Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

Authors : Canan Ece TAMER, Sehime Gulsun TEMEL, Senem SUNA, Azime Ozkan KARABACAK, Tulay OZCAN, Lutfiye Yilmaz ERSAN, Berra Turkol KAYA, Omer Utku COPUR

Pages : 13-32

View : 24 | Download : 10

Publication Date : 2021-01-01

Article Type : Research Paper

Abstract :In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity insert ignore into journalissuearticles values(AC); of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate insert ignore into journalissuearticles values(DPPH);, 48.90% ferric reducing antioxidant power insert ignore into journalissuearticles values(FRAP);, and 55.54% cupric reducing AC insert ignore into journalissuearticles values(CUPRAC);. On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC insert ignore into journalissuearticles values(FRAP and CUPRAC); in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion insert ignore into journalissuearticles values(P < 0.05);. The AC insert ignore into journalissuearticles values(DPPH); after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion insert ignore into journalissuearticles values(P < 0.05);; however, it decreased after intestinal digestion insert ignore into journalissuearticles values(P < 0.05);. By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.
Keywords : Antioxidant capacity, bioaccessibility, fermentation, kombucha, medicinal plants