Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties

Authors:
Rasu Jayabalan, Subbaiya Marimuthu, P Thangaraj, Muthuswamy Sathishkumar, A R Binupriya, Krishnaswami Swaminathan, Sei Eok Yun

Abstract:
Kombucha tea is a sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. Various thermal treatments have been tried for long-term storage of kombucha tea. The present study revealed the influence of heat on the biochemical constituents and the free radical scavenging properties of kombucha tea. Heat treatment at 60, 65, and 68 degrees C for 1 min controlled biofilm formation in kombucha tea without changing its clarity, taste, and flavor. However, tea polyphenols and black tea quality parameters showed varying stability during the storage period. A decrease in free radical scavenging properties was also found during the storage period. Because of the biological activities of kombucha tea, depending on the biochemical constituents, it was concluded that heat treatment was not a suitable method for kombucha tea preservation.

Keywords: kombucha tea, tea fungus, preservation, shelf life



Country: India

Citation: Journal of agricultural and food chemistry, 56(19), 9064-9071.

Study Mailing Address:
Microbial Biotechnology Division, Department of
Biotechnology, Bharathiar University, Coimbatore
641 046, Tamil Nadu, India.

Date Updated: January 22, 2021