Skip to main content
SpringerLink
Log in

Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Recent studies have intensively investigated the possibility of kombucha application as non-conventional starter culture in manufacture of various fermented dairy products. Furthermore, natural extracts from medicinal and aromatic plants contain different biologically active components which often have antioxidant properties. Based on the stated above, the aim of this research was to investigate the possibility of kombucha inoculum application as a new starter culture in fresh cheese technology, as well as to investigate effects of sage (Salvia officinalis) herbal dust (by-product from filter tea factory), its essential oil and supercritical fluid extract on antioxidative activity and sensory characteristics of produced fresh kombucha cheese during 10 days of storage. In all samples, higher ABTS than DPPH radical scavenging activity was determined. Freshly prepared and 10 days stored kombucha cheeses fortified with different types of sage preparations had significantly higher FRAP values than the control sample. All analysed samples had satisfied sensory characteristics and same scores of sensory evaluation after the production. Kombucha fresh cheese with addition of different types of sage preparations can be an innovative and valuable dairy product.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Alipoorfard F, Jouki M, Tavakolipour H (2020) Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices. J Food Sci Technol 57(9):3165–3175

    Article  Google Scholar 

  • Barukcic I, Scetar M, Marasovic I, Jakopovic KL, Galic K, Bozanic R (2020) Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere. J Food Sci Tech MYS 57:2722–2731

    Article  CAS  Google Scholar 

  • Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  • Deolindo CTP, Monteiro PI, Santos JS, Cruz AG, da Silva MC, Granato D (2019) Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties. Lwt-Food Science and Technology 115.

  • Haji Ghafarloo M, Jouki M, Tabari M (2020) Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum. J Food Sci Technol. 57(3):1158–1166

    Article  CAS  Google Scholar 

  • Hati S, Vij S, Mandal S, Malik RK, Kumari V, Khetra Y (2014) α-Galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soy milk. J Food Process Preserv 38:1065–1071

    Article  CAS  Google Scholar 

  • Hrnjez D, Vukić V, Milanović S, Iličić M, Kanurić K, Torbica A, Tomić J (2014) Nutritive aspects of fermented dairy products obtained by kombucha application. Agro Food Ind Hi Tech 25:70–73

    CAS  Google Scholar 

  • International Organization for Standardization (2004) Cheese and processed cheese - determination of the total solid content (ISO Standard No. 5534: 2004). https://www.iso.org/standard/35249.html

  • International Organization for Standardization (2008) Milk - Determination of fat content - Van Gulik method (ISO Standard No. 3343: 2008). https://www.iso.org/standard/46336.html

  • International Organization for Standardization (2014) Milk and Milk products - Determination of nitrogen content - Part 1: Kjedahl principle and crude protein calculation (ISO Standard No. 8968-1: 2014)

  • International Organization for Standardization (2008) Rennet caseins and caseinates - Determnation of ash (Reference method) (ISO Standard No. 5545: 2008). https://www.iso.org/standard/46333.html

  • Jakubczyk K, Kaldunska J, Kochman J, Janda K (2020) Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea. Antioxidants 9.

  • Kanuric K, Milanovic S, Ikonic B, Loncar E, Ilicic M, Vukic V, Vukic D (2018) Kinetics of lactose fermentation in milk with kombucha starter. J Food Drug Anal 26:1229–1234

    Article  CAS  Google Scholar 

  • Kanurić KG, Hrnjez DV, Ranogajec MI, Milanović SD, Iliĉić MD, Vukić VR, Milanović ML (2011) The effect of fermentation temperature on the functional dairy product quality. Acta Period. Technol.

  • Khodashenas M, Jouki M (2020) Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes. J Food Sci Technol 57:3201–3210

    Article  CAS  Google Scholar 

  • Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM (2018) Potential application of essential oils as antimicrobial preservatives in cheese. Innov Food Sci Emerg Technol 45:62–72

    Article  CAS  Google Scholar 

  • Lorenzo JM, Sineiro J, Amado IR, Franco D (2014) Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci 96:526–534

    Article  CAS  Google Scholar 

  • Marsh AJ, O’Sullivan O, Hill C, Ross RP, Cotter PD (2014) Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol 38:171–178

    Article  CAS  Google Scholar 

  • Milani A, Jouki M, Rabbani M (2020) Production and characterization of freeze-dried banana slices pretreated with ascorbic acid and quince seed mucilage: physical and functional properties. Food Sci Nutr 8:3768–3776

    Article  CAS  Google Scholar 

  • Morales D (2020) Biological activities of kombucha beverages: the need of clinical evidence. Trends Food Sci Technol 105:323–333

    Article  CAS  Google Scholar 

  • Ozyurt H (2020) Changes in the content of total polyphenols and the antioxidant activity of different beverages obtained by Kombucha ‘tea fungus.’ Int J Agric Environ Food Sci 4(3):255–261

    Google Scholar 

  • Pavlic B, Vidovic S, Vladic J, Radosavljevic R, Cindric M, Zekovic Z (2016) Subcritical water extraction of sage (Salvia officinalis L.) by-products-process optimization by response surface methodology. J Supercritical Fluids 116:36–45

    Article  CAS  Google Scholar 

  • Pavlic B, Teslic N, Vidakovic A, Vidovic S, Velicanski A, Versari A, Radosavljevic R, Zs Z (2017) Sage processing from by-product to high quality powder: I. Bioactive Potential Ind Crops Prod 107:81–89

    Article  CAS  Google Scholar 

  • Pavlic B, Bera O, Teslic N, Vidovic S, Parpinello G, Zekovic Z (2018) Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction. Ind Crops Prod 120:305–312

    Article  CAS  Google Scholar 

  • Pekić B, Zeković Z, Petrović L, Tolić A (1995) Behavior of (–)-α-bisabolol and (–)-α-bisabololoxides A and B in camomile flower extraction with supercritical carbon dioxide. J Sep Sci 30:3567–3576

    Article  Google Scholar 

  • Popovic R, Milanovic S, Ilicic M, Ranogajec M, Kanuric K, Vukic V, Hrnjez D (2016) Nutritive characteristics and market prospects of kombucha fermented milk beverages. Agro Food Ind Hi Tech 27:48–51

    CAS  Google Scholar 

  • Ribas JCR, Matumoto-Pintro PT, Vital ACP, Saraiva BR, Anjo FA, Alves RLB, Santos NW, Machado E, Agustinho BC, Zeoula LMs, (2019) Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk. J Food Sci Tech MYS 56:5214–5224

    Article  CAS  Google Scholar 

  • Shariati Z, Jouki M, Rafiei F (2020) Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract. Food Sci Nutr 8:894–902

    Article  CAS  Google Scholar 

  • Skrzypczak K, Gustaw W, Szwajgier D, Fornal E, Wasko A (2017) kappa-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus. J Food Sci Tech MYS 54:3679–3688

    Article  CAS  Google Scholar 

  • Tang X, He Z, Dai Y, Xiong YL, Xie M, Chen J (2010) Peptide fractionation and free radical scavenging activity of zein hydrolysate. J Agric Food Chem 58(1):587–593. https://doi.org/10.1021/jf9028656

    Article  CAS  PubMed  Google Scholar 

  • Vukic VR, Hrnjez DV, Kanuric KG, Milanovic SD, Iličic MD, Torbica AM, Tomic JM (2014) The effect of kombucha starter culture on the gelation process, microstructure and rheological properties during milk fermentation. J Texture Stud 45:261–273

    Article  Google Scholar 

  • Vukic DV, Vukic VR, Milanovic SD, Ilicic MD, Kanuric KG (2018) Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures. J Food Sci Tech MYS 55:2180–2188

    Article  CAS  Google Scholar 

  • Yildirim-Elikoglu S, Vural H, Erdem YK (2021) Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese. LWT - Food Sci Technol 136.

  • Zekovic Z, Pintac D, Majkic T, Vidovic S, Mimica-Dukic N, Teslic N, Versari A, Pavlic B (2017) Utilization of sage by-products as raw material for antioxidants recovery ultrasound versus microwave-assisted extraction. Ind Crops Prod 99:49–59

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by Ministry of Education, Science and Technological Development of the Republic of Serbia (Grant Number 451-03-68/2020-14/ 200134).

Author information

Authors and Affiliations

  1. University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia

    Dajana Vukić, Branimir Pavlić, Vladimir Vukić, Mirela Iličić, Katarina Kanurić, Maja Bjekić & Zoran Zeković

  2. Municipal Administration Vrbas, Maršala Tita 89, 21460, Vrbas, Serbia

    Maja Bjekić

Authors
  1. Dajana Vukić
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Branimir Pavlić
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vladimir Vukić
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mirela Iličić
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Katarina Kanurić
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Maja Bjekić
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Zoran Zeković
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

DV Conceptualization, Formal analysis, Writing—Original Draft. MI Project administration, Supervision, Writing—Review and Editing. VV Methodology, Validation, Writing—Review and Editing. BP Methodology, Formal analysis, Writing—review and editing, KK Investigation Resources, Writing – Review and Editing. MB Investigation, Formal analysis. ZZ Supervision, Writing—Review and Editing.

Corresponding author

Correspondence to Mirela Iličić.

Ethics declarations

Conflicts of interest

All authors declare no conflicts of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Vukić, D., Pavlić, B., Vukić, V. et al. Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations. J Food Sci Technol 59, 2274–2283 (2022). https://doi.org/10.1007/s13197-021-05241-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-021-05241-y

Keywords

Search

Navigation