Mathematical modeling as a tool in kombucha beverages bioactive quality control

Abstract

This study examined the application of mathematical models on total flavonoids content and sensory mark of kombucha beverages on winery effluent. Process parameters were as follows: 0, 3, 6 and 9 days of fermentation time; 20, 25 and 30 ?C of fermentation temperature and 3, 5 and 7% of initial total reducing sugars. Total flavonoids were determined spectrophotometrically and sensory mark by a descriptive test and five points category scale. Total flavonoids content decreased during the applied kombucha fermentation process, which lasted for 9 days. On average, total sensory mark suggested that consume kombucha products are obtained after 3 days of the fermentation, regardless on the fermentation temperature or sugars content. In order to produce kombucha beverage with the highest bioactive quality, response surface methodology proposed the following process parameters: 3 days of fermentation, 7% of initial total sugars and 30?C process temperature.