Development of blended Kombucha from herbal teas and flower teas and their potential health benefits
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Abstract
The purpose of this research was to develop blended Kombucha from various herbal teas and flower teas, to study the microbial population of acetic acid bacteria and yeast, to compare antioxidant activity, α-glucosidase inhibition activity, and to assess the sensory quality of the beverage. An experimental design with nine formulas of Kombucha herbal teas and flower teas was set up. The results showed that the population of acetic acid bacteria and yeast differed significantly in each blended Kombucha formula (p < 0.05). The highest acetic acid bacteria population was observed in formula 3 (Oolong tea, Jiaogulan, and Chamomile flower) at 8.45 ± 0.02 log CFU/ml. A maximum of yeast cells was found in formula 5 (Oolong tea, Jasmine rice leaves, and Roses) at 6.19 ± 0.02 log CFU/ml. Blended Kombucha formulas 3, 4 (Oolong tea, Jasmine rice leaves, and Chamomile flower), and 5 showed the highest acetic acid content at 1 % and a pH of 2.53. The antioxidant activity of blended Kombucha was determined using the DPPH method, with the highest antioxidant activity observed by inhibiting 87.09 ± 0.006 % of trolox equivalent with formula 8 (Oolong tea, Sacha inchi, and Roses). The high phenolic content was found in formula 3 blended Kombucha at 0.398 ± 0.002 mg gallic acid equivalents per milliliter. Evaluation of the α-glucosidase inhibition activity of blended Kombucha was performed, revealing that formula 5 obtained the best inhibition of α-glucosidase activity with an IC50 value of 43.62 ± 1.28 ppm. Sensory evaluation of blended Kombucha samples showed that formulas 4 and 7 had the highest overall liking scores, with scores of 7.56 ± 1.89 and 7.32 ± 1.75, respectively. Therefore, this study highlights the best blended Kombucha formulation using herbal teas and flower teas as alternative raw materials (Oolong tea, Jasmine rice leaves, and Chamomile flower), which received the highest score in sensory acceptance and contains functional properties.
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References
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