| Registro completo |
| Provedor de dados: |
Ciênc. Tecnol. Aliment.
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| País: |
Brazil
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| Título: |
Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
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| Autores: |
Fu,Caili
Yan,Fen
Cao,Zeli
Xie,Fanying
Lin,Juan
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| Data: |
2014-03-01
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| Ano: |
2014
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| Palavras-chave: |
Kombucha
Antioxidant activities
Probiotics
Storage
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| Resumo: |
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 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% at the 8th day of storage.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100018
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/S0101-20612014005000012
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.34 n.1 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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