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Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha
Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2020
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746646/ https://www.ncbi.nlm.nih.gov/pubmed/33343546 http://dx.doi.org/10.3389/fmicb.2020.603481 |
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author | Tan, Wee Ching Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
author_facet | Tan, Wee Ching Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
author_sort | Tan, Wee Ching |
collection | PubMed |
description | Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 10(6) CFU/ml before the storage to 10(4) CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha. |
format | Online Article Text |
id | pubmed-7746646 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-77466462020-12-19 Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha Tan, Wee Ching Muhialdin, Belal J. Meor Hussin, Anis Shobirin Front Microbiol Microbiology Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 10(6) CFU/ml before the storage to 10(4) CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha. Frontiers Media S.A. 2020-12-04 /pmc/articles/PMC7746646/ /pubmed/33343546 http://dx.doi.org/10.3389/fmicb.2020.603481 Text en Copyright © 2020 Tan, Muhialdin and Meor Hussin. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Tan, Wee Ching Muhialdin, Belal J. Meor Hussin, Anis Shobirin Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha |
title | Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha |
title_full | Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha |
title_fullStr | Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha |
title_full_unstemmed | Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha |
title_short | Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha |
title_sort | influence of storage conditions on the quality, metabolites, and biological activity of soursop (annona muricata. l.) kombucha |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7746646/ https://www.ncbi.nlm.nih.gov/pubmed/33343546 http://dx.doi.org/10.3389/fmicb.2020.603481 |
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