Abstract
Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL−1 to 202.9 ± 2.1 µg GAE mL−1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.
Highlights
“Kombucha” is the name of a drink obtained by fermenting tea, mainly black or green, with the addition of sucrose, that acts as a substrate for fermentation, and a symbiotic culture of yeast and bacteria, known as “SCOBY”
It was observed that the pH value of sweetened black tea was 5.59, and it dropped to 2.82 in the kombucha beverage obtained after 30 days of fermentation decreasing by about 2.77 units
The pH value of sweetened black tea was 5.59, and it dropped to 2.82 in the kombucha beverage obtained after 30 days
Summary
The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained. “Kombucha” is the name of a drink obtained by fermenting tea, mainly black or green, with the addition of sucrose, that acts as a substrate for fermentation, and a symbiotic culture of yeast and bacteria, known as “SCOBY” The taste of this drink is slightly acidic and slightly carbonated, which makes it popular and pleasing to consumers [1].
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