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树 (Quercus petraea) 叶子 Kombucha:一种可持续的方法来发酵饮料
Tomas Pencak1, Dani Dordevic1, Dominika Kotianova1
1Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
Foods (Basel, Switzerland)
|February 27, 2026
概括
树叶可以发酵成一种功能性饮料,类似于kombucha. 这项研究表明,树叶kombucha与传统的黑茶kombucha具有相似的抗氧化特性和酸度.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 植物化学 植物化学
背景情况:
- 科姆布查的生产传统上依赖于Camellia sinensis (黑茶).
- 探索kombucha发酵的替代植物材料可以提高可持续性和资源多样性.
- 树 (Quercus petraea) 叶子是丰富而未充分利用的植物材料.
研究的目的:
- 评估树叶作为康布查发酵基质的潜力.
- 为了比较树叶kombucha与传统的黑茶kombucha的物理化学和抗氧化特性.
- 评估使用树叶用于可持续功能饮料开发的可行性.
主要方法:
- 树叶 (新鲜和加工) 用于准备康布查注.
- 输液被发酵了不同时间,并与黑茶kombucha和未发酵的对照进行了比较.
- 测量了总含量,抗氧化能力和pH值.
主要成果:
- 干燥和粉碎的树叶的发酵显著增加了总含量和抗氧化能力.
- 发酵导致了有效的酸性化,树叶kombucha的pH值较低表明了这一点.
- 树叶kombucha表现出与黑茶kombucha相似的和抗氧化特征.
结论:
- (Quercus petraea) 叶片是一种可持续的,非传统的替代基板,用于生产康布查.
- 树叶kombucha显示出作为一种功能性饮料具有显著的抗氧化性能的潜力.
- 使用树叶有助于发酵基质的多样化,并促进资源效率.
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