Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study
This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition and sensory quality of kombucha fermented from different teas (green, black, and oolong) and fruits (grape, dragon, and guava). Results: the highest antioxidative activity was observe...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/2342954 |
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| author | Siying Li Yang Zhang Jingrong Gao Tong Li Huizhen Li Adele Mastroyannis Shan He Abdul Rahaman Kun Chang |
| author_facet | Siying Li Yang Zhang Jingrong Gao Tong Li Huizhen Li Adele Mastroyannis Shan He Abdul Rahaman Kun Chang |
| author_sort | Siying Li |
| collection | DOAJ |
| description | This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition and sensory quality of kombucha fermented from different teas (green, black, and oolong) and fruits (grape, dragon, and guava). Results: the highest antioxidative activity was observed in kombucha from green tea and grapefruit fermented for 6-7 days at 25–30°C and 48 h at 37°C, respectively. Further analysis revealed that the antioxidative activity of grape kombucha was significantly improved due to an increase in polyphenols’ concentration as compared to original green tea kombucha. Furthermore, the sensory evaluation of grape kombucha suggested that grape-flavoured kombucha is more acceptable by the young-aged group. In conclusion, this study provides a potential and promising method for the first time to produce fruit-flavoured kombucha with increased bioactive compounds in very short fermentation time (48 h) which could fulfil the nutritional requirement for human health. |
| format | Article |
| id | doaj-art-af6bff28613e4d2198b5fc39848d0062 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-af6bff28613e4d2198b5fc39848d00622025-02-03T01:22:26ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/2342954Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative StudySiying Li0Yang Zhang1Jingrong Gao2Tong Li3Huizhen Li4Adele Mastroyannis5Shan He6Abdul Rahaman7Kun Chang8School of Chemistry and Chemical EngineeringSchool of Chemistry and Chemical EngineeringSchool of Food Science and EngineeringLabudio Flavor and Distillation Biotech LaboratorySchool of Chemistry and Chemical EngineeringCentre for Marine Bioproducts DevelopmentSchool of Chemistry and Chemical EngineeringSchool of Food Science and EngineeringPeats Soil and Garden SuppliesThis study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition and sensory quality of kombucha fermented from different teas (green, black, and oolong) and fruits (grape, dragon, and guava). Results: the highest antioxidative activity was observed in kombucha from green tea and grapefruit fermented for 6-7 days at 25–30°C and 48 h at 37°C, respectively. Further analysis revealed that the antioxidative activity of grape kombucha was significantly improved due to an increase in polyphenols’ concentration as compared to original green tea kombucha. Furthermore, the sensory evaluation of grape kombucha suggested that grape-flavoured kombucha is more acceptable by the young-aged group. In conclusion, this study provides a potential and promising method for the first time to produce fruit-flavoured kombucha with increased bioactive compounds in very short fermentation time (48 h) which could fulfil the nutritional requirement for human health.http://dx.doi.org/10.1155/2022/2342954 |
| spellingShingle | Siying Li Yang Zhang Jingrong Gao Tong Li Huizhen Li Adele Mastroyannis Shan He Abdul Rahaman Kun Chang Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study Journal of Food Quality |
| title | Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study |
| title_full | Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study |
| title_fullStr | Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study |
| title_full_unstemmed | Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study |
| title_short | Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study |
| title_sort | effect of fermentation time on physiochemical properties of kombucha produced from different teas and fruits comparative study |
| url | http://dx.doi.org/10.1155/2022/2342954 |
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