The Effects of Substitution of Green Tea with Spirulina (Arthrospira platensis) Biomass on the Quality of Kombucha

Year 2025, Volume: 9 Issue: 4, 1241 - 1265, 26.12.2025

Zeynep Aksoylu Özbek , Melisa Kırnapcı

https://doi.org/10.31015/2025.4.25

Abstract

This study examined the impacts of replacing green tea with organic spirulina (Arthrospira platensis) powder at different ratios (0, 25, 50, 75, and 100%, w/w) on the physicochemical and bioactive contents, antioxidant capacity, and sensory attributes of traditional kombucha. Green tea-spirulina mixtures were exposed to fermentation at 20°C for 21 days, and their physicochemical properties, DPPH-radical scavenging activity, contents of bioactive compounds, organic acids, sugar, ethanol, and sensory attributes were evaluated on the 0th, 7th, 14th, and 21st days of the fermentation. Spirulina supplementation significantly accelerated metabolic activity, which increased sucrose hydrolysis and a notable surge in ethanol production (up to 5.73 g/L), which often exceeded non-alcoholic regulatory limits. The incorporation of spirulina affected color values, increased mineral contents (Ca, K, Mg, Cu, Fe, Mn, Zn), and improved sensory attributes at substitution levels of 50-100%. In contrast, total phenolics decreased from 582.45 mg GAE/L to 111.63 mg GAE/L, flavonoids from 234.27 mg QE/L to 30.41 mg QE/L, condensed tannins from 74.90 mg CE/L to 12.48 mg CE/L, and DPPH-radical scavenging activity from 455.11 mM TE/L to 62.25 mM TE/L as the spirulina ratio increased from 0% to 100% in the formulation. The organic acid profile shifted with substitution; spirulina addition promoted acetic and malic acid accumulation while suppressing lactic acid production. The results suggest that spirulina powder could be a promising substrate for kombucha production, which improves its nutritional and sensory attributes. However, the replacement level should be optimized to maximize the bioactives’ contents and consumer acceptability of kombucha as well as to control ethanol levels.

Keywords

Antioxidant activity , Bioactive content , Ethanol , Organic acid , Sensory attribute

Supporting Institution

Manisa Celal Bayar University Scientific Research Projects Coordination Unit

Project Number

2025-026

Thanks

The authors thank Dr. Hakan Apaydın, who carried out mineral analysis at the Scientific Technical Application and Research Center of Hitit University (HUBTUAM). Additionally, the authors also gratefully acknowledge the assistance of Ceren İnce Yiğit (MSc.), İncinur Alp (MSc.), Tuba Aydın (MSc.), and Melisa Özçelik (MSc.) for their technical assistance.

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