Exploring the effects of fermentation time and the addition of paraprobiotic strain K-1 on the physicochemical, chemical, and antioxidant properties of black and green tea kombuchas sweetened with different sugars

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-05 DOI:10.1016/j.ijgfs.2025.101152

Yee Lin Lau, Pei Ling Tang

{"title":"Exploring the effects of fermentation time and the addition of paraprobiotic strain K-1 on the physicochemical, chemical, and antioxidant properties of black and green tea kombuchas sweetened with different sugars","authors":"Yee Lin Lau, Pei Ling Tang","doi":"10.1016/j.ijgfs.2025.101152","DOIUrl":null,"url":null,"abstract":"<div><div>Kombucha, an ancient health beverage originating from China, is produced by fermenting sweetened tea with a SCOBY (symbiotic culture of bacteria and yeast). This study investigated the effects of fermentation time (7 days versus 14 days) and the addition of paraprobiotic strain K-1 on the physicochemical (pH, titratable acidity, Brix), chemical (total sugar, total phenolic (TPC), total flavonoid (TFC) contents), and antioxidant (DPPH, ABTS, FRAP) properties of black and green tea kombuchas sweetened with table sugar, molasses, and palm sugar, respectively. The results demonstrated that all kombuchas had a pH in the range of 3–4, with green tea kombuchas showing higher acidity and a Brix-to-acidity ratio of 10–18. Green tea kombuchas were also found to contain higher TPC and antioxidant activity than black tea kombuchas. Extending fermentation time to 14 days significantly increased TPC, but did not result in significant changes in pH, titratable acidity and TFC across all kombucha variants. Among the kombuchas, black tea kombuchas with any type of sugar and green tea kombucha with table sugar (GTTS) after 7 days of fermentation, as well as black tea kombucha with table sugar (BTTS) after 14 days of fermentation, showed significantly higher antioxidant activity compared to their respective tea. This finding suggests a complex interplay between sugar type, tea variety, and fermentation time that influences the antioxidant activity of kombucha. The addition of paraprobiotic did not significantly change the pH, acidity and Brix of any kombucha variant, indicating the stability of kombucha after the addition of paraprobiotic. This study recommends GTTS as the potential kombucha to be developed into a paraprobiotic carrier without impacting its original characteristics.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101152"},"PeriodicalIF":3.2000,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X25000538","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Kombucha, an ancient health beverage originating from China, is produced by fermenting sweetened tea with a SCOBY (symbiotic culture of bacteria and yeast). This study investigated the effects of fermentation time (7 days versus 14 days) and the addition of paraprobiotic strain K-1 on the physicochemical (pH, titratable acidity, Brix), chemical (total sugar, total phenolic (TPC), total flavonoid (TFC) contents), and antioxidant (DPPH, ABTS, FRAP) properties of black and green tea kombuchas sweetened with table sugar, molasses, and palm sugar, respectively. The results demonstrated that all kombuchas had a pH in the range of 3–4, with green tea kombuchas showing higher acidity and a Brix-to-acidity ratio of 10–18. Green tea kombuchas were also found to contain higher TPC and antioxidant activity than black tea kombuchas. Extending fermentation time to 14 days significantly increased TPC, but did not result in significant changes in pH, titratable acidity and TFC across all kombucha variants. Among the kombuchas, black tea kombuchas with any type of sugar and green tea kombucha with table sugar (GTTS) after 7 days of fermentation, as well as black tea kombucha with table sugar (BTTS) after 14 days of fermentation, showed significantly higher antioxidant activity compared to their respective tea. This finding suggests a complex interplay between sugar type, tea variety, and fermentation time that influences the antioxidant activity of kombucha. The addition of paraprobiotic did not significantly change the pH, acidity and Brix of any kombucha variant, indicating the stability of kombucha after the addition of paraprobiotic. This study recommends GTTS as the potential kombucha to be developed into a paraprobiotic carrier without impacting its original characteristics.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.