Kombucha tea as a functional beverage: biotechnological evaluation, sensory characterization and in vitro bioaccessibility of aronia-enriched formulations
International Journal of Food Properties, cilt.29, sa.1, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 29 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.1080/10942912.2026.2706309
- Dergi Adı: International Journal of Food Properties
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO), Health Research Premium Collection (ProQuest)
- Anahtar Kelimeler: aronia, bioaccessibility, fermentation, Functional beverage, kombucha
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
Kombucha is a functional beverage produced by the traditional fermentation of sugared tea by a symbiotic consortium of yeast and acetic acid bacteria. The aim of this study was to gain a comprehensive understanding of how formulation and fermentation conditions are associated with biotechnological potential, microbiological properties, in-vitro bioaccessibility, and sensory quality across different kombucha formulations. Consequently, three kombucha formulations were comparatively characterized: the commercial reference kombucha (K1), a laboratory-prepared green tea kombucha (K2), and a laboratory-prepared aronia-enriched green tea kombucha (K3). Phenolic profiles were characterized using chromatographic methods, with particular attention to the identification and quantification of catechin hydrate, rutin, and chrysin. The results demonstrated that differences in formulation were associated with pronounced differences in phenolic composition and antioxidant capacity. Aronia supplementation was associated with a broader phenolic profile and higher antioxidant capacity in K3 relative to K2, together with variations in organic acid and sugar contents. Moreover, in-vitro bioaccessibility was shown to vary depending on the analytical method applied, with values approaching 50% in the ABTS assay. Sensory evaluation results indicated that aronia-enriched kombucha received higher overall liking and purchase intent scores, suggesting greater sensory acceptance. Overall, these findings provide new insights into the relationship between kombucha formulation, fermentation, and functional properties, supporting the potential of aronia-enriched kombucha as a nutritionally enhanced functional beverage.