Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions
Blanca D Vzquez-Cabral, Nuria E Rocha-Guzmn, Jos A Gallegos-Infante, Silvia M Gonzlez-Herrera, Rubn F Gonzlez-Laredo, Martha R Moreno-Jimnez, Indira T S, Crdova-Moreno
The potential use of non-timber products as alternative sources of functional beverages such as kombucha analogs were evaluated. The fermentation of sweetened oak herbal infusions (Quercus resinosa) with the kombucha consortium was explored. The following conditions of the fermentation process induced by the action of the kombucha consortium were assessed: sensory acceptability and pH, color, and chemical changes (phenolic composition). The chemical analysis showed the presence of hydroxybenzoic and hydroxycinnamic acid derivatives, flavonoids, flavonols, and flavanones, which are related to the antioxidant capacity of the product obtained. The metabolic consumption of flavan-3-ols and hydroxybenzoic acid derivatives, as well as the production of organic acids (succinic acid), has decreased the astringency and bitterness, improving the product's quality and acceptability. Fermentation with the kombucha consortium significantly increased the product's acceptability (up to 5 units) and decreased its pH (2 units).
Keywords: antioxidant, organic acids, ph
Citation: Nutrafoods 2014 v.13 no.4 pp. 169-178
Study Mailing Address:
Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico
Date Updated: March 25, 2020