Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium

Zubaidah, Elok; Dewantari, Firka Julian; Novitasari, Fitria Rizki; Srianta, Ignatius; Blanc, Philippe

doi:10.1016/j.bcab.2017.12.012

Cited by 89 publications

(72 citation statements)

References 32 publications

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“…At the end of the storage, it raised to 0.22 ± 0.00–0.26 ± 0.01 g/100 ml (Table ). Zubaidah et al () fermented sugared snake fruit juices for 14 days with the kombucha consortium. Total acidity of the samples was ranged between 0.92 and 1.65%.…”

Section: Resultsmentioning

confidence: 99%

“…Recent researches reported that different substrates other than tea were used in kombucha fermentation such as soy whey (Tu, Tang, Azi, Hu, & Dong, ), snake fruit (Zubaidah, Dewantari, Novitasaria, Srianta, & Blanc, ), yarrow (Vitas, Cvetanović, Mašković, Švarc‐Gajić, & Malbaša, ), blackthorn, cherry laurel, red raspberry, black carrot juice concentrate (Ulusoy & Tamer, ), guava leaves (Moreno‐Jiménez et al, ) cinnamon, cardamom, and Shirazi thyme (Shahbazi, Gahruie, Golmakani, Eskandari, & Movahedi, ).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Abuduaibifu

Tamer

2019

J Food Process Preserv

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Kombucha is an ancestral beverage that is made by fermentation of sweetened tea, involving symbiosis of acetic acid bacteria and yeast species. In this study, red goji berry (Lycium barbarum L.) and black goji berry (Lycium ruthenicum Murr.) were selected as substrates for kombucha beverage production and their physicochemical, sensory and in vitro total phenolic and antioxidant bioaccesibility properties were compared to black tea kombucha. Total phenolic content of all kombucha samples fluctuated during fermentation and storage. All kombucha samples had higher antioxidant activity than their infusions. Total phenolic content and antioxidant capacity in in vitro predigestion and postdigestion of samples observed as follows: black tea kombucha > black goji berry kombucha > red goji berry kombucha. Present study demonstrated that black goji berry and red goji berry fruits were suitable for kombucha beverage production. However, black goji berry kombucha was the most desirable beverage in all terms of sensory properties. Practical applications Kombucha is an ancestral beverage that made by fermentation of sweetened tea, involving symbiosis of acetic acid bacteria and yeast species. It is accepted as functional beverage having antihypertrophic, antihyperglycemic, antihyperlipidemic, and membrane stabilizing properties. Consumption of goji products has increased due to their claimed health benefits including the treatment of diseases related to liver, kidney, eyesight, immune system, and circulation. In this study, black and red goji berries were used for kombucha production in order to design a beverage with desirable sensory characteristic, high antioxidant activity as well as high bioaccessibility.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Abuduaibifu

Tamer

2019

J Food Process Preserv

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“…Snake fruit is a tropical fruit that contains vitamins, minerals, dietary fiber, and bioactive compounds with antioxidant activities (Aralas et al, 2009;Suica-Bunghez et al, 2016). Previous studies from our laboratory have demonstrated antioxidant and antidiabetic properties of Kombucha from snake fruits (Zubaidah et al, 2018a(Zubaidah et al, , 2018b to stir further research interests on its comparative antidiabetic advantages. However, most of these studies were done without comparing the efficacy of the functional foods with diabetes drugs, such as metformin.…”

Section: Introductionmentioning

confidence: 95%

“…Without proper therapeutic management, it leads to severe complications and death. However, it is widely managed by insulin injection and drugs, but natural functional foods without negative effects are being investigated as substitutes, and Kombucha is becoming an appealing alternative (Zubaidah et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

Comparison of in vivo antidiabetes activity of snake fruit Kombucha, black tea Kombucha and metformin

Zubaidah

Afgani

Kalsum

et al. 2019

Biocatalysis and Agricultural Biotechnology

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The research compared antidiabetic activity of snake fruit Kombucha, black tea Kombucha and metformin in streptozotocin-induced diabetic rats. Snake fruit Kombucha, black tea Kombucha and metformin were orally administered to the diabetic rats daily during a 28-day experiment. Fasting plasma glucose (FPG) levels, superoxide dismutase (SOD) activities, malondialdehyde (MDA) levels and lipid profiles (total triglyceride, total cholesterol, LDL-cholesterol and HDL-cholesterol) of the blood plasma were investigated. Pancreas immunohistochemical study and β-cells quantification were also conducted. The products significantly (p < 0.05) reduced fasting plasma glucose levels (67-76%) and improved oxidative stress indices and lipid profiles. From immunohistochemical staining of pancreatic tissues, pancreatic β-cells were also improved in the diabetic rats by the products. The snake fruit Kombucha compared with the metformin but better than the black tea Kombucha as a diabetes therapy agent.

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“…Sample attributes, such as appearance, color, odor, taste, and overall acceptability, were evaluated in the consumer tests [65][66][67][68]. The number of participants for the consumer test varied from 8-30 which is a very low number of consumers for affective tests.…”

Section: Kombucha Research Statusmentioning

confidence: 99%

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

2020

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Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage.

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Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium

Cited by 89 publications

References 32 publications

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

Comparison of in vivo antidiabetes activity of snake fruit Kombucha, black tea Kombucha and metformin

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

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