Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification

Autor: Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, Napapan Chokumnoyporn, Kittikoon Wannasawad
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Applied Food Research, Vol 4, Iss 2, Pp 100463- (2024)
Druh dokumentu: article
ISSN: 2772-5022
DOI: 10.1016/j.afres.2024.100463
Popis: Kombucha beverage from black-aged garlic was optimized using response surface methodology. The design was developed based on a Box-Behnken design, with black-aged garlic (BAG) (10-20g), sucrose concentration (10–20% w/v) and ratio of SCOBY: BAG (0.5-1.0). The optimal composition consisted of 10.9-15.0g of BAG, 19.3-19.9% w/v and 0.7-1.0 SCOBY ratio, which provided a high level of total phenolic and total flavonoid contents (89.43 mg GAE 100 g-1 and 48.80 mg RE 100 g-1, respectively. Furthermore, GC-O-MS analysis revealed the presence of nine aroma-active compounds, including organosulfur compounds (diallyl trisulfide, allyl methyl trisulfide), alcohols (α-terpineol, amyl alcohols, laevo-borneol, furanoid), an octacosane, a butyric acid, and a phenolic molecule, which were found to be the most abundant. This study demonstrated the development of a functional beverage derived from black-aged garlic, which was achieved through investigating the kombucha process.
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