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ORIGINAL ARTICLE
Development and Evaluation of Piper sarmentosum-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
1
Department of Life Science, College of Natural Sciences, Hanyang University, Seoul, 04763, Republic of Korea
2
Department of Biotechnology, NTT Hi-tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet Nam
These authors had equal contribution to this work
Submission date: 2024-09-20
Acceptance date: 2024-12-30
Corresponding author
Thach Phan Van
Department of Biotechnology, NTT Hi-tech Institute, Nguyen Tat Thanh University,, 700000, Ho Chi Minh City, Viet Nam
Department of Biotechnology, NTT Hi-tech Institute, Nguyen Tat Thanh University,, 700000, Ho Chi Minh City, Viet Nam
KEYWORDS
TOPICS
Other techniquesNatural foodFermentationFunctional foodsSensory propertiesBioavailabilityHerbs and spicesBeveragesFlavours/AromasPhenolic compounds
ABSTRACT
Piper sarmentosum, renowned for its bioactive properties, was explored as a material for kombucha production. This study investigated P. sarmentosum-based kombucha (PSK), focusing on its phytochemical content, antioxidant and antibacterial activities, anti-amylase effects, and sensory attributes during a 21-day fermentation period. An increase was found in the total flavonoid content (TFC) of PSK from 6.02 mg QE/L at the start to 34.07 mg QE/L after 21 days of fermentation. Similarly, the total phenolic content (TPC) increased from 108.2 mg GAE/L to 266.2 mg GAE/L during the same period. Antioxidant activity of PSK, assessed through DPPH and ABTS assays, reached 0.33 µmol TE/mL and 0.51 µmol TE/mL, respectively, by day 21. While PSK did not show significant antibacterial activity against Escherichia coli and Salmonella typhi, it exhibited increased inhibition against Vibrio cholerae (inhibition zone dimeter of 18.3 mm) and Staphylococcus aureus (inhibition zone dimeter of 23.2 mm) by day 14, with a decrease by day 21. Additionally, α-amylase inhibition increased from 10.7% on day 0 to 15.4% on day 21. Sensory evaluations indicated that a 14-day fermentation period optimally balanced sweetness, sourness, and astringency of kombucha. Our study results indicate that P. sarmentosum is a promising substrate for preparing kombucha.
ACKNOWLEDGEMENTS
Le Bao Xuyen Nguyen is grateful for financial support from Hyundai Motor Chung Mong-Koo Global Scholarship. The authors are especially grateful to Nguyen Tat Thanh University for providing the resources needed for this study.
FUNDING
This study received no external funding.
CONFLICT OF INTEREST
The group of authors has no conflicts of interest to disclose.
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