Safran Kullanilarak Hazirlanan Kombucha İçeceği̇ni̇n Fi̇zi̇koki̇myasal Ve Duyusal Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Abstract

This research aimed to explore the impacts of saffron extract (SE) on composition and sensorial features of kombucha beverage prepared with green tea (GT). For this point, SE was added to GT infusion then fermented at 28±2 °C (120 h). Total acidity of samples prepared with GT (control) and saffron extract added kombucha (SEK) reached to 3.96 and 4.02 g/L, respectively at the end of the fermentation. Total phenolic content (TPC) and total antioxidant capacity (TAC) of the beverages raised in proportion to uncultivated samples. The current findings demonstrated that SE addition to GT infusion resulted with an increment in TPC and TAC. At the end of the fermentation, increase of TPC in control and SEK were determined as 73.51% and 43.85%, respectively. The results revealed that SE addition to GT for kombucha fermentation provided enhanced nutritional properties as well as improving functional and sensorial attributes of the beverage.

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

“…The fermentations without any SCOBY also showed a similar increase in phenolic content after four days and could suggest that the increase is not microbiologically induced. The increase in phenolic content is consistent with a kombucha fermentation as the increase in acid content and the enzymatic action of the members of the SCOBY lead to the release of more phenolic compounds [33,34].…”

“…The fermentations without any SCOBY also showed a similar increase in phenolic content after four days and could suggest that the increase is not microbiologically induced. The increase in phenolic content is consistent with a kombucha fermentation as the increase in acid content and the enzymatic action of the members of the SCOBY lead to the release of more phenolic compounds [33,34]. No ethanol concentration above 0.5% v/v could be measured (results not shown) which could allude to the strong microbial activity of the acetic acid bacteria within the SCOBY that would consume all available ethanol whilst only producing acetic acid.…”

Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

“…However, compared to the pre-fermentation infusions from Table 3, a decrease in the antioxidant capacity was recorded. The effect of fermentation on the antioxidant capacity measured by the CU-PRAC method was also investigated in the study by Suna et al [22], where an increase in the values of antioxidant capacity in kombucha samples was recorded. In this case, however, shorter fermentation times were observed, ranging from 24 to 120 h.…”