Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
Piper sarmentosum , renowned for its bioactive properties, was explored as a material for kombucha production. This study investigated P. sarmentosum -based kombucha (PSK), focusing on its phytochemical content, antioxidant and antibacterial activities, anti-amylase effects, and sensory attributes...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Development-and-Evaluation-of-Piper-sarmentosum-Based-Kombucha-Fermentation-Bioactivity,199629,0,2.html |
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| Summary: | Piper sarmentosum , renowned for its bioactive properties, was explored as a material for kombucha production. This study investigated P. sarmentosum -based kombucha (PSK), focusing on its phytochemical content, antioxidant and antibacterial activities, anti-amylase effects, and sensory attributes during a 21-day fermentation period. An increase was found in the total flavonoid content (TFC) of PSK from 6.02 mg QE/L at the start to 34.07 mg QE/L after 21 days of fermentation. Similarly, the total phenolic content (TPC) increased from 108.2 mg GAE/L to 266.2 mg GAE/L during the same period. Antioxidant activity of PSK, assessed through DPPH and ABTS assays, reached 0.33 µmol TE/mL and 0.51 µmol TE/mL, respectively, by day 21. While PSK did not show significant antibacterial activity against Escherichia coli and Salmonella typhi , it exhibited increased inhibition against Vibrio cholerae (inhibition zone dimeter of 18.3 mm) and Staphylococcus aureus (inhibition zone dimeter of 23.2 mm) by day 14, with a decrease by day 21. Additionally, α-amylase inhibition increased from 10.7% on day 0 to 15.4% on day 21. Sensory evaluations indicated that a 14-day fermentation period optimally balanced sweetness, sourness, and astringency of kombucha. Our study results indicate that P. sarmentosum is a promising substrate for preparing kombucha. |
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| ISSN: | 2083-6007 |