Enhancing the antioxidant and phenolic profiles of fermented mulberry leaf ( Morus alba L.) tea using symbiotic culture of bacteria and yeast
Abstract
Abstract BACKGROUND The present study aimed to investigate the fermentation temperature for mulberry leaf bioferment (MLB) using a symbiotic culture of bacteria and yeast (SCOBY) and characterize its physicochemical, microbiological and antioxidant composition. MLB was prepared at 25, 30, 37 and 45 ± 2 °C, respectively, for 7 days. Fourier transform infrared (FTIR) spectroscopy was employed for functional group identification. Antioxidant activities were evaluated based on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulphonic acid (ABTS) and total phenolic content (TPC). The phenolic profile was characterized chromatographically, and microbial loads were determined. RESULTS All of the MLB showed low alcohol concentration (
Fields of Study & Subjects
Biochemical and biochemical processes
Fermentation and Sensory Analysis
Phytochemicals and Antioxidant Activities
Publication details
- Journal / source
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Volume
- 106
- Issue
- 12
- Pages
- 6980–6989
- Publication date
- 20 May 2026
- Language
- EN