Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation http://www.doi.org/10.26538/tjnpr/v7i5.10
Article Sidebar
Main Article Content
Abstract
Kombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into kombucha due to their health benefits. Thus, this research aims to develop kombucha black tea with gac and mango, evaluate the sensory evaluation of the kombucha tea, and analyse the nutritional composition, physicochemical, phytochemical, and antioxidant activity of the kombucha tea. In this study, kombucha was prepared by fermenting black tea with sugar at different concentrations (70, 80, and 100 g) and SCOBY for 10 days before infusing it with gac and mango fruits. The sensory evaluation was evaluated using a hedonic 9-scale and another while using the standard methods. The result showed that kombucha gac and mango fruit with100 g of sugar (KGM100) represents the highest score on all attributes with a value of colour 7.5±1.55, aroma 6.47±1.74, taste 6.6±1.77, and overall, of 6.6±1.77. The nutrient of KGM 100 was higher than other concentrations with a value content of carbohydrates 6.9% and vitamin C of 2.70 mg/kg. The phytochemical of all samples showed increment during fermentation time and the antioxidant activity is higher in KGM100 (95.88%) while the physicochemical properties showed an increase in acidity and a decrease in colour. These findings show that kombucha black tea with gac and mango may impact health when consume and future investigation is worthy to determine its potential health benefits.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Júnior JCdaS, Mafaldo ÍM, Brito, IdeL, Cordeiro, MTdeM. Kombucha: Formulation, chemical composition, and therapeutic potentialities. Curr. Res. Food Sci. 2022; 5: 360– 365. Doi: 10.1016/j.crfs.2022.01.023.
Chakravorty S, Bhattacharya S, Bhattacharya D, Sarkar S, Gachhui R. Kombucha: A promising functional beverage prepared from tea. Non-alcoholic Beverages: Volume 6. The Science of Beverage, eds. Grumezescu A. M., Holban A. M. (Woodhead Publishing, Elsevier Inc). 2019: 285-327. Doi:10.1016/B978-0-12-815270-6.00010-4
Okolie NP, Falodun A, Davids O. Evaluation of the antioxidant activity of root extract of pepper fruit (Dennetia tripetala), and it’s potential for the inhibition of lipid peroxidation. Afr. J. Tradit. Complement. Altern. Med. 2014; 11 (3): 221–227. Doi: 10.4314/ajtcam.v11i3.31.
Riswanto D, Rezaldi F. Kombucha Tea: A Study on the Halal of Fermented Drink. IJMA. 2021; 1 (2): 71–77.
Khaerah A, Akbar F. Aktivitas Antioksidan Teh Kombucha dari Beberapa Varian Teh yang Berbeda. Pros. Semin. Nas. LP2M UNM. 2019; 472–476.
Massoud R, Jafari-Dastjerdeh R, Naghavi N, KhosraviDarani K. All aspects of antioxidant properties of kombucha drink. Biointerface Res. Appl. Chem. 2022; 12(3): 4018– 4027. Doi: 10.33263/BRIAC123.40184027.
Cardoso RR, Neto RO, D'Almeida CTdS, Nascimento TPdo, Pressete, CG, Azevedo, L, Martino HSD, Cameron LC, Ferreira MSL, Barros FARde. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Res. Int. 128, 108782 (2020). Doi: /10.1016/j.foodres.2019.108782.
Kitwetcharoen H, Phung LT, Klanrit P, Thanonkoe S, Tippayawat P, Yamada M, Thanonkoe P. Kombucha Healthy Drink—Recent Advances in Production, ChemicalComposition and Health Benefits. Fermentation. 2023; 9: 48. Doi: 10.3390/fermentation9010048.
Egharevba E, Chukwuemeke-Nwani P, Eboh U, Okoye E, Bolanle IO, Oseghale IO, Imieje VO, Erharuyi O, Falodun A. Evaluation of the antioxidant and hypoglycaemic potentials of the leaf extracts of Stachytarphyta jamaicensis (Verbenaceae). Trop. J. Nat. Prod. Res. 2019; 3 (5): 170–174. Doi: 10.26538/tjnpr/v3i5.4.
Do TVT, Fan L, Suhartini W, Girmatsion M. Gac (Momordica cochinchinensis Spreng) fruit: A functional food and medicinal resource. J. Funct. Foods. 2019; 62: 103512. Doi: 10.1016/j.jff.2019.103512.
V LeA, Parks ES, Nguyen HM, Roach DP. Physicochemical Properties of Gac (Momordica cochinchinensis (Lour.) Spreng) Seeds and Their Oil Extracted by Supercritical Carbon Dioxide and Soxhlet Methods. Technologies. 2018; 6: 94. Doi: 10.3390/technologies6040094
Lebaka VR, Wee YJ, Ye W, Korivi M. Nutritional composition and bioactive compounds in three different parts of mango fruit. Int. J. Environ. Res. Public Health. 2021; 18: 741. Doi: 10.3390/ijerph18020741.
Lauricella M, Emanuele S, Calvaruso G, Giuliano M, D’Anneo A. Multifaceted health benefits of Mangifera indica L. (Mango): The inestimable value of orchards recently planted in sicilian rural areas. Nutrients. 2017; 9: 525. Doi: 10.3390/nu9050525.
Mubarik F, Noreen S, Farooq F, Siddiqa A, Khan M. A Review on Pharmacological and Nutritional Benefits of Mango (Mangifera indica Linn): A Remedy for Cancer, Diabetes and Gastrointestinal Infections. Abasyn J. Life Sci. 2020; 3(2): 82–92. Doi:10.34091/ajls.3.2.8.
Wang X, Wang D, Wang H., Jiao S, Wu J, Hou Y, Sun J, Yuan J. Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha. Lwt. 2022; 168: 113931. Doi: 10.1016/j.lwt.2022.113931.
Zubaidah E, Dewantari FJ, Novitasari FR, Srianta I, Blanc PJ. Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium. Biocatal. Agric. Biotechnol. 2018; 13: 198–203.
Adelakun OE, Oke MO, Akande EA, Olabode AOA. Extraction of Mango Juice with Pectinase Influences Quality. Asian Food Sci. J. 2020; 16(3): 43–52. Doi: 10.9734/AFSJ/2020/v16i330174.
Ivanišová E, Meňhartová K, Terentjeva M, Harangozo L, Kántor A, Kačániová M. The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. J. Food Sci. Technol. 2020; 57(5): 1840–1846. Doi: 10.1007/s13197-019-04217-3.
Hashem MS, El-Lahot MSA, Helal AM, Massoud MI. Evaluation the Phytochemicals and Nutritional Characteristics of Some Microalgae Grown in Egypt as Healthy Food Supplements. Egypt. J. Food Sci. 2021; 49(1): 173-185. Doi: 10.21608/ejfs.2021.66232.1100.
Abeyrathne EDNS, Nam K, Ahn DU. Analytical methods for lipid oxidation and antioxidant capacity in food systems. Antioxidants. 2021; 10: 1587. Doi: 10.3390/ antiox10101587.
Cintya H, Putra EDL, Muhammad M, Pranata C, Syahputra HD. Analysis of carbohydrate, protein and fat levels using various type rice with different cooking process. IOP Conf. Ser. Earth Environ. Sci. 2022; 977: 012079. Doi: 10.1088/1755-1315/977/1/012079.
Zhou DD, Saimaiti A, Luo M, Huang SY, Xiong RG, Shang A, Gan RY, Li HB. Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages. Antioxidants. 2022; 11: 155. Doi: 10.3390/ antiox11010155.
Odion, E.E., Falodun, A, Adelusi, SA. Total flavonoid, Total Phenolic and antioxidant potential of root bark extract and fractions of from Cola rostrata (Sterculiaceae) K. Schum. Uniben J. Sci. 2013; 1:38–42.
Torre LC, Fazio A, Caputo P, Plastina P, Caroleo MC, Cannataro R, Cione E. Effects of long‐term storage on radical scavenging properties and phenolic content of kombucha from black tea. Molecules. 2021; 26:5474. Doi: /10.3390/molecules26185474.
Barbosa CD, Uetanabaro APT, Santos WCR, Caetano RG, Albano H, Kato R, Cosenza GP, Azeredo A, G´oes-Neto A, Rosa CA, Teixeira P, Alvarenga VO, Lacerda ICA. Microbial–physicochemical integrated analysis of kombucha fermentation. Lwt. 2021; 148: 111788. Doi:
/10.1016/j.lwt.2021.11178.
Gao Y, Wang J, Fua Y, Yina J, Shic J, Xua J. Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves. Food Chem. 2020; 316: 126370. Doi: /10.1016/j.foodchem.2020.126370.
Xia X, Dai Y, Wu H, Liu X, Wang Y, Yin L, Wang Z, Li X, Zhou J. Kombucha fermentation enhances the healthpromoting properties of soymilk beverage. J. Funct. Foods. 2019; 62: 103549.
Srigley CT, Mossoba MM. Current analytical techniques for food lipids. Food Saf. Innov. Anal. Tools Saf. Assess. 2016; 33–64.
Fatmawati S, Yuliana, Purnomo AS, Abu Bakar MF. Chemical constituents, usage and pharmacological activity of Cassia alata. Heliyon. 2020; 6: e04396. Doi: /10.1016/j.heliyon.2020.e04396.
Candra A, Prasetyo BE, Tarigan JB. Study of vitamin C level of soursop leaves (Annona muricata l.) and galactomannan utilization in kombucha during fermentation. AIP Conf. Proc. 2021; 2342. Doi: 10.1063/5.0045669.
Gombart AF, Pierre A, Maggini S. A review of Micronutrients and the Immune System-Working in Harmony to Reduce the Risk of Infection. Nutrients. 2020; 12:236. Doi: 10.3390/nu12010236
Rahmat A, Edrini S, Md Akim A, Ismail P, Hin TYY, Abu Bakar MF. Anticarcinogenic effects of Strobilanthes crispus extracts and its compound in vitro. Intl. J. Cancer Res. 2006; 2(1):47–49.
Abu Bakar FI, Abu Bakar MF, Abdullah N, Endrini S, Fatmawati S. Optimization of Extraction Conditions of Phytochemical Compounds and Anti-Gout Activity of Euphorbia hirta L. (Ara Tanah) Using Response Surface Methodology and Liquid Chromatography-Mass Spectrometry (LC-MS) Analysis. Evidence-based Complement. Altern. Med. 2020; 4501261.Doi: 10.1155/2020/4501261.
Abdulqader A, Ali F, Ismail A, Mohd Esa N. Antioxidant compounds and capacities of Gac (Momordica cochinchinensis Spreng) fruits. Asian Pac. J. Trop. Biomed. 2019; 9(4): 158–167. Doi: 10.4103/2221-1691.256729.
Zielińska D, Bilska B, Marciniak-łukasiak K, Łepecka A, Trząskowska M, Neffe-skocińska K, Tomaszewska M, Szydłowska A, Kołożyn-krajewska D. Consumer understanding of the date of minimum durability of food in association with quality evaluation of food products after expiration. Int. J. Environ. Res. Public Health. 2020; 17: 1632. Doi:10.3390/ijerph17051632.
Abu Bakar MF, Ahmad NE, Suleiman M, Rahmat A, Isha A. Garcinia dulcis Fruit Extract Induced Cytotoxicity and Apoptosis in HepG2 Liver Cancer Cell Line. Biomed Res. Int. 2015; 916902. Doi: /10.1155/2015/916902.
Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN. Kombucha: Production and Microbiological Research. Foods. 2022; 11: 3456. Doi: 10.3390/ foods11213456.