperature started at 50 °C, held for 4 min, then increased to 290 °C at a rate of 6 °C/min and held for 5 min, followed by a further increase to 310 °C at 10 °C/min, also maintained for 5 min 32 The MS ion source and inlet temperatures were set at 230 and 250 °C, respectively, with an electron energy of 70 eV. 33 The scanning range for the analysis was 35−650 mu, and the solvent delay time was set at 4 min.…”

Section: Analysis Of Vocs In Different Maize Samplesmentioning

confidence: 99%

Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates

Lin,

Chen,

Solomon Adade

et al. 2024

J. Agric. Food Chem.

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This study developed a novel nanocomposite colorimetric sensor array (CSA) to distinguish between fresh and moldy maize. First, the headspace solid-phase microextraction gas chromatography−mass spectrometry (HS-SPME-GC/MS) method was used to analyze volatile organic compounds (VOCs) in fresh and moldy maize samples. Then, principal component analysis and orthogonal partial least-squares discriminant analysis (OPLS-DA) were used to identify 2-methylbutyric acid and undecane as key VOCs associated with moldy maize. Furthermore, colorimetric sensitive dyes modified with different nanoparticles were employed to enhance the dye properties used in the nanocomposite CSA analysis of key VOCs. This study focused on synthesizing four types of nanoparticles: polystyrene acrylic (PSA), porous silica nanospheres (PSNs), zeolitic imidazolate framework-8 (ZIF-8), and ZIF-8 after etching. Additionally, three types of substrates, qualitative filter paper, polyvinylidene fluoride film, and thin-layer chromatography silica gel, were comparatively used to fabricate nanocomposite CSA combining with linear discriminant analysis (LDA) and K-nearest neighbor (KNN) models for real sample detection. All moldy maize samples were correctly identified and prepared to characterize the properties of the CSA. Through initial testing and nanoenhancement of the chosen dyes, four nanocomposite colorimetric sensitive dyes were confirmed. The accuracy rates for LDA and KNN models in this study reached 100%. This work shows great potential for grain quality control using CSA methods.

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Section: Analysis Of Vocs In Different Maize Samplesmentioning

confidence: 99%

Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates

Lin,

Chen,

Solomon Adade

et al. 2024

J. Agric. Food Chem.

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“…Furthermore, benzaldehyde levels demonstrated an increasing trend during fermentation. This carbonyl component is formed from the oxidative degradation of sugars and fatty acids, which reacts with amino groups in amino acids [31]. Suffys et al [32] detected benzaldehyde compounds on days 7 th and 9 th days of kombucha fermentation.…”

Section: Chemical Compound Profiling Of Extract and Fermented Extractmentioning

confidence: 99%

Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates

Hardiningtyas,

Jauharah,

Tarman

2024

BIO Web Conf.

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Sargassum and Ulva are abundant seaweeds in Indonesia, renowned for their bioactive compounds with diverse biological activities, including anti-diabetic properties. However, the full utilization of these seaweeds, particularly in the form of functional beverages, has not been achieved. Fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY) presents a promising method for producing functional seaweed beverages. This study aimed to analyze the chemical composition of Sargassum sp. and Ulva sp., assess their anti-diabetic properties, and investigate the effects of fermentation with SCOBY on their bioactive profile. Hot water extracts of Sargassum sp., Ulva sp., and a combination of both were fermented with SCOBY for 8 days at room temperature. The results revealed that Sargassum sp. contains hydroquinone phenols, steroids, triterpenoids, tannins, and saponins, whereas Ulva sp. contains hydroquinone phenols, steroids, and saponins. The combined seaweed extracts exhibited a higher total phenolic content (69.63 ppm) and demonstrated stronger anti-diabetic activity, with a low IC50 value for alpha-amylase inhibition (4.04±0.09 ppm). LC/MS profiling of extracts and fermented combinations highlighted differences attributed to SCOBY fermentation, suggesting the potential for enhanced anti-diabetic activity.

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“…28,69 Kombucha contains a dynamic mix of hundreds of VOCs, such as alcohols, ketones, alkenes, esters, alkanes, acids, aromatics, ethers, and nitrogen volatile compounds, which change during fermentation and storage. 69 Various aroma compounds, including 2-methyl butanoic acid, D-limonene, and phenyl ethanol, collectively contribute to the delightful floral aroma characteristic of kombucha. It is characterized as sweet, sour, and lemony.…”

Section: Sensory Aspects Of Kombuchamentioning

confidence: 99%

“…69 The odor of p-xylene can be described as green or irritating. 69,72 Higher alcohols are important components of VOCs, among which pentanol (notes: banana, pear), butanol (notes: balsam), propanol (notes: fermented, fruity), 2-phenylethanol, hexanol (notes: grass), octanol (notes: citrus), and butyric acid (notes: cheese) play an important role in the aroma profile of kombucha. 24,69 Linalool is a fragrant compound commonly found in the early stages of fermentation.…”

Section: Sensory Aspects Of Kombuchamentioning

confidence: 99%

Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks

Huang

2024

ACS Food Sci. Technol.

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Kombucha is a naturally fermented beverage with a rich history of development and popularity among consumers. The microbial ecology and complex microbial communities during the fermentation process are key factors that drive fermentation and shape the quality characteristics of kombucha. Kombucha features a symbiotic culture of bacteria and yeast that exists in two distinct phases within the drink: the liquid portion and the biofilm, which floats on the surface. Most investigations focused on describing the microbial community, biochemical properties, and association networks of the beverage independently. Recently, a mechanistic understanding of assembly of microbiomes in kombucha has emerged. This review aims to explore the evolutionary patterns of the complex microbiota in kombucha fermentation, the central metabolic pathways, the influence of environmental factors on community structure, and its regulation effects on the final flavor of kombucha. Furthermore, this review summarizes the impact of microbiota on the physicochemical properties (e.g., pH, ethanol, oxygen and sugar levels) and biochemical parameters (e.g., organic acids, polyphenolic compounds, and volatiles) of kombucha in a systematic manner. The potential health benefits and potential risks are evaluated associated with consuming kombucha or its bioactive compounds. On this basis, this review discussed the future development potential of kombucha and the limitations of related studies, aiming to provide valuable insights into the prospective scientific research and industrialization of kombucha.

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Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis

Cited by 14 publications

References 57 publications

Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates

Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates

Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates

Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks

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