Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

• Published in: Fermentation (Basel) 2023-06, Vol.9 (6), p.552
• Main Authors: Frolova, Yuliya, Vorobyeva, Valentina, Vorobyeva, Irina, Sarkisyan, Varuzhan, Malinkin, Alexey, Isakov, Vasily, Kochetkova, Alla
• Format: Article
• Language: English
• Subjects: Acidity; Aroma; Bacteria; Beverages; black tea; Carbohydrates; Cellulose; Dietary fiber; Disaccharides; Enzymes; Ethanol; Fermentation; fermented beverages; Fermented food; Fermented foods; Fruits; Ingredients; Inulin; kombucha; Kombucha tea; Large intestine; Metabolism; Organic acids; physical and chemical characteristics; Physiology; Polyphenols; Prebiotics; Production processes; Sour taste; Sucrose; Tea; Vitamin C; Vitamins
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation9060552

Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.