Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

Food Science and Technology (Campinas)

Caili Fu¹  Fen Yan¹  Zeli Cao¹  Fanying Xie¹  Juan Lin¹ 

[1] ,Fuzhou University College of Bioscience & Biotechnology Fuzhou,China

关键词: kombucha;    antioxidant activities;    probiotics;    storage;   

DOI  :  10.1590/S0101-20612014005000012

来源: SciELO

【 摘 要 】

Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.

【 授权许可】

CC BY   
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