Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
Caili Fu, Fen Yan, Zeli Cao, Fanying Xie, Juan Lin
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 the 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% in the 8th day of storage.
Keywords: acetic acid, antioxidant, black tea, green tea, lactic acid, ph, probiotics
Citation: Food Science and Technology (Campinas), 34(1), 123-126
Study Mailing Address:
College of Bioscience & Biotechnology, Fuzhou University, Fuzhou, Fuzhou, China
Date Updated: March 2, 2020