Production of high glucuronic acid level in Kombucha beverage under the influence environmental condition

Authors:
BEIGMOHAMMADI F, KARBASI A, BEIGMOHAMMADI Z

Abstract:
Introduction: Kombucha beverage is a fermentation product produced by kombucha mushroom in sweet tea. One of the most important ingredients in this beverage that plays a critical role in detoxification of the body and preventation of cancer is glucuronic acid. In this research, the effect of environmental conditions such as pH, time, temperature, and sugar substrate, in the production of this beverage and its glucuronic acid content were studied. Material & Methods: Three levels of pH 4, 5, and 6; temperature 25, 30, and 35oC; time 3, 5, and 7 days and different sugar substrates corn syrup, molasses, and sucrose were applied. Glucuronic acid content was measured spectrophotometrically in the presence of naphthoresorcinol. Results: Optimum conditions for growth of kombucha mushroom and production of high level of glucuronic acid (44.5 mg/l) were reported using MATLAB programming to be 31oC with sucrose on pH=6. Conclusion: The results show that if kombucha beverage is fermented in controlled conditions, it can use as a healthy and nutrient beverage.

Keywords: glucuronic acid, kombucha beverage



Country: IRAN

Citation: JOURNAL OF FOOD TECHNOLOGY AND NUTRITION SPRING 2010 , Volume 7 , Number 2 (26); Page(s) 30 To 38

Study Mailing Address:
SAHNEH BRANCH, ISLAMIC AZAD NIVERSITY, IRAN

Date Updated: January 22, 2021