A5078627679- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Ginkgo biloba and Cashew Applications
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Microbial Metabolism and Applications
- Chromatography in Natural Products
- Medicinal Plant Pharmacodynamics Research
University of Novi Sad
2019-2024
Bioactive properties, as well chemical composition and sensory characteristics of traditional alternative kombucha broths were examined. Samples produced by adding 10% starter to sweetened (7% sucrose) decocts black green teas (traditional substrates) infusions winter savory (Satureja montana), peppermint (Mentha?piperita), stinging nettle (Urtica dioica), wild thyme (Thymus serpyllum), elderberry (Sambucus nigra) quince (Cydonia oblonga), at 25?C. Fermentation lasted the shortest with (3...
Effluent from clarifying the must wine production was used as a sole medium for kombucha fermentation. Usually, this effluent is disposed in communal sewage system. This way of use and treating wastewater certainly ecologically beneficial. The initial substrate cultivation prepared by diluting sterilized winery to 70 g/L total sugars, using boiled tap water. Kombucha starter black tea sucrose added 10% (vol/vol) substrate. Fermentation performed at 25°C. obtained beverage appropriate...
Kombucha beverage was produced using effluent from clarifying the grape must. Substrate for fermentation prepared by diluting sterilized winery to 70, 50, and 30 g/L of total sugars. Fermentation lasted nine days at 20, 25, °C. A pleasant taste kombucha produced. The ready drink after three fermentation. From 300 mL volume, more than 40 biomass maximum temperature sugar content. Acetic acid acid, with a peak concentration 14.63 °C 70 g/L. Tartaric originated grape. Oxalic content higher...
Determination of sugar, nitrogen, and phosphorus consumption by kombucha culture is necessary to gain additional insight into the metabolic pathways nutritional value produced beverages set a basis for optimizing conditions large-scale production. Kombucha beverage was made using effluent obtained from grape must clarification phase white wine The fermentation medium prepared diluting sterilized initial with approximately 16% total reducing sugars 3, 5, 7% sugars. duration nine days at 20,...
The aim of this paper was ethanol content determination in kombucha products obtained by fermentation effluent from white wine production. Used substrate contained 5% total sugars and production process conducted at 20, 25 30?C. Ethanol determined volumetric method common for refreshing non-alcoholic beverages. Winery successfully applied process. Results indicated that the produced beverages are suitable human consumption as Only 30?C (the sixth day) 20?C ninth do not belong to group...
Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides and tea, also ferments water extracts of medicinal herbs. The products possess antioxidant activity. aim this paper was to establish the potential beverages with herbs after pepsin pancreatin in vitro digestion. radical scavenging ability DPPH hydroxyl radical, as well reducing power determined. At end digestion process, highest towards showed only peppermint stinging...
This study examined the application of mathematical models on total flavonoids content and sensory mark kombucha beverages winery effluent. Process parameters were as follows: 0, 3, 6 9 days fermentation time; 20, 25 30 ?C temperature 5 7% initial reducing sugars. Total determined spectrophotometrically by a descriptive test five points category scale. decreased during applied process, which lasted for days. On average, suggested that consume products are obtained after 3 fermentation,...