español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion.
The dramatic increase in the prevalence of chronic diseases due to lifestyle and diet has led consumers to seek new ways to improve health through functional foods and nutraceuticals. Kombucha tea is a traditional fermented beverage that has recently gained popularity due to the many claims of posit...
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UNIVERSIDAD DE SONORA
2022
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oai:https:--revistainvestigacionacademicasinfrontera.unison.mx:article-5072023-05-30T18:28:45Z español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion. una Estandarización química de una bebida fermentada de Kombucha a base de té verde, té de limón y e infusión hojas de guayaba. López Zazueta, Ana Claritza Gutierrez Zavala, Patricia Zazueta Arguilez, Celia Guadalupe english Kombucha, fermentation, microorganism, health, infusion. The dramatic increase in the prevalence of chronic diseases due to lifestyle and diet has led consumers to seek new ways to improve health through functional foods and nutraceuticals. Kombucha tea is a traditional fermented beverage that has recently gained popularity due to the many claims of positive effects on human health as a result of compounds produced during fermentation by various microorganisms; and for innovative flavors, which is generally obtained from sweetened black or green tea fermented by a previously inoculated broth or the use of SCOBY, which is formed by a consortium of bacteria from the genus Acetobacter and Gluconobacter; and yeasts like Saccharomyces genus. Kombucha can also be made from different types of tea and carbon sources. In this study, the objective was to investigate the effects of the use of different raw materials on the chemical composition of the kombucha beverage. For this, lemon tea, guava leaf infusion and green tea were prepared as a working sample, using white sugar as a carbon source. Fermentation was carried out in the dark at 26 ± 2°C for 10 days. During the fermentation, the total acidity, pH, DNS were analyzed in triplicate, which were affected in comparison with the non-cultivated substrates. El dramático aumento en la prevalencia de enfermedades crónicas debido al estilo de vida y la dieta ha llevado a los consumidores a buscar nuevas formas de mejorar la salud a través de alimentos funcionales y nutraceúticos. El té de kombucha es una bebida fermentada tradicional y la cual recientemente ha ganado popularidad debido a sus numerosas afirmaciones sobre sus efectos positivos a la salud humana como resultado de los compuestos producidos durante la fermentación por varios microorganismos; y por sus sabores innovadores, la cual se obtiene generalmente de té negro o verde endulzado fermentado por un caldo previamente inoculado o la utilización de SCOBY, el cual es formado por un consorcio de bacterias del generó Acetobacter y Gluconobacter; y levaduras del generó Saccharomyces. La bebida también se puede preparar con diferentes tipos de té y fuentes de carbono. En este estudio, se tuvo como objetivo investigar los efectos del uso de diferentes materias primas en la composición fisicoquímica de la bebida de kombucha. Para ello, se preparó té de limón, infusión hojas de guayaba y té verde como muestra trabajo, utilizando azúcar blanca como fuente de carbono. La fermentación se llevó a cabo en oscuridad a 26 ± 2°C, durante 10 días. Durante la fermentación se analizó por triplicado la acidez total, pH, DNS los cuales se vieron afectados en comparación con los sustratos no cultivados. UNIVERSIDAD DE SONORA 2022-12-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/xml https://revistainvestigacionacademicasinfrontera.unison.mx/index.php/RDIASF/article/view/507 10.46589/rdiasf.vi38.507 Revista de Investigación Académica Sin Frontera: División de Ciencias Económicas y Sociales; Núm. 38 (15): Julio - Diciembre 2022 2007-8870 10.46589/rdiasf.vi38 spa https://revistainvestigacionacademicasinfrontera.unison.mx/index.php/RDIASF/article/view/507/624 https://revistainvestigacionacademicasinfrontera.unison.mx/index.php/RDIASF/article/view/507/662 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-nd/4.0 |
| institution |
Revista de Investigación Académica sin Frontera |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
López Zazueta, Ana Claritza Gutierrez Zavala, Patricia Zazueta Arguilez, Celia Guadalupe |
| spellingShingle |
López Zazueta, Ana Claritza Gutierrez Zavala, Patricia Zazueta Arguilez, Celia Guadalupe español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion. |
| author_facet |
López Zazueta, Ana Claritza Gutierrez Zavala, Patricia Zazueta Arguilez, Celia Guadalupe |
| author_sort |
López Zazueta, Ana Claritza |
| title |
español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion. |
| title_short |
español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion. |
| title_full |
español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion. |
| title_fullStr |
español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion. |
| title_full_unstemmed |
español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion. |
| title_sort |
español chemical standardization of a fermented kombucha drink based on green tea, lemon tea and guava leaves infusion. |
| description |
The dramatic increase in the prevalence of chronic diseases due to lifestyle and diet has led consumers to seek new ways to improve health through functional foods and nutraceuticals. Kombucha tea is a traditional fermented beverage that has recently gained popularity due to the many claims of positive effects on human health as a result of compounds produced during fermentation by various microorganisms; and for innovative flavors, which is generally obtained from sweetened black or green tea fermented by a previously inoculated broth or the use of SCOBY, which is formed by a consortium of bacteria from the genus Acetobacter and Gluconobacter; and yeasts like Saccharomyces genus. Kombucha can also be made from different types of tea and carbon sources. In this study, the objective was to investigate the effects of the use of different raw materials on the chemical composition of the kombucha beverage. For this, lemon tea, guava leaf infusion and green tea were prepared as a working sample, using white sugar as a carbon source. Fermentation was carried out in the dark at 26 ± 2°C for 10 days. During the fermentation, the total acidity, pH, DNS were analyzed in triplicate, which were affected in comparison with the non-cultivated substrates. |
| publisher |
UNIVERSIDAD DE SONORA |
| publishDate |
2022 |
| url |
https://revistainvestigacionacademicasinfrontera.unison.mx/index.php/RDIASF/article/view/507 |
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