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Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha

Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and...

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Main Authors: Tan, Wee Ching, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Format: Article
Language:English
Published: Frontiers Media 2020
Online Access:http://psasir.upm.edu.my/id/eprint/89386/1/SOUR.pdf
http://psasir.upm.edu.my/id/eprint/89386/
https://www.frontiersin.org/articles/10.3389/fmicb.2020.603481/full
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spelling my.upm.eprints.893862021-08-19T22:32:44Z http://psasir.upm.edu.my/id/eprint/89386/ Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha Tan, Wee Ching Muhialdin, Belal J. Meor Hussin, Anis Shobirin Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 106 CFU/ml before the storage to 104 CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha. Frontiers Media 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89386/1/SOUR.pdf Tan, Wee Ching and Muhialdin, Belal J. and Meor Hussin, Anis Shobirin (2020) Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha. Frontiers in Microbiology, 11. art. no. 603481. pp. 1-31. ISSN 1664-302X https://www.frontiersin.org/articles/10.3389/fmicb.2020.603481/full 10.3389/fmicb.2020.603481
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 106 CFU/ml before the storage to 104 CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha.
format Article
author Tan, Wee Ching
Muhialdin, Belal J.
Meor Hussin, Anis Shobirin
spellingShingle Tan, Wee Ching
Muhialdin, Belal J.
Meor Hussin, Anis Shobirin
Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
author_facet Tan, Wee Ching
Muhialdin, Belal J.
Meor Hussin, Anis Shobirin
author_sort Tan, Wee Ching
title Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
title_short Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
title_full Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
title_fullStr Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
title_full_unstemmed Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
title_sort influence of storage conditions on the quality, metabolites, and biological activity of soursop (annona muricata. l.) kombucha
publisher Frontiers Media
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/89386/1/SOUR.pdf
http://psasir.upm.edu.my/id/eprint/89386/
https://www.frontiersin.org/articles/10.3389/fmicb.2020.603481/full
_version_ 1709669008459956224
score 13.211869

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