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This research was funded by Diputacion Provincial de Zaragoza (DPZ) in Spain (project"Mejora de la Eficiencia de la Produccion y la Innovacion Agroalimentaria de la Trufa en la Provinciade Zaragoza"). E.T-C. has received the grant JDC2022-048252-I funded by MICIU/AEI/10.13039/501100011033 and "European Union NextGenerationEU/PRTR".

Analysis of institutional authors

Marco, PedroAuthorTejedor-Calvo, EvaCorresponding Author

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September 8, 2024
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Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles

Publicated to:Foods. 13 (13): 2162- - 2024-07-01 13(13), DOI: 10.3390/foods13132162

Authors: Morales, Diego; de la Fuente-Nieto, Laura; Marco, Pedro; Tejedor-Calvo, Eva

Affiliations

Agrifood Res & Technol Ctr Aragon CITA, Dept Plant Sci, Avda Montanana 930, Zaragoza 50059, Spain - Author
Univ Complutense Madrid, Vet Fac, Dept Sect Galen Pharm & Food Technol, Madrid 28040, Spain - Author
Univ Zaragoza, Fac Sci, Dept Analyt Chem, Lab Flavor Anal & Enol LAAE,Inst Agroalimentario A, Zaragoza 50009, Spain - Author

Abstract

The 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.

Keywords

AntioxidantAromaBeveragBioactive compoundsBlack truffleCompuestos fenólicosElectron-beamFermentationGamma-irradiation treatmentsKombuchaOrganic-acidsPhenolic compoundPhenolic compoundsScobyTruffleTuber aestivumTuber melanosporum

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Foods due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2024 there are still no calculated indicators, but in 2023, it was in position 38/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-07-14:

  • WoS: 1
  • Scopus: 1

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-14:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 23 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
    • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/10532/7143

    Leadership analysis of institutional authors

    There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (Tejedor Calvo, Eva).

    the author responsible for correspondence tasks has been Tejedor Calvo, Eva.