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Determination of Bioactive and Sensory Properties of Kombucha Produced With Different Tea Types

Yıl 2020, Cilt: 13 Sayı: 1, 283 - 295, 20.03.2020
https://doi.org/10.18185/erzifbed.563223

Öz

Kombucha
tea is a fermented beverage with a mild sourish-sweet taste obtained by
Kombucha mushroom consisting of the symbiotic combination of various bacteria
and yeasts. In this study, it was aimed to determine the antimicrobial,
antioxidant effects and sensory properties of the fermented Kombucha tea samples
produced from black, white and green teas. Disc diffusion method was used to
determine the antimicrobial effects of tea samples and the antimicrobial effect
was determined against selected human and foodborne pathogenic bacteria. Two
different methods were used to determine the antioxidant effects of the samples
and ABTS and DPPH radical scavenging capacities were measured. For sensory
analysis of Kombucha teas, the aroma, flavor, brightness, color of steep,
sourness and general approval characteristics of the samples were evaluated. As
a result, it was determined that Kombucha tea samples prepared with green tea
showed the highest antimicrobial activity against Listeria monocytogenes with
16.50 ± 6.36 and 27.00 ± 7.07 mm zone diameters. When the tea samples were
evaluated in terms of antioxidant activities, it was established that the
antioxidant properties of the tea samples prepared by the fermented Kombucha
mushroom were increased compared to the black, white and green tea samples. As
a conclusion of sensory analyzes, it was determined that Kombucha tea prepared
using black tea was the most liked and consumed, preferred in terms of sensory
properties.

Kaynakça

  • Aidoo, K.E., Nout, M.J.R. and Sarkar, P.K. 2006. “Occurrence and Function of Yeasts in Asian Indigenous Fermented Foods”, FEMS Yeast Res., 6(1): 30-39.
  • Anken, R.H. and Kappel, T. 1992. “Histochemical and Anatomical Observations Upon The Tea Fungus”, Eur. Arch. Biol., 103: 219-222.
  • Avcı, N. 2006 “Mikrodalga teknolojisi ile üretilen yeşil ve siyah çaylarda toplam antioksidan aktivitesi ve fenolik madde miktarlarının incelenmesi”, Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi Fen Bilimler Enstitüsü, İstanbul.
  • Balentine, D.A., Wiseman, S.A., Bouwens, L.C. 1997. “The Chemistry of Tea Flavonoids”, Crit. Rev. Food Sci. Nutr., 37: 693-704.
  • Bauer-Petrovska, B., Petrushevska-Tozi, L. 2000. “Mineral and water soluble vitamin content in the Kombucha drink”, J. Food Sci. Technol., 35: 201-205.
  • Chen, C., Liu, B.Y. 2000. “Changes in Major Components of Tea Fungus Metabolites During Prolonged Fermentation”, J. Appl. Microbiol., 89(5): 834-839.
  • Chou, C.C., Lin, L.L., Chung, K.T. 1999. “Antimicrobial Activity of Tea as Affected By The Degree of Fermentation and Manufacturing Season”, Int. J. Food Microbiol., 48(2): 125-130.
  • Chu, S.C., Chen, C. 2006. “Effects of Origins and Fermentation Time on The Antioxidant Activities of Kombucha”, Food Chem., 98: 502-507.
  • Dufresne, C., Farnworth, E. 2000. “Tea, Kombucha, and Health: A Review”, Food Res. Int., 33: 409-421.
  • El-Taher, E.M. 2011. “Kombucha: A New Microbial Phenomenon and Industrial Benefits”, Afr. J. Biol. Sci., 7:41-60.
  • Ernst, E. 2003. “Kombucha: A Systematic Review of The Clinical Evidence”, Complementary Med. Res., 10(2): 85-87.
  • Essawet, N.A., Cvetkovic, D., Velicanski, A., Canadanovic-Brunet, J., Vulic, J., Maksimovic, V., Markov, S. 2015. “Polyphenols and Antioxidant Activities of Kombucha
  • Beverage Enriched with Coffeberry Extract”, Chem. Ind. Chem. Eng. Q., 21 (3): 399-409.
  • Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A. 1998. Determination and Characterization of The Antimicrobial Activity of The Fermented Tea Kombucha. Lebensm Wiss Technol. 13: 291-296.
  • Greenwalt CJ, Steinkraus KH, Ledford RA 2000. “Kombucha, The Fermented Tea: Microbiology, Composition, and Claimed Health Effects”, J. Food Protect., 63(7): 976-981.
  • Hara, Y., Luo, S.J., Wickremashinghe, R.L., Yamanishi, T. 1995a. “Botany (of Tea)”, Food Rev. Int., 11: 371-374.
  • Hara, Y., Luo, S.J., Wickremashinghe, R.L., Yamanishi, T. 1995b. “IV. Processing Tea”, Food Rev. Int., 11: 409-434.
  • Hara, Y., Luo, S.J., Wickremashinghe, R.L., Yamanishi, T. 1995b. “V. Chemical Composition of Tea”, Food Rev. Int., 11: 435-456.
  • Hartmann, A.M., Burleson, L.E., Holmes, A.K., Geist, C.R. 2000. “Effects of Chronic Kombucha Ingestion on Open-Field Behaviors, Longevity, Appetitive Behaviors, and Organs in C57-BL/6 Mice: A Pilot Study”, Nutrition, 16 (9): 755-761.
  • Ilavazhagan, G., Devendra, K., Selvamurthy, W. 2001. “Studies on Toxicity, Anti-Stress and Hepatoprotective Properties of Kombucha Tea”, Biomed Environ Sci. 14: 207-213.
  • Jankovic, I., Stojanovic, M. 1994. “Microbial and Chemical Composition, Growth, Therapeutical and Antimicrobial Characteristics of Tea Fungus”, Mikrobiologija ,33: 25- 34.
  • Jayabalan, R., Marimuthu, S., Swaminathan, K. 2007. “Changes in Content of Organic Acid and Tea Polyphenols During Kombucha Tea Fermentation”, Food Chem. 102: 392-398.
  • Kappel, T., Anken, R.H. 1993. “The Tea-Mashroom”, Mycologist, 7(1): 12-13.
  • Liu, C.H., Hsu, W.H., Lee, F.L., Liao, C.C. 1996. “The Isolation and Identification of Microbes From a Fermented Tea Beverage, Haipao, and Their Interactions During
  • Haipao Fermentation”, Food Microbiol., 13: 407-415.
  • Malbasa, R.V., Loncar, E.S., Vitas, J.S., Canadanovic-Brunet, J.M. 2011. “Influence of Starter Cultures on The Antioxidant Activity of Kombucha Beverage”, Food Chem.,127: 1727-1731.
  • Mayser, P., Fromme, S., Leitzmann, C., Grunder, K. 1995. “The Yeast Spectrum of Tea Fungus Kombucha”, Mycodes, 38: 289-95.
  • Mo, H.Z., Xu, X.Q., Yan, M.C., Zhu, Y. 2005. “Microbiological Analysis and Antibacterial Effects of The Indigenous Fermented Puer Tea”, Agro Food Industry Hi-Tech., 16(6): 16-18.
  • Pauline, T., Dipti, P., Anju, B., Kavimani, S., Sharma, S.K., Kain, A.K., Sarada, S.K., Sairam, M., Pure, A.E., Pure, M.E. 2016. “Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions”, Appl. Food Biotechnol., 3(2):125-130.
  • Ram, M.S., Anju, B., Pauline, T., Prasad, D., Kain, A.K., Mongia, S.S., Sharma, S.K., Singh, B., Singh, R., Ilavazhagan, G., Kumar, D., Selvamurthy, W., 2000. “Effect of kombucha tea on chromate(VI)-induced oxidative stress in albino rats”, J. Ethnopharmacol., 71, 235-240.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. 1999. “Antioxidant activity applying an improved ABTS radical cation decolorization assay”, Free Radic. Biol. Med., 26(9-10):1231-7.
  • Reiss, J. 1994. “Influence of Different Sugars on The Metabolism of The Tea Fungus”, Z. Lebensm. Unters. Forsch. ,198: 258-261.
  • Sreeramulu, G., Zhu,Y., Knol, W. 2001. “Characterization of Antimicrobial Activity in Kombucha Fermentation”, Acta Biotechnol., 21: 49-56.
  • Sreeramulu, G., Zhu, Y., Knol, W. 2000. “Kinetic Study on Kombucha Fermentation and Preliminary Investigations on Its Antimicrobial Activity”, J. Agric. Food Chem., 48: 2589-2594.
  • Steinkraus, K.H., Shapiro, K.H., Hotchkiss, J.H., Mortlock, R.P. 1996. “Investigations Into The Antibiotic Activity of Tea Fungus/Kombucha Beverage”, Acta Biotechnol., 16: 199-205.
  • Teoh, A.L., Heard, G., Cox, J. 2004. “Yeast Ecology of Kombucha Fermentation”, Int. J. Food Microbiol., 95: 119-126.
  • Wheeler, D.S., Wheeler, W.J. 2004. “The Medicinal Chemistry of Tea”, Drug Dev. Res., 61: 45-65.

Farklı Çay Türleri ile Hazırlanan Kombuchaların Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi

Yıl 2020, Cilt: 13 Sayı: 1, 283 - 295, 20.03.2020
https://doi.org/10.18185/erzifbed.563223

Öz

Kombucha
çayı, çeşitli bakteri ve mayaların simbiyotik birlikteliğinden oluşan, Kombucha
mantarı ile elde edilen hafif ekşimsi-tatlı lezzete sahip fermente bir
içecektir. Bu çalışmada siyah, beyaz ve yeşil çaylardan üretilen fermente
Kombuchaların antimikrobiyel, antioksidan etkileri ile duyusal özelliklerinin
belirlenmesi amaçlanmıştır. Çay örneklerinin antimikrobiyel etkilerinin
belirlenmesinde disk difüzyon yöntemi kullanılmış olup, seçilmiş insan ve gıda
kaynaklı patojen test mikroorganizmalarına karşı antimikrobiyel etki tespit
edilmiştir. Örneklerin antioksidan etkilerinin belirlenmesinde iki farklı
yöntem kullanılmış olup, ABTS ve DPPH radikal süpürme kapasiteleri ölçülmüştür.
Kombucha çaylarının duyusal analizlerinde, örneklerin aroma, lezzet, parlaklık,
dem rengi, burukluk ve genel beğenilirlik özellikleri değerlendirilmiştir.
Sonuç olarak, yeşil çay ile hazırlanan Kombucha çay örneklerinin 16.50±6.36ve
27.00±7.07 mm’lik zon çapları ile Listeria
monocytogenes
’e karşı en yüksek antimikrobiyel aktiviteyi gösterdikleri
tespit edilmiştir. Antioksidan aktiviteleri açısından çay örnekleri
değerlendirildiğinde, siyah, beyaz ve yeşil çay örneklerine kıyasla Kombucha
mantarı ile fermente edilerek hazırlanan çay örneklerinin antioksidan
özelliklerinin arttığı belirlenmiştir. Duyusal analizler sonucunda ise en beğenilerek
tüketilen ve duyusal özellikler açısından tercih edilen Kombucha çayının ise
siyah çay kullanılarak hazırlanan örnekler olduğu bildirilmiştir.

Kaynakça

  • Aidoo, K.E., Nout, M.J.R. and Sarkar, P.K. 2006. “Occurrence and Function of Yeasts in Asian Indigenous Fermented Foods”, FEMS Yeast Res., 6(1): 30-39.
  • Anken, R.H. and Kappel, T. 1992. “Histochemical and Anatomical Observations Upon The Tea Fungus”, Eur. Arch. Biol., 103: 219-222.
  • Avcı, N. 2006 “Mikrodalga teknolojisi ile üretilen yeşil ve siyah çaylarda toplam antioksidan aktivitesi ve fenolik madde miktarlarının incelenmesi”, Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi Fen Bilimler Enstitüsü, İstanbul.
  • Balentine, D.A., Wiseman, S.A., Bouwens, L.C. 1997. “The Chemistry of Tea Flavonoids”, Crit. Rev. Food Sci. Nutr., 37: 693-704.
  • Bauer-Petrovska, B., Petrushevska-Tozi, L. 2000. “Mineral and water soluble vitamin content in the Kombucha drink”, J. Food Sci. Technol., 35: 201-205.
  • Chen, C., Liu, B.Y. 2000. “Changes in Major Components of Tea Fungus Metabolites During Prolonged Fermentation”, J. Appl. Microbiol., 89(5): 834-839.
  • Chou, C.C., Lin, L.L., Chung, K.T. 1999. “Antimicrobial Activity of Tea as Affected By The Degree of Fermentation and Manufacturing Season”, Int. J. Food Microbiol., 48(2): 125-130.
  • Chu, S.C., Chen, C. 2006. “Effects of Origins and Fermentation Time on The Antioxidant Activities of Kombucha”, Food Chem., 98: 502-507.
  • Dufresne, C., Farnworth, E. 2000. “Tea, Kombucha, and Health: A Review”, Food Res. Int., 33: 409-421.
  • El-Taher, E.M. 2011. “Kombucha: A New Microbial Phenomenon and Industrial Benefits”, Afr. J. Biol. Sci., 7:41-60.
  • Ernst, E. 2003. “Kombucha: A Systematic Review of The Clinical Evidence”, Complementary Med. Res., 10(2): 85-87.
  • Essawet, N.A., Cvetkovic, D., Velicanski, A., Canadanovic-Brunet, J., Vulic, J., Maksimovic, V., Markov, S. 2015. “Polyphenols and Antioxidant Activities of Kombucha
  • Beverage Enriched with Coffeberry Extract”, Chem. Ind. Chem. Eng. Q., 21 (3): 399-409.
  • Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A. 1998. Determination and Characterization of The Antimicrobial Activity of The Fermented Tea Kombucha. Lebensm Wiss Technol. 13: 291-296.
  • Greenwalt CJ, Steinkraus KH, Ledford RA 2000. “Kombucha, The Fermented Tea: Microbiology, Composition, and Claimed Health Effects”, J. Food Protect., 63(7): 976-981.
  • Hara, Y., Luo, S.J., Wickremashinghe, R.L., Yamanishi, T. 1995a. “Botany (of Tea)”, Food Rev. Int., 11: 371-374.
  • Hara, Y., Luo, S.J., Wickremashinghe, R.L., Yamanishi, T. 1995b. “IV. Processing Tea”, Food Rev. Int., 11: 409-434.
  • Hara, Y., Luo, S.J., Wickremashinghe, R.L., Yamanishi, T. 1995b. “V. Chemical Composition of Tea”, Food Rev. Int., 11: 435-456.
  • Hartmann, A.M., Burleson, L.E., Holmes, A.K., Geist, C.R. 2000. “Effects of Chronic Kombucha Ingestion on Open-Field Behaviors, Longevity, Appetitive Behaviors, and Organs in C57-BL/6 Mice: A Pilot Study”, Nutrition, 16 (9): 755-761.
  • Ilavazhagan, G., Devendra, K., Selvamurthy, W. 2001. “Studies on Toxicity, Anti-Stress and Hepatoprotective Properties of Kombucha Tea”, Biomed Environ Sci. 14: 207-213.
  • Jankovic, I., Stojanovic, M. 1994. “Microbial and Chemical Composition, Growth, Therapeutical and Antimicrobial Characteristics of Tea Fungus”, Mikrobiologija ,33: 25- 34.
  • Jayabalan, R., Marimuthu, S., Swaminathan, K. 2007. “Changes in Content of Organic Acid and Tea Polyphenols During Kombucha Tea Fermentation”, Food Chem. 102: 392-398.
  • Kappel, T., Anken, R.H. 1993. “The Tea-Mashroom”, Mycologist, 7(1): 12-13.
  • Liu, C.H., Hsu, W.H., Lee, F.L., Liao, C.C. 1996. “The Isolation and Identification of Microbes From a Fermented Tea Beverage, Haipao, and Their Interactions During
  • Haipao Fermentation”, Food Microbiol., 13: 407-415.
  • Malbasa, R.V., Loncar, E.S., Vitas, J.S., Canadanovic-Brunet, J.M. 2011. “Influence of Starter Cultures on The Antioxidant Activity of Kombucha Beverage”, Food Chem.,127: 1727-1731.
  • Mayser, P., Fromme, S., Leitzmann, C., Grunder, K. 1995. “The Yeast Spectrum of Tea Fungus Kombucha”, Mycodes, 38: 289-95.
  • Mo, H.Z., Xu, X.Q., Yan, M.C., Zhu, Y. 2005. “Microbiological Analysis and Antibacterial Effects of The Indigenous Fermented Puer Tea”, Agro Food Industry Hi-Tech., 16(6): 16-18.
  • Pauline, T., Dipti, P., Anju, B., Kavimani, S., Sharma, S.K., Kain, A.K., Sarada, S.K., Sairam, M., Pure, A.E., Pure, M.E. 2016. “Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions”, Appl. Food Biotechnol., 3(2):125-130.
  • Ram, M.S., Anju, B., Pauline, T., Prasad, D., Kain, A.K., Mongia, S.S., Sharma, S.K., Singh, B., Singh, R., Ilavazhagan, G., Kumar, D., Selvamurthy, W., 2000. “Effect of kombucha tea on chromate(VI)-induced oxidative stress in albino rats”, J. Ethnopharmacol., 71, 235-240.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. 1999. “Antioxidant activity applying an improved ABTS radical cation decolorization assay”, Free Radic. Biol. Med., 26(9-10):1231-7.
  • Reiss, J. 1994. “Influence of Different Sugars on The Metabolism of The Tea Fungus”, Z. Lebensm. Unters. Forsch. ,198: 258-261.
  • Sreeramulu, G., Zhu,Y., Knol, W. 2001. “Characterization of Antimicrobial Activity in Kombucha Fermentation”, Acta Biotechnol., 21: 49-56.
  • Sreeramulu, G., Zhu, Y., Knol, W. 2000. “Kinetic Study on Kombucha Fermentation and Preliminary Investigations on Its Antimicrobial Activity”, J. Agric. Food Chem., 48: 2589-2594.
  • Steinkraus, K.H., Shapiro, K.H., Hotchkiss, J.H., Mortlock, R.P. 1996. “Investigations Into The Antibiotic Activity of Tea Fungus/Kombucha Beverage”, Acta Biotechnol., 16: 199-205.
  • Teoh, A.L., Heard, G., Cox, J. 2004. “Yeast Ecology of Kombucha Fermentation”, Int. J. Food Microbiol., 95: 119-126.
  • Wheeler, D.S., Wheeler, W.J. 2004. “The Medicinal Chemistry of Tea”, Drug Dev. Res., 61: 45-65.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Selin Kalkan 0000-0002-4142-3152

Mustafa Remzi Otağ 0000-0001-5450-1546

Sümeyye Sarmusak Bu kişi benim 0000-0002-3548-504X

Feride Buse Gönültaş Bu kişi benim 0000-0003-0221-7222

Arife Yaşar 0000-0002-6051-0411

Yayımlanma Tarihi 20 Mart 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 13 Sayı: 1

Kaynak Göster

APA Kalkan, S., Otağ, M. R., Sarmusak, S., Gönültaş, F. B., vd. (2020). Farklı Çay Türleri ile Hazırlanan Kombuchaların Biyoaktif ve Duyusal Özelliklerinin Belirlenmesi. Erzincan University Journal of Science and Technology, 13(1), 283-295. https://doi.org/10.18185/erzifbed.563223