Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization-Reference-Cited by-同舟云学术

Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization

Published:2024 Issue:5 Volume:15 Page:2497-2523
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

de Oliveira Costa Geovanna¹^ORCID,Mansur Pontes Carime L.¹^ORCID,Parize Alexandre L.¹,Sandjo Louis P.¹^ORCID

Affiliation:

1. Department of Chemistry, Universidade Federal de Santa Catarina, 88040-900, Florianópolis, SC, Brazil

Abstract

This work reports on the chemical changes of the time-dependent kombucha-based fermentation of three plants: banana inflorescence, black tea, and grape juice. It also presents the discrepancy caused by these chemical changes in the biological activity.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04977A

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