Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate

Abstract

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.

Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study

“…A slight decrease in pH was observed during the fermentation process. The same pH profile was previously observed in other different studies [19,27,28], which can be explained by the production of organic acids, mainly acetic acid, gluconic acid, and glucuronic acid [20,29].…”

“…The total phenol content (TPC) of the extracts was quantified using the Folin-Ciocalteu method described by Klawpiyapamornkun et al [20], with some modifications. A total of 100 µL of Folin-Ciocalteu reagent (0.2 N) was mixed with 20 µL of each diluted sample (2 mg/mL).…”

Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

“…Medicinal herbs (Thymus vulgaris L., Lippia citriodora, Rosmarinus officinalis, Foeniculum vulgare, and Mentha piperita) [18], as well as seaweed like Porphyra dentata [19], have also been used for this purpose. Even fruits like some varieties of apples [20], pitanga and umbu-caja [21], Indian gooseberry [22], "snake fruit" (salak) [23], and coconut [24] have been used for kombucha elaboration. Thus, wild edible plants (WEPs) can be utilised as substrates to develop innovative varieties of kombuchas.…”