Changes in functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY was written by Zhang, Shuo;Tang, Yuxin;Chen, Julong. And the article was included in Journal of Food Processing and Preservation in 2022.Related Products of 706-14-9 This article mentions the following:
Kombucha, fermented via symbiotic colony of bacteria and yeast (SCOBY) with black tea, is applied as a nova microbial method for processing traditional Chinese medicine (TCM). In this study, Lycium barbarum was used as the substrate combined with Kombucha SCOBY to enhance its antioxidant activities and flavor composition The result indicated that the antioxidant activities of L. barbarum fermentation broth (LBF) was increased and 16.51% higher compared to the infusion. Besides, the inhibition zone of LBF on the 10th day against Escherichia coli and Staphylococcus aureus reached the maximum of 18.80 and 21.85 mm. Three typical L. barbarum polysaccharides, including LBP1, LBP2, and LBP3, were extracted and their compositions were identified. Among them, the DPPH scavenging rate and reducing power of LBP2 were 67.36% and 0.612 which were both higher than others. Furthermore, SOD enzyme and cellulase activity of LBF on 10th day were improved by 92.41% and 2.27 times, resp. Thirty-one aroma compounds were determined in Lycium barbarum Kombucha ferment via GC-MS. The strongest flavor of the LBF was sourness while the weakest flavor was saltiness which was analyzed through the electronic tongue. Our research provides a theor. basis for the development of functional L. barbarum Kombucha product and explores the application of Kombucha SCOBY in processing TCM. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Related Products of 706-14-9).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Related Products of 706-14-9
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics