Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product
7
item.page.dc.date.issued
2022-10-01
item.page.dc.type
item.page.dc.identifier.eissn
23115637
item.page.dc.identifier.doi
item.page.dc.identifier.scopus
2-s2.0-85140646948
item.page.oaire.citation.title
Fermentation
item.page.oaire.citation.volume
8
item.page.oaire.citation.issue
10
item.page.dc.rights.holder
SCOPUS
item.page.dc.identifier.citation
Fermentation Vol.8 No.10 (2022)
punsarn.item.page.citation
Wispen S., Somsong P., Santivarangkna C., Tiyayon P., Chathiran W., Matthews K.R., Srichamnong W. Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product. Fermentation Vol.8 No.10 (2022). doi:10.3390/fermentation8100472 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83123
item.page.dc.title
Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product
item.page.dc.contributor.author
item.page.oairecerif.author.affiliation
item.page.dc.contributor.other
item.page.dc.description.abstract
Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of pickled tea production. To reduce the waste, pickled tea juice remaining from the process was developed into (1) pineapple kombucha and (2) formulated functional drinks as “value added” products. The juice used for making kombucha was collected at 15 days of pickled tea fermentation due to its high value in antioxidant activity (previous study, 2250 µmol TE per g DW). After fermenting the juice with starter culture, the properties of pineapple kombucha were assessed at 0, 1, 3, 5, 7, 9, 11 days. Results showed that the total phenolic of pineapple kombucha was reduced, while antioxidant assay (FRAP and ORAC) slightly increased. The most suitable fermentation period of pineapple kombucha was at day 3. The formulated drink was made from mixing pineapple kombucha with ginger and lemon juice at various ratios including 100:0:0, 80:10:10 and 80:15:5. The ratio 80:10:10 gave the highest TP and antioxidant activity for the functional drink. In addition, for sensory analysis, liking attribute of 80:15:5 fermented juice kombucha pineapple favor was significantly higher compared to other formulations. The study demonstrates the promising second fermentation process of by-product juice from pickled tea production for the conversion to value-added functional drink with reasonable antioxidant properties.