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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts
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Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

机译：用不同药用植物提取物强化kombuccha饮料的生物可接为性和功能性的评价

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摘要

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 13.96% 2,2-diphenyl-1- picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% 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 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P 0.05); however, it decreased after intestinal digestion (P 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.
机译：在本研究中，加甜的黑色和绿茶用作KOMBUCHA发酵的基材。林登，柠檬香脂，鼠尾草，升紫外纹，薄荷和肉桂输注被添加到Kombucha中，以设计一种改善功能性和感官特性的新型饮料。发酵后，KOMBUCHA的抗氧化能力（AC）增加了13.96％2,2-二苯基-1- Picryl-肼 - 水合物（DPPH），48.90％的抗氧化功率（FRAP）和55.54％的减少AC（ Cuprac）。在储存时的第0天和第9天，在与瘙痒消化相比（P <0.05）相比，所有样品中总酚类和AC（FRAP和Cuprac）的生物可接为性在胃肠和肠消化后显着增加（P <0.05）。在与瘙痒消化相比（P <0.05）相比，在所有饮料中储存的开始和结束后体外消化后的AC（DPPH）也增加了（P <0.05）;然而，肠道消化后它降低（P <0.05）。通过体外进行和体内研究，需要进一步研究kombucha对健康和营养的影响。

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