Research Article
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Determination of The Physicochemical, Functional and Sensory Properties of Kombucha Beverage Produced with Isparta Rose

Year 2024, Volume: 19 Issue: 2, 105 - 118, 31.12.2024
https://doi.org/10.54975/sduzfd.1597516

Abstract

Kombucha is a beverage produced by fermenting an solution containing black tea and sugar, and its health benefits have been emphasised. In this study, a functional drink (GK) was developed using kombucha culture and rose petals (Rosa damascena Mill). In addition, a black tea Kombucha drink (CK) was produced as control sample. The physicochemical, microbiological, sensory, antioxidant (ORAC-TEAC), phenolic and organic acid contents of the beverages were analysed. Meanwhile, the biomass increase of Kombucha biofilms used as culture in the fermentation was determined. The biomass increase was determined to be 105% in the black tea medium. The number of lactobacilli 4.11-5.75; lactococci 3.06-6.49; yeast 4.42-5.04; acetic acid bacteria 3.69-4.51 log cfu/mL were determined in the samples. The total phenolic content was determined to be 405 mg GAE/L in the CK sample and 123 mg GAE/L in the GK sample. The ORAC and TEAC values were found to be 9.00 and 2.53 µmol TE/mL higher in the CK sample (p<0.05). Among the organic acids, acetic acid was found to be the dominant acid, while oxalic, malic and lactic acids were also found in the samples. Among the phenolic compounds, gallic acid, chlorogenic acid and gallocatechin were found in the samples. The amount of caffeine in the CK sample was 35.48 mg/L. In the sensory evaluation, the GK sample was more appreciated by the panelists. As a result of the study, it was found that Isparta rose petals can be successfully used in Kombucha production as a product with high sensory acceptability.

Project Number

Tübitak 2209 B 1139B411801041

References

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Isparta Gülü ile Üretilen Kombucha İçeceğinin Fizikokimyasal, Fonksiyonel ve Duyusal Özelliklerinin Belirlenmesi

Year 2024, Volume: 19 Issue: 2, 105 - 118, 31.12.2024
https://doi.org/10.54975/sduzfd.1597516

Abstract

Kombucha, siyah çay ve şeker içeren sulu çözeltinin fermente edilmesi ile üretilen, sağlık üzerine olumlu etkileri üzerinde durulan bir içecektir. Bu çalışmada Kombucha kültürü ve gül yaprakları (Rosa damascena Mill) kullanılarak fonksiyonel bir içecek (GK) geliştirilmiştir. Ayrıca kontrol örneği olarak siyah çaylı kombucha içeceğinin (CK) üretimi yapılmıştır. Üretilen içeceklerin fizikokimyasal özellikleri mikrobiyolojik, duyusal, antioksidan özellikleri (ORAC-TEAC), fenolik içeriği ve organik asit içeriği incelenmiştir. Aynı zamanda fermantasyonda kültür olarak kullanılan kombucha biyofilmlerinin biyokütle artışı belirlenmiştir. Biyokütle artışı siyah çaylı fermantasyon ortamında %105 olarak belirlenmiştir. Örneklerde laktobasil sayısı 4.11-5.75; laktokok sayısı 3.06-6.49; maya sayısı 4.42-5.04; asetik asit bakteri sayısı 3.69-4.51 log kob/mL aralıklarında belirlenmiştir. Toplam fenolik madde miktarları CK örneğinde 405 mg GAE/L ve GK örneğinde 123 mg GAE/L olarak tespit edilmiştir. ORAC ve TEAC değerleri CK örneğinde 9.00 ve 2.53 µmol TE/mL olarak daha yüksek bulunmuştur (p<0.05). Örneklerde organik asitlerden asetik asit baskın asit olarak tespit edilirken, yanı sıra oksalik, malik, ve laktik asitler bulunmuştur. Fenolik bileşenlerden gallik asit, klorojenik asit, gallokateşin örneklerde tespit edilmiştir. CK örneğinde kafein miktarı 35.48 mg/L olarak belirlenmiştir. Duyusal değerlendirmede GK örneği, panelistler tarafından daha fazla beğeni almıştır. Çalışmanın sonucunda, Isparta gül yapraklarının kombucha üretiminde, duyusal açıdan kabul edilebilirliği yüksek bir ürün olarak başarıyla kullanılabileceği bulunmuştur.

Ethical Statement

Bu çalışmanın yazarları olarak herhangi bir etik kurul onay bilgileri beyanımız bulunmadığını bildiririz.

Supporting Institution

TÜBİTAK

Project Number

Tübitak 2209 B 1139B411801041

Thanks

Bu araştırma TÜBİTAK tarafından 2209-B Üniversite Öğrencileri Sanayiye Yönelik Araştırma Projeleri Desteği Programı ile desteklenmiştir (Proje No: 1139B411801041). Projenin fikir aşamasında destek olan ve laboratuvar imkânları kullanılan Prof. Dr. Zeynep Banu SEYDİM’e, kombucha mayalarını sağlayan Dr. Çağlar GÖKIRMAKLI’ya ve projenin gerçekleştirildiği dönemde proje sanayi ortağı olan Fermante Gıda Ltd. Şti ve şirket ortağı Prof. Dr. H. Nilgün BUDAK’a teşekkür ederiz. Bu araştırmanın sonuçlarının bir kısmı International Conference on Biotechnology and Food Science (ICBFS 2019)’da özet metin olarak sunulmuştur.

References

  • Akarca, G. & Tomar, O. (2020). Kırmızı ve mor sebzelerle hazırlanan kombucha çaylarının kalite özelliklerinin belirlenmesi. Mediterranean Agricultural Sciences, 33, 215–222. https://doi.org/10.29136/mediterranean.680360
  • Akhavan, H. R., & Mehrizi, R. Z. (2016). Effects of Damask Rose (Rosa damascena Mill.) extract on chemical, microbial, and sensory properties of Sohan (an Iranian Confection) during storage. Journal of Food Quality & Hazards Control, 3(3).
  • Andarini, F. R., Angkasa, D., Noviati, A., Melani, V., & Ronitawati, P. (2020). Development of high antioxidant yoghurt made from a mixture of Cashew (Anacardium occidentale) extract and red roses (Rosa damascena) juice. In 1st International Conference on Health.
  • Anonim (1997). IDF 149A. Dairy Starter Cultures of Lactic Acid Bacteria (LAB), Brussels, Belgium.
  • Ayed, L.A, Salwa, B. & Hamdi, M. (2017). Development of a beverage from red grape juice fermented with the Kombucha consortium. Annals of Microbiology, 67, 111–121. https://doi.org/10.1007/s13213-016-1242-2
  • Baydar, H & Göktürk Baydar, N. (2017). Essential oils and phenolic compounds , antiradical and antioxidant activities of distillation products in oil-bearing rose ( Rosa damascena Mill .) Journal of Agricultural Sciences, 23, 1–9.
  • Chochkov, R., Denkova, R., Denkova, Z., Denev, P., Vasileva, I., Dessev, T., ... & Slavov, A. (2022). Utilization of industrial Rosa damascena Mill. by-products and cocoa pod husks as natural preservatives in muffins. Periodica Polytechnica Chemical Engineering, 66(1), 157-166.
  • Chu, S.C. & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502–507. https://doi.org/10.1016/j.foodchem.2005.05.080
  • Dave, R. I., & Shah, N. P. (1996). Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria. Journal of Dairy Science, 79(9), 1529-1536.
  • Değirmencioğlu, N., Yıldız, E., Şahan, Y., Güldaş, Metin & Gürbüz, O.. (2019). Fermentasyon süresinin kombu çayı mikrobiyotası ve canlılık oranları üzerine etkileri. Akademik Gıda, 17(2), 200–211. https://doi.org/10.24323/akademik-gida.613567
  • Dimidi, E Cox, S.R. Rosii, M. & Whelan, K. (2019). Fermented Foods : Definitions and Characteristics , Gastrointestinal Health and Disease. Nutrients, 11(1806).
  • Dinçoğlu, A. H., & Rugji, J. (2021). Use of rose oil in probiotic fermented whey as a functional food. Journal of Food Science and Technology, 58, 2705-2713.
  • Dufresne, C. & Farnworth, E. (2000). Tea, Kombucha, and health: A review. Food Research International. https://doi.org/10.1016/S0963-9969(00)00067-3
  • Ertürkmen, P., Bulantekin, Ö., & Alp-Baltakesmez, D. (2024) Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food. Revista Mexicana de Ingeniería Química 23,1.Alim24156.
  • Fu, Caili Yan, Fen Cao, Zeli Xie, Fanying & Lin, Juan. (2014). Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage. Food Science and Technology, 34(1), 123–126.
  • Gaggia, Francesca Baffoni, Loredana Galiano, Michele Nielsen, Dennis Sandris Jakobsen, Rasmus Riemer Leonardo, Josue Bosi, Sara Truzzi, Francesca Musumeci, Federica Dinelli, Giovanni & Gioia, Diana Di. (2019). Kombucha beverage from green, black and rooibos teas: A Comparative study looking at microbiology, chemistry and antioxidant activity. Nutrients, 11(1), 1–22. https://doi.org/10.3390/nu11010001
  • Giritlioğlu, N.,Yıldız, E. & Gürbüz, O. (2020). Kombu çayı üretiminde kapari tomurcuklarının (Capparis spp.) kullanımının fenolikler, antioksidant kapasite ve biyoerişilebilirliğe etkisi. Akademik Gıda, 18, 390–401. https://doi.org/10.24323/akademik-gida.850909
  • Gökdoğan, O. (2013). Isparta yöresinde yağ gülü yetiştiriciliğinin türkiye ekonomisindeki yeri. Journal of Süleyman Demirel University Institute of Social Sciences Year, 1(Special), 51–58.
  • Gül, H., & Tekeli, S.G. (2019). Inclusion of Rosa damascena Mill. powder into cookies: nutritional, antioxidant and quality characteristics. International Journal of Agriculture Forestry and Life Sciences, 3(2), 301-306.
  • Gül, H., Acun, S., Hayıt, F., & Şirikçi, B.S. (2021). Geleneksel Ekşi Mayalı Isparta ekmeğinin bazı kalite karakteristikleri açısından değerlendirilmesi. Ziraat Fakültesi Dergisi, 16(1), 34-45.
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There are 53 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research
Authors

Nimet Çakıroğlu This is me 0000-0002-4743-7619

Kader Oral This is me 0009-0008-8105-5690

Bilge Ertekin Filiz 0000-0002-5633-6641

Project Number Tübitak 2209 B 1139B411801041
Publication Date December 31, 2024
Submission Date December 6, 2024
Acceptance Date December 13, 2024
Published in Issue Year 2024 Volume: 19 Issue: 2

Cite

APA Çakıroğlu, N., Oral, K., & Ertekin Filiz, B. (2024). Isparta Gülü ile Üretilen Kombucha İçeceğinin Fizikokimyasal, Fonksiyonel ve Duyusal Özelliklerinin Belirlenmesi. Ziraat Fakültesi Dergisi, 19(2), 105-118. https://doi.org/10.54975/sduzfd.1597516

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