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Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

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In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.

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In-vitro digestion, Mushroom km tea, Antioxidant activities, Antibacterial activity, Traditional kombucha, Chemical-composition, Induced cytotoxicity, Bioactive compounds, Phenolic-compounds, Fermentation time, Antioxidant capacity, Bioaccessibility, Fermentation, Kombucha, Medicinal plants, Science & technology, Life sciences & biomedicine, Agriculture, multidisciplinary, Agronomy, Forestry, Agriculture, Forestry

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