Mathematical modeling as a tool in kombucha beverages bioactive quality control
Original scientific paper
DOI:
https://doi.org/10.2298/CICEQ231229012VKeywords:
winery effluent, total flavonoids, kombucha, sensory characteristics, response surface methodologyAbstract
This study examined the application of mathematical models on total flavonoids content and sensory mark of kombucha beverages on winery effluent. Process parameters were as follows: 0, 3, 6 and 9 days of fermentation time; 20, 25 and 30 °C of fermentation temperature and 3, 5 and 7% of initial total reducing sugars. Total flavonoids were determined spectrophotometrically and sensory mark by a descriptive test and five points category scale. Total flavonoids content decreased during the applied kombucha fermentation process, which lasted for 9 days. On average, total sensory mark suggested that consume kombucha products are obtained after 3 days of the fermentation, regardless on the fermentation temperature or sugars content. In order to produce kombucha beverage with the highest bioactive quality, response surface methodology proposed the following process parameters: 3 days of fermentation, 7% of initial total sugars and 30 °C process temperature.
References
S. Vukmanović, PhD Thesis, Faculty of Technology Novi Sad, University of Novi Sad (2022). https://nardus.mpn.gov.rs/handle/123456789/21144?locale-attribute=sr.
N. Abaci, F.S. Senol Deniz, I.E. Orhan, Food Chem.: X 14 (2022) 100302. https://doi.org/10.1016/j.fochx.2022.100302.
L.D.L. de Oliveira, M.V. de Carvalho, L. Melo, Rev. Ceres 61 (2014) 764-779. https://doi.org/10.1590/0034-737X201461000002.
M.M. Giusti, T.C. Wallace, In Handbook of Natural Colorants, T. Bechtold, R. Mussak, Eds., John Wiley & Sons, Ltd, Chichester, UK (2009), p. 255-275. https://doi.org/10.1002/9780470744970.ch16.
G. Kilic, I.Y. Sengun, Food Biosci. 53 (2023) 102631. https://doi.org/10.1016/j.fbio.2023.102631.
L.T. Phung, H. Kitwetcharoen, N. Chamnipa, N. Boonchot, S. Thanonkeo, P. Tippayawat, P. Klanrit, M. Yamada, P. Thanonkeo, Sci. Rep. 13 (2023) 7859. https://doi.org/10.1038/s41598-023-34954-7.
X. Wang, D. Wang, H. Wang, S. Jiao, J. Wu, Y. Hou, J. Sun, J. Yuan, LWT 168 (2022) 113931. https://doi.org/10.1016/j.lwt.2022.113931.
D. Cvetković, S. Markov, M. Djurić, D. Savić, A. Velićanski, J. Food Eng. 85 (2008) 387-392. https://doi.org/10.1016/j.jfoodeng.2007.07.021.
D. Cvetković, O. Šovljanski, A. Ranitović, A. Tomić, S. Markov, D. Savić, B. Danilović, L. Pezo: An artificial neural network as a tool for kombucha fermentation improvement, Chem. Ind. Chem. Eng. Q. 28 (2022) 277-286. https://doi.org/10.2298/CICEQ211013002C.
E. Lončar, M. Djurić, R. Malbaša, L.J. Kolarov, M. Klašnja, Food Bioprod. Process. 84 (2006) 186-192. https://doi.org/10.1205/fbp.04306.
R. Malbaša, L. Jevrić, E. Lončar, J. Vitas, S. Podunavac-Kuzmanović, S. Milanović, S. Kovačević, J. Food Sci. Technol. 52 (2015) 5968-5974. https://doi.org/10.1007/s13197-014-1648-4.
J. Vitas, R. Malbaša, A. Jokić, E.S. Lončar, S.D. Milanović, Mljekarstvo 68 (2018) 116-125. https://doi.org/10.15567/mljekarstvo.2018.0205.
R. Malbaša, E. Lončar, M. Djurić, M. Klašnja, L. J. Kolarov, S. Markov, Food Bioprod. Process 84 (2006) 193-199. https://doi.org/10.1205/fbp.05061.
F. Valiyan, H. Koohsari, A. Fadavi, J Food Sci Technol. 58 (2021) 1877-1891. http://doi:10.1007/s13197-020-04699-6
S. Vukmanović, J. Vitas, S. Kravić, Z. Stojanović, A. Đurović, B. Cvetković, R. Malbaša, Chem. Ind. Chem. Eng. Q. 00 (2024) 1-1. https://doi.org/10.2298/CICEQ231002001V.
J. Vitas, S. Vukmanović, R. Malbaša. Waste Biomass Valorization 14 (2023) 4187-4200. https://doi.org/10.1007/s12649-023-02130-7.
S. Vukmanović, J. Vitas, A. Ranitović, D. Cvetković, A. Tomić, R. Malbaša, LWT 154 (2022) 112726. https://doi.org/10.1016/j.lwt.2021.112726.
J. Vitas, S. Vukmanović, J. Čakarevic, L. Popović, R. Malbaša, Chem. Ind. Chem. Eng. Q. 26 (2020) 157-170. https://doi.org/10.2298/CICEQ190708034V.
J.S. Vitas, A.D. Cvetanović, P.Z. Mašković, J.V. Švarc-Gajić, R.V. Malbaša, J. Funct. Foods 44 (2018) 95-102. https://doi.org/10.1016/j.jff.2018.02.019.
A. Jokić, Z. Zavargo, Z. Šereš, M. Tekić, J. Membr. Sci. 350 (2010) 269-278. http://dx.doi.org/10.1016/j.memsci.2009.12.037.
S.A. Villarreal-Soto, S. Beaufort, J. Bouajila, J.-P. Souchard, P. Taillandier, J. Food Sci. 83 (2018) 580-588. https://doi.org/10.1111/1750-3841.14068.
R. Jayabalan, P. Subathradevi, S. Marimuthu, M. Sathishkumar, K. Swaminathan, Food Chem. 109 (2008) 227-234. https://doi.org/10.1016/j.foodchem.2007.12.037.
T.B.E. Öztürk, B. Eroğlu, E. Delik, M. Çiçek, E. Çiçek, Food Technol. Biotechnol. 61 (2023) 127-137. https://doi.org/10.17113/ftb.61.01.23.7789.
A. Braune, M. Blaut, Gut Microbes 7 (2016) 216-234. https://doi.org/10.1080/19490976.2016.1158395.
Y. Hsieh, M.-C. Chiu, J.-Y. Chou, J. Food Qual. 2021 (2021) 1735959. https://doi.org/10.1155/2021/1735959.
D. Hunaefi, D.N. Akumo, H. Riedel, I. Smetanska, Antioxidants 1 (2012) 4-32. https://doi.org/10.3390/antiox1010004.
H. Rodríguez, J.A. Curiel, J.M. Landete, B. de las Rivas, F. López de Felipe, C. Gómez-Cordovés, J.M. Mancheño, R. Muñoz, Int. J. Food Microbiol. 132 (2009) 79-90. https://doi.org/10.1016/j.ijfoodmicro.2009.03.025.
X. Pu, P. Ye, J. Sun, C. Zhao, X. Shi, B. Wang, W. Cheng, LWT 176 (2023) 114536. https://doi.org/10.1016/j.lwt.2023.114536.
Z. Liang, P. Zhang, W. Ma, X.-A. Zeng, Z. Fang, Food Biosci. 54 (2023) 102884. https://doi.org/10.1016/j.fbio.2023.102884.
S. Kumar, A.K. Pandey, Sci. World J. 2013 (2013) 162750. https://doi.org/10.1155/2013/162750.
G. Cohen, D.A. Sela, A.A. Nolden, Foods 12 (2023) 3116. https://doi.org/10.3390/foods12163116.
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Jasmina Vitas, Aleksandar Jokić, Nataša Lukić, Stefan Vukmanović, Radomir Malbaša
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors grant to the Publisher the following rights to the manuscript, including any supplemental material, and any parts, extracts or elements thereof:
- the right to reproduce and distribute the Manuscript in printed form, including print-on-demand;
- the right to produce prepublications, reprints, and special editions of the Manuscript;
- the right to translate the Manuscript into other languages;
- the right to reproduce the Manuscript using photomechanical or similar means including, but not limited to photocopy, and the right to distribute these reproductions;
- the right to reproduce and distribute the Manuscript electronically or optically on any and all data carriers or storage media – especially in machine readable/digitalized form on data carriers such as hard drive, CD-Rom, DVD, Blu-ray Disc (BD), Mini-Disk, data tape – and the right to reproduce and distribute the Article via these data carriers;
- the right to store the Manuscript in databases, including online databases, and the right of transmission of the Manuscript in all technical systems and modes;
- the right to make the Manuscript available to the public or to closed user groups on individual demand, for use on monitors or other readers (including e-books), and in printable form for the user, either via the internet, other online services, or via internal or external networks.
How to Cite
Funding data
-
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Grant numbers 451-03-65/2024-03/ 200134
