000136328 001__ 136328 000136328 005__ 20250923084419.0 000136328 0247_ $$2doi$$a10.3390/foods13132162 000136328 0248_ $$2sideral$$a139243 000136328 037__ $$aART-2024-139243 000136328 041__ $$aeng 000136328 100__ $$aMorales, Diego 000136328 245__ $$aElaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles 000136328 260__ $$c2024 000136328 5060_ $$aAccess copy available to the general public$$fUnrestricted 000136328 5203_ $$aThe 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. 000136328 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/JDC2022-048252-I 000136328 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000136328 590__ $$a5.1$$b2024 000136328 592__ $$a1.021$$b2024 000136328 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 181 = 0.232$$c2024$$dQ1$$eT1 000136328 593__ $$aFood Science$$c2024$$dQ1 000136328 593__ $$aHealth (social science)$$c2024$$dQ1 000136328 593__ $$aPlant Science$$c2024$$dQ1 000136328 593__ $$aHealth Professions (miscellaneous)$$c2024$$dQ1 000136328 593__ $$aMicrobiology$$c2024$$dQ2 000136328 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000136328 700__ $$ade la Fuente-Nieto, Laura 000136328 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, Pedro$$uUniversidad de Zaragoza 000136328 700__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, Eva$$uUniversidad de Zaragoza 000136328 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000136328 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000136328 773__ $$g13, 13 (2024), 2162 [15 pp.]$$pFoods$$tFoods$$x2304-8158 000136328 8564_ $$s2468637$$uhttps://zaguan.unizar.es/record/136328/files/texto_completo.pdf$$yVersión publicada 000136328 8564_ $$s2843584$$uhttps://zaguan.unizar.es/record/136328/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000136328 909CO $$ooai:zaguan.unizar.es:136328$$particulos$$pdriver 000136328 951__ $$a2025-09-22-14:34:48 000136328 980__ $$aARTICLE