Abstract
This study is the first report using tea fungus “kombucha” to ferment natural pomegranate juice to produce a fermented beverage with high content of glucuronic acid, as a human health beneficial component. We profited the acetic acid bacteria and yeasts symbiotic layer, which is well known in producing pharmaceutical beverages with considerable released organic acids such as glucuronic acid. Also, we used the natural pomegranate juice with high amount of carbohydrate and acid, as a favourable substrate for the fermentation process. The yield of glucuronic acid production was monitored by cultivating natural pomegranate juices under the 17 optimized-combinations of three distinct sucrose concentrations, fermentation temperatures, and processing time. The combinations were designated by applying the statistical response surface methodology method. The maximum amount of glucuronic acid 17.074g/l determined in the media with 8g/l supplementary sucrose after 14 days fermentation at 37°C, using high-performance liquid chromatography. Along with glucuronic acid production, effect of the three factors - sugar concentration, processing temperature and time - was also examined on changes of five physical and chemical properties of the fermented pomegranate juices, including; pH value, remained sucrose and reducing sugar content, kombucha layer biomass, and total acidity. Within 14-day fermentation process, the pH values showed decrease, the layers’ mass presented considerable increase, and the total acid content increased in the beverages. Overall, obtained data suggested that natural pomegranate juice can be a potential candidate for further development as a functional beverage to support the maximum human daily intake of glucuronic acid (45mg for a 70kg adult).
Highlights
Since 1914, many scientists have stated the healing effect of fermented tea fungus beverages on numerous human diseases, such as inflammation of tonsils, colon colitis, and small intestine as well as risks of arteries walls, blood pressure, structure sclerotic changes, and catarrhal angina (Jayabalan, Malbaša, Lončar, Vitas, & Sathishkumar, 2014; Dufresne & Farnworth, 2000; Hartmann, Burleson, Holmes, & Geist, 2000; Barbancik, 1958)
Participation of acetic acid bacteria and yeasts through the fermentation process qualify the kombucha layer in synthesizing cellulose along splitting sucrose into glucose, fructose, and ethanol to produce glucuronic acid (Teoh, Heard, & Cox, 2004; Greenwalt, Steinkraus, & Ledford, 2000)
Thereby, in the present study, we aimed to investigate the potential of the glucuronic acid production through pomegranate juice fermentation using kombucha culture, accompanied with measurements of the changes in pH value, amount of final sucrose, reducing sugar, total acidity, and layer biomass within the applied three treatment variables; cultivation sucrose content, temperature, and time, each in three levels
Summary
Since 1914, many scientists have stated the healing effect of fermented tea fungus beverages on numerous human diseases, such as inflammation of tonsils, colon colitis, and small intestine as well as risks of arteries walls, blood pressure, structure sclerotic changes, and catarrhal angina (Jayabalan, Malbaša, Lončar, Vitas, & Sathishkumar, 2014; Dufresne & Farnworth, 2000; Hartmann, Burleson, Holmes, & Geist, 2000; Barbancik, 1958). The health benefits of the beverages have been mostly established that are related to the significant amounts of formed organic acid through fermentation process, such as glucuronic acid (Jayabalan et al, 2014; Vına, Semjonovs, Linde, & Deninxa, 2014). Besides the fermented kombucha beverages, a natural pomegranate juice has been considered as a functional beverage because of its enormous health effects especially on atherosclerosis and cardiovascular diseases (Vına et al, 2014; Viuda-Martos, Fernández-López, & Pérez-Álvarez, 2010). It is well-known that its nutritional value is due to having the substantial content of bioactive components such as phenol-carboxylic http://jfr.ccsenet.org. Mousavi et al (2013 & 2011) emphasized the fermentation suitability of pomegranate juice, as a functional beverage
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