Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation
Kombucha is a biofilm composed of a symbiotic culture of bacteria and yeast, known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The SCOBY undergoes deterioration processes and loss of nutritional, bioactive and sensory attributes, which negatively impacts its shelf life. These losses can be a...
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| Format: | Online |
| Language: | English |
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Facultad de Ciencias Exactas, Químicas y Naturales
2024
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| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/774 |
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ojs-article-774 |
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ojs |
| institution |
Facultad de Ciencias Exactas Quimicas y Naturales |
| collection |
Revista de Ciencia y Tecnologia RECyT |
| language |
English |
| topic |
SCOBY Fermentation Phenolic compounds Toxicity Caenorhabditis elegans SCOBY fermentación compuestos fenólicos Toxicidad Caenorhabditis elegans SCOBY Fermentation Compounds phenolics Toxicity Caenorhabditis elegans |
| spellingShingle |
SCOBY Fermentation Phenolic compounds Toxicity Caenorhabditis elegans SCOBY fermentación compuestos fenólicos Toxicidad Caenorhabditis elegans SCOBY Fermentation Compounds phenolics Toxicity Caenorhabditis elegans Correia Santana, Débora Danieleto, Fabiany B. Valdo, Kellen Oliveira Arpini-Costa, Clarisse M. Kalil, Ieda Carneiro de Andrade, Tadeu Ugerre Azevedo Bertolazi, Amanda Santos Passos, Heloisi Gonçalves Vasconcelos, Christiane Mileib Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation |
| topic_facet |
SCOBY Fermentation Phenolic compounds Toxicity Caenorhabditis elegans SCOBY fermentación compuestos fenólicos Toxicidad Caenorhabditis elegans SCOBY Fermentation Compounds phenolics Toxicity Caenorhabditis elegans |
| format |
Online |
| author |
Correia Santana, Débora Danieleto, Fabiany B. Valdo, Kellen Oliveira Arpini-Costa, Clarisse M. Kalil, Ieda Carneiro de Andrade, Tadeu Ugerre Azevedo Bertolazi, Amanda Santos Passos, Heloisi Gonçalves Vasconcelos, Christiane Mileib |
| author_facet |
Correia Santana, Débora Danieleto, Fabiany B. Valdo, Kellen Oliveira Arpini-Costa, Clarisse M. Kalil, Ieda Carneiro de Andrade, Tadeu Ugerre Azevedo Bertolazi, Amanda Santos Passos, Heloisi Gonçalves Vasconcelos, Christiane Mileib |
| author_sort |
Correia Santana, Débora |
| title |
Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation |
| title_short |
Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation |
| title_full |
Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation |
| title_fullStr |
Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation |
| title_full_unstemmed |
Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation |
| title_sort |
kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation |
| title_alt |
Kombucha y sus derivados deshidratados y liofilizados: caracterización fisicoquímica, microbiológica y evaluación de toxicidad in vivo Kombucha desidratada e liofilizada e seus derivados: caraterização físico-química e microbiológica e avaliação da toxicidade in vivo |
| description |
Kombucha is a biofilm composed of a symbiotic culture of bacteria and yeast, known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The SCOBY undergoes deterioration processes and loss of nutritional, bioactive and sensory attributes, which negatively impacts its shelf life. These losses can be avoided by drying methods, which help to extend shelf life and preserve the action compounds of its constituents. The objective of this study was to subject and evaluate Kombucha SCOBY to drying techniques by heat dehydration and freeze-drying. Analyses included pH, total soluble solids, total titratable acidity, turbidity, total phenolic compound content, antioxidant activity, microbiological assessment, and toxicity in vivo testing. All analyses were statistically evaluated at a 5% probability level, using SAS software. Both Kombucha beverages and dry products exhibited considerable amounts of phenolic compounds and antioxidant activity. Microorganism counts ranged from 104 to 108 CFU.ml-1 for developed beverages and products. In In vivo tests with Caenorhabditis elegans, no increase in mortality was observed, and worms fed with the fermented products showed enhanced growth. Thus, this study concludes that producing dehydrated and freeze-dried forms of Kombucha-based products is a promising and advantageous field of research for human health. |
| publisher |
Facultad de Ciencias Exactas, Químicas y Naturales |
| publishDate |
2024 |
| url |
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/774 |
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1805943234245951488 |
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ojs-article-7742024-07-10T12:39:59Z Kombucha and its dehydrated and freeze-dried derivatives: physicochemical and microbiological characterization and in vivo toxicity evaluation Kombucha y sus derivados deshidratados y liofilizados: caracterización fisicoquímica, microbiológica y evaluación de toxicidad in vivo Kombucha desidratada e liofilizada e seus derivados: caraterização físico-química e microbiológica e avaliação da toxicidade in vivo Correia Santana, Débora Danieleto, Fabiany B. Valdo, Kellen Oliveira Arpini-Costa, Clarisse M. Kalil, Ieda Carneiro de Andrade, Tadeu Ugerre Azevedo Bertolazi, Amanda Santos Passos, Heloisi Gonçalves Vasconcelos, Christiane Mileib SCOBY Fermentation Phenolic compounds Toxicity Caenorhabditis elegans SCOBY fermentación compuestos fenólicos Toxicidad Caenorhabditis elegans SCOBY Fermentation Compounds phenolics Toxicity Caenorhabditis elegans Kombucha is a biofilm composed of a symbiotic culture of bacteria and yeast, known as SCOBY (Symbiotic Culture of Bacteria and Yeast). The SCOBY undergoes deterioration processes and loss of nutritional, bioactive and sensory attributes, which negatively impacts its shelf life. These losses can be avoided by drying methods, which help to extend shelf life and preserve the action compounds of its constituents. The objective of this study was to subject and evaluate Kombucha SCOBY to drying techniques by heat dehydration and freeze-drying. Analyses included pH, total soluble solids, total titratable acidity, turbidity, total phenolic compound content, antioxidant activity, microbiological assessment, and toxicity in vivo testing. All analyses were statistically evaluated at a 5% probability level, using SAS software. Both Kombucha beverages and dry products exhibited considerable amounts of phenolic compounds and antioxidant activity. Microorganism counts ranged from 104 to 108 CFU.ml-1 for developed beverages and products. In In vivo tests with Caenorhabditis elegans, no increase in mortality was observed, and worms fed with the fermented products showed enhanced growth. Thus, this study concludes that producing dehydrated and freeze-dried forms of Kombucha-based products is a promising and advantageous field of research for human health. Kombucha es una biopelícula compuesta por un cultivo simbiótico de bacterias y levaduras, conocido como SCOBY (Symbiotic Culture of Bacteria and Yeast). El SCOBY sufre procesos de deterioro y pérdida de atributos nutricionales, bioactivos y sensoriales, lo que impacta negativamente en su vida útil. Estas pérdidas pueden evitarse mediante métodos de secado, que ayudan a prolongar la vida útil y conservar los compuestos de acción de sus constituyentes. El objetivo de este estudio fue someter y evaluar Kombucha SCOBY a las técnicas de deshidratación por calor y liofilización. Los análisis incluyeron pH, sólidos solubles totales, acidez titulable total, turbidez, contenido de compuestos fenólicos totales, actividad antioxidante, evaluación microbiológica y pruebas de toxicidad in vivo. Todos los análisis fueron evaluados estadísticamente a un nivel de probabilidad del 5%, utilizando el software SAS. Tanto las bebidas de Kombucha como los productos secos exhibieron cantidades considerables de compuestos fenólicos y actividad antioxidante. Los recuentos de microorganismos oscilaron entre 104 y 108 CFU.ml-1 para bebidas y productos desarrollados. En las pruebas in vivo con Caenorhabditis elegans, no se observó un aumento en la mortalidad y los gusanos alimentados con los productos fermentados mostraron un mayor crecimiento. A Kombucha é um biofilme composto por uma cultura simbiótica de bactérias e leveduras, conhecida como SCOBY (Symbiotic Culture of Bacteria and Yeast). O SCOBY sofre processos de deterioração e perda de atributos nutricionais, bioactivos e sensoriais, o que tem um impacto negativo no seu prazo de validade. Estas perdas podem ser evitadas através de métodos de secagem, que ajudam a prolongar a vida útil e a preservar os compostos de ação dos seus constituintes. O objetivo deste estudo foi submeter e avaliar a Kombucha SCOBY às técnicas de desidratação térmica e liofilização. As análises incluíram pH, sólidos solúveis totais, acidez total titulável, turbidez, teor de compostos fenólicos totais, atividade antioxidante, avaliação microbiológica e teste de toxicidade in vivo. Todas as análises foram avaliadas estatisticamente a um nível de 5% de probabilidade, utilizando o software SAS. Tanto as bebidas de Kombuchá como os produtos secos exibiram quantidades significativas de compostos fenólicos e atividade antioxidante. As contagens de microrganismos variaram de 104 a 108 CFU.ml-1 para as bebidas e produtos desenvolvidos. Em testes in vivo com Caenorhabditis elegans, não se observou um aumento da mortalidade e os vermes alimentados com os produtos fermentados apresentaram um aumento do crescimento. Facultad de Ciencias Exactas, Químicas y Naturales 2024-07-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/774 10.36995/j.recyt.2024.41.007 Argentine Journal of Science and Technology; Vol. 41 No. 1 (2024); 54-63 Revista de Ciencia y Tecnología; Vol. 41 Núm. 1 (2024); 54-63 1851-7587 0329-8922 eng https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/774/861 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/774/862 Derechos de autor 2024 Débora Correia Santana, Fabiany B. Danieleto, Kellen Oliveira Valdo, Clarisse M. Arpini-Costa, Ieda Carneiro Kalil, Tadeu Ugerre de Andrade, Amanda Azevedo Bertolazi, Heloisi Gonçalves Santos Passos, Christiane Mileib Vasconcelos https://creativecommons.org/licenses/by-nc/2.5/ar/ |