In a recent study conducted by a team from the Federal University of Ceara in Brazil, kombucha's traditional recipe underwent a notable transformation. By incorporating fruit juices into the fermentation process, researchers aimed to enhance both the taste and health properties of kombucha. Specifically, they experimented with apple and passion fruit juices as bases for the beverage, diverging from the conventional use of sweetened green or black tea.
The study revealed that the apple juice-based kombucha variant (AKLB) not only possessed a higher concentration of flavonoids compared to its counterparts but also received favorable feedback from taste testers. This variant, alongside the passion fruit juice-based kombucha (PFKLB), demonstrated a unique profile in terms of acidity, sugar content, alcohol levels, and pH, factors critical to the fermentation process and the beverage's final taste.
Interestingly, both fruit juice kombuchas exhibited higher acidity and alcohol content than traditional kombucha. The apple variant, in particular, contained an alcohol content of 1.6%, surpassing the usual 0.5% found in traditional kombucha, while the passion fruit variant recorded an even higher level at 6.2%. Despite these variations, all three beverages—traditional, apple, and passion fruit kombuchas—maintained comparable levels of anthocyanin, another significant antioxidant.
The findings suggest potential for innovation within the kombucha market, offering alternatives that could appeal to a broader audience by modifying the beverage's flavor profile and enhancing its health benefits. The research team plans to extend their investigation to other fruit juices, exploring further possibilities for kombucha-like beverages.
Source: ZME Science