Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’

Abstract

Summary Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, colour, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch hydrolase inhibitory activities were analysed for 7 days in fermented and unfermented king coconut water samples. The fermented sample had a statistically significant decrease (P < 0.05) in pH. Colour values indicated the fermented beverage to increase in ‘yellowness’ over time. A statistically significant increase in the total phenolic content and the antioxidant activity (P < 0.05) was observed from day 1 onwards in the fermented sample. The starch hydrolase inhibitory activities in the fermented beverage had statistically significantly increased (P < 0.05) by day 7. Overall, the study highlights an enhancement of the antioxidant and starch hydrolase inhibitory properties of king coconut water as a result of the kombucha‐based fermentation.

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

“…Some of them, including (+)-catechin and (−)-epicatechin, were detected in CW (Chang and Wu, 2011), whereas other researchers reported an increase in the total phenolic content in cereal-based beverages following fermentation with probiotic lactobacilli (Ghosh et al, 2015; Freire et al, 2017; Giri et al, 2018). An increase in the total phenolic content in CW fermented with lactobacilli and/or yeast, in comparison with that in non-fermented CW, was observed in several studies (Watawana et al, 2016; Kantachote et al, 2017; Zhang et al, 2018). However, presence of compounds rather than total phenolic contents may also be responsible for antioxidant properties as suggested by earlier researcher who used L. plantarum DW12 in fermenting CW (Kantachote et al, 2017).…”

“…The health-improving properties of probiotic LAB are associated with their positive influences on the intestinal microbiota, intestinal functions, inhibition of pathogenic microorganism growth, production of B vitamins (especially folic acid), immune response stimulation, and the reduction of lactose-intolerance symptoms (Enujiugha and Badejo, 2017). In addition to their use in the preparation of various fermented dairy and non-dairy products, Lactobacillus species have been successfully used to prepare fermented CW beverages (Lee et al, 2013; Prado et al, 2015; Watawana et al, 2016; Kantachote et al, 2017). Therefore, new strains of lactobacilli having interesting functional traits, isolated from traditional fermented products, may be useful for probiotic applications.…”

Understanding Kombucha Tea Fermentation: A Review

“…In addition to those already mentioned, several authors have quantified some other yeasts present in the Kombucha culture, Watawana et al. () reported Zygosaccharomyces as the predominant yeast with 84.1% of relative percentage of abundance and Dekkera and Pichia species with 6% and 5%, respectively. Mayser (), revealed biofilm‐forming yeasts such as Candida krusei or Issatchenkiaorientalis as well as species of the apiculatus yeasts ( Kloeckera , Hanseniaspora ).…”

“…Kombucha tea is obtained from a symbiotic culture of acetic acid bacteria (AAB; Komagataeibacter , Gluconobacter , and Acetobacter species) (Roos & Vuyst, ), lactic acid bacteria (LAB; Lactobacillus , Lactococcus ) (Marsh, Hill, Ross, & Cotter, ), and yeasts (Schizosaccharomyces pombe , Saccharomycodes ludwigii , Kloeckera apiculata , Saccharomyces cerevisiae , Zygosaccharomyces bailii , Torulaspora delbrueckii , Brettanomyces bruxellensis ) (Coton et al., ) in a sweet medium, generally black tea. Its fermentation process also leads to the formation of a floating biofilm on the surface of the growth medium due to the activity of certain strains of AAB (Watawana, Jayawardena, Gunawardhana, & Waisundara, ). The main acids present are acetic, gluconic, tartaric, malic, and in less proportion citric acid.…”

Production of Bacterial Cellulose From Industrial Wastes Using the Bacterial Strain Isolated From Kombucha.

“…Ethanol and many organic acids as gluconic acids, acetic acid and lactic acid are the main metabolites in the broth (Vīna et al, 2013). At the end of the fermentation time, a thick pellicle of cellulose was formed at the surface of tea broth as a secondary metabolite (Watawana et al, 2016).…”