Effects of Sugar Types and the Addition of Mulberry on the Physicochemical, Chemical, Microbiological, Antioxidant and Hypoglycemic Properties of Mulberry Leaf Tea Kombucha

Chin, Shan Man (2024) Effects of Sugar Types and the Addition of Mulberry on the Physicochemical, Chemical, Microbiological, Antioxidant and Hypoglycemic Properties of Mulberry Leaf Tea Kombucha. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Kombucha is a fermented tea beverage prepared with Symbiotic Cultures of Bacteria and Yeasts (SCOBY), which has a variety of therapeutic benefits. Mulberry and its leaves are high in phytochemicals, which provide beneficial pharmacological features. The goal of this study is to determine the effects of different sugar types and the addition of mulberry on the kombucha's colour, physicochemical, chemical, microbiological, antioxidant, and hypoglycemic properties. Kombucha was made with 1.0% (w/v) mulberry leaves, 10% (w/v) white or brown sugar, and 10% (v/v) starter tea, SCOBY, and fermented at room temperature in the dark in two stages, for 7 days each. About 10% (w/v) of ground mulberry was added to the 7 days fermented kombucha and allowed to ferment under the same conditions. Results show that brown sugar sweetened kombucha significantly increased (p < 0.05) the development of lactic acid bacteria and FRAP throughout the fermentation period. While white sugar sweetened kombucha demonstrated a substantial increase (p < 0.05) in TPC, and ABTS radical scavenging activity after primary fermentation, however, it had no significant changes (p > 0.05) after secondary fermentation. The addition of mulberry significantly increased (p < 0.05) the pH, total soluble solids, total reducing sugar content, yeast count, TPC, TFC, FRAP activity, and α-amylase inhibition activity of kombucha. These findings indicate that sugar types and the addition of mulberry significantly impact the physicochemical, chemical, microbiological, antioxidant and hypoglycemic characteristics of mulberry leaf tea kombucha. Future research on the quantification of 1-DNJ and alcoholic content of kombucha using an HPLC approach is suggested. This study provides new insight into the commercial potential of mulberry leaves and mulberry in functional beverage production