The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties.

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Food Chemistry Pub Date : 2024-12-15 Epub Date: 2024-08-28 DOI:10.1016/j.foodchem.2024.141018
Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska
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引用次数: 0

Abstract

Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.

干银杏叶作为一种新型发酵饮料配料,具有增强风味和抗氧化特性的潜力。
发酵可以增强啤酒、葡萄酒和发酵茶等食品和饮料的营养成分。银杏叶因其增进健康的特性而被长期利用,它含有萜烯三内酯和类黄酮等生物活性化合物,具有抗氧化和保护神经的作用。本研究探讨了在 SCOBY 介导的发酵过程中使用干银杏叶生产类似于昆布茶的新型健康饮料的可行性。不同糖浓度的干银杏叶经过 21 天的发酵。结果表明,这些饮料具有很强的抗氧化性,明显高于茶-昆布茶,这归功于多酚含量的增加。高效液相色谱分析确定了大量的生物活性化合物,如儿茶素和芹菜素。感官评估强调了七天发酵产品的最佳接受度。这项研究强调了银杏叶作为发酵饮料功能成分的潜力,为传统软饮料提供了更健康的替代品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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