Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.)
Haruthairat Kitwetcharoen, Yupaporn Phannarangsee, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Poramaporn Klanrit, Poramate Klanrit, Mamoru Yamada, Pornthap Thanonkeo · 2024
Read Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.) by Haruthairat Kitwetcharoen, Yupaporn Phannarangsee, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Poramaporn Klanrit, Poramate Klanrit, Mamoru Yamada, Pornthap Thanonkeo (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11667612.txt.
Description
Kombucha, the fizzy fermented tea, gains new flavors and health claims when brewers blend in fruit. Haruthairat Kitwetcharoen and co-authors brew black tea kombucha with Indian gooseberry in a 2024 study of the blend's chemistry and benefits.
The gooseberry homogenate proved rich in protective plant compounds and vitamin C. Blending it into the tea at ten to fifty percent raised total phenolics, flavonoids, and acidity in the finished drinks. Flavor and aroma compounds multiplied as well. The blends also showed stronger antioxidant and antimicrobial action than plain tea kombucha. The authors present the gooseberry as a promising partner fruit for functional drinks, with the mid-range blends balancing taste and benefit.
Catalog record
| CREATOR | Haruthairat Kitwetcharoen, Yupaporn Phannarangsee, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Poramaporn Klanrit, Poramate Klanrit, Mamoru Yamada, Pornthap Thanonkeo |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 66 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |