Kombucha tea derived from papaya (Carica papaya L.) as a potential functional food: physicochemical parameters, biological activities, and sensory evaluation

Abstract

SummaryFermented foods, such as kombucha, have gained popularity due to their rich content of beneficial bioactive compounds. Papaya leaves, known for their abundance of bioactive substances such as alkaloids, flavonoids, and phenolic compounds, have garnered attention for their potential to improve immune function by neutralising free radicals. This study investigates the suitability of papaya leaves and petioles as substrates for kombucha fermentation. Our findings indicate that papaya leaves and petioles were suitable substrates for kombucha fermentation, indicated by the SCOBY mass accumulation during fermentation. The gradual decrease in brix and pH values over a 14 days fermentation period corresponds to sugar metabolism and the accumulation of acetic acid. Additionally, fermentation increases total polyphenol (PPK: 250.07 ± 3.00 mg/L, PLK: 330.87 ± 15.56 mg/L) and total flavonoid content (PPK: 26.67 ± 6.31 mg/L, PLK: 34.44 ± 5.55 mg/L). Moreover, papaya‐derived kombucha demonstrates enhanced antibacterial properties and inhibits ⍺‐amylase linked to diabetes. Sensory evaluations confirm that papaya kombucha achieves a well‐balanced and appealing sensory profile, catering to diverse palates. In summary, papaya leaves and petiole exhibit promise as substrates for kombucha production, offering elevated nutritional value and potential health advantages.