Efficacy of Dried Indian Gooseberry Kombucha on a Pre–industrial Scale: Chemical Composition, Antioxidant and Antibacterial Activity

Abstract

Kombucha is a fermented tea beverage that has gained popularity in recent years due to its potential health benefi ts. In this study, dried Indian gooseberry kombucha (DIGK) was produce on a pre-industrial-scale for 20 days and compare with traditional kombucha (TK) made from green tea. Both products were produced as concentrated kombucha and investigated for their total phenolic content (TPC), total fl avonoid content (TFC), antioxidant activity, organic acids, and antimicrobial activity. The results revealed that DIGK had signifi cantly higher total phenolic compounds (with 5.97 ± 0.21 mg GAE/ml), fl avonoids (with 4.65 ± 0.20 mg QE/ml), and antioxidant activity (11.3-13.5 times) than traditional kombucha TK. The glucuronic, ascorbic and acetic acid of DIGK was higher than TK, while gluconic and D-saccharic acid-1,4-lactone (DSL) were lower than TK. The chemical properties in kombucha increased after the production of concentrated kombucha. The order of increasing values for TPC and antioxidant activity was as follows: concentrated DIGK > DIGK > concentrated TK > TK. Additionally, the determined TFC values showed that the order of increasing values was concentrated DIGK > concentrated TK > DIGK > TK. The concentrated kombucha showed higher antimicrobial activity against pathogenic enteric bacteria than the non-concentrated kombucha, with DIGK had higher activity than TK.