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Evaluation Of Bioaccessibility And Functional Properties Of Kombucha Beverages Fortified With Different Medicinal Plant Extracts, Canan Ece Tamer, Şehi̇me Gülsün Temel, Senem Suna, Azi̇me Özkan Karabacak, Tülay Özcan, Lütfi̇ye Yilmaz Ersan, Berra Türkol Kaya, Ömer Utku Çopur

Turkish Journal of Agriculture and Forestry

In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with improved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1- picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared …