Czarnowska-Kujawska Marta, Klepacka Joanna, Starowicz Małgorzata, Lesińska Patrycja
Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland.
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland.
Antioxidants (Basel). 2024 Sep 30;13(10):1191. doi: 10.3390/antiox13101191.
Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to create novel products with new sensory and health-promoting properties. This paper investigates the antioxidant activity, chemical composition, and sensory properties of mint, nettle, and blackcurrant leaf-based kombucha analogs. It has been demonstrated that the fermentation process with SCOBY significantly influenced ( ≤ 0.05) sugar, organic acids, and mineral contents, with the increase in iron, magnesium, and calcium amounts in all tested herbal kombucha. The study shows that the type of herb infusion has a significant influence on the parameters associated with antioxidant potential. The fermentation with SCOBY resulted in an increase in antioxidant activity as measured by the superoxide anion radical (O) inhibition of all three tested herbal infusions, with the greatest changes observed in nettle kombucha. Herbal kombucha was characterized by significantly increased total phenolic content as determined by Folin's reagent and a changed phenolic compound profile by LC-MS/MS (liquid chromatography with tandem mass spectrometry) in comparison to nonfermented infusions. Very high sensory scores were achieved for fermented mint and blackcurrant-based kombucha.
传统上，康普茶是通过使用SCOBY（细菌和酵母共生培养物）对红茶或绿茶浸液进行发酵来生产的。然而，SCOBY也表现出能够发酵其他底物的能力，这可用于创造具有新感官特性和促进健康特性的新产品。本文研究了以薄荷、荨麻和黑加仑叶为原料的康普茶类似物的抗氧化活性、化学成分和感官特性。结果表明，使用SCOBY的发酵过程对糖、有机酸和矿物质含量有显著影响（≤0.05），所有测试的草本康普茶中铁、镁和钙的含量均有所增加。研究表明，草本浸液的类型对与抗氧化潜力相关的参数有显著影响。使用SCOBY进行发酵导致所有三种测试草本浸液的超氧阴离子自由基（O）抑制率所测得的抗氧化活性增加，荨麻康普茶中观察到的变化最大。与未发酵的浸液相比，草本康普茶的总酚含量通过福林试剂测定显著增加，并且通过LC-MS/MS（液相色谱串联质谱）测定的酚类化合物谱发生了变化。基于发酵薄荷和黑加仑的康普茶获得了非常高的感官评分。
