Russian market of fermented kombucha beverages

Frolova, Yuliya

doi:10.33029/0042-8833-2022-91-3-115-118

Cited by 2 publications

(4 citation statements)

References 10 publications

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“…The findings have been published demonstrating that consumption of glucose syrup instead of sucrose increases the body’s tolerance to glucose, thus normalizing the carbohydrate metabolism [ 46 ]. There are data showing that it is reasonable to use glucose syrup as a sugar substitute when producing various products [ 47 , 48 ].…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Enzymatic Conversion of Starch for the Food Industry

et al. 2022

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This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The C-type crystal structure of starch is converted to the B-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.

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Section: Resultsmentioning

confidence: 99%

Comprehensive Enzymatic Conversion of Starch for the Food Industry

et al. 2022

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“…The beneficial health properties attributed to kombucha have led to its present distribution in Europe, the United States, and other countries [4][5][6]. Kombucha is a popular beverage in many countries, as evidenced by the growth in its production, the constant expansion of its range, and numerous studies [7,8]. According to the results of a multidimensional scaling of the results of articles searched using the "kombucha" keyword (Figure S1) obtained using the KH Coder software [9], several research areas can be identified: composition of symbiotic cultures of bacteria and yeast; factors influencing development and metabolism; the influence of technological parameters on quality and safety; antioxidant properties, including changes in polyphenolic composition during fermentation; and factors influencing the formation of bacterial cellulose, its application in various industries, and in vivo beverage studies.…”

Section: Introductionmentioning

confidence: 99%

“…Various studies of the kombucha production process and kombucha-based beverages are aimed at increasing the functional properties of the end product by selecting optimal production parameters (temperature [10,11], oxygen access [11], fermentation duration [10][11][12], the ratio of SCOBY to tea substrate, and size and shape of the fermentation tank [11]); basic ingredient composition (nitrogen sources [10,[13][14][15], carbohydrate sources [13,16], and microbiological composition of SCOBY [17]); and additional flavor and functional ingredients [7,8,18].…”

Section: Introductionmentioning

confidence: 99%

“…Apples [19,20], lemons [21], snake fruit [22], goji berry [15], cherry [23], dragon fruit [24], kiwi [24], red raspberry [25], blackthorn fruits [25], black carrot [25], strawberry tree [26], and others in fresh form, or as juices, purees, and extracts, are used as ingredients that form the taste and aroma of kombucha. [2,8]. Fresh and dried herbs and spices such as ginger [27], cherry leaf [28], sage [29,30], mint [29,31], linden [29], cinnamon [32], cardamom [32], thyme [30,32], echinacea [33], and functional ingredients [34] can be added at the stage of tea base preparation before its fermentation by SCOBY [31,32] or in the fermented base [7] for secondary fermentation and formation of the sensory profile of the beverage.…”

Section: Introductionmentioning

confidence: 99%

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Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Frolova

Vorobyeva

et al. 2023

Fermentation

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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.

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Russian market of fermented kombucha beverages

Cited by 2 publications

References 10 publications

Comprehensive Enzymatic Conversion of Starch for the Food Industry

Comprehensive Enzymatic Conversion of Starch for the Food Industry

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

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