tailieunhanh - Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts
In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with improved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 2,2-diphenyl-1- picryl-hydrazyl-hydrate (DPPH), ferric reducing antioxidant power (FRAP), and cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P |
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