Preservation of kombucha tea - Effect of temperature on tea components and free radical scavenging properties
Preservation of kombucha tea - Effect of temperature on tea components and free radical scavenging properties
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DOI：
10.1021/jf8020893
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发表时间：
2008-10-08
影响因子：
6.1
通讯作者：
Yun, Sei Eok
中科院分区：
文献类型：
--
作者：
Jayabalan, Rasu;Marimuthu, Subbaiya;Yun, Sei Eok
康普茶是加糖红茶，用醋酸菌和酵母菌（茶真菌）发酵14天。这茶尝起来有点甜和酸。红茶菌生物膜的形成是红茶菌贮藏和商品化的一个重要问题。已经尝试了各种热处理来长期储存红茶菌茶。本研究揭示了热处理对红茶菌茶的生化成分和自由基清除性能的影响。在60、65和68摄氏度下热处理1分钟控制红茶菌茶中的生物膜形成，而不改变其透明度、味道和风味。然而，茶多酚和红茶品质参数在贮藏期间表现出不同的稳定性。自由基清除性能下降，也发现在储存期间。由于红茶菌的生物活性取决于其生化成分，因此热处理不适合红茶菌的保鲜。
Kombucha tea is sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. Various thermal treatments have been tried for long-term storage of kombucha tea. The present study revealed the influence of heat on the biochemical constituents and the free radical scavenging properties of kombucha tea. Heat treatment at 60, 65, and 68 degrees C for 1 min controlled biofilm formation in kombucha tea without changing its clarity, taste, and flavor. However, tea polyphenols and black tea quality parameters showed varying stability during the storage period. A decrease in free radical scavenging properties was also found during the storage period. Because the biological activities of kombucha tea depended on the biochemical constituents, it was concluded that heat treatment was not a suitable method for kombucha tea preservation.