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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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 |
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| author | Le Bao Xuyen Nguyen Anh Duy Do Thach Phan Van |
| author_facet | Le Bao Xuyen Nguyen Anh Duy Do Thach Phan Van |
| author_sort | Le Bao Xuyen Nguyen |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-4e7ba9233c3840df8650b9cc29e1c9ec |
| institution | DOAJ |
| issn | 2083-6007 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-4e7ba9233c3840df8650b9cc29e1c9ec2025-08-20T03:09:50ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072025-01-01751162310.31883/pjfns/199629199629Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory AcceptanceLe Bao Xuyen Nguyen0https://orcid.org/0009-0006-6500-5525Anh Duy Do1https://orcid.org/0000-0002-3198-3383Thach Phan Van2https://orcid.org/0000-0001-7168-5711Department of Life Science, College of Natural Sciences, Hanyang University, Seoul, 04763, Republic of KoreaDepartment of Biotechnology, NTT Hi-tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet NamDepartment of Biotechnology, NTT Hi-tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet NamPiper 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.https://journal.pan.olsztyn.pl/Development-and-Evaluation-of-Piper-sarmentosum-Based-Kombucha-Fermentation-Bioactivity,199629,0,2.htmlbiological activitiesfunctional beveragepiper sarmentosumscobysensory evaluation |
| spellingShingle | Le Bao Xuyen Nguyen Anh Duy Do Thach Phan Van Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance Polish Journal of Food and Nutrition Sciences biological activities functional beverage piper sarmentosum scoby sensory evaluation |
| title | Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance |
| title_full | Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance |
| title_fullStr | Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance |
| title_full_unstemmed | Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance |
| title_short | Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance |
| title_sort | development and evaluation of piper sarmentosum based kombucha fermentation bioactivity and sensory acceptance |
| topic | biological activities functional beverage piper sarmentosum scoby sensory evaluation |
| url | https://journal.pan.olsztyn.pl/Development-and-Evaluation-of-Piper-sarmentosum-Based-Kombucha-Fermentation-Bioactivity,199629,0,2.html |
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