Use of Agave (Agave salmiana) Syrup in Kombucha Fermentation

Mehmet Fuat Gülhan

doi:10.29002/asujse.1456495

Research Article

Use of Agave (Agave salmiana) Syrup in Kombucha Fermentation

Year 2024, Volume: 8 Issue: 2, 62 - 72

Mehmet Fuat Gülhan

https://doi.org/10.29002/asujse.1456495

Abstract

In this study, the potential of using different concentrations of agave syrup (AS) as a substrate in kombucha fermentation was investigated. After adding AS at concentrations of 3% (AS3), 5% (AS5), and 7% (AS7) to kombucha, some physicochemical, antioxidant, and microbiological analyses were conducted, alongside the determination of total phenolic content. The lowest pH value was measured as 3.13±0.13 and 2.91±0.15 in AS7 kombucha after fermentation for 7th and 14th days, respectively. The highest total soluble solids content was determined as 7.81±0.28 °Bx in AS7 kombucha on our 48th. The highest DPPH activity was observed in AS7 after 14 days (71±1.02%), metal chelating activity was highest in AS7 kombucha on day 14th (71.5%), and the total phenolic content was found to be 412±0.81 mg GAE/L and 438±0.89 mg GAE/L in AS7 on days 7th and 14th, respectively. The highest levels of acetic acid, lactic acid, and yeast counts were detected in AS7 on days 7th and 14th. The results showed that agave syrup may be an alternative sugar source to sucrose for kombucha, and polyphenols from agave may contribute to antioxidant capacity. Particularly, consumption between 7th and 14th days is recommended due to the highest functional properties observed during this period.

Keywords

Agave syrup, Kombucha, Fermentation, Beverage, Functional Food

References

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Kombu çayı Fermantasyonunda Agave (Agave salmiana) Şurubunun Kullanımı

Year 2024, Volume: 8 Issue: 2, 62 - 72

Mehmet Fuat Gülhan

https://doi.org/10.29002/asujse.1456495

Abstract

Bu çalışmada, farklı konsantrasyonlardaki agave şurubunun (AŞ) kombu çayı fermantasyonunda substrat olarak kullanılma potansiyeli araştırıldı. Kombu çayına %3 (AŞ3), %5 (AŞ5) ve %7 (AŞ7) konsantrasyonlarda AŞ ilave edildikten sonra bazı fizikokimyasal, antioksidan ve mikrobiyolojik analizlerin yanı sıra toplam fenolik madde miktarları belirlendi. En düşük pH değeri AŞ7 fermantasyonun 7. ve 14. günlerinde sırasıyla 3.13±0.13 ve 2.91±0.15 olarak ölçüldü. En yüksek suda çözünür kuru madde AŞ7 kombu çayının 48. saatinde 7.81±0.28 °Bx olarak tespit edildi. En yüksek DPPH aktivitesi AŞ7'de 14. günde %71±1.02, metal şelatlama aktivitesi AŞ7 kombu çayında fermantasyonun 14. gününde %71.5 ve toplam fenolik madde miktarının AŞ7'nin 7. ve 14. günlerinde sırasıyla 412±0.81 mg GAE/L ve 438±0.89 mg GAE/L seviyelerinde olduğu görüldü. En yüksek asetik asit, laktik asit ve maya sayıları AŞ7’nin 7. ve 14. günlerinde tespit edildi. Sonuçlar, agave şurubunun kombu çayı fermantasyonunda kullanılabilmesi için iyi bir substrat kaynağı olabileceğini ve agaveden gelen polifenollerin antioksidan kapasiteye katkıda bulunabileceğini göstermiştir. Özellikle, AŞ7’nin 7 ve 14 günlük fermantasyon sürelerinde belirlenen en yüksek fonksiyonel özelliklerden dolayı bu süreler arasında tüketilmesi tavsiye edilebilir.

Keywords

Agave şurubu, Kombuça, Fermentasyon, İçecek, Fonksiyonel Gıda

References

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[4] Neffe-Skocińska, K., Sionek, B., Ścibisz, I., Kołożyn-Krajewska, D. (2017). Acid contents and the effect of fermentation condition of kombucha tea beverages on physicochemical, microbiological and sensory properties, CyTA-Journal of Food, 15, 601–607.
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[7] Yavari, N., Assadi, M.M., Moghadam, M.B., Larijani, K. (2011). Optimizing glucuronic acid production using tea fungus on grape juice by response surface methodology, Australian Journal of Basic and Applied Sciences, 5, 1788–1794.
[8] Mora, M.R., Dando, R. (2021). The sensory properties and metabolic impact of natural and synthetic sweeteners, Comprehensive Reviews in Food Science and Food Safety, 20, 1554–1583.
[9] Deliza, R., Lima, M. F., Ares, G. (2021). Rethinking sugar reduction in processed foods, Current Opinion in Food Science, 40, 58–66.
[10] Santos-Zea, L., Leal-Díaz, A.M., Cortés-Ceballos, E., Gutiérrez-Uribe, J.A. (2012). Agave (Agave spp.) and its traditional products as a source of bioactive compounds, Current Bioactive Compounds, 8, 218–231.
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[15] Mellado-Mojica, E., López, M.G. (2013). Comparative analysis between blue Agave syrup (Agave tequilana Weber var. azul) and other natural syrups, Agrociencia, 47, 233–244.
[16] Aldrete-Herrera, P.I., López, M.G., Medina-Torres, L., Ragazzo-Sánchez, J.A., Calderón-Santoyo, M., González-Ávila, M., Ortiz- Basurto, R.I. (2019). Physicochemical composition and apparent degree of polymerization of fructans in fivewild agave varieties: Potential Industrial Use, Foods, 8, 404.
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[18] Maldonado-Guevara, B.I., Martín del Campo, S.T., Cardador-Martínez, A. (2018). Production process effect on Mexican agave syrups quality: A preliminary study, Journal of Food Research, 7, 50–57.
[19] Muniz-Marquez, D.B., Contreras, J.C., Rodríguez, R., Mussatto, S.I., Wong-Paz, J.E., Teixeira, J. A., Aguilar, C.N. (2015). Influence of thermal effect on sugars composition of Mexican Agave syrup, CyTA - Journal of Food, 13, 1–6.
[20] Liang, S., Were, L.M. (2018). Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions, Food Chemistry, 241, 135–142.
[21] Gülhan, A. (2024). Use of ice teas formulated with black teas prepared with different infusion methods and grape juice in the production of water kefir beverages, Food and Humanity, 2, 100219.
[22] Rothschild, J., Rosentrater, K.A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., Omary, M.B. (2015). Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes, Internationa Journal of Food Science and Technology, 50, 1873–1881.
[23] Zamora-Gasga, V.M., Bello-Pérez, L.A., Ortíz-Basurto, R.I., Tovar, J., Sáyago-Ayerdi, S.G. (2014). Granola bars prepared with agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis, LWT Food Science and Technology, 56, 309–314.
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[27] Gülhan, M.F. (2023). A new substrate and nitrogen source for traditional kombucha beverage: Stevia rebaudiana leaves, Applied Biochemistry and Biotechnology, 195(7), 4096–4115.
[28] AOAC (Association of Offıcial Analytical Chemists). (2012). Official methods of analysis of AOAC International, 19th ed. Arlington: Association of official analytical chemists.
[29] Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity, LWT-Food Science and Technology, 28, 25–30.
[30] Decker, E.A., Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst in muscle food, Journal of Agricultural and Food Chemistry, 38, 674-677.
[31] Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, American Journal of Enology and Viticulture, 16, 144-158.
[32] Du Toit, W.J., Lambrechts, M.G. (2002). The enumeration and identification of acetic acid bacteria from South African red wine fermentations, International Journal of Food Microbiology, 74(1), 57–64.
[33] Kruk, M., Trzaskowska, M., Scibisz, I., Pokorski, P. (2021). Application of the “SCOBY” and kombucha tea for the production of fermented milk drinks, Microorganisms, 9, 123.
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Details

Primary Language	English
Subjects	Food Engineering
Journal Section	Research Article
Authors	Mehmet Fuat Gülhan 0000-0003-4838-1597
Publication Date
Submission Date	March 21, 2024
Acceptance Date	June 12, 2024
Published in Issue	Year 2024Volume: 8 Issue: 2

Cite

APA	Gülhan, M. F. (n.d.). Use of Agave (Agave salmiana) Syrup in Kombucha Fermentation. Aksaray University Journal of Science and Engineering, 8(2), 62-72. https://doi.org/10.29002/asujse.1456495

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