Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

• Main Authors: Dan-Dan Zhou (Author), Adila Saimaiti (Author), Min Luo (Author), Si-Yu Huang (Author), Ruo-Gu Xiong (Author), Ao Shang (Author), Ren-You Gan (Author), Hua-Bin Li (Author)
• Format: Book
• Published: MDPI AG, 2022-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the e...