Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska
{"title":"干银杏叶作为一种新型发酵饮料配料,具有增强风味和抗氧化特性的潜力。","authors":"Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska","doi":"10.1016/j.foodchem.2024.141018","DOIUrl":null,"url":null,"abstract":"<p><p>Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"461 ","pages":"141018"},"PeriodicalIF":8.5000,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties.\",\"authors\":\"Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska\",\"doi\":\"10.1016/j.foodchem.2024.141018\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.</p>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"461 \",\"pages\":\"141018\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-12-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2024.141018\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/8/28 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2024.141018","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/8/28 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties.
Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.