Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study

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...

Full description

Saved in:

Bibliographic Details
Main Authors:	Siying Li, Yang Zhang, Jingrong Gao, Tong Li, Huizhen Li, Adele Mastroyannis, Shan He, Abdul Rahaman, Kun Chang
Format:	Article
Language:	English
Published:	Wiley 2022-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2022/2342954
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus)
by: Azizan Muhammad Adib, et al.
Published: (2025-01-01)

Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis
by: Hayeong Kim, et al.
Published: (2025-01-01)

Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
by: Dragoljub Cvetković, et al.
Published: (2019-11-01)

Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
by: Geun-Hyung Kim, et al.
Published: (2025-01-01)

Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties
by: YOU Xiaomei, et al.
Published: (2025-01-01)

The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties
by: Zhiyu Li, et al.
Published: (2023-03-01)

Evaluation of engineering, physiochemical and nutritional properties of three different varieties of pomelo fruit
by: Simple Sharma, et al.
Published: (2025-03-01)

Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp
by: Merve Dilara Gerek, et al.
Published: (2025-01-01)

Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion
by: Mindani I. Watawana, et al.
Published: (2015-01-01)

Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation
by: WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping
Published: (2024-12-01)

Health, Wellness, and Safety Aspects of the Consumption of Kombucha
by: Mindani I. Watawana, et al.
Published: (2015-01-01)

Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract
by: Maher M. Al-Dabbas, et al.
Published: (2025-01-01)

Effect of physiochemical parameters on yield and biological efficiency of Volvariella volvacea cultivated on empty fruit bunch pellets
by: Nur Fariha Amir, et al.
Published: (2025-02-01)

Kombucha Versus Vegetal Cellulose for Affordable Mucoadhesive (nano)Formulations
by: Ioana Popa-Tudor, et al.
Published: (2025-01-01)

Modeling and estimation of physiochemical properties of cancer drugs using entropy measures
by: Qasem M. Tawhari, et al.
Published: (2025-02-01)

Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion
by: Cemhan Doğan, et al.
Published: (2023-03-01)

Physiochemical performance of electrospun PLA-lignin and PVA-lignin
by: C C. Odili, et al.
Published: (2025-02-01)

Effects of synergistic fermentation of tea bee pollen with bacteria and enzymes on growth and intestinal health of Apis cerana cerana
by: Panpan Xue, et al.
Published: (2025-01-01)

Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition
by: Ruifang Mi, et al.
Published: (2021-03-01)

Fermentation of Musa paradisiaca Peels to Produce Citric Acid
by: Mariel Monrroy, et al.
Published: (2019-01-01)

First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles
by: Tobías Moccia, et al.
Published: (2024-01-01)

Physiochemical Characterization of Ethiopian Mined Kaolin Clay through Beneficiation Process
by: Adane Adugna Ayalew
Published: (2023-01-01)

Fermentation characteristics and probiotic activity of a purified fraction of polysaccharides from Fuzhuan brick tea
by: Guijie Chen, et al.
Published: (2022-05-01)

Enzymatic Hydrolysis and Fermentation of Banana Pseudostem Hydrolysate to Produce Bioethanol
by: Lesetja Moraba Legodi, et al.
Published: (2021-01-01)

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation
by: Chuanhai Tu, et al.
Published: (2020-12-01)

The Importance of Physiochemical Processes in Decarbonisation Technology Applications Utilizing the Subsurface: A Review
by: Ieva Kaminskaite, et al.
Published: (2022-12-01)

Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan
by: Taha Rababah, et al.
Published: (2023-01-01)

Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds
by: Zead Helmi Abudayeh, et al.
Published: (2022-01-01)

Study of physiochemical properties of trisubstituted pyrazole derivatives using polar aprotic solvents
by: Poonam Devi, et al.
Published: (2025-01-01)

Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea
by: HUANG Cuixin, KUN Jirui, LIN Yunzhi, DAI Hongwei, WENG Tianjun, LI Zhengwen, TONG Huarong
Published: (2024-12-01)

Ribosome pausing in amylase producing Bacillus subtilis during long fermentation
by: Yaozu Han, et al.
Published: (2025-01-01)

The specificity of ten non-digestible carbohydrates to enhance butyrate-producing bacteria and butyrate production in vitro fermentation
by: Jingjing Xu, et al.
Published: (2023-11-01)

Multi-omics approach in tea polyphenol research regarding tea plant growth, development and tea processing: current technologies and perspectives
by: Jingwen Li, et al.
Published: (2022-05-01)

Tea aroma formation
by: Chi-Tang Ho, et al.
Published: (2015-03-01)

Study of Physiochemical Properties of Local Wheat Cultivars and Their Effect on White Layer Cake Quality
by: Shano Abdulrahman Omer, et al.
Published: (2019-12-01)

Physiochemical Restrictions of Mineral Zoning of Sediment-Hosted Stratiform Copper Deposit in SW China
by: Yan Zhang, et al.
Published: (2018-01-01)

Assessment of the Deterioration in Physiochemical and Microbiological Quality of Shivnath River Water in Durg District, India
by: Seema A. Belorkar
Published: (2010-01-01)

Hypoglycemic activity of brown seaweed (Sargassum plagiophyllum) kombucha bioactive compound in rat model type-2 of diabetes
by: Priambodo Ahmad Faris, et al.
Published: (2025-01-01)

Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances
by: Yuanchao LI, et al.
Published: (2025-02-01)

Florida Consumer Preferences for Fruit-Producing Plant Attributes
by: Hayk Khachatryan, et al.
Published: (2016-04-01)