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Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during "fermentation"

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Abstract

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. Polyphenols are expected to be responsible of several health benefits attributed to kombucha consumption, among other metabolites. Evidence point at an enhancement of tea polyphenol bioactivity during kombucha elaboration. This study investigated the impact of tea infusion time and of kombucha "fermentation", on the tea polyphenols and the color. Most of the present experiments have been carried out during a 3 rd year Bachelor training by Shane Fennell from Carlow Institute of Technology (Ireland).
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hal-03773246 , version 1 (09-09-2022)

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  • HAL Id : hal-03773246 , version 1

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Thierry Tran, Cosette Grandvalet, François Verdier, Antoine Martin, Hervé Alexandre, et al.. Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during "fermentation". Wine Active Compounds 2022, Jun 2022, Dijon, France. . ⟨hal-03773246⟩
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