食品科学
发酵
多酚
化学
纤维素
细菌纤维素
抗氧化剂
蔗糖
原材料
细菌
生物
生物化学
有机化学
遗传学
作者
Yuly A. Ramírez Tapias,M. Victoria Di Monte,Mercedes A. Peltzer,Andrés G. Salvay
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-03-01
卷期号:372: 131346-131346
被引量:58
标识
DOI:10.1016/j.foodchem.2021.131346
摘要
The symbiotic community of bacteria and yeast (SCOBY) of Kombucha beverage produces a floating film composed of bacterial cellulose, a distinctive biobased material. In this work, Kombucha fermentation was carried out in six different herbal infusions, where SCOBY was able to synthesise cellulosic films. Infusions of black and green tea, yerba mate, lavender, oregano and fennel added with sucrose (100 g/l) were used as culture media. In all cultures, film production resulted in a maximum after 21 days. Yield conversion, process productivity and antioxidant activity were quantified. Macroscopic and microscopic features of films were determined based on electronic microscopy, calorimetric and mechanical properties and hydration behaviour. Native films from yerba mate had a remarkable antioxidant activity of 93 ± 4% of radical inhibition due to plant polyphenols, which could prevent food oxidation. Results revealed that films retained natural bioactive substances preserving important physicochemical properties, essential for developing active materials.
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