Abstract
Background: Vinegar could be counted as one of the oldest acetic acid diluted solution products among the history. It can be produced by various fermentation methods using any sugary substrate, especially fermented fruit juice. Due to the presence of many kinds of compounds which formed in the fermentation process, the final vinegar products could show unique functions. The aim of current study was to produce a new type of vinegar kombucha using different fruit juices substrates.
Methods: Kombucha vinegar was obtained by fermentation of kombucha broth layer on sweetened pasteurized fruit juices (pomegranate, red grape, sour cherry and apple). Fermentation took place in 4 L glass vessel and fortified with 2% of previously processed broth. Incubation was carried out at 27±2 °C for 14 days. Several factors such as; pH, total acidity, and acetic acid content, invert sugars, remaining sucrose, alcohol, soluble solids and the yield of biomass were measured periodically (0, 3, 7, 10 and 14 days after processing).
Results: As the fermentation continues, the actual concentration of acids, pH value, fructose content and biomass yield significantly increased (P<0.01) but the alcohol and residual sucrose content decreased in all the juices.
Contents of acetic acid on 14th day of fermentation were 3.8, 3.6, 3.5 and 3.4 g/100 ml of pomegranate, red grape, sour cherry and apple juice vinegar, respectively. Moreover, soluble solid in kombucha vinegar was determined (24.7, 38.1, 19.1 and 36.5 g/100 ml in pomegranate, red grape, sour cherry, and apple, respectively).
Conclusion: The composition of different kombucha preparations is greatly affected by the individual kombucha layer used.
Keywords: Acetic acid, beverages, fermentation, fruit juice, kombucha vinegar, substrate.
Graphical Abstract
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
36
2