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Publication
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| Title of Article |
Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores |
| Date of Acceptance |
15 May 2023 |
| Journal |
| Title of Journal |
Scientific Reports |
| Standard |
OTHER () |
| Institute of Journal |
Nature Portfolio |
| ISBN/ISSN |
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| Volume |
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| Year of Publication |
2023 |
| Page |
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| Abstract |
Several raw materials have been used as partial supplements or entire replacements for the main
ingredients of kombucha to improve the biological properties of the resulting kombucha beverage.
This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative
raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of
black tea and PPC at diferent ratios, and their chemical profles and biological properties, including
antioxidant and antimicrobial activities, were determined and compared with the control kombucha
without PPC supplementation. The results showed that PPC contained high amounts of benefcial
substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the
microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using nextgeneration sequencing revealed that Acetobacter and Komagataeibacter were the most predominant
acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria
in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented
using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made
from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity
than the control kombucha. The antimicrobial properties of the kombucha products made from black
tea and the PPC infusion were also greater than those of the control. Several volatile compounds that
contributed to the favor, aroma, and benefcial health properties, such as esters, carboxylic acids,
phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion
of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw
material infusion used with black tea for functional kombucha production. |
| Keyword |
Kombucha, SCOBY |
| Author |
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| Reviewing Status |
ไม่มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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