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Sci Rep

Title:		Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores
Author(s):		Phung LT; Kitwetcharoen H; Chamnipa N; Boonchot N; Thanonkeo S; Tippayawat P; Klanrit P; Yamada M; Thanonkeo P;
Address:		"Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand. Walai Rukhavej Botanical Research Institute, Mahasarakham University, Maha Sarakham, 44150, Thailand. Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen, 40002, Thailand. Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand. Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8315, Japan. Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi, 753-8315, Japan. Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand. portha@kku.ac.th. Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand. portha@kku.ac.th"
Journal Title:		Sci Rep
Year:		2023
Volume:		20230515
Issue:		1
Page Number:		7859 -
DOI:		10.1038/s41598-023-34954-7
ISSN/ISBN:		2045-2322 (Electronic) 2045-2322 (Linking)
Abstract:		"Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production"
Keywords:		Tea/chemistry *Ananas Beverages/analysis Yeasts Antioxidants/analysis *Camellia sinensis Phenols/analysis *Anti-Infective Agents/analysis *Acetobacteraceae Fermentation;
Notes:		"MedlinePhung, Ly Tu Kitwetcharoen, Haruthairat Chamnipa, Nuttaporn Boonchot, Nongluck Thanonkeo, Sudarat Tippayawat, Patcharaporn Klanrit, Preekamol Yamada, Mamoru Thanonkeo, Pornthap eng Research Support, Non-U.S. Gov't England 2023/05/16 Sci Rep. 2023 May 15; 13(1):7859. doi: 10.1038/s41598-023-34954-7"