Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha

Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha

This study evaluated the influence of tea, sucrose, and inoculum concentrations on green tea kombucha’s physicochemical properties and antioxidant capacity to optimize its production. The highest total phenolic content (98.61 mg GAE/100 mL) and radical scavenging activity for ABTS (9647.14 μmol/mL)...

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Main Authors: Raniele Oliveira Alves, Rodrigo Lira de Oliveira, Marcílio Martins de Moraes, Wallysson Wagner Vilela Santos, Cláudio Augusto Gomes da Câmara, Suzana Pedroza da Silva, Camila Souza Porto, Tatiana Souza Porto
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Fermentation
Subjects:
antioxidant activity
bioreactor
chemical composition
kombucha
scale-up
Online Access:https://www.mdpi.com/2311-5637/11/4/201
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