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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/02/2025 |
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Data da última atualização: |
09/05/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AZARA, C. R. P.; PEIXE, C. L. D.; CARDOSO, C. E. de F.; AZARA, M. E. P.; ELIAS, M.; FREITAS-SILVA, O.; TEODORO, A. J. |
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Afiliação: |
CÍNTIA RAMOS PEREIRA AZARA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; CAROLINA LÍRIO DIDIER PEIXE, UNIVERSIDADE FEDERAL FLUMINENSE; CARLOS EDUARDO DE FARIA CARDOSO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; MARIA EDUARDA PEREIRA AZARA, CENTRO UNIVERSITÁRIO ARTHUR SÁ EARP NETO; MONIQUE ELIAS, UNIVERSIDADE FEDERAL FLUMINENSE; OTNIEL FREITAS SILVA, CTAA; ANDERSON JUNGER TEODORO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO. |
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Título: |
Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Food Science and Technology International, 2025. |
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DOI: |
https://doi.org/10.1177/10820132251319930 |
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Idioma: |
Inglês |
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Conteúdo: |
Fermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the production of kombucha and evaluate its effects on the physicochemical and sensory properties, antioxidant capacity, and microbiological profile. The kombucha was developed with green tea and the addition of Tommy mango peel flour (10% and 20%). The kombuchas were evaluated in the first fermentation (aerobic) and at the end of the second fermentation (anaerobic), the granulometry and colorimetry of the flour and the antioxidant profile were evaluated. Microbiome analysis was performed by 16S DNA extraction. For sensory analysis, an affective test was performed for global evaluation, flavor, texture, and oral perception. The results showed that the total phenolic content was 4.86 mg EAG/mL in F1, 8.79 mg EAG/mL in F2 with 10% mango peel flour, and 8.83 ± 0.54 mg EAG/mL in F2 with 20% mango peel flour, evidencing a significant increase in the second fermentation with the addition of the flour. In addition, the antioxidant activity was also higher in the second fermentation. The values obtained were F1 = 15.27 µmol TE/mL; F2 with 10% FCMT = 18.80 µmol TE/mL; and F2 with 20% FCMT = 26.76 µmol TE/mL. These findings indicate that the antioxidant capacity increases significantly during the second fermentation, directly correlating with the amount of mango peel flour added. The most abundant bacterial genera were Liquorilactobacillus nagelii (72%), Acetobacter (13%), and Komagataeibacter (12%) and for fungi (90%) Brettanomyces/Dekkera bruxellensis. The beverage obtained different levels of acceptance among consumers and non-consumers only in terms of flavor, proving to be a good alternative for the food industry for applying a mango byproduct to drinks. MenosFermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the production of kombucha and evaluate its effects on the physicochemical and sensory properties, antioxidant capacity, and microbiological profile. The kombucha was developed with green tea and the addition of Tommy mango peel flour (10% and 20%). The kombuchas were evaluated in the first fermentation (aerobic) and at the end of the second fermentation (anaerobic), the granulometry and colorimetry of the flour and the antioxidant profile were evaluated. Microbiome analysis was performed by 16S DNA extraction. For sensory analysis, an affective test was performed for global evaluation, flavor, texture, and oral perception. The results showed that the total phenolic content was 4.86 mg EAG/mL in F1, 8.79 mg EAG/mL in F2 with 10% mango peel flour, and 8.83 ± 0.54 mg EAG/mL in F2 with 20% mango peel flour, evidencing a significant increase in the second fermentation with the addition of the flour. In addition, the antioxidant activity was also higher in the second fermentation. The values obtained were F1 = 15.27 µmol TE/mL; F2 with 10% FCMT = 18.80 µmol TE/mL; and F2 with 20% FCMT = 26.76 µmol TE/mL. These findings indicate that the antioxidant capacity increases significantly during the second fermentation, directly correlating with the... Mostrar Tudo |
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Palavras-Chave: |
Análise sensorial. |
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Thesagro: |
Alimento Fermentado; Antioxidante; Chá Verde; Farinha; Manga; Propriedade Físico-Química; Tecnologia de Alimento. |
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Thesaurus Nal: |
Antioxidants; Fermented foods; Food technology; Green tea; Kombucha; Sensory evaluation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03048naa a2200373 a 4500
001 2173493
005 2025-05-09
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1177/10820132251319930$2DOI
100 1 $aAZARA, C. R. P.
245 $aPhysicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour.$h[electronic resource]
260 $c2025
520 $aFermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the production of kombucha and evaluate its effects on the physicochemical and sensory properties, antioxidant capacity, and microbiological profile. The kombucha was developed with green tea and the addition of Tommy mango peel flour (10% and 20%). The kombuchas were evaluated in the first fermentation (aerobic) and at the end of the second fermentation (anaerobic), the granulometry and colorimetry of the flour and the antioxidant profile were evaluated. Microbiome analysis was performed by 16S DNA extraction. For sensory analysis, an affective test was performed for global evaluation, flavor, texture, and oral perception. The results showed that the total phenolic content was 4.86 mg EAG/mL in F1, 8.79 mg EAG/mL in F2 with 10% mango peel flour, and 8.83 ± 0.54 mg EAG/mL in F2 with 20% mango peel flour, evidencing a significant increase in the second fermentation with the addition of the flour. In addition, the antioxidant activity was also higher in the second fermentation. The values obtained were F1 = 15.27 µmol TE/mL; F2 with 10% FCMT = 18.80 µmol TE/mL; and F2 with 20% FCMT = 26.76 µmol TE/mL. These findings indicate that the antioxidant capacity increases significantly during the second fermentation, directly correlating with the amount of mango peel flour added. The most abundant bacterial genera were Liquorilactobacillus nagelii (72%), Acetobacter (13%), and Komagataeibacter (12%) and for fungi (90%) Brettanomyces/Dekkera bruxellensis. The beverage obtained different levels of acceptance among consumers and non-consumers only in terms of flavor, proving to be a good alternative for the food industry for applying a mango byproduct to drinks.
650 $aAntioxidants
650 $aFermented foods
650 $aFood technology
650 $aGreen tea
650 $aKombucha
650 $aSensory evaluation
650 $aAlimento Fermentado
650 $aAntioxidante
650 $aChá Verde
650 $aFarinha
650 $aManga
650 $aPropriedade Físico-Química
650 $aTecnologia de Alimento
653 $aAnálise sensorial
700 1 $aPEIXE, C. L. D.
700 1 $aCARDOSO, C. E. de F.
700 1 $aAZARA, M. E. P.
700 1 $aELIAS, M.
700 1 $aFREITAS-SILVA, O.
700 1 $aTEODORO, A. J.
773 $tFood Science and Technology International, 2025.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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