Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-05-31 DOI:10.1016/j.ijgfs.2024.100964

Yi-Bin Huang , Chun Zou , Ying Gao , Jun-Feng Yin , Patrizia Contursi , Sheng Zhang , Yu-Shun Gong , Jian-Jun Liu , Yong-Quan Xu

{"title":"Kombucha beverages made from Camellia nitidissima Chi and Camellia sinensis flowers—physicochemical properties, sensory properties and bioactivity","authors":"Yi-Bin Huang , Chun Zou , Ying Gao , Jun-Feng Yin , Patrizia Contursi , Sheng Zhang , Yu-Shun Gong , Jian-Jun Liu , Yong-Quan Xu","doi":"10.1016/j.ijgfs.2024.100964","DOIUrl":null,"url":null,"abstract":"<div><p>Recently, various plant materials other than tea have been used as substrates for kombucha beverages. To improve the aroma and other qualities of kombucha, <em>Camellia sinensis</em> and <em>Camellia nitidissima</em> Chi flowers were used as raw materials to prepare novel kombucha beverages (marked as TFK and GFTK), which were systematically compared to traditional kombucha made from black tea. The results revealed that the biomass of kombucha made from TFK increased the most among all samples. TFK had the highest content of organic acids, with 9.03 g/L of acetic acid and 5.57 g/L of gluconic acid. Metabolomic analysis revealed that TFK showed the highest concentration of organic nitrogen compounds, whereas GFTK had the highest concentration of flavonoids. There were 183 kinds of volatile components identified in the 3 kombuchas, only 20 of which were common aroma components. Among the three kombucha beverages, TFK had the highest digestive enzyme inhibitory activity and was also second only to GFTK in terms of anti-oxidant properties. In terms of sensory properties, TFK had a higher fruit score compared to GFTK, but there was no significant difference in floral intensity between these two samples. Therefore, the <em>C. sinensis</em> flower is more suitable for preparing kombucha.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100964"},"PeriodicalIF":3.2000,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24000970","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Recently, various plant materials other than tea have been used as substrates for kombucha beverages. To improve the aroma and other qualities of kombucha, Camellia sinensis and Camellia nitidissima Chi flowers were used as raw materials to prepare novel kombucha beverages (marked as TFK and GFTK), which were systematically compared to traditional kombucha made from black tea. The results revealed that the biomass of kombucha made from TFK increased the most among all samples. TFK had the highest content of organic acids, with 9.03 g/L of acetic acid and 5.57 g/L of gluconic acid. Metabolomic analysis revealed that TFK showed the highest concentration of organic nitrogen compounds, whereas GFTK had the highest concentration of flavonoids. There were 183 kinds of volatile components identified in the 3 kombuchas, only 20 of which were common aroma components. Among the three kombucha beverages, TFK had the highest digestive enzyme inhibitory activity and was also second only to GFTK in terms of anti-oxidant properties. In terms of sensory properties, TFK had a higher fruit score compared to GFTK, but there was no significant difference in floral intensity between these two samples. Therefore, the C. sinensis flower is more suitable for preparing kombucha.

查看原文本刊更多论文

用山茶花（Camellia nitidissima Chi）和山茶花（Camellia sinensis）制成的昆布茶饮料--理化特性、感官特性和生物活性

最近，茶叶以外的各种植物材料被用作昆布茶饮料的基质。为了提高昆布茶的香气和其他品质，研究人员使用茶树和山茶花作为原料，制备了新型昆布茶饮料（标记为 TFK 和 GFTK），并将其与传统红茶制成的昆布茶进行了系统比较。结果表明，用 TFK 制作的昆布茶的生物量在所有样品中增加最多。TFK 的有机酸含量最高，醋酸含量为 9.03 克/升，葡萄糖酸含量为 5.57 克/升。代谢组分析表明，TFK 的有机氮化合物含量最高，而 GFTK 的黄酮类化合物含量最高。在三种昆布茶中发现了 183 种挥发性成分，其中只有 20 种是常见的香气成分。在三种昆布茶饮料中，TFK 的消化酶抑制活性最高，抗氧化性也仅次于 GFTK。在感官特性方面，TFK 的果味得分高于 GFTK，但这两个样品的花香强度没有显著差异。因此，中华茶花更适合用来制作昆布茶。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.