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

Authors: CANAN ECE TAMER, ŞEHİME GÜLSÜN TEMEL, SENEM SUNA, AZİME ÖZKAN KARABACAK, TÜLAY ÖZCAN, LÜTFİYE YILMAZ ERSAN, BERRA TÜRKOL KAYA, ÖMER UTKU ÇOPUR

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 improved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1- picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (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 (P < 0.05); however, it decreased after intestinal digestion (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

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