Unveiling the functional potential: Mineral analysis of kombucha enriched with spices as a flavorful health beverage

•Composition of kombucha prepared with clove, cinnamon and turmeric spices.•Increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds.•Adding clove and cinnamon spices increased the concentration of antioxidants, but not with turmeric.•Fermentation...

Full description

Saved in:
Bibliographic Details
Published in:South African journal of botany 2024-08, Vol.171, p.497-503
Main Authors: Ikeda, Maria Eduarda Terumi Soares, Quináia, Sueli Pércio, Pucholobek, Gislaine, Guerrero, Maidelen Del Carmen Lozano, Cardoso, Flávia Aparecida Reitz, Perdoncini, Márcia Regina Ferreira Geraldo, Rigobello, Eliane Sloboda
Format: Article
Language:English
Subjects:
Kombucha
Mineral compounds
Probiotic properties
Spices
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Composition of kombucha prepared with clove, cinnamon and turmeric spices.•Increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds.•Adding clove and cinnamon spices increased the concentration of antioxidants, but not with turmeric.•Fermentation increased the presence of essential mineral compounds. Interest in fermented foods has grown due to potential health benefits, and kombucha, an ancient beverage originating in Asia, has been highlighted for its probiotic properties and unique flavor. Combining kombucha with spices has shown promising results in improving the flavor and nutritional properties of the fermented beverage. The study evaluated the composition of kombucha prepared with green tea (Camellia sinensis), both in the first and second fermentation, using homemade samples from consumers. Cinnamon (Cinnamomum verum), cloves (Syzygium aromaticum), and turmeric (Curcuma longa) were added to enrich kombucha with different aromas and health benefits. The results indicated increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds in all samples kombucha fermented on the seventh day. Adding clove and cinnamon spices in the second fermentation increased the concentration of antioxidants, but the same effect was not observed with turmeric. Furthermore, fermentation also increases the presence of essential mineral compounds in the kombucha. Graphical abstract [Display omitted]
ISSN:0254-6299
1727-9321
DOI:10.1016/j.sajb.2024.06.030