Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

Tamer C. E., Temel Ş. G., Suna S., Karabacak A., Ozcan T., Ersan L. Y., ...More

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, vol.45, no.1, pp.13-32, 2021 (SCI-Expanded, Scopus, TRDizin) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.3906/tar-2003-75
  • Journal Name: TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Compendex, Environment Index, Geobase, INSPEC, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.13-32
  • Keywords: Antioxidant capacity, bioaccessibility, fermentation, kombucha, medicinal plants, IN-VITRO DIGESTION, MUSHROOM KM TEA, ANTIOXIDANT ACTIVITIES, ANTIBACTERIAL ACTIVITY, TRADITIONAL KOMBUCHA, CHEMICAL-COMPOSITION, INDUCED CYTOTOXICITY, BIOACTIVE COMPOUNDS, PHENOLIC-COMPOUNDS, FERMENTATION TIME
  • Bursa Uludag University Affiliated: Yes

Abstract

In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.