Investigation and optimization of physicochemical and antioxidant properties of probiotic kombucha drink containing cinnamon and low-calorie sweetener sorbitol using response surface methodology

Zahra Mohammadi; Monir Doodi; Maryam  Jafari; Shohreh Vahed; Leila  Lakzadeh

doi:10.63053/ijset.165

Authors

Zahra Mohammadi PhD student, Department of Food Science and Technology, Shah.C., Islamic Azad University, Isfahan, Iran
Monir Doodi Department of Microbiology, Fal.C., Islamic Azad University, Isfahan, Iran
Maryam Jafari . Department of Food Science and Technology, Shk.C., Islamic Azad University, Shahrekord, Iran
Shohreh Vahed Department of Food Science and Technology, Shah.C., Islamic Azad University, Isfahan, Iran
Leila Lakzadeh Department of Food Science and Technology, Shah.C., Islamic Azad University, Isfahan, Iran

DOI:

https://doi.org/10.63053/ijset.165

Keywords:

Kombucha, Sorbitol, Cinnamon, Physicochemical, Antioxidant, Optimization, Response Surface Methodology (RSM)

Abstract

Kombucha drink is one of the functional foods that is very rich in bioactive compounds and beneficial microorganisms. Changing the substrate in kombucha can show different physicochemical and antioxidant properties. This study was conducted to investigate the effect of different preparation conditions on the physicochemical and antioxidant properties of the functional beverage kombucha using response surface methodology (RSM). The physicochemical and antioxidant properties of the functional beverage kombucha were optimized by changing the cultivation conditions in terms of replacing different concentrations of sucrose with sorbitol (0% to 100%), replacing different concentrations of black tea with cinnamon (25% to 75%), and the duration of fermentation (7 to 15 days), using response surface methodology (RSM). Alcohol percentage, total acidity, pH, antioxidant properties, and color indices were evaluated. The responses obtained were analyzed by analysis of variance (ANOVA). Enriched kombucha with production conditions of 25% cinnamon, 100% sorbitol, and a fermentation time of 14 days was considered as the optimal conditions for improving physicochemical and antioxidant properties. After optimization and experimental implementation of the proposed model, antioxidant activity (57.85%) and physicochemical properties (alcohol: 2.21, total acidity: 3.561, pH: 2.27, colorimetric properties (b: 4.836; L:30.38 and a:20.78) were obtained. The optimized kombucha tea with 25% cinnamon, 100% sorbitol and a fermentation time of 14 days had improved antioxidant activity and physicochemical properties. This research provides new insights into the development of innovative and functional kombucha beverages using low-calorie sweeteners such as sorbitol

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