Kombucha and its dehydrated and freeze-dried derivatives : physicochemical and microbiological characterization and in vivo toxicity evaluation
Fil: Correia Santana, Débora. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil.
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| Formato: | Artículo publishedVersion |
| Lenguaje: | Inglés |
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Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas Naturales. Secretaría de Investigación y Posgrado
2024
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| Acceso en línea: | https://hdl.handle.net/20.500.12219/5928 https://doi.org/10.36995/j.recyt.2024.41.007 |
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I77-R195-20.500.12219-5928 |
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Universidad Nacional de Misiones |
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I-77 |
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R-195 |
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Repositorio Institucional Digital de la UNaM (RIDUNAM) |
| language |
Inglés |
| topic |
SCOBY Fermentation Phenolic compounds Toxicity Caenorhabditis elegans SCOBY Fermentación Compuestos fenólicos Toxicidad Caenorhabditis elegans |
| spellingShingle |
SCOBY Fermentation Phenolic compounds Toxicity Caenorhabditis elegans SCOBY Fermentación Compuestos fenólicos Toxicidad Caenorhabditis elegans Correia Santana, Débora Danieleto, Fabiany B. Oliveira Valdo, Kellen Arpini-Costa, Clarisse M. Carneiro Kalil, Ieda Ugerre de Andrade, Tadeu Azevedo Bertolazi, Amanda Gonçalves Santos Passos, Heloisi Mileib Vasconcelos, Christiane 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 |
| description |
Fil: Correia Santana, Débora. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil. |
| format |
Artículo Artículo publishedVersion |
| author |
Correia Santana, Débora Danieleto, Fabiany B. Oliveira Valdo, Kellen Arpini-Costa, Clarisse M. Carneiro Kalil, Ieda Ugerre de Andrade, Tadeu Azevedo Bertolazi, Amanda Gonçalves Santos Passos, Heloisi Mileib Vasconcelos, Christiane |
| author_facet |
Correia Santana, Débora Danieleto, Fabiany B. Oliveira Valdo, Kellen Arpini-Costa, Clarisse M. Carneiro Kalil, Ieda Ugerre de Andrade, Tadeu Azevedo Bertolazi, Amanda Gonçalves Santos Passos, Heloisi Mileib Vasconcelos, Christiane |
| 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 |
| publisher |
Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas Naturales. Secretaría de Investigación y Posgrado |
| publishDate |
2024 |
| url |
https://hdl.handle.net/20.500.12219/5928 https://doi.org/10.36995/j.recyt.2024.41.007 |
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I77-R195-20.500.12219-59282025-11-03T15:29:17Z 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 Correia Santana, Débora Danieleto, Fabiany B. Oliveira Valdo, Kellen Arpini-Costa, Clarisse M. Carneiro Kalil, Ieda Ugerre de Andrade, Tadeu Azevedo Bertolazi, Amanda Gonçalves Santos Passos, Heloisi Mileib Vasconcelos, Christiane SCOBY Fermentation Phenolic compounds Toxicity Caenorhabditis elegans SCOBY Fermentación Compuestos fenólicos Toxicidad Caenorhabditis elegans Fil: Correia Santana, Débora. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil. Fil: Danieleto, Fabiany B. Universidade Vila Velha. Curso de Nutrição. Laboratório de Biotecnologia de Alimentos; Brasil. Fil: Oliveira Valdo, Kellen. Universidade Vila Velha. Curso de Nutrição. Laboratório de Biotecnologia de Alimentos; Brasil. Fil: Arpini-Costa, Clarisse M. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil. Fil: Carneiro Kalil, Ieda. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil. Fil: Ugerre de Andrade, Tadeu. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil. Fil: Azevedo Bertolazi1, Amanda. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil. Fil: Gonçalves Santos Passos, Heloisi. Universidade Vila Velha. Curso de Nutrição. Laboratório de Biotecnologia de Alimentos; Brasil. Fil: Mileib Vasconcelos, Christiane. Universidade Vila Velha. Programa de Pós-Graduação em Biotecnologia Vegetal; Brasil. Fil: Mileib Vasconcelos, Christiane. Universidade Vila Velha. Curso de Nutrição. Laboratório de Biotecnologia de Alimentos; Brasil. 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. Por lo tanto, este estudio concluye que la producción de formas deshidratadas y liofilizadas de productos a base de Kombucha es un campo de investigación prometedor y ventajoso para la salud humana. 2024-07-10 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion https://hdl.handle.net/20.500.12219/5928 https://doi.org/10.36995/j.recyt.2024.41.007 eng info:eu-repo/semantics/altIdentifier/urn/https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/774/861 info:eu-repo/semantics/altIdentifier/urn/https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/774/862 info:eu-repo/semantics/openAccess application/pdf application/pdf 4.314 MB Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas Naturales. Secretaría de Investigación y Posgrado |