TY - GEN
T1 - Nueva bebida análoga a la kombucha hecha de molle, matico y cedron
T2 - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
AU - Diaz-Silva, Valeria
AU - Vejarano, Ricardo
N1 - Publisher Copyright:
© 2020 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2020
Y1 - 2020
N2 - Traditionally kombucha is a refreshing beverage obtained by fermentation from sugared infusions of black tea by a microbial consortium of bacteria and yeasts called SCOBY (Symbiotic Culture of Bacteria and Yeast). However, there are South American native plants with potential application for similar beverages production. The aim of the study was to evaluate both bioactive and sensory profiles of kombucha-analogue beverages made from different mixtures of leave extracts of molle (Schinus molle), matico (Buddleja globosa) and cedron (Aloysia citriodora), in order to determine the optimal mixture of these extracts with the highest total phenolic content (as gallic acid equivalents), antioxidant capacity (percentage of inhibition the oxidizing agent ABTS) and sensorial acceptance. The mixtures with high proportion of molle showed the highest production rates of organic acids. In addition, the mixtures based on molle and matico showed the highest total phenolic contents (> 120 mg/L), and all mixtures showed high antioxidant capacity, in most of the cases greater than 70%. Finally, according to the sensorial analysis, a greater acceptance of the beverages with matico and cedron was obtained. The results suggest the potential of these plants for the novel beverages production, as a source of antioxidant compounds, considering that in many cases these plants are underutilized.
AB - Traditionally kombucha is a refreshing beverage obtained by fermentation from sugared infusions of black tea by a microbial consortium of bacteria and yeasts called SCOBY (Symbiotic Culture of Bacteria and Yeast). However, there are South American native plants with potential application for similar beverages production. The aim of the study was to evaluate both bioactive and sensory profiles of kombucha-analogue beverages made from different mixtures of leave extracts of molle (Schinus molle), matico (Buddleja globosa) and cedron (Aloysia citriodora), in order to determine the optimal mixture of these extracts with the highest total phenolic content (as gallic acid equivalents), antioxidant capacity (percentage of inhibition the oxidizing agent ABTS) and sensorial acceptance. The mixtures with high proportion of molle showed the highest production rates of organic acids. In addition, the mixtures based on molle and matico showed the highest total phenolic contents (> 120 mg/L), and all mixtures showed high antioxidant capacity, in most of the cases greater than 70%. Finally, according to the sensorial analysis, a greater acceptance of the beverages with matico and cedron was obtained. The results suggest the potential of these plants for the novel beverages production, as a source of antioxidant compounds, considering that in many cases these plants are underutilized.
KW - Antioxidant
KW - Cedron
KW - Kombucha
KW - Matico
KW - Peruvian-pepper
UR - https://www.scopus.com/pages/publications/85096769298
U2 - 10.18687/LACCEI2020.1.1.107
DO - 10.18687/LACCEI2020.1.1.107
M3 - Contribución a la conferencia
AN - SCOPUS:85096769298
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Y2 - 27 July 2020 through 31 July 2020
ER -