Development of kombucha beverage with jackfruit leaves (Artocarpus heterophyllus Lam) and/or soursop leaves (Annona muricata)

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-06 DOI:10.1016/j.foodchem.2024.142348

Daniela Alejandra Bueno-Rojas , Jesús Antonio Bueno-Rojas , Cristian Rodríguez-Aguayo , Montserrat Calderón-Santoyo , Víctor Manuel Zamora-Gasga , Efigenia Montalvo-González , María de Lourdes García-Magaña

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引用次数: 0

Abstract

Kombucha is a fermented beverage with health effects, made mainly from green tea and black tea; however, it can also be made from other leaves such as those of jackfruit and soursop, which are not used even though they have been reported to have positive health effects. Due to the above, in this work “kombucha” beverages based on jackfruit and/or soursop leaves were developed and analyzed to take advantage of these by-products. It was found that fermentation produced significant changes, being the optimal kombucha formulation green tea with soursop leaves (GTKS), obtaining a higher content of antioxidant compounds (mainly catechin, rutin and shikimic acid) and greater ferric reducing antioxidant power (FRAP) (1.62 ± 0.03 mg TE/mL), increasing acidity and decreasing pH and total soluble solids (TSS), having a better sensory acceptance than a commercial kombucha; in addition to demonstrating safe conditions for human consumption.

Abstract Image

查看原文本刊更多论文

菠萝蜜叶（Artocarpus heterophyllus Lam）和/或番荔枝叶（Annona muricata）的康普茶饮料的研制

康普茶是一种具有保健作用的发酵饮料，主要由绿茶和红茶制成；然而，它也可以由其他叶子制成，比如菠萝蜜和酸番荔枝的叶子，尽管有报道称它们对健康有积极的影响，但人们并不使用它们。基于上述原因，本研究开发并分析了以菠萝蜜和/或刺蒺藜叶为基础的“康普茶”饮料，以利用这些副产品。结果表明，发酵后的康普茶具有显著的感官接受度，其抗氧化成分（主要是儿茶素、芦丁和苜蓿酸）含量较高，铁还原抗氧化能力（FRAP）较高（1.62 ± 0.03 mg TE/mL），酸度升高，pH值和总可溶性固溶体（TSS）降低；除了证明人类食用的安全条件。

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来源期刊

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.