Physicochemical Properties, Antioxidant Activity, and Sensory Profiles of Kombucha and Kombucha-Like Beverages Prepared Using Passion Fruit (Passiflora edulis) and Apple (Malus pumila)

IF 2.3 Q1 AGRICULTURE, MULTIDISCIPLINARY

ACS agricultural science & technology Pub Date : 2024-09-04 DOI:10.1021/acsagscitech.4c0037210.1021/acsagscitech.4c00372

Soraya Ferreira da Silva, Michele Pereira Cavalcante, Ye Sensheng, Sandra dos Santos Silva and Socorro Vanesca Frota Gaban*,

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Abstract

This study examines the effects of replacing Camellia sinensis tea with passion fruit juice (PF_KLB) and apple juice (A_KLB) on the resulting beverages’ physicochemical profile, bioactive composition, and sensory characteristics. PF_KLB exhibited higher total acidity and alcohol content and lower total soluble solids, total sugars, reducing sugars, and nonreducing sugar contents than conventional kombucha and A_KLB. Kombucha and A_KLB contained higher levels of total phenolics and flavonoids, and antioxidant activity than PF_KLB. The sensory evaluation indicated that PF_KLB was well-regarded for its aroma but received criticism for its taste, which was perceived as sour and bitter in contrast to the sweeter taste of kombucha and A_KLB. Acidity significantly affected alcohol production and influenced product acceptance in conjunction with sugar content. A_KLB is a promising probiotic alternative to kombucha due to its favorable sensory acceptance and the presence of bioactive substances.

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用西番莲和苹果制备的昆布茶和类昆布茶饮料的理化性质、抗氧化活性和感官特征

本研究探讨了用西番莲果汁（PFKLB）和苹果汁（AKLB）替代山茶花茶对饮料理化特性、生物活性成分和感官特征的影响。与传统的昆布茶和 AKLB 相比，PFKLB 的总酸度和酒精含量较高，而总可溶性固形物、总糖、还原糖和非还原糖含量较低。与 PFKLB 相比，昆布茶和 AKLB 含有更高水平的总酚类和类黄酮以及抗氧化活性。感官评价表明，PFKLB 的香气受到好评，但其口感却受到批评，与昆布茶和 AKLB 的甜味相比，PFKLB 的口感被认为是酸和苦的。酸度极大地影响了酒精产量，并与含糖量一起影响了产品的接受度。AKLB 因其良好的感官接受度和生物活性物质的存在，有望成为昆布茶的益生菌替代品。

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来源期刊

ACS agricultural science & technology

CiteScore

2.80

自引率

0.00%

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