Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study
This study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated. The results revealed significant interactions among microorgani...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/3/159 |
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| author | Najet Mouguech Patricia Taillandier Jalloul Bouajila Regine Basseguy Mehrez Romdhane Naceur Etteyeb |
| author_facet | Najet Mouguech Patricia Taillandier Jalloul Bouajila Regine Basseguy Mehrez Romdhane Naceur Etteyeb |
| author_sort | Najet Mouguech |
| collection | DOAJ |
| description | This study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated. The results revealed significant interactions among microorganisms, the metal, and the fermented medium. On one hand, mass loss measurement, scanning electron microscopy (SEM) analysis, and released zinc and iron ion analysis showed the deterioration of galvanized steel coupons. On the other hand, HPLC-RI analysis showed that the presence of steel coupons improved the kinetics of fermentation. The chemical composition and bioactivity of kombucha were also influenced by the presence of galvanized steel. The results showed the detection of eleven phenolic compounds by HPLC-DAD, including trihydroxyethylrutin, methyl 3,5-dihydroxybenzoate, and ethyl 4-hydroxy-3-cinamate, which were found only in kombucha in the presence of galvanized steel (K+GS). In addition, a total of 53 volatile compounds were detected by GC-MS before and after derivatization, including eleven constituents identified for the first time in K+GS. Concerning antioxidant activity, a higher percentage of inhibition against the DPPH radical was attributed to the ethyl acetate extract found in K+GS (IC<sub>50</sub> = 8.6 µg/mL), which could suggest the formation of inhibitors. However, according to the electrochemical findings, the corrosion current density increased threefold during the fermentation process compared to acidified black tea, indicating that corrosion activity was promoted in the kombucha medium and suggesting several competing phenomena between corrosion and inhibition. |
| first_indexed | 2024-04-24T18:18:20Z |
| format | Article |
| id | doaj.art-ada4bc11f4dd41b6ba8b820f351bfebb |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-04-24T18:18:20Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-ada4bc11f4dd41b6ba8b820f351bfebb2024-03-27T13:38:00ZengMDPI AGFermentation2311-56372024-03-0110315910.3390/fermentation10030159Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical StudyNajet Mouguech0Patricia Taillandier1Jalloul Bouajila2Regine Basseguy3Mehrez Romdhane4Naceur Etteyeb5Laboratoire de Recherche, Biodiversité, Molécule et Application, Institut Supérieur de Biologie Appliquée de Médenine, Université de Gabès, Gabes 6072, TunisiaLaboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, F-31062 Toulouse, FranceLaboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, F-31062 Toulouse, FranceLaboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, F-31062 Toulouse, FranceLaboratoire: Energie, Eau, Environnement et Procédés (LR18ES35), Ecole Nationale d’Ingénieurs de Gabès, Université de Gabès, Gabes 6072, TunisiaLaboratoire de Recherche, Biodiversité, Molécule et Application, Institut Supérieur de Biologie Appliquée de Médenine, Université de Gabès, Gabes 6072, TunisiaThis study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated. The results revealed significant interactions among microorganisms, the metal, and the fermented medium. On one hand, mass loss measurement, scanning electron microscopy (SEM) analysis, and released zinc and iron ion analysis showed the deterioration of galvanized steel coupons. On the other hand, HPLC-RI analysis showed that the presence of steel coupons improved the kinetics of fermentation. The chemical composition and bioactivity of kombucha were also influenced by the presence of galvanized steel. The results showed the detection of eleven phenolic compounds by HPLC-DAD, including trihydroxyethylrutin, methyl 3,5-dihydroxybenzoate, and ethyl 4-hydroxy-3-cinamate, which were found only in kombucha in the presence of galvanized steel (K+GS). In addition, a total of 53 volatile compounds were detected by GC-MS before and after derivatization, including eleven constituents identified for the first time in K+GS. Concerning antioxidant activity, a higher percentage of inhibition against the DPPH radical was attributed to the ethyl acetate extract found in K+GS (IC<sub>50</sub> = 8.6 µg/mL), which could suggest the formation of inhibitors. However, according to the electrochemical findings, the corrosion current density increased threefold during the fermentation process compared to acidified black tea, indicating that corrosion activity was promoted in the kombucha medium and suggesting several competing phenomena between corrosion and inhibition.https://www.mdpi.com/2311-5637/10/3/159galvanized steelkombucha fermentationcorrosionantioxidant activityHPLC-DADGC-MS |
| spellingShingle | Najet Mouguech Patricia Taillandier Jalloul Bouajila Regine Basseguy Mehrez Romdhane Naceur Etteyeb Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study Fermentation galvanized steel kombucha fermentation corrosion antioxidant activity HPLC-DAD GC-MS |
| title | Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study |
| title_full | Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study |
| title_fullStr | Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study |
| title_full_unstemmed | Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study |
| title_short | Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study |
| title_sort | influence of galvanized steel on kombucha fermentation weight loss measurements scanning electron microscopy analysis corrosion activity and phytochemical study |
| topic | galvanized steel kombucha fermentation corrosion antioxidant activity HPLC-DAD GC-MS |
| url | https://www.mdpi.com/2311-5637/10/3/159 |
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