Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.)
Haruthairat Kitwetcharoen,
Yupaporn Phannarangsee,
Preekamol Klanrit,
Sudarat Thanonkeo,
Patcharaporn Tippayawat,
Poramaporn Klanrit,
Poramate Klanrit,
Mamoru Yamada,
Pornthap Thanonkeo
Affiliations
Haruthairat Kitwetcharoen
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
Yupaporn Phannarangsee
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
Preekamol Klanrit
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand; Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, 40002, Thailand
Sudarat Thanonkeo
Walai Rukhavej Botanical Research Institute (WRBRI), Mahasarakham University, Maha Sarakham, 44150, Thailand
Patcharaporn Tippayawat
Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen, 40002, Thailand
Poramaporn Klanrit
Research Group of Chronic Inflammatory Oral Diseases and Systemic Diseases Associated with Oral Health, Department of Oral Biomedical Sciences, Faculty of Dentistry, Khon Kaen University, Khon Kaen, 40002, Thailand
Poramate Klanrit
Department of System Biosciences and Computational Medicine, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
Mamoru Yamada
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8515, Japan; Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi, 753-8515, Japan
Pornthap Thanonkeo
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand; Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, 40002, Thailand; Corresponding author. Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing functional kombucha since the berries contain several beneficial substances. In this study, the production of functional kombucha beverages from fusions of black tea and Indian gooseberry fruit homogenate (IGH) was investigated, and the chemical and biological properties of kombucha products were evaluated and compared with those of traditional black tea kombucha products. Chemical composition analysis revealed that IGH contains high amounts of polyphenols (627.4 mg GAE/L or 129.51 mg GAE/g dry weight), flavonoids (98.0 mg QE/L or 9.11 mg QE/g dry weight), and vitamins, specifically ascorbic acid (465.72 mg/100 g fresh weight). It also contains several amino acids, fatty acids, and trace elements. Supplementing or blending black tea kombucha with IGH in the range of 10 %–50 % (v/v) increased the total phenolic content (TPC), total flavonoid content (TFC), and total acidity of the fermented beverages. Several volatile organic compounds associated with the flavor, aroma, and health benefits of kombucha were also detected in black tea and IGH fusion kombucha products. Moreover, the black tea and IGH fusion kombucha products also displayed greater antioxidant and antimicrobial activities than the traditional black tea kombucha. Among the different combinations of black tea and IGH, supplementing black tea kombucha with 20 % IGH was the best combination for producing alternative and unique functional kombucha products with notable nutritional and health benefits.
