Effects of flavoring on the physicochemical composition and biological potential of commercial kombuchas
DOI:
https://doi.org/10.34117/bjdv12n6-068Keywords:
fruits, fermented beverage, bioactivity, digestive enzymesAbstract
The consumption of kombucha beverages has grown notably in the last decade. In addition to traditional ingredients, such as tea leaves, raw materials are being proposed to flavor the beverage, with interest in improving its sensory and functional properties. Thus, this study aimed to examine the impact of flavoring on the physicochemical parameters and biological potential of commercial kombuchas. Physicochemical analyses, total phenolic compounds (TPC), total flavonoids (TFC), antioxidant activity by FRAP, DPPH and ABTS assays, and inhibition of α-amylase and α-glucosidase enzymes were evaluated in the control sample and in seven flavored kombuchas. The results showed that only tangerine-flavored kombucha exceeded the permitted limits of volatile acidity. The introduction of citrus fruits and ginger as flavorings led to a reduction in pH and an increase in acidity, except for açaí. Flavoring with pineapple contributed to a decrease in phenolic compounds and antioxidants, while grape demonstrated the opposite effect. The α-amylase inhibitory activity was noticeable in all flavors, with pineapple kombucha showing the highest potential. However, flavoring resulted in a reduction in α-glucosidase enzyme inhibition.
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