Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio Tecnológico Nacional de México/ I.T. de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Dgo., México.
Universidad Iberoamericana de Puebla. Blvd del Niño Poblano 2901, Reserva Territorial Atlixcáyotl, Centro Comercial Puebla, C.P. 72810, San Andrés Cholula, Pue., México.
Food Chem. 2024 Sep 1;451:139439. doi: 10.1016/j.foodchem.2024.139439. Epub 2024 Apr 26.
This study investigated the techno-functional conditions for producing fermented beverages using the kombucha artisanal consortium (kAC) while implementing sustainable strategies. According to the circular economy principles, the study focused on mulberry coproducts (MC) generated as agro-industrial waste during mulberry fruit production. The presence of target microorganisms in the beverage and biofilm was recorded to determine the MC content necessary for establishing kAC. Additionally, the physicochemical characteristics, carbohydrate and polyphenol profiles were analyzed to understand their impact on antioxidant activity and sensory responses in the soft drink. Notably, a concentration of 0.25% MC was found to yield fermented soft drinks rich in probiotic populations and displaying nutraceutical qualities that enhance antioxidant activity and sensory acceptability. This study offers valuable technical guidance for repurposing mulberry pruning coproducts in the creation of novel products.
本研究调查了使用康普茶手工制作联合体（kAC）生产发酵饮料的技术功能条件，同时实施了可持续发展策略。根据循环经济原则，本研究侧重于桑椹副产物（MC），这些副产物是在桑椹果实生产过程中作为农业工业废物产生的。记录了饮料和生物膜中目标微生物的存在情况，以确定建立 kAC 所需的 MC 含量。此外，还分析了饮料的物理化学特性、碳水化合物和多酚含量，以了解它们对软饮料抗氧化活性和感官反应的影响。值得注意的是，发现 MC 浓度为 0.25%时可生产富含益生菌群的发酵软饮料，并显示出具有增强抗氧化活性和感官可接受性的营养品质。本研究为利用桑椹修剪副产物开发新产品提供了有价值的技术指导。
