Artichoke as a novel substrate for kombucha fermentation: Fermentation characteristics, functional properties, and sensory evaluation

Anh Duy Do, Xuyen Nguyen Le Bao, Hong Viet La and Thach Phan Van
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Anh Duy Do: CIRTech Institute, HUTECH University, Ho Chi Minh City, Vietnam
Xuyen Nguyen Le Bao: Department of Life Science, College of Natural Sciences, Hanyang University, Seoul, Republic of Korea
Hong Viet La: The Institute for Scientific Research and Application, Hanoi Pedagogical University 2, Phu Tho Province, Vietnam
Thach Phan Van: Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam

Czech Journal of Food Sciences, vol. preprint

Abstract: This study examined the feasibility of using artichoke (Cynara scolymus L.) as a non-traditional substrate for kombucha fermentation and evaluated its effects on fermentation performance, functional properties, and sensory quality. Fermentation with artichoke supported pronounced SCOBY development by day 21, alongside progressive utilisation of soluble solids, increasing total acidity, and a concomitant decrease in pH. Total phenolic and flavonoid contents increased significantly during fermentation, reaching peak values at day 14 [342.47 ± 16.89 mg gallic acid equivalents (GAE).L-1 and 44.54 ± 3.35 mg quercetin equivalents (QE).L-1, respectively], which coincided with enhanced antioxidant activity as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The fermented beverage also demonstrated antibacterial activity against Escherichia coli, Salmonella typhi, Vibrio cholerae, and Staphylococcus aureus, together with moderate α-amylase inhibitory activity. Sensory evaluation showed higher overall acceptability for artichoke-based kombucha compared with the conventional tea-based formulation. Collectively, these findings indicate that artichoke can be effectively utilised as a substrate for kombucha fermentation, resulting in a beverage with promising in vitro functional properties and favourable sensory quality.

Keywords: Cynara scolymus; alternative substrate; SCOBY fermentation; phenolic biotransformation; functional beverage; antioxidant activity; antibacterial activity; ⍺; -amylase inhibition (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:preprint:id:90-2024-cjfs

DOI: 10.17221/90/2024-CJFS

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