Characteristics and Antioxidant Activities of Kombucha from Black Tea and Roselle by a Mixed Starter Culture
Article Sidebar
Main Article Content
Abstract
Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts and is comprised mainly of bioactive compounds and acids that have beneficial health effects. Our research aimed to determine the optimal ratio of co-culture of the bacterium Acetobacter pasteurianus AJ605 and the yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order to improve the consistency of kombucha quality so that it can be mass produced. Microbial growth, chemical characteristics, and antioxidant activities of kombucha during fermentation were analyzed. The results showed that a co-culture ratio of 8:2 (v/v) of A. pasteurianus AJ605 and Z. bailii YN403 gave the highest antioxidant activity after 10 days of fermentation, with a DPPH IC50 value of 25.76 µl/mL and an ABTS IC50 value of 8.84 µl/mL. The co-culture ratio of 8:2 showed antioxidant activity that was not significantly different (p>0.05) from that of SCOBY (symbiotic culture of bacteria and yeasts) alone. Additionally, during fermentation, the pH of kombucha decreased to 3.16, with increases in titratable acidity and alcohol content of 7.00 g/L and 7.96 g/L, respectively. To enhance the antioxidant activity and taste quality of kombucha, black tea and roselle were mixed at various ratios and inoculated with 10% (v/v) optimal co-culture. The results showed that a high antioxidant activity was obtained using an 8:2 (w/w) ratio of black tea and roselle, at day 10 of fermentation, with a DPPH IC50 value of 23.88 µl/mL and ABTS IC50 value of 6.11 µl/mL. Moreover, the results indicate that kombucha from black tea and roselle can be a functional beverage that has high antioxidant activity and sensory acceptability.
Keywords: antioxidant; black tea; co-culture; kombucha; roselle
*Corresponding author: Tel.: (+66) 23298400 Fax: (+66) 23298427
E-mail: daungjai.oc@kmitl.ac.th
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
Chu, S.C. and Chen, C., 2006. Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502-507.
Jayabalan, R., Malbaša, R.V., Lončar, E.S., Vitas, J.S. and Sathishkumar, M., 2014. A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538-550.
Zubaidah, E., Dewantari, F.J., Novitasari, F.R., Srianta, I. and Blanc, P.J., 2018. Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the kombucha consortium. Biocatalysis and Agricultural Biotechnology, 13(6), 198-203.
Villarreal-Soto, S.A., Beaufort, S., Bouajila, J., Souchard, J.P. and Tailandier, P., 2018. Understanding kombucha tea fermentation: A review. Journal of Food Science, 83(2), 580-588.
Nguyen, N.K., Nguyen, H.T. and Le, P.H., 2015. Effects of Lactobacillus casei and alterations in fermentation conditions on biosynthesis of glucuronic acid by a Dekkera bruxellensis-Gluconacetobacter intermedius kombucha symbiosis model system. Food Biotechnology, 29(4), 356-370.
Watcharaapaphaiboon, P., 2020. Isolation and identification of yeasts and acetic acid bacteria from consortium of kombucha tea from kombucha beverage production. M.Sc. King Mongkut’s Institute of Technology Ladkrabang, Thailand.
Chen, C. and Liu, B.Y., 2000. Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology, 89(5), 834-839.
Wang, S., Zhang, L., Qi, L., Liang, H., Lin, X., Li, S., Yu, C. and Li, C., 2020. Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha. International Journal of Food Science and Technology, 55(10), 3327-3333.
Nguyen, K.N., Phuong, B.N., Huong, T.N. and Phu, H.L., 2015. Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT-Food Science and Technology, 64(2), 1149-1155.
Jung, E.K., Kim, Y.J. and Joo, N., 2013. Physicochemical properties and antimicrobial activity of roselle (Hibiscus sabdariffa L.). Journal of the Science of Food and Agriculture, 93(15), 3769-3776.
Riaz, G. and Chopra, R., 2018. A review on phytochemistry and therapeutic uses of Hibiscus sabdariffa L. Biomedicine and Pharmacotherapy, 102, 575-586.
Da-Costa-Rocha I., Bonnlaender, B., Sievers, H., Pischel, I. and Heinrich, M., 2014. Hibiscus sabdariffa L. A phytochemical and pharmacological review. Food Chemistry, 165, 424-443.
Wu, H.Y., Yang, K.M. and Chiang, P.Y., 2018. Roselle anthocyanins: Antioxidant properties and stability to heat and pH. Molecules, 23(6), DOI: 10.3390/molecules23061357.
Naveed, M., BiBi, J., Kamboh, A.A., Suheryani, I., Kakar, I., Fazlani, S.A., FangFang, X., Kalhoro, S.A., Yunjuan, L., Kakar, M.U., Abd El-Hack, M.E., Noreldin, A.E., Zhixiang, S., LiXia, C. and XiaoHui, Z., 2018. Pharmacological values and therapeutic properties of black tea (Camellia sinensis): A comprehensive overview. Biomedicine and Pharmacotherapy, 100, 521-531.
Tanticharakunsiri, W., Mangmool, S., Wongsariya, K. and Ochaikul, D., 2020. Characteristics and upregulation of antioxidant enzyme of kitchen mint and oolong tea kombucha beverages. Journal of Food Biochemistry, 45(1), DOI: 10.1111/jfbc.13574.
Kaewkod, T., Bovonsombut, S. and Tragoolpua, Y., 2019. Efficacy of kombucha obtained from green, oolong, and black teas on inhibition of pathogenic bacteria, antioxidation, and toxicity on colorectal cancer cell line. Microorganisms, 7(12), DOI: 10.3390/microorganisms7120700.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F., 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(3), 350-356.
Singh R.P., Chidambara Murthy, K.N. and Jayaprakasha, G.K., 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agriculture and Food Chemistry, 50(1), 81-86.
Hu, S., Yuan, C., Zhang, C., Wang, P., Li, Q., Wan, J., Chang, H., Ye, J. and Guo, X., 2013. Comparative study of total flavonoid contents from the different tissues and varieties of Abelmoschus esculentus. International Journal of Medical Sciences and Biotechnology, 1(3), 26-30.
Amaya-Cruz, D., Perez-Ramirez, I.F., Perez-Jimenez, J., Nava, G.M. and Reynoso-Camacho, R., 2019. Comparison of the bioactive potential of roselle (Hibiscus sabdariffa L.) calyx and its by-product: phenolic characterization by UPLC-QTOF MSE and their anti-obesity effect in vivo. Food Research International, 126, DOI: 10.1016/j.foodres.2019.108589.
Miliauskas, G., Venskutonis, P.R. and Beek, T.A., 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85(2), 231-237.
Chan, E.W.C., Soh, E.Y., Tie, P.P. and Law, Y.P., 2011. Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research, 3(4), 266-272.
Stone, H. and Sidel, J.L. 2004. Sensory evaluation practices. 3rd ed. California: Academic Press Inc.
Tran T., Grandvalet, C., Verdier, F., Martin, A., Alexandre, H. and Tourdot-Marechal, R., 2020. Microbial dynamics between yeasts and acetic acid bacteria in kombucha: Impacts on the chemical composition of the beverage. Foods. 9(7), DOI: 10.3390/foods9070963.
Jayabalan, R., Marimuthu, S. and Swaminathan, K., 2007. Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102(1), 392-398.
Zhao, Z.J., Sui, Y.C., Wu, H.W., Zhou, C.B., Hu, X.C. and Zhang, J., 2018. Flavour chemical dynamics during fermentation of kombucha tea. Emirate Journal of Food and Agriculture, 30(9), 732-741.
Gaggia, F., Baffoni, L., Galiano, M., Nielsen, D.S., Jakobsen, R.R., Castro-Mejia, J.L., Bosi, S., Truzzi, F., Musumeci, F., Dinelli, G. and Gioia, D.D., 2019. Kombucha beverage from green, black and rooibos teas: A comparative study looking at microbiology, chemistry and antioxidant activity. Nutrients, 11(1), DOI: 10.3390/nu11010001.
Leonarski, E., Cesca, K., Zanella, E., Stambuk, B.U., Oliveira, D. and Poletto, P., 2021. Production of kombucha-like beverage and bacterial cellulose by acerola by product as raw material. LWT, 135, DOI: 10.1016/j.lwt.2020.110075.
Biyik, H. and Coban. E.P., 2017. Evaluation of different carbon, nitrogen sources and industrial wastes for bacterial cellulose production. European Journal of Biotechnology and Bioscience, 5(1), 74-80.
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D. and Gachhui, R., 2016. Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology, 220, 63-72.
Jakubczyk, K., Kaldunska, J., Kochman, J. and Janda, K., 2020. Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidants. 9(5), DOI: 10.3390/antiox9050447.
Zhao, C.N., Tang, G.Y., Cao, S.Y., Xu, X.Y., Gan, R.Y., Liu, Q., Mao, Q.Q., Shang, A. and Li, H.B., 2019. Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants, 8(7), DOI: 10.3390/antiox8070215.
Jabeur, I., Pereira, E., Barros, L., Calhelha, R.C., Sokovic, M., Oliveira, M.B.P.P. and Ferreira, I.C.F.R., 2017. Hibiscus sabdariffa L. as a source of nutrients, bioactive compound and colouring agents. Food Research International, 100, 717-723.
Mangani, S., Buscioni, G., Collina, L., Bocci, E. and Vincenzini, M., 2015. Effects of microbial populations on anthocyanin profile of sangiovese wines produces in Tuscany, Italy. American Journal of Enology and Viticulture, 62(4), 487-494.
Tsai, P.J., Mcintosh, J., Pearce, P., Camden, B. and Jordan, B.R., 2002. Anthocyanin and antioxidant capacity in roselle (Hibiscus sabdariffa L.) extract. Food Research International, 35(4), 351-356.
Tsai, P.J. and Huang, H.P., 2004. Effect of polymerization on the antioxidant capacity of anthocyanins in roselle. Food Research International, 37(4), 313-318.