Development of kombucha beverage with jackfruit leaves (Artocarpus heterophyllus Lam) and/or soursop leaves (Annona muricata)

Kombucha is a fermented beverage with health effects, made mainly from green tea and black tea; however, it can also be made from other leaves such as those of jackfruit and soursop, which are not used even though they have been reported to have positive health effects. Due to the above, in this work “kombucha” beverages based on jackfruit and/or soursop leaves were developed and analyzed to take advantage of these by-products. It was found that fermentation produced significant changes, being the optimal kombucha formulation green tea with soursop leaves (GTKS), obtaining a higher content of antioxidant compounds (mainly catechin, rutin and shikimic acid) and greater ferric reducing antioxidant power (FRAP) (1.62 ± 0.03 mg TE/mL), increasing acidity and decreasing pH and total soluble solids (TSS), having a better sensory acceptance than a commercial kombucha; in addition to demonstrating safe conditions for human consumption.