Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile

文献类型： 外文期刊

第一作者： Zou, Chun

作者： Zou, Chun;Li, Ru-Yi;Chen, Jian-Xin;Wang, Fang;Gao, Ying;Fu, Yan-Qing;Xu, Yong-Quan;Yin, Jun-Feng

作者机构：

关键词： Kombucha; Zijuan tea; Attractive color; Anthocyanins; Antioxidant activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 363 卷

页码：

收录情况： SCI

摘要： Zijuan tea is a representative anthocyanin-rich tea cultivar in China. In this study, Zijuan tea was used to produce a novel kombucha beverage (ZTK). The physicochemical, sensory properties, and antioxidant activity of ZTK were compared with that of black tea kombucha (BTK) and green tea kombucha (GTK). Results indicated that after fermentation, the color of ZTK changed from yellowish-brown to salmon-pink, because its anthocyanins (4.5 mg/L) appeared red in acidic conditions. Meanwhile no significant changes of color were observed in BTK and GTK. The dynamic changes of pH, biomass, and concentrations of sugars, amino acids, and main organic acids were similar in three kombucha beverages, except catechins showing different trends. Moreover, ZTK showed the highest overall acceptability score, antioxidant activity, and concentration of volatiles among the three kombucha beverages. Therefore, Zijuan tea is suitable for the preparation of kombucha beverage with attractive color and health benefits.

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