Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 34, Issue 1, Pages 123-126Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/S0101-20612014005000012
Keywords
kombucha; antioxidant activities; probiotics; storage
Categories
Funding
- Natural Science Foundation of Fujian Province, China [2011J01218, 2012J05056]
- Research Foundation for the Objective-Oriented Project of Fuzhou University [XRC1164]
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Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.
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