Development and Evaluation of Kiwi-Based Kombucha as a Functional Beverage Alternative to Carbonated Soft Drinks

Wafa Fatima; Sara Sarbuland; Malaika Irshad; Zainab Masood; Maida Mushtaq

doi:10.61919/d1c12p95

Authors

Wafa Fatima School of Health Sciences, University of Management and Technology, Lahore, Pakistan Author
Sara Sarbuland School of Health Sciences, University of Management and Technology, Lahore, Pakistan Author
Malaika Irshad School of Health Sciences, University of Management and Technology, Lahore, Pakistan Author
Zainab Masood Lecturer, Nutrition Science Department, School of Health Sciences, University of Management and Technology, Lahore, Pakistan Author
Maida Mushtaq Lecturer, Physical Therapy and Rehabilitation, School of Health Sciences, University of Management and Technology, Lahore, Pakistan Author

DOI:

https://doi.org/10.61919/d1c12p95

Keywords:

Kombucha, kiwi, functional beverage, fermentation, antioxidant activity, sensory evaluation

Abstract

Background: Sugar-sweetened carbonated beverages are associated with poor nutritional quality and excess sugar intake, creating interest in fermented functional beverages with improved sensory and biochemical characteristics. Kombucha is a fermented tea beverage containing organic acids and antioxidant-related compounds, while kiwi fruit may contribute vitamin C, organic acids, and polyphenols. Objective: This study aimed to develop kiwi-based kombucha formulations and evaluate their physicochemical changes, antioxidant-related properties, alcohol formation, and sensory acceptability. Methods: An experimental food and nutrition study was conducted using kiwi-enriched kombucha formulations prepared with grapes and either honey or ginger. Fermentation was monitored using pH, total phenolic content, total flavonoid content, FRAP antioxidant activity, DPPH radical scavenging activity, and alcohol content. Sensory evaluation was performed among 25–30 adult volunteers using a 9-point hedonic scale assessing flavour, texture, aroma, appearance, and overall acceptability. Data were analyzed using IBM SPSS Statistics version 27. Results: The honey-based formulation showed higher sensory scores than the ginger-based formulation for flavour (6.84 ± 1.34 vs 5.76 ± 1.27; p = 0.005), texture (6.80 ± 1.41 vs 5.80 ± 1.55; p = 0.021), and overall acceptability (7.64 ± 1.19 vs 6.64 ± 1.82; p = 0.027). pH decreased from approximately 4.2 at baseline to 3.1–3.5 by Day 14. Alcohol peaked at Day 7 in Honey Kiwi Kombucha (3.50 ± 0.50%) and Ginger Kiwi Kombucha (3.25 ± 0.50%). Conclusion: Honey-based kiwi kombucha demonstrated better sensory acceptability than the ginger-based formulation, while fermentation produced progressive acidification and measurable alcohol formation. Further standardized testing, complete biochemical reporting, and direct comparison with commercial soft drinks are needed.

References

1. Vartanian LR, Schwartz MB, Brownell KD. Effects of soft drink consumption on nutrition and health: a systematic review and meta-analysis. Am J Public Health. 2017;97(4):667-75.

2. Asioli D, Aschemann-Witzel J, Caputo V, Vecchio R, Annunziata A, Naes T, et al. Making sense of the “clean label” trends: a review of consumer food choice behavior and discussion of industry implications. Food Res Int. 2017;99:58-71.

3. Jayabalan R, Malbaša RV, Lončar ES, Vitas JS, Sathishkumar M. A review on kombucha tea: microbiota, composition, fermentation, beneficial effects, toxicity, and tea fungus. Compr Rev Food Sci Food Saf. 2014;13(4):538-50.

4. Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P. Understanding kombucha tea fermentation: a review. J Food Sci. 2020;83(3):580-8.

5. Stonehouse W, Gammon CS, Beck KL, Conlon CA, von Hurst PR, Rowan R. Kiwifruit: our daily prescription for health. Can J Physiol Pharmacol. 2020;98(2):1-10.

6. Boland M. Kiwifruit proteins and enzymes: actinidin and other significant proteins. Adv Food Nutr Res. 2013;68:59-80.

7. Abaci N, Sensoy S, Erkan N. Effect of secondary fermentation with different fruits on the bioactive compounds of kombucha. J Food Sci Technol. 2022;59(1):142-51.

8. Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot-Maréchal R. Microbiological and physicochemical survey of kombucha fermentation: a focus on acetic acid bacteria. Microorganisms. 2020;8(9):1353.

9. Laureys D, Britton SJ, De Clippeleer J. Combined production of ethyl acetate and ethanol by Saccharomyces cerevisiae during kombucha fermentation. J Inst Brew. 2020;126(3):252-62.

10. De Filippis F, Troise AD, Vitaglione P, Ercolini D. Different systems of kombucha fermentation reveal a common core community and aromatic compounds. Food Microbiol. 2018;73:11-24.

11. Sun TY, Li JS, Chen C. Effects of blending different berries on the antioxidant capacity of kombucha. J Agric Food Chem. 2015;63(15):3921-8.

12. Lee J, Hunter D, Wang H. Stabilization of vitamin C in fruit juices during fermentation by lactic acid bacteria. Int J Food Microbiol. 2013;165(2):123-8.

13. Battikh H, Bakhrouf A, Ammar E. Antimicrobial assessment of kombucha tea against some food-borne pathogens. J Food Process Technol. 2012;3(9):1-7.

14. Dimidi E, Cox SR, Rossi M, Whelan K. Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients. 2019;11(8):1806.

15. Jensen T, Abdelmalek MF, Sullivan S, Nadeau KJ. Fructose and sugar: a major mediator of non-alcoholic fatty liver disease. J Hepatol. 2018;68(5):1063-75.

16. Nguyen NK, Dong NT, Nguyen HT, Le PH. Lactic acid bacteria: potential for kombucha fermentation. Food Chem. 2014;145:508-13.

17. Breuss JM, Atanasov AG, Uhrin P. Antithrombotic effects of polyphenols in kiwifruit. Curr Pharm Des. 2011;17(14):1405-12.

18. Basu A, Du M, Leyva MJ, Sanchez K, Betts NM, Wu M, et al. Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. J Nutr. 2010;140(9):1582-7.

19. Greenwell M, Rahman PK. Medicinal properties of kombucha: a review of the current evidence and future directions. Nutr Sci J. 2023;48(2):112-25.

20. Gomes RJ, Borges MF, Rosa MS, Castro-Gómez RJH, Spinosa WA. Acetic acid bacteria in the food industry: systematics, production and applications. Food Technol Biotechnol. 2018;56(2):139.

21. Kapsak WR, Schmidt D, Childs NM, Meunier J. Consumer perceptions of functional foods and nutraceuticals: a review. Food Qual Prefer. 2020;81:103851.

22. Kasti A, Rezaki T, Bezirtzoglou E, Triantafyllou K. Stevia, a natural sweetener, and its effects on gut microbiota. Nutrients. 2022;14(14):2970.

23. Lofgren M, Johansson A, Olofsson U. Sensory interactions between pungent spices and sweeteners in functional beverages. Food Qual Prefer. 2021;92:104215.

24. Min W, Yi S, Li X. Kiwifruit pectin: structural features and health-promoting effects on gut microbiota. J Agric Food Chem. 2023;71(5):2341-55.

25. Rahmani AH, Shabrmi FM, Aly SM. Active ingredients of ginger as potential candidates in the prevention and treatment of diseases via modulation of biological activities. Int J Physiol Pathophysiol Pharmacol. 2014;6(2):125.

26. Saha R, Das S. Synergistic antioxidant effect of ginger and fruit polyphenols on vitamin C stability. LWT Food Sci Technol. 2022;154:112781.

27. Samarghandian S, Farkhondeh T, Samini F. Honey and health: a review of recent clinical research. Pharmacogn Res. 2017;9(2):121.

28. Xia EQ, Deng GF, Guo YJ, Li HB. Biological activities of polyphenols from grapes. Int J Mol Sci. 2010;11(2):622-46.

29. Zhu Y, Wu C, Zhang L. Microbial transformation of gingerols during fermentation: bioavailability and health implications. J Funct Foods. 2018;45:321-30.