Kombucha is a sparkling, tangy beverage created through the fermentation of tea. Recently, however, brewers have started to experiment with fermenting various plant-based drinks to investigate their nutritional benefits and flavors. In a study published in ACS Agricultural Science & Technology, researchers evaluated the biochemical properties and taste of kombucha in comparison to brews made from apple and passion fruit juices. They discovered that the apple drink was rich in bioactive compounds known as flavonoids and received high ratings from taste testers, indicating it may be a promising alternative to kombucha.
Kombucha is a sparkling, tangy beverage created through the fermentation of tea. Recently, however, brewers have begun to experiment with fermenting various plant-based drinks to investigate their nutritional benefits and flavors. In a study published in ACS Agricultural Science & Technology, researchers evaluated the biochemical properties and taste of kombucha in comparison to brews made from apple and passion fruit juices. They discovered that the apple drink was rich in bioactive compounds known as flavonoids and received high ratings from taste testers, indicating it may be a promising alternative to kombucha.
To create kombucha, producers ferment sweetened tea using a gelatinous mass of microorganisms called a SCOBY (symbiotic culture of bacteria and yeast). The fermentation process results in a drink rich in beneficial bacteria along with bioactive compounds found in tea, like flavonoids, phenolics, and anthocyanins, which could potentially have antioxidant and anti-inflammatory effects. There are limited studies on whether beverages other than tea can be brewed similarly to kombucha with increased antioxidant content or distinctive flavors. To explore this, Socorro Vanesca, Frota Gaban, and their team fermented antioxidant-rich apple and passion fruit juices using a SCOBY.
After fermenting the apple juice, passion fruit juice, and tea separately for 10 days at room temperature, the researchers analyzed the levels of various bioactive compounds in each drink and noted the following:
- The apple beverage exhibited the highest concentration of flavonoids, followed by kombucha, with the passion fruit drink trailing behind.
- Kombucha and apple beverages displayed comparable amounts of phenolic compounds, which were greater than those found in the passion fruit beverage.
- All three drinks contained similar levels of anthocyanin, a red-hued antioxidant.
For the next part of the study, the researchers enlisted 12 volunteer taste testers to evaluate each drink based on color, aroma, and flavor. The taste testers noted that the apple beverage had an amber hue, the passion fruit was yellow, and the kombucha appeared golden. Additionally, the volunteers detected stronger, fruitier aromas from the fermented fruit juices compared to the tea. They found the passion fruit drink to be more bitter than the naturally sweeter apple and tea drinks, which tied for the title of favorite beverage. Due to its higher flavonoid content and enjoyable flavor, the researchers believe fermented apple juice could effectively serve as a kombucha substitute. They plan to further investigate the health benefits and flavors of other fermented fruits in the future.
The authors acknowledge funding from the Coordination for the Improvement of Higher Education Personnel.
