基于草药输液的康布查类似品的功能性质和感官质量
Marta Czarnowska-Kujawska1, Joanna Klepacka1, Małgorzata Starowicz2
1Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland.
Antioxidants (Basel, Switzerland)
|October 26, 2024
概括
这项研究探讨了用薄荷,刺和黑胡卜制成的草本康布查. 用SCOBY发酵增强了抗氧化剂活性和矿物质含量,创造了具有吸引力的感官特征的新型饮料.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 康布查传统上是使用SCOBY (细菌和酵母的共生文化) 从茶中发酵的.
- 斯科比可以发酵替代基质,使得具有独特特性的新产品开发成为可能.
研究的目的:
- 调查薄荷,刺和黑胡卜叶为基础的康布查类似物的抗氧化活性,化学成分和感官属性.
- 评估SCOBY发酵对这些草药注入的影响.
主要方法:
- 使用SCOBY发酵薄荷,刺和黑胡的注水.
- 对糖,有机酸和矿物质含量的分析.
- 评估抗氧化活性 (超氧化离子基抑制) 和总含量 (福林试剂).
- 使用LC-MS/MS.进行化合物分析.
- 对最终产品进行感官评估.
主要成果:
- 斯科比发酵显著改变了糖,有机酸和矿物质配置,增加了铁,和.
- 与非发酵输液相比,草本kombucha表现出增强的抗氧化活性和总含量.
- 网kombucha显示了抗氧化活性最显著的增加.
- LC-MS/MS显示了发酵后的化合物概况的变化.
- 发酵薄荷和黑胡kombucha获得了高的感官分数.
结论:
- SCOBY发酵是一种可行的方法,用于生产具有改善健康促进性质的草本康布查类似物.
- 草药的选择显著影响到产生的kombucha的抗氧化潜力和化学成分.
- 草药康布查为具有可取感官特征的新型功能饮料提供了有希望的途径.
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