Thongbai Bussagon, Sukboonyasatit Duljira, Banlue Kriangsak, Inchuen Sudathip, Chuenta Wanida, Siriamornpun Sirithon, Suwannarong Sarinthorn
Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Research Unit of Thai Food Innovation (TFI), Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Molecules. 2025 Apr 26;30(9):1934. doi: 10.3390/molecules30091934.
This study aims to evaluate the effects of different cascara particle sizes and variations in the kombucha fermentation process on the bioactive compounds and antioxidant properties of cascara ( L.) kombucha. Cascara tea (CT), cascara tea with sugar (CS), and cascara kombucha (CK) were prepared using whole, coarsely ground, and finely ground cascara. A finer particle size enhanced color intensity and improved the extraction of bioactive compounds. CK prepared with finely ground cascara demonstrated the highest total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP). Fermentation influenced the profile of phenolic acids, leading to a decline in most compounds, except for vanillic acid in all CK samples, which increased during fermentation. Interestingly, apigenin levels increased, while quercetin levels decreased throughout fermentation. These findings highlight the role of fermentation, sugar addition, and particle size reduction in enhancing phenolic extraction and antioxidant potential in cascara-based beverages, particularly cascara kombucha.
本研究旨在评估不同卡斯卡里拉颗粒大小以及康普茶发酵过程中的变化对卡斯卡里拉（L.）康普茶生物活性成分和抗氧化性能的影响。使用完整的、粗磨的和细磨的卡斯卡里拉制备了卡斯卡里拉茶（CT）、加糖卡斯卡里拉茶（CS）和卡斯卡里拉康普茶（CK）。更细的颗粒尺寸增强了颜色强度并改善了生物活性成分的提取。用细磨卡斯卡里拉制备的CK表现出最高的总酚含量（TPC）、总黄酮含量（TFC）和铁还原抗氧化能力（FRAP）。发酵影响了酚酸的谱图，导致大多数化合物含量下降，但所有CK样品中的香草酸除外，其在发酵过程中增加。有趣的是，在整个发酵过程中芹菜素水平增加，而槲皮素水平下降。这些发现突出了发酵、加糖和减小颗粒尺寸在增强基于卡斯卡里拉的饮料，特别是卡斯卡里拉康普茶中酚类提取和抗氧化潜力方面的作用。
