Tarhan Kuzu, K.; Aykut, G.; Tek, S.; Yatmaz, E.; Germec, M.; Yavuz, I.; Turhan, I. Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling. Processes2023, 11, 2100.
Tarhan Kuzu, K.; Aykut, G.; Tek, S.; Yatmaz, E.; Germec, M.; Yavuz, I.; Turhan, I. Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling. Processes 2023, 11, 2100.
Tarhan Kuzu, K.; Aykut, G.; Tek, S.; Yatmaz, E.; Germec, M.; Yavuz, I.; Turhan, I. Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling. Processes2023, 11, 2100.
Tarhan Kuzu, K.; Aykut, G.; Tek, S.; Yatmaz, E.; Germec, M.; Yavuz, I.; Turhan, I. Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling. Processes 2023, 11, 2100.
Abstract
This study evaluated eight herbal and fruit teas to produce kombucha beverages. Besides, the effect of initial sucrose concentration (10, 40, and 70% w/v) on kombucha fermentation from tea extracts was investigated. Kinetic characterization and modeling of kombucha fermentation were also performed. Results showed that kombucha beverages' characteristics and chemical content changed according to tea type and initial sucrose concentration. It was determined that as initial sucrose concentration increased, the consumed substrate concentration increased. The highest total biomass values were determined when green tea and pomegranate tea were supplemented with 70 g/L sucrose. The highest total phenolic content and antioxidant activity were achieved with green tea samples. The total acidity and phenolic substance concentration increased as fermentation progressed in general. The kinetic parameters including maximum consumption rate, sugar utilization, yield, biomass yield, maximum biomass, total acidity, phenolic production rate, and the phenolic result were computed depending on changing substrate concentration. Concerning kinetic modeling, proposed models (Logistic and Luedeking-Piret models) estimated satisfactorily experimental substrate consumption and total acidity values. Besides, total acidity was associated with the substrate consumption.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
