Good news for those who need a cup to start the day. Researchers from the National University of Singapore (NUS) have created a new probiotic coffee and tea tea that is packed with live gut-friendly probiotics.
Led by Professional Professor Liu Shao Quan from the Department of Food Science and Technology at the Faculty of Science, the two doctoral students who worked on these two new drinks say their drinks taste great, and that store or refrigerate at room temperature. for more than 14 weeks without affecting the probiotic viability.
Traditional probiotic carriers such as yogurt and cult milk are dairy-based products. The rise in veganism, along with common health issues such as lactose intolerance, high cholesterol, and allergies to milk proteins, has been driven by the shift in non-dairy foods and beverages.
“Coffee and tea are two of the most popular drinks in the world, and they are both plant-based. So, they’re a perfect way to transport and deliver probiotics to consumers.Most probiotic coffee and tea drinks are commercially available ..Our team has created a new range of these drinks using the fermentation process as it makes a healthy fertilizer which improves nutritional capacity while preserving the health benefits associated with coffee and tea, ”explained Assoc Prof Liu.
Fresh probiotic tea
To create the new probiotic tea, Ms Wang Rui, a doctoral student from NUS Food Science and Technology, added nutrients into a tea blend, followed by a careful selection of specific probiotics. The tea mixture is left to ferment for two days, after which it is ready to drink. Any type of brewed tea can be used in this process, and throughout the fermentation process, the original flavor of the tea is largely retained, with notes of fruit and flour added.
“The probiotic tea tastes like fruit tea with a slight acidity, and a mouthwash similar to the original tea. Drinkers can add sweeteners and milk, or cream, according to their preferences,” Ms Wang said.
Many of the health benefits of tea, such as its antioxidant or anti-inflammatory properties, have been linked to the presence of ‘polyphenol’ molecules. Using the patented fermentation process, the polyphenol contents from the tea are retained, and an additional antibacterial agent – phenyllactate – is extracted after fermentation. The drink also contains live probiotics that promote gut health.
Fresh probiotic coffee
Another doctoral student from the Department, Ms Alcine Chan, created a new probiotic coffee by adding specially selected nutrients to brewed coffee, followed by carefully selected probiotics. The coffee mixture is left to ferment for a day, and placed in the refrigerator after probiotic fermentation. After this process, the chilled probiotic coffee is ready to drink. Sugar and milk can be added before eating if you want.
“The design is difficult, especially related to the type and amount of nutrients added, and the probiotic combination. Not all probiotic types can be grown in coffee brewers. add too little nutrition to probiotic growth potential while adding too much nutrition to unpleasant taste, ”Ms. Chan said.
Ms Chan decided on several prototypes of the probiotic coffee, and the taste is different between each, but they all retain a distinct coffee flavor. She explained, “Some probiotic coffees give a more balanced acidity, some give better oral taste, some have deeper smoky flavors, and some can better retain the taste of coffee after long – term storage. “
The caffeine content is maintained, so people who consume coffee for caffeine can still get the fix. The probiotic coffee also retained chlorogenic acid content, which has been linked to many of the health benefits of coffee.
Updating recipe and trading plans
Each serving of probiotic tea and probiotic coffee contains at least 1 billion units of live probiotics. This is the daily amount recommended by the International Scientific Society for Probiotics and Prebiotics.
Both doctoral students are updating their recipes to enhance the taste and flavor of both drinks. The NUS team has also filed a patent for the probiotic coffee recipe and hopes to collaborate with industry partners to commercialize the drink.
Source:
National University of Singapore