Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles

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dc.bibliographicCitation.issue13es_ES
dc.bibliographicCitation.stpage2162es_ES
dc.bibliographicCitation.titleFoodsen
dc.bibliographicCitation.volume13es_ES
dc.contributor.authorMorales, Diegoes_ES
dc.contributor.authorde la Fuente-Nieto, Lauraes_ES
dc.contributor.authorMarco Montori, Pedroes_ES
dc.contributor.authorTejedor Calvo, Evaes_ES
dc.date.accessioned2024-07-11T06:20:36Z
dc.date.available2024-07-11T06:20:36Z
dc.date.issued2024es_ES
dc.date.updated2024-07-11T06:04:12Z
dc.description.abstractThe organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using alternative substrates instead of tea leaves. In this work, two truffle species (Tuber melanosporum, TMEL; Tuber aestivum, TAES) and three different symbiotic consortia of bacteria and yeasts (SCOBYs: SC1, SC2, and SC3) were tested. Fermentation (21 days) was monitored in terms of physicochemical (pH, viscosity), biochemical (total carbohydrates, alcohol, soluble proteins, phenolic compounds), and sensory attributes (volatile organic compounds, VOCs). The obtained pH ranges were adequate, alcohol levels were undetectable or very low, and sugar content was lower than in traditional kombuchas or other beverages. In most cases, the usual bottling time could be applied (7–10 days), although longer fermentations are recommended (14 days) to reach higher protein and phenolic compounds contents. Truffle kombuchas produced up to 51 volatile organic compounds (alcohols, acids, esters, ketones, and aldehydes, among others), with TMEL showing a more complex profile than TAES. During the first week, acidic compound production was observed, especially acetic acid. Similar behavior in the VOC profile was reported with different SCOBYs.en
dc.description.sponsorshipThis research was funded by Diputación Provincial de Zaragoza (DPZ) in Spain (project "Mejora de la Eficiencia de la Producción y la Innovación Agroalimentaria de la Trufa en la Provincia de Zaragoza") / This research was funded by Diputación Provincial de Zaragoza (DPZ) in Spain (project “Mejora de la Eficiencia de la Producción y la Innovación Agroalimentaria de la Trufa en la Provincia de Zaragoza”)es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationMorales, D., de la Fuente-Nieto, L., Marco, P., & Tejedor-Calvo, E. (2024). Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles. Foods, 13(13), Article 13. https://doi.org/10.3390/foods13132162
dc.identifier.issn23048158
dc.identifier.urihttp://hdl.handle.net/10532/7143
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.3390/foods13132162es_ES
dc.relation.urihttps://doi.org/10.3390/foods13132162es_ES
dc.rightsCreative Commons Attribution (CC BY)es_ES
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/es_ES
dc.subject.agrovocKombuchaes
dc.subject.agrovocTuber melanosporumes
dc.subject.agrovocTuber aestivumes
dc.subject.agrovocAromaes
dc.subject.agrovocCompuestos fenólicoses
dc.subject.otherAroma
dc.subject.otherCompuestos fenólicos
dc.subject.otherKombucha
dc.subject.otherTuber aestivum
dc.subject.otherTuber melanosporum
dc.titleElaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profilesen
dc.typearticle*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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