Hoai-Hieu Vo, Kim-Diep Tran, Loan Le-Thi, Ngoc-Nhi Nguyen-Thi, Tu Nguyen-Van, Thanh-Vy Dinh-Thi, The-Anh Pham, Tam Nguyen-Thi, Tu Vu-Thi
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The maximum concentration of total titratable acid, protein, phenolic, and flavonoid compounds is achieved with the addition of 0.6% <i>Spirulina</i> spp. powder. The addition of <i>Spirulina</i> at the 0.8% ratio not only reached the highest number of useful microbes but also provided better health benefits, including antioxidant, antibacterial, proteolytic, and lipolytic activities. However, the result of the sensory evaluation showed the green tea kombucha with 0.6% <i>Spirulina</i> spp. is rated higher in gustatory, tactile, and overall. 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The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha
Kombucha is a beverage that is gradually becoming popular worldwide because of its health benefits. The addition of Spirulina spp., a biomass abundant in nutrients and bioactive compounds, improved the quality properties, health benefits, and sensory evaluation of green tea kombucha products. The findings indicate that the original Spirulina spp. powder promoted the proliferation of advantageous microbes in SCOBY at the optimal time after the 12 fermented days. Therefore, improving the physiochemical and biochemical characteristics of the final kombucha product. The maximum concentration of total titratable acid, protein, phenolic, and flavonoid compounds is achieved with the addition of 0.6% Spirulina spp. powder. The addition of Spirulina at the 0.8% ratio not only reached the highest number of useful microbes but also provided better health benefits, including antioxidant, antibacterial, proteolytic, and lipolytic activities. However, the result of the sensory evaluation showed the green tea kombucha with 0.6% Spirulina spp. is rated higher in gustatory, tactile, and overall. These promising results confirmed that kombucha green tea with Spirulina spp. might become a potential functional beverage that satisfies consumer demand for healthy fermented products made from non-animal resources.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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