副产品
食品科学
化学
制浆造纸工业
生物技术
数学
生物
工程类
纯数学
作者
Pedro Hassiel Sariñana-Núñez,María José Rivas-Arreola,Nuria Elizabeth Rocha‐Guzmán,Martha Rocío Moreno-Jiménez,Silvia Marina González‐Herrera,Saúl Alberto Álvarez,José Guadalupe Rutiaga-Quiñones,Sahian Enitze Velázquez‐Quiñones
标识
DOI:10.1016/j.foodchem.2024.139439
摘要
This study investigated the techno-functional conditions for producing fermented beverages using the kombucha artisanal consortium (kAC) while implementing sustainable strategies. According to the circular economy principles, the study focused on mulberry coproducts (MC) generated as agro-industrial waste during mulberry fruit production. The presence of target microorganisms in the beverage and biofilm was recorded to determine the MC content necessary for establishing kAC. Additionally, the physicochemical characteristics, carbohydrate and polyphenol profiles were analyzed to understand their impact on antioxidant activity and sensory responses in the soft drink. Notably, a concentration of 0.25% MC was found to yield fermented soft drinks rich in probiotic populations and displaying nutraceutical qualities that enhance antioxidant activity and sensory acceptability. This study offers valuable technical guidance for repurposing mulberry pruning coproducts in the creation of novel products.
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