Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products

Abstract

The complete waste streams (solid waste residue, wastewater, and hydrolate) from the essential oil production of basil, chamomile, lavender, rosemary, and hyssop plants were used as a cultivation media for fermentations of a health-beneficial beverage called kombucha. Considering that these waste streams have not been used as a medium for obtaining kombucha, the main focus of this study was on the biological profiling and sensory analysis of newly-obtained kombucha beverages. According to fermentation parameters and advanced mathematical modelling, it can be concluded that kombucha made from chamomile essential oil by-products achieved the fastest successful kombucha fermentation, with a maximal titratable acidity of 7.2 g/L and a minimal pH value of 2.8. The results of other kombucha fermentations varied between the chosen plant and the waste stream used for beverage production. The obtained phenol and flavonoid contents were in the range of 12.4–56.46 mg GA/100 mL and 0.25–5.07 mg RU/100 mL, respectively. Higher antioxidant capacity as well as anti-inflammatory and antihyperglycemic activities of all kombucha beverages were observed compared to controls. Briefly, achieved DPPH, ABTS, and reducing power values were in the range 30.28–73.70, 192.25–683.29, and 19.37–82.76 mmol TE/100 mL, respectively. According to sensory analysis, the best performance or complete acceptability was noted for kombucha beverages made from lavender and hyssops (in the case of solid waste stream mixed with hydrolate) as well as basil (in the case of concentrated wastewater and hydrolate).

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

“…Although Ranitović et al. (2022) reported an increase in TPC of the kombucha prepared from the essential oil distillation byproducts, they found that TFC was decreased, which is similar to our findings. Another study conducted by Vitas et al.…”

“…This result may be attributed to the degradation of large molecular polyphenols in the tea into smaller polyphenol monomers or the conversion of insoluble bound polyphenols into soluble free polyphenols by the enzymes produced by the microorganisms during the fermentation process (Candra et al, 2023;Jafari et al, 2020;Khosravi et al, 2019;Wang et al, 2022). Although Ranitović et al (2022) reported an increase in TPC of the kombucha prepared from the essential oil distillation byproducts, they found that TFC was decreased, which is similar to our findings. Another study conducted by Vitas et al (2018) also demonstrated that the TFC of yarrow was decreased after fermentation.…”

Essential Oil Quality of Lavender Grown Outside Its Native Distribution Range: A Study from Serbia

“…Figure 6 shows these distances for each sample for all assessors, enabling the identification of the assessor's sensory score distance from the consensus. If the Euclidean distance is lower, the assessor is closer to the consensus [33]. According to the presented results, assessor 2 exerts the most elevated distance from the consensus for essential oil evaluation.…”

Unlocking the Potential of the ANN Optimization in Sweet Potato Varieties Drying Processes

“…For pharmaceutical activities of different sweet potato extracts, anti-inflammatory (AIA) and anti-hyperglycemic (AHgA) activities were utilized as in detail explained in the study of Ranitović et al [ 22 ]. Percentages of inhibitory activities were calculated using absorbances obtained from a microtiter plate reader (Thermo Fisher Scientific Inc., Waltham, MA, USA) of samples and their controls at the concentration of 50 mg/mL for all extracts.…”