Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate
Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits. The aim of this study was to investigate the potential of adding Indian gooseberry as a substrate to enhance the chemical properties of kombuc...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/3/291 |
| _version_ | 1797611822574993408 |
|---|---|
| author | Tharinee Klawpiyapamornkun Toungporn Uttarotai Sunanta Wangkarn Panee Sirisa-ard Suwalee Kiatkarun Yingmanee Tragoolpua Sakunnee Bovonsombut |
| author_facet | Tharinee Klawpiyapamornkun Toungporn Uttarotai Sunanta Wangkarn Panee Sirisa-ard Suwalee Kiatkarun Yingmanee Tragoolpua Sakunnee Bovonsombut |
| author_sort | Tharinee Klawpiyapamornkun |
| collection | DOAJ |
| description | Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits. The aim of this study was to investigate the potential of adding Indian gooseberry as a substrate to enhance the chemical properties of kombucha. In this study, traditional kombucha made from green tea was compared to kombucha made from green tea blended with various forms of Indian gooseberry, including whole fruit, dried fruit and juice. The fermentation was performed for 21 days and samples were collected every 3 days to enumerate the total number of yeast and bacteria. Physical and chemical properties, including total soluble solids, alcohol content, pH, acetic acid content, total phenolic and flavonoid content, antioxidant activity and organic acids, were analyzed. The results revealed that the dried Indian gooseberry kombucha (DIGK) demonstrated significantly high total phenolic content and total flavonoid content. In addition, DIGK had the highest D-Saccharic acid-1,4 lactone (DSL) on the 9th day of fermentation. This discovery suggests that dried Indian gooseberry can be used as an alternative substrate for kombucha fermentation to create a new type of kombucha beverage with enhanced chemical properties. |
| first_indexed | 2024-03-11T06:34:07Z |
| format | Article |
| id | doaj.art-971503930ab14ff089000df21dd41a2a |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T06:34:07Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-971503930ab14ff089000df21dd41a2a2023-11-17T11:02:38ZengMDPI AGFermentation2311-56372023-03-019329110.3390/fermentation9030291Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a SubstrateTharinee Klawpiyapamornkun0Toungporn Uttarotai1Sunanta Wangkarn2Panee Sirisa-ard3Suwalee Kiatkarun4Yingmanee Tragoolpua5Sakunnee Bovonsombut6Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Highland Agriculture and Natural Resources, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandTea Gallery Group (Thailand) Co., Ltd., Chiang Mai 50000, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, ThailandKombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits. The aim of this study was to investigate the potential of adding Indian gooseberry as a substrate to enhance the chemical properties of kombucha. In this study, traditional kombucha made from green tea was compared to kombucha made from green tea blended with various forms of Indian gooseberry, including whole fruit, dried fruit and juice. The fermentation was performed for 21 days and samples were collected every 3 days to enumerate the total number of yeast and bacteria. Physical and chemical properties, including total soluble solids, alcohol content, pH, acetic acid content, total phenolic and flavonoid content, antioxidant activity and organic acids, were analyzed. The results revealed that the dried Indian gooseberry kombucha (DIGK) demonstrated significantly high total phenolic content and total flavonoid content. In addition, DIGK had the highest D-Saccharic acid-1,4 lactone (DSL) on the 9th day of fermentation. This discovery suggests that dried Indian gooseberry can be used as an alternative substrate for kombucha fermentation to create a new type of kombucha beverage with enhanced chemical properties.https://www.mdpi.com/2311-5637/9/3/291kombuchaIndian gooseberryantioxidant activityorganic acids |
| spellingShingle | Tharinee Klawpiyapamornkun Toungporn Uttarotai Sunanta Wangkarn Panee Sirisa-ard Suwalee Kiatkarun Yingmanee Tragoolpua Sakunnee Bovonsombut Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate Fermentation kombucha Indian gooseberry antioxidant activity organic acids |
| title | Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate |
| title_full | Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate |
| title_fullStr | Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate |
| title_full_unstemmed | Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate |
| title_short | Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate |
| title_sort | enhancing the chemical composition of kombucha fermentation by adding indian gooseberry as a substrate |
| topic | kombucha Indian gooseberry antioxidant activity organic acids |
| url | https://www.mdpi.com/2311-5637/9/3/291 |
| work_keys_str_mv | AT tharineeklawpiyapamornkun enhancingthechemicalcompositionofkombuchafermentationbyaddingindiangooseberryasasubstrate AT toungpornuttarotai enhancingthechemicalcompositionofkombuchafermentationbyaddingindiangooseberryasasubstrate AT sunantawangkarn enhancingthechemicalcompositionofkombuchafermentationbyaddingindiangooseberryasasubstrate AT paneesirisaard enhancingthechemicalcompositionofkombuchafermentationbyaddingindiangooseberryasasubstrate AT suwaleekiatkarun enhancingthechemicalcompositionofkombuchafermentationbyaddingindiangooseberryasasubstrate AT yingmaneetragoolpua enhancingthechemicalcompositionofkombuchafermentationbyaddingindiangooseberryasasubstrate AT sakunneebovonsombut enhancingthechemicalcompositionofkombuchafermentationbyaddingindiangooseberryasasubstrate |