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

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.