Evaluation of the Effect of Different Sweetening Agents on the Polyphenol Contents and Antioxidant and Starch Hydrolase Inhibitory Properties of Kombucha

Authors:
Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara

Abstract:
Kombucha is a fermented beverage prepared from infusing tea leaves with a symbiotic association of bacteria and yeasts. While white sugar is commonly known as an energy source for this beverage, the usage of other sweeteners has not been studied. In this investigation, the following sweeteners were used for the preparation of the Kombucha: Artificial sweetener - Aspartame, bees' honey, brown sugar, white sugar, glucose, kitul palm honey (Caryota urens), palmyra jaggery (Borassus flabellifer) and sucrose. The phenolic compounds and antioxidant and starch hydrolase inhibitory activities were studied. Brown sugar, white sugar, glucose, and sucrose were the most effective in producing high antioxidant and starch hydrolase inhibitory activities. However, usage of bees' honey, Caryota urens honey, and palmyra jaggery had not deterred the fermentation. Thus, although noteworthy changes to the antioxidant and starch hydrolase inhibitory activities were not observed, they could be used as alternative low-cost sweeteners for the preparation of Kombucha.

Keywords: bacterium, drinks, fungus, kombucha, saccharose



Country: Sri Lanka

Citation: Journal of food processing and preservation v.41 no.1

Study Mailing Address:
Functional Food Product Development Project, National Institute of Fundamental Studies, Hantane Road, Kandy, Sri Lanka.

Date Updated: January 14, 2021