Kitwetcharoen Haruthairat, Phannarangsee Yupaporn, Klanrit Preekamol, Thanonkeo Sudarat, Tippayawat Patcharaporn, Klanrit Poramaporn, Klanrit Poramate, Yamada Mamoru, Thanonkeo Pornthap
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, 40002, Thailand.
Heliyon. 2024 Dec 6;10(24):e40939. doi: 10.1016/j.heliyon.2024.e40939. eCollection 2024 Dec 30.
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing functional kombucha since the berries contain several beneficial substances. In this study, the production of functional kombucha beverages from fusions of black tea and Indian gooseberry fruit homogenate (IGH) was investigated, and the chemical and biological properties of kombucha products were evaluated and compared with those of traditional black tea kombucha products. Chemical composition analysis revealed that IGH contains high amounts of polyphenols (627.4 mg GAE/L or 129.51 mg GAE/g dry weight), flavonoids (98.0 mg QE/L or 9.11 mg QE/g dry weight), and vitamins, specifically ascorbic acid (465.72 mg/100 g fresh weight). It also contains several amino acids, fatty acids, and trace elements. Supplementing or blending black tea kombucha with IGH in the range of 10 %-50 % (v/v) increased the total phenolic content (TPC), total flavonoid content (TFC), and total acidity of the fermented beverages. Several volatile organic compounds associated with the flavor, aroma, and health benefits of kombucha were also detected in black tea and IGH fusion kombucha products. Moreover, the black tea and IGH fusion kombucha products also displayed greater antioxidant and antimicrobial activities than the traditional black tea kombucha. Among the different combinations of black tea and IGH, supplementing black tea kombucha with 20 % IGH was the best combination for producing alternative and unique functional kombucha products with notable nutritional and health benefits.
最近，使用替代成分作为康普茶的补充剂或与康普茶混合以改善感官特性和健康效果的情况有所增加。印度醋栗果实是生产功能性康普茶最有前景的替代原料之一，因为这种浆果含有多种有益物质。在本研究中，对红茶与印度醋栗果实匀浆（IGH）融合生产功能性康普茶饮料进行了研究，并对康普茶产品的化学和生物学特性进行了评估，并与传统红茶康普茶产品进行了比较。化学成分分析表明，IGH含有大量的多酚（627.4毫克没食子酸当量/升或129.51毫克没食子酸当量/克干重）、黄酮类化合物（98.0毫克槲皮素当量/升或9.11毫克槲皮素当量/克干重）和维生素，特别是抗坏血酸（465.72毫克/100克鲜重）。它还含有多种氨基酸、脂肪酸和微量元素。在10%-50%（v/v）范围内用IGH补充或混合红茶康普茶可提高发酵饮料的总酚含量（TPC）、总黄酮含量（TFC）和总酸度。在红茶和IGH融合康普茶产品中还检测到了几种与康普茶的风味、香气和健康益处相关的挥发性有机化合物。此外，红茶和IGH融合康普茶产品还比传统红茶康普茶表现出更强的抗氧化和抗菌活性。在红茶和IGH的不同组合中，用20%的IGH补充红茶康普茶是生产具有显著营养和健康益处的替代且独特的功能性康普茶产品的最佳组合。
