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The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage

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Abstract

The aim of the present study was to determine the chemical composition (organic acids—acetic, tartaric, citric; sugars—sucrose, glucose, fructose; total acidity, alcohol content, pH—with FTIR instrument; content of selected mineral compounds—AAS instrument), antioxidant activity, antimicrobial activity and sensory profiles of prepared kombucha tea beverage. Black tea with white sugar as a substrate for kombucha beverage was used as a control sample. The dominant organic acid in kombucha tea beverage was acetic acid (1.55 g/L), followed by tartaric and citric acids. The sucrose (17.81 g/L) was the dominant sugar from detected sugars. Antioxidant activity of beverage tested by reducing power method (1318.56 mg TEAC/L) was significantly higher (p < 0.05) in comparison with black tea (345.59 mg TEAC/L). The same tendency was observed for total polyphenol content which was significantly higher (p < 0.05) in kombucha beverage (412.25 mg GAE/L) than in black tea (180.17 mg GAE/L). Among mineral compounds, the amount of manganese (1.57 mg/L) and zinc (0.53 mg/L) was the highest in kombucha tea beverage. Results of antimicrobial activity of kombucha tea beverage showed strong inhibition of Candida krusei CCM 8271 (15.81 mm), C. glabrata CCM 8270 (16 mm), C. albicans CCM 8186 (12 mm), C. tropicalis CCM 8223 (14 mm), Haemophilus influenzae CCM 4454 (10 mm) and Escherichia coli CCM 3954 (4 mm). Sensory properties of prepared beverage were evaluated overall as good with the best score in a taste (pleasant fruity-sour taste). The consumption of kombucha tea beverage as a part of drinking mode of consumers due to health benefits is recommended.

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Acknowledgements

This work was co-funded by the European Community project no 26220220180: Building the Research Centre “AgroBioTech” (50%) and VEGA 1/0411/17 (50%).

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Authors and Affiliations

  1. Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Eva Ivanišová, Kristína Meňhartová & Attila Kántor

  2. Institute of Food, Environmental Hygiene, Faculty of Veterinary Medicine, University of Life Sciences and Technology, Jelgava, 8 K. Helmaņa iela, Jelgava, 3004, Latvia

    Margarita Terentjeva

  3. Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Ľuboš Harangozo

  4. Department of Fruit Growing, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia

    Miroslava Kačániová

  5. Department of Bioenergetics and Food Analysis, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza St. 4, 35-601, Rzeszow, Poland

    Miroslava Kačániová

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  1. Eva Ivanišová
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  2. Kristína Meňhartová
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  3. Margarita Terentjeva
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  6. Miroslava Kačániová
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Correspondence to Eva Ivanišová.

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Ivanišová, E., Meňhartová, K., Terentjeva, M. et al. The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. J Food Sci Technol 57, 1840–1846 (2020). https://doi.org/10.1007/s13197-019-04217-3

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  • DOI: https://doi.org/10.1007/s13197-019-04217-3

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