Sweet Tea Research Articles

Comparative Metabolome and Transcriptome Analysis Revealed the Accumulative Mechanism of Rubusoside in Chinese Sweet Tea.

Terpenoids are important secondary metabolites in Rubus. Rubusoside is a relatively specific diterpenoid bioactive component in the leaves of Chinese Sweet Tea (Rubus suavissimus). However, the terpenoid anabolic pathway of Rubus and the molecular mechanism underlying the specific accumulation of rubusoside in R. suavissimus remain unclear. Here, metabolomics and transcriptomics analyses were performed on differences in terpenoid metabolism levels between R. suavissimus (sweet leaves) and Rubus chingii (bitter leaves). Steviol glycosides and goshonosides primarily accumulated in R. suavissimus and R. chingii, respectively. Three pairs of highly homologous glycosyltransferase genes (UGT85A57, UGT75L20, and UGT75T4) associated with rubusoside biosynthesis in the two Rubus species were identified. The three pairs of UGT proteins in both species could glycosylate steviol. Thus, the transcriptional regulation of UGTs in R. suavissimus appears to play a pivotal role in rubusoside accumulation. Our findings provide insights into the differences in terpenoid metabolism between R. suavissimus and R. chingii and reveal the molecular mechanism of rubusoside accumulation in R. suavissimus.

Antibacterial Activity of Sweet Orange (Citrus sinensis) Peel Tea against Enterobacteriaceae Isolated from a Water Depot

Most orange peels are not utilized and become useless waste that is thrown away. Orange peels contain many nutrients and compounds, such as flavonoids, terpenoids, alkaloids, and essential oils, which are secondary metabolites that act as antibacterial agents. This study intends to investigate the antibacterial activity of sweet orange peel tea against isolated Enterobacteriaceae from a random water depot sample around Universitas Prima Indonesia. This experiment used disc diffusion for antibacterial assay. Meanwhile, the sweet orange peel was brewed using two different methods, including infusion and decoction, in two different masses (3 grams and 5 grams). These sweet orange peel tea formulations were compared to standard (chloramphenicol) and control (distilled water). Enterobacteriaceae was isolated and identified from a random water depot sample around Universitas Prima Indonesia, which included colony identification in EMB agar and MacConkey agar, gram staining, and biochemical test. This study showed that a random water depot sample contaminated by Enterobacteriaceae had properties similar to Citrobacter sp. Sweet orange tea formulation inhibited this isolated Enterobacteriaceae growth (P-Value: 0.010). Antibacterial activity was observed in 3-gram infusion, 5-gram infusion, and 5-gram decoction. However, the antibacterial activity was not better than the standard (chloramphenicol). Overall, it can be concluded that the sweet orange peel tea as infusion or decoction has weak antibacterial activity against Enterobacteriaceae bacteria isolated from water depots, which had some properties similar to Citrobacter sp.

Metabolite Profiling and Identification of Sweet/Bitter Taste Compounds in the Growth of Cyclocarya Paliurus Leaves Using Multiplatform Metabolomics.

Cyclocarya paliurus tea, also known as "sweet tea", an herbal tea with Cyclocarya paliurus leaves as raw material, is famous for its unique nutritional benefits and flavor. However, due to the unique "bittersweet" of Cyclocarya paliurus tea, it is still unable to fully satisfy consumers' high-quality taste experience and satisfaction. Therefore, this study aimed to explore metabolites in Cyclocarya paliurus leaves during their growth period, particularly composition and variation of sweet and bitter taste compounds, by combining multi-platform metabolomics analysis with an electronic tongue system and molecular docking simulation technology. The results indicated that there were significant differences in the contents of total phenols, flavonoids, polysaccharides, and saponins in C. paliurus leaves in different growing months. A total of 575 secondary metabolites were identified as potential active metabolites related to sweet/bitter taste using nontargeted metabolomics based on UHPLC-MS/MS analysis. Moreover, molecular docking technology was utilized to study interactions between the candidate metabolites and the sweet receptors T1R2/T1R3 and the bitter receptors T2R4/T2R14. Six key compounds with high sweetness and low bitterness were successfully identified by using computational simulation analysis, including cis-anethole, gluconic acid, beta-D-Sedoheptulose, asparagine, proline, and citrulline, which may serve as candidates for taste modification in Cyclocarya paliurus leaves. These findings provide a new perspective for understanding the sweet and bitter taste characteristics that contribute to the distinctive sensory quality of Cyclocarya paliurus leaves.

Lithocarpus polystachyus Rehd. ameliorates cerebral ischemia/reperfusion injury through inhibiting PI3K/AKT/NF-κB pathway and regulating NLRP3-mediated pyroptosis.

Ischemic stroke (IS) is a serious threat to human life and health, and cerebral ischemia/reperfusion injury (CIRI) exacerbates IS by enhancing neuroinflammation and oxidative stress. Sweet tea (ST) comprises several bioactive components, such as phlorizin, trilobatin, and phloretin, with diverse pharmacological activities. However, it remains uncertain whether ST can confer protection against CIRI. In this study, we aimed to investigate the impact and potential underlying mechanism of ST in the context of CIRI. CIRI model were established in male sprague dawley (SD) rats. The neurobehavioral assessment, the volume of cerebral infarction and the morphology of neurons were measured to complete the preliminary pharmacodynamic study. The therapeutic targets and pathways of ST on IS were obtained by protein-protein interaction, molecular docking and Metascape database. The predicted results were further verified in vivo. Our results revealed that ST treatment significantly ameliorated brain damage in rats subjected to CIRI by mitigating mitochondrial oxidative stress and neuroinflammation. Additionally, we identified the PI3K/AKT/NF-κB pathway and the NLRP3-mediated pyroptosis axis as crucial processes, with molecular docking suggested direct interactions between the main compounds of ST and NLRP3. ST safeguards against CIRI-induced neuronal loss, neuroinflammation and oxidative stress through the inhibition of the PI3K/AKT/NF-κB pathway and the regulation of NLRP3-mediated pyroptosis.

Effects of Several Tea-like Plants on Liver Injury Induced by Alcohol via Their Antioxidation, Anti-Inflammation, and Regulation of Gut Microbiota.

Liver injury induced by alcohol is a serious global health problem. Several tea-like plants are widely used as beverages, which are drunk like tea. In this study, the hepatoprotective effects of eight tea-like plant extracts with the intake of 200 mg/kg.bw/day were investigated and compared using a C57BL/6J mouse model of acute alcohol exposure, including sweet tea, vine tea, Rabdosia serra kudo, broadleaf holly leaf, mulberry leaf, bamboo leaf, Camellia nitidissima, and Akebia trifoliata peels. The results showed that the eight tea-like plants had hepatoprotective effects to different degrees against acute alcohol exposure via enhancing the activities of alcoholic metabolism enzymes, ameliorating oxidative stress and inflammation in the liver, as well as regulating gut microbiota. In particular, sweet tea, bamboo leaf, mulberry leaf, and Camellia nitidissima increased the activities of alcohol dehydrogenase or aldehyde dehydrogenase. Among these tea-like plants, sweet tea and Camellia nitidissima had the greatest hepatoprotective effects, and their bioactive compounds were determined by high-performance liquid chromatography. Chlorogenic acid, rutin, and ellagic acid were identified in sweet tea, and epicatechin, rutin, and ellagic acid were identified in Camellia nitidissima, which could contribute to their hepatoprotective action. These tea-like plants could be drunk or developed into functional food against alcoholic liver injury, especially sweet tea and Camellia nitidissima. In the future, the effects of sweet tea and Camellia nitidissima on chronic alcoholic liver diseases should be further investigated.

Effects of Foliar Dressing with Chemical Nano-Selenum and Na2SeO3 on the Antioxidant System and Accumulation of Se and Bioactive Components in Cyclocarya paliurus (Sweet Tea Tree).

Selenium (Se)-rich Cyclocarya paliurus is popular for its bioactive components, and exogenous Se fortification is the most effective means of enrichment. However, the effects of exogenous Se fortification on the nutritional quality of C. paliurus are not well known. To investigate the nutrient contents and antioxidant properties of C. paliurus following Se treatment, we used a foliar spray to apply Se in two forms-chemical nano-Se (Che-SeNPs) and sodium selenite (Na2SeO3). Sampling began 10 days after spraying and was conducted every 5 days until day 30. The Se, secondary metabolite, malondialdehyde contents, antioxidant enzyme activity, Se speciation, and Se-metabolism-related gene expression patterns were analyzed in the collected samples. Exogenous Se enhancement effectively increased the Se content of leaves, reaching a maximum on days 10 and 15 of sampling, while the contents of flavonoids, triterpenes, and polyphenols increased significantly during the same period. In addition, the application of Se significantly enhanced total antioxidant activity, especially the activity of the antioxidant enzyme peroxidase. Furthermore, a positive correlation between the alleviation of lipid peroxidation and Se content was observed, while methylselenocysteine formation was an effective means of alleviating Se stress. Finally, Na2SeO3 exhibited better absorption and conversion efficiency than Che-SeNPs in C. paliurus.

Efficiency of freeze- and spray-dried microbial preparation as active dried starter culture in kombucha fermentation.

Kombucha is a widely consumed fermented beverage produced by fermenting sweet tea with a symbiotic culture of bacteria and yeast (SCOBY). The dynamic nature of microbial communities in SCOBY may pose challenges to production scale-up due to unpredictable variations in microbial composition. Using identified starter strains is a novel strategy to control microorganism composition, thereby ensuring uniform fermentation quality across diverse batches. However, challenges persist in the cultivation and maintenance of these microbial strains. This study examined the potential of microencapsulated kombucha fermentation starter cultures, specifically Komagataeibacter saccharivorans, Levilactobacillus brevis and Saccharomyces cerevisiae, through spray-drying and freeze-drying. Maltodextrin and gum arabic-maltodextrin were employed as carrier agents. Our results revealed that both spray-dried and freeze-dried samples adhered to physicochemical criteria, with low moisture content (2.18-7.75%) and relatively high solubility (65.75-87.03%) which are appropriate for food application. Freeze-drying demonstrated greater effectiveness in preserving bacterial strain viability (88.30-90.21%) compared to spray drying (74.92-78.66%). Additionally, the freeze-dried starter strains demonstrated similar efficacy in facilitating kombucha fermentation, compared to the SCOBY group. The observations included pH reduction, acetic acid production, α-amylase inhibition and elevated total polyphenol and flavonoid content. Moreover, the biological activity, including antioxidant potential and in vitro tyrosinase inhibition activity, was enhanced in the same pattern. The freeze-dried strains exhibited consistent kombucha fermentation capabilities over a three-month preservation, regardless of storage temperature at 30 or 4 °C. These findings highlight the suitability of freeze-dried starter cultures for kombucha production, enable microbial composition control, mitigate contamination risks and ensure consistent product quality. © 2024 Society of Chemical Industry.

Lithocarpus polystachyus Rehd. leaves aqueous extract inhibits learning and memory impairment in Alzheimer's disease rats: Involvement of the SIRT6/NLRP3 signaling pathway

AbstractAlzheimer's disease (AD) is a chronic and progressive neurodegenerative condition that is influenced by multiple factors along with neuroinflammation and oxidative stress. Our previous study proved that Lithocarpus polystachyus Rehd. aqueous extract (sweet tea aqueous extract, STAE) effectively inhibits hydrogen peroxide‐induced neuronal cell injury. However, it is not clear whether STAE can protect against AD, and its underlying mechanisms are still uncertain. Therefore, the present study was designed to evaluate the possible behavioral and neurochemical effects of STAE on Aβ25‐35‐induced AD rats administered STAE (20, 40, 80 mg/mL) for 14 days. We showed that STAE administration significantly and dose‐dependently ameliorated the cognitive deficits in the AD rat models, assessed in the Morris water maze (MWM) test, Y‐maze test, and novel object recognition (NOR) test. The results of hematoxylin and eosin (H&E) staining and Nissl staining showed that after treatment with STAE, the pathological damage to the hippocampal CA1, CA3, and dentate gyrus (DG) neurons of rats was significantly improved. Furthermore, STAE dose‐dependently inhibited microglia and astrocyte activation in the hippocampus of rats accompanied by increased protein expression of silent mating‐type information regulation 2 homolog 6 (SIRT6) and decreased protein expression of nod‐like receptor thermal protein domain‐associated protein 3 (NLRP3) and its downstream pyroptosis‐related genes after following Aβ25‐35. In summary, our findings indicate that STAE effectively inhibits Aβ25‐35‐induced learning and memory impairment in rats, and the mechanism is, at least partially, related to the regulation of SIRT6/NLRP3 signaling pathway.

Sweet tea extract encapsulated by different wall material combinations with improved physicochemical properties and bioactivity stability

Aim: To prepare sweet tea extract microcapsules (STEMs) via a spray-drying by applying different wall material formulations with maltodextrin (MD), inulin (IN), and gum arabic (GA). Methods: The microcapsules were characterised by yield, encapsulation efficiency (EE), particle size, sensory evaluation, morphology, attenuated total reflectance-Fourier transform infra-red spectroscopy and in vitro digestion studies. Results: The encapsulation improved the physicochemical properties and bioactivity stability of sweet tea extract (STE). MD5IN5 had the highest yield (56.33 ± 0.06% w/w) and the best EE (e.g. 88.84 ± 0.36% w/w of total flavonoids). MD9GA1 obtained the smallest particle size (642.13 ± 4.12 nm). MD9GA1 exhibited the highest retention of bioactive components, inhibition of α-glucosidase (96.85 ± 0.55%), α-amylase (57.58 ± 0.99%), angiotensin-converting enzyme (56.88 ± 2.20%), and the best antioxidant activity during in vitro gastrointestinal digestion. Conclusion: The encapsulation of STE can be an appropriate way for the valorisation of STE with improved properties.

Bioactive Components in Black Currant Fruit, Red Perilla (Shiso) Leaf, and Chinese Sweet Tea That Enhance Testosterone Production in Leydig Cells and Their Combined Effect in Male Mice

Bioactive Components in Black Currant Fruit, Red Perilla (Shiso) Leaf, and Chinese Sweet Tea That Enhance Testosterone Production in Leydig Cells and Their Combined Effect in Male Mice

Microbiology, antioxidant, and antibacterial activity of sinom kombucha

Kombucha is a traditional drink made from a fermented sweet tea with a mixed culture known as a symbiotic culture of bacteria and yeast (or SCOBY). Although kombucha is usually made from black tea, nowadays, kombucha can be made in various variations such as sinom beverages. Sinom is a traditional Indonesian herbal drink originating from young tamarind leaves or sinom. In addition to tamarind leaves, sinom includes other ingredients such as sugar and turmeric. Turmeric contains curcumin, which is beneficial for health because it has the ability as an antioxidant, anti-inflammatory, antitumor, and lowering blood fat or cholesterol levels. Tamarind leaves contain chemical compounds of flavonoids, phenols, terpenoids, steroids/triterpenoids and are included in the group of plant extracts with antioxidant activity. These chemical compounds can be increased through the kombucha fermentation process. The concentration of turmeric rhizome used in kombucha was 0.8% (w/v), while the tamarind leaves used were 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v). Sinom kombucha fermented for 7 days. The analysis performed included total microbes, total lactic acid bacteria (LAB), pH, total sugar, total phenol, antioxidant activity, and antibacterial activity against S. aureus and E. Coli growth. The fermentation process and various tamarind leaf concentrations have significant effects in total microbes, total LAB, total sugar, total phenol, IC50. The antibacterial activity is affected by fermentation but not by the variations in tamarind leaf concentrations. The best tamarind leaves concentration of kombucha sinom beverages was at 0.6%, which has a pH value of 3.81, total sugar content of 7,58%, and total phenol content of 240.9 µg GAE/mL, IC50 value of 159.84 ppm, total microbial count 3.37 x 107 CFU/mL, total LAB of 4.63 x 105, antibacterial activity against E. coli of 3.1 mm, and antibacterial activity against S. aureus of 3.27 mm.

KAJIAN TEORITIS : FENOMENA GERAI ES TEH MANIS YANG MENJAMUR MELALUI PENDEKATAN STRATEGI KOMUNIKASI PEMASARAN BERBASIS EMPATHY MAPPING BAGI PELAKU UMKM DI KOTA TANGERANG

This research provides a theoretical study of empathy mapping-based marketing communication strategies carried out by MSMEs in Tangerang City with simple products such as sweet iced tea. On average, MSME actors who are used as objects in this research have used Instagram as a promotional medium. The description of this theoretical study brings the concept of empathy mapping closer. From the results of surveys and interviews conducted, there is a concept of "quick opening" which prioritizes efficiency itself so that it attracts and emotionally engages customers

Literature Review: Teh Manis Kurang Efektif Untuk Menangani Hipoglikemia

Among Indonesian society sweet tea is commonly recognized as an agent to help individuals experiencing hypoglycaemia before they are taken to the hospital. However, tea contains chemical compounds that can lower blood glucose levels. The aim of this study is to assess the effectiveness of sweet tea in managing hypoglycaemia. A literature review method was employed, focusing on journals related to blood sugar levels, blood glucose, postprandial, hypoglycaemia, tea, green tea, black tea, Chinese tea, hypoglycaemia management guidelines, diabetes, and emergencies. Journals were sourced from the internet and limited to the past 15 years. Based on the review results, it is known that the administration of 15 grams of oral monosaccharide glucose can increase blood glucose levels by 2.1 mmol/L in 20 minutes, while 20 grams of oral glucose can increase blood glucose levels by 3.6 mmol/L in 45 minutes. Meanwhile, the administration of 3.3 grams of green tea can decrease postprandial blood glucose levels to 88.95 mmol/dL after 2 hours, the administration catechins of green tea for 369.14 mg actually decreases postprandial blood glucose levels to 88.95±6.13 mg/dL, and the administration of 32 grams of tea extract lowers postprandial blood glucose levels to 81.0 mg/dL. The conclusion drawn is that the administration of oral glucose to hypoglycaemic patients may be less effective when given with tea because tea contains polyphenols that inhibit α-amylase and α-glucosidase, activate glycolytic enzymes, thus inhibiting the process of glucose catabolism.

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing.

Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chromatography electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). Notable alterations in volatile components were discerned during processing, predominantly during the rolling stage. A total of 59 typical volatile compounds were identified through GC-IMS, whereas 106 volatile components were recognized via GC-MS throughout the entire manufacturing process. Among them, 14 volatile compounds, such as linalool, β-ionone, dimethyl sulfide, and 1-octen-3-ol, stood out as characteristic components responsible for SFABT with relative odor activity values exceeding one. This study serves as an invaluable theoretical platform for strategic controllable processing of superior-quality black tea.

Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life

Kombucha is traditionally a functional beverage fermented by SCOBY (symbiotic culture of bacteria and yeasts) of sweet black tea. Kombucha has attracted consumers' attention recently thanks to its health benefits. The main objective of this study is to use kombucha microbiota as an alternative to baker's yeast to produce sourdough bread. Sourdough breads prepared with different amounts of kombucha and traditional sourdough bread were compared in terms of physical, chemical, microbiological, textural and sensory characteristics. A decrease in pH and an increase in total acidity occurred at the end of kombucha sourdough fermentations. The hardness and moisture content of lyophilized kombucha sourdough breads decreased compared to lyophilized sourdough breads, and accordingly, their specific volumes increased. The lyophilization process increased the overall acceptability of kombucha breads by 9%–13%. Adding kombucha to bread indicated a positive effect on preventing mold and the shelf life. Consequently, kombucha as a driver in sourdough fermentation can be an alternative to bring novel texture and flavor to the bakery industry.

A REVIEW OF KOMBUCHA ANTIOXIDANT EFFECTS ON ATHEROSCLEROSIS IN PRECLINICAL STUDIES

Background Atherosclerosis is the leading cause of death among cardiovascular diseases in Indonesia, in which death is possible if uncontrolled. The prevalence of the disease may be prevented by consuming foods or drinks containing high levels of antioxidant such as kombucha. Exploration of kombucha properties as an antioxidant that will improve atherosclerosis could be obtained from preclinical studies. Objective To discuss the antioxidant effect of kombucha on atherosclerosis in preclinical studies. Method This study is a narrative review with literatures from 2013 to 2022. Result Kombucha is an antioxidant-rich beverage made from enzymes generated by the SCOBY bacteria, which are fermented in sweet tea for 7-14 days to achieve optimal quantities of polyphenols. In addition to the antioxidants in the blood, the effect will lower the levels of LDL, VLDL, triglycerides, and total cholesterol in the blood. Moreover, it can increase HDL in blood and inhibit lesion forming in the aorta. Conclusion Polyphenol in kombucha tea has an antiatherogenic effect that may prevent atherosclerosis in preclinical studies. Keywords: antioxidant, atherosclerosis, kombucha, polyphenol

Total Water–Soluble Flavonoids From Lithocarpus litseifolius (Hance) Chun (Sweet Tea) Improve Glucose Homeostasis Through Multitarget Signalling in GDM Mice

Background: The oral safety of Lithocarpus litseifolius (Hance) Chun (sweet tea) that has antihyperglycemic potential has been verified. However, its specific application and action mechanism in the treatment of gestational diabetes mellitus (GDM) are still unclear.Methods: Total water–soluble flavonoids extracted from L. litseifolius (Hance) Chun (sweet tea) were applied to GDM mice. The glucose tolerance, insulin sensitivity, and histopathology of the GDM mice were evaluated through an intraperitoneal glucose tolerance test (IPGTT), an intraperitoneal insulin tolerance test (IPITT), and histochemistry. The possible mechanism was analysed through network pharmacology.Results: Compared with those in GDM model mice (MD group), blood glucose levels indicating both glucose tolerance and insulin sensitivity were improved in GDM mice treated with total water–soluble flavonoids (LLHC group) but were greater than those in normal control mice (NC group). The number of apoptotic liver cells was significantly lower in the LLHC group than in the MD group, but greater than that in the NC group. Multiple targets and signalling pathways that were acted by eight main active ingredients were involved in the process by which total water–soluble flavonoids protect against GDM. The main mechanism involved quercetin (10 targets) and luteolin (8 targets), which acted on the effector target of GAA through six main signalling pathways around the AKT1 core axis.Conclusion: Oral administration of total water–soluble flavonoids can alleviate glucose intolerance and insulin resistance via the inhibition of liver cell apoptosis. The main active ingredients act on GAA through the signalling pathways of the AKT1 core axis.

Rapid and green quantification of phloridzin and trilobatin in Lithocarpus litseifolius (Hance) Chun (sweet tea) using an online pressurized liquid extraction high-performance liquid chromatography at equal absorption wavelength method.

Sweet tea is a functional herbal tea with anti-inflammatory, anti-diabetic, and other effects, in which phloridzin and trilobatin are two functional compounds. However, the current methods for their quantification are time-consuming, costly, and environmentally unfriendly. In this paper, we propose a rapid method that integrates online pressurized liquid extraction and high-performance liquid chromatography featuring a superficially porous column for fast separation. Moreover, we employ an equal absorption wavelength method to eliminate using multiple standard solutions and relative calibration factors. Our verification process corroborated the technique's selectivity, accuracy, precision, linearity, and detection limitations. Separately, our methodology demonstrated excellent analytical efficiency, cost-effectiveness, and environmental friendliness. Practical application using six distinct batches of sweet tea samples yielded results in congruence with the external standard method. The analytical rate of this technique is up to over 18 times faster than traditional methods, and organic solvent consumption has been reduced to less than 1.5 mL. Therefore, this method provides a valuable way to achieve quality control and green analysis of sweet tea and other herbal teas.

Toxicological safety assessment of a water extract of Lithocarpus litseifolius by a 90-day repeated oral toxicity study in rats.

Lithocarpus litseifolius although known as "Sweet Tea" (ST), has been traditionally accepted as a daily beverage and used as a folk medicine in southern China with little understanding of its potential toxicity. This study evaluated the safety of a water extract of ST by a subchronic toxicity study in Sprague-Dawley rats. A total of 80 rats were randomized divided into 4 groups with 10 males and 10 females in each group, treated with 2000, 1,000, 500 and 0mg/kg body weight of ST extract by gavage for 90 days, respectively. The results of the study showed that ST extract did not induce treatment-related changes in the body and organ weight, food intake, blood hematology and serum biochemistry, urine indices, and histopathology in rats. The NOAEL of ST extract was observed to be 2000mg/kg/day for rats of both sexes. These results indicated that ST extract was of low toxicity in the experimental conditions of the current study and had the potential for application in food-related products.

Utilization of Balinese Grapes (Vitis vinifera L.) to Produce Kombucha from Different Teas: Chemical and Sensory Characterisation

Kombucha, a tea-based beverage with historical roots in China, is classified as a functional beverage due to its potential health benefits and capacity to mitigate many adverse health problems. The fermentation process typically spans a minimum duration of a week, with the exact length contingent upon the desired flavour profile. This transformative process involves the utilisation of a symbiotic culture comprising acetic acid bacteria, lactic acid bacteria, and yeast, which is cultivated within a medium of sweet tea. Regarding the incorporation of flavour, the utilisation of Balinese grapes in this particular product is attributed to their underutilised nature. A study was undertaken to examine the effects of including Balinese grapes in kombucha beverages prepared using white, green, and black tea varieties. The extended duration of fermentation may lead to a decrease in sugar content and pH levels, while simultaneously boosting the overall concentration of total acids in comparison to the conventional kombucha. Based on the results of sensory evaluation, it was observed that most of the panellists exhibited a preference for colour, aroma, flavour, and turbidity for Balinese grapes kombucha over the control kombucha. Hence, Balinese grapes can serve as an autochthonous flavour in the manufacturing of kombucha.