Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis
Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (Coffea arabica) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, f...
Saved in:
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000279 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823859423839256576 |
|---|---|
| author | Hayeong Kim Jihyeon Jeon Jiyeon Lee Chaeri Song Boncheol Gu Nahyun Mariah Kim Tae-hui Yang Sejin Oh Soochul Park Kunal Pal Ghahyun Jeffrey Kim Doman Kim |
| author_facet | Hayeong Kim Jihyeon Jeon Jiyeon Lee Chaeri Song Boncheol Gu Nahyun Mariah Kim Tae-hui Yang Sejin Oh Soochul Park Kunal Pal Ghahyun Jeffrey Kim Doman Kim |
| author_sort | Hayeong Kim |
| collection | DOAJ |
| description | Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (Coffea arabica) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (Coffea arabica) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). Coffee showed a decrease in pH and an increase in titratable acidity during fermentation. The total phenolic and flavonoid content increased 1.77- and 1.95-fold in K-coffee and 2.07- and 2.60-fold in CK-coffee, respectively, after 24 h of fermentation compared to the coffee control, in which the kombucha broth was not inoculated, with an increased in trigonelline, chlorogenic acid and caffeic acid content. The caffeine content in CK-coffee increased 1.33-fold after 12 h of fermentation and remained relatively stable in K-coffee up to 24 h of fermentation compared to the coffee control. The antioxidant activity and inhibitory effect against α-glucosidase of fermented coffee increased to 2.24- and 2.40-fold after 24 h of fermentation, respectively, compared to the coffee control. Sensory evaluation highlighted noticeable differences in flavour among unfermented coffee, K-coffee, and CK-coffee with changes in volatile aroma compounds. These results support the feasibility of kombucha fermentation as a novel approach to develop specialty coffees with enhanced flavour and nutritional profiles. |
| format | Article |
| id | doaj-art-b86914be84b04e31bca8b095b6e83fef |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-b86914be84b04e31bca8b095b6e83fef2025-02-11T04:35:29ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100996Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysisHayeong Kim0Jihyeon Jeon1Jiyeon Lee2Chaeri Song3Boncheol Gu4Nahyun Mariah Kim5Tae-hui Yang6Sejin Oh7Soochul Park8Kunal Pal9Ghahyun Jeffrey Kim10Doman Kim11Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea; Corresponding author.Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of KoreaCollege of Agriculture and Life Sciences, Seoul National University, Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of KoreaGraduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of KoreaGraduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of KoreaRiverside School of Medicine, University of California, Riverside, CA, 92521, USAGoseong Deep Sea Water Industry Foundation, Goseong-gun, Gangwon-do, 24747, Republic of KoreaGoseong Deep Sea Water Industry Foundation, Goseong-gun, Gangwon-do, 24747, Republic of KoreaInstitute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of KoreaFaculty Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, 769008, IndiaDepartment of Clinical Pharmacy Practice, School of Pharmacy &Pharmaceutical Sciences, UC Irvine, CA, 92617, USAInstitute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea; Fervere Campus Corporation, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea; Corresponding author. Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (Coffea arabica) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (Coffea arabica) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). Coffee showed a decrease in pH and an increase in titratable acidity during fermentation. The total phenolic and flavonoid content increased 1.77- and 1.95-fold in K-coffee and 2.07- and 2.60-fold in CK-coffee, respectively, after 24 h of fermentation compared to the coffee control, in which the kombucha broth was not inoculated, with an increased in trigonelline, chlorogenic acid and caffeic acid content. The caffeine content in CK-coffee increased 1.33-fold after 12 h of fermentation and remained relatively stable in K-coffee up to 24 h of fermentation compared to the coffee control. The antioxidant activity and inhibitory effect against α-glucosidase of fermented coffee increased to 2.24- and 2.40-fold after 24 h of fermentation, respectively, compared to the coffee control. Sensory evaluation highlighted noticeable differences in flavour among unfermented coffee, K-coffee, and CK-coffee with changes in volatile aroma compounds. These results support the feasibility of kombucha fermentation as a novel approach to develop specialty coffees with enhanced flavour and nutritional profiles.http://www.sciencedirect.com/science/article/pii/S2665927125000279Antioxidant activityα-glucosidase inhibition activityFunctional compoundKombucha-fermented coffeeBiochemical characteristics |
| spellingShingle | Hayeong Kim Jihyeon Jeon Jiyeon Lee Chaeri Song Boncheol Gu Nahyun Mariah Kim Tae-hui Yang Sejin Oh Soochul Park Kunal Pal Ghahyun Jeffrey Kim Doman Kim Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis Current Research in Food Science Antioxidant activity α-glucosidase inhibition activity Functional compound Kombucha-fermented coffee Biochemical characteristics |
| title | Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis |
| title_full | Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis |
| title_fullStr | Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis |
| title_full_unstemmed | Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis |
| title_short | Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis |
| title_sort | utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis |
| topic | Antioxidant activity α-glucosidase inhibition activity Functional compound Kombucha-fermented coffee Biochemical characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000279 |
| work_keys_str_mv | AT hayeongkim utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT jihyeonjeon utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT jiyeonlee utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT chaerisong utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT boncheolgu utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT nahyunmariahkim utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT taehuiyang utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT sejinoh utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT soochulpark utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT kunalpal utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT ghahyunjeffreykim utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis AT domankim utilizingkombuchacultureforcoffeefermentationandbiochemicalcharacteristicanalysis |