Physicochemical Properties, Antioxidant Activity, and Sensory Profiles of Kombucha and Kombucha-Like Beverages Prepared Using Passion Fruit (Passiflora edulis) and Apple (Malus pumila)
Soraya Ferreira da Silva, Michele Pereira Cavalcante, Ye Sensheng, Sandra dos Santos Silva and Socorro Vanesca Frota Gaban*,
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Abstract
This study examines the effects of replacing Camellia sinensis tea with passion fruit juice (PFKLB) and apple juice (AKLB) on the resulting beverages’ physicochemical profile, bioactive composition, and sensory characteristics. PFKLB exhibited higher total acidity and alcohol content and lower total soluble solids, total sugars, reducing sugars, and nonreducing sugar contents than conventional kombucha and AKLB. Kombucha and AKLB contained higher levels of total phenolics and flavonoids, and antioxidant activity than PFKLB. The sensory evaluation indicated that PFKLB was well-regarded for its aroma but received criticism for its taste, which was perceived as sour and bitter in contrast to the sweeter taste of kombucha and AKLB. Acidity significantly affected alcohol production and influenced product acceptance in conjunction with sugar content. AKLB is a promising probiotic alternative to kombucha due to its favorable sensory acceptance and the presence of bioactive substances.
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