Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wroclaw, Poland.
Int J Mol Sci. 2024 Jul 10;25(14):7572. doi: 10.3390/ijms25147572.
Increasing demand for functional beverages is attracting consumers' attention and driving research to expand our knowledge of fermentation using symbiotic culture of bacteria and yeast (SCOBY) and demonstrate the health effects of consuming kombucha. The objective of this study was to develop innovative recipes for unpasteurized mint/nettle kombucha analogs, and to compare the products obtained under varying conditions in terms of chemical composition, bioactive polyphenols and health-promoting activity. Four variants of kombucha beverages (K1-K4), differing in the addition of sucrose and fermentation temperature, were formulated. The fermentation process provided data indicating the increase of antidiabetic, anti-inflammatory and anticholinergic properties, while a decrease in antioxidant capacity was observed. The content of polyphenolics was the highest on the seventh day of fermentation. A higher fermentation temperature and a larger amount of sucrose accelerated the fermentation process, which may be crucial for shortening the production time of kombucha drinks.
对功能性饮料需求的增加引起了消费者的关注，并促使研究人员利用细菌和酵母共生培养物（SCOBY）扩大我们对发酵的认识，并展示饮用康普茶的健康效果。本研究的目的是开发创新的未经巴氏消毒的薄荷/荨麻康普茶类似物配方，并根据不同条件下获得的产品的化学成分、生物活性多酚和促进健康的活性进行比较。配制了四种不同的康普茶饮料（K1-K4），分别在添加蔗糖和发酵温度方面有所不同。发酵过程提供的数据表明，抗糖尿病、抗炎和抗胆碱性特性增加，而抗氧化能力下降。多酚的含量在发酵的第七天最高。较高的发酵温度和较多的蔗糖加速了发酵过程，这对于缩短康普茶饮料的生产时间可能至关重要。
