Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
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.
Jayabalan
Rasu
R
Microbial Biotechnology Division, Department of Biotechnology, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India.
Marimuthu
Subbaiya
S
Thangaraj
Periyasamy
P
Sathishkumar
Muthuswamy
M
Binupriya
Arthur Raj
AR
Swaminathan
Krishnaswami
K
Yun
Sei Eok
SE
D000091:Acetobacter; D018441:Biofilms; D055168:Brettanomyces; D002110:Caffeine / Q000032:analysis; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D016166:Free Radical Scavengers / Q000032:analysis*; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*; D020068:Zygosaccharomyces
D005419:Flavonoids; D016166:Free Radical Scavengers; D010636:Phenols; D059808:Polyphenols; D013662:Tea; D002110:Caffeine