Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha
Roselle-based kombucha is a promising functional beverage due to its bioactive compounds, high phenolic content, and anthocyanins, which contribute to color stability, anti-inflammatory effects, and cardioprotective benefits. This study aimed to optimize fermentation parameters—roselle concentration...
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Elsevier
2025-05-01
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| Series: | Phytomedicine Plus |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667031325000648 |
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| author | Widiastuti Setyaningsih Wa Ode Reza Sindy Warni Intan Dewi Larasati Rini Yanti Tyas Utami |
| author_facet | Widiastuti Setyaningsih Wa Ode Reza Sindy Warni Intan Dewi Larasati Rini Yanti Tyas Utami |
| author_sort | Widiastuti Setyaningsih |
| collection | DOAJ |
| description | Roselle-based kombucha is a promising functional beverage due to its bioactive compounds, high phenolic content, and anthocyanins, which contribute to color stability, anti-inflammatory effects, and cardioprotective benefits. This study aimed to optimize fermentation parameters—roselle concentration, sucrose levels, and initial symbiotic culture of bacteria and yeast (SCOBY) mass—to enhance microbial activity, phenolic stability, and antioxidant properties.High-performance liquid chromatography (HPLC) identified chlorogenic acid (270.62 mg L⁻¹), quercetin-3-glucoside (31.96 mg L⁻¹), and rutin (7.7 mg L⁻¹) as predominant phenolics, with protocatechuic acid increasing over 14 days. Optimized fermentation conditions (5 g roselle, 12% sucrose, 25 g SCOBY) resulted in higher SCOBY growth (41.66 g) and superior bioactive stability compared to traditional tea kombucha. Fermentation significantly influenced key parameters: pH remained stable (2.16 to 2.21) due to buffering organic acids, titratable acidity increased (0.60% to 2.33%), and sucrose concentration decreased (12.0 to 10.2 °Brix). Color analysis (CIELab) revealed dynamic pigment changes, reflecting anthocyanin degradation and transformation. Storage stability tests showed that phenolic compounds remained stable at 4°C, while room-temperature storage increased phenolic content, likely due to continued microbial metabolism. Antioxidant activity assays confirmed robust antioxidant potential, with IC50 values remaining stable in cold storage: DPPH (9.71 to 9.59 mg L⁻¹), ABTS (8.68 to 7.60 mg L⁻¹), and FRAP (10.01 to 9.84 mg L⁻¹). These findings underscore roselle kombucha's potential as a scalable, nutritionally enhanced functional beverage, emphasizing its phenolic stability and antioxidant properties under optimized fermentation and storage conditions. This study provides practical insights for scaling production, improving cost-efficiency, and advancing functional beverage development. |
| format | Article |
| id | doaj-art-0c68c0a8a1ee45fc8cad64eceaf0a47d |
| institution | DOAJ |
| issn | 2667-0313 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Phytomedicine Plus |
| spelling | doaj-art-0c68c0a8a1ee45fc8cad64eceaf0a47d2025-08-20T03:09:33ZengElsevierPhytomedicine Plus2667-03132025-05-015210079110.1016/j.phyplu.2025.100791Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based KombuchaWidiastuti Setyaningsih0Wa Ode Reza Sindy Warni1Intan Dewi Larasati2Rini Yanti3Tyas Utami4Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Sleman, Depok, Yogyakarta 55281, Indonesia; Indonesia Natural Dye Institute (INDI), Grup Riset Interdisipliner Institut Pewarna Alami Indonesia, Integrated Laboratory for Research and Testing, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Sleman, Depok, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Sleman, Depok, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Sleman, Depok, Yogyakarta 55281, IndonesiaDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Sleman, Depok, Yogyakarta 55281, Indonesia; University Center of Excellence for Research and Application on Integrated Probiotic Industry, Jalan Teknika Utara Barek, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia; Center for Food and Nutrition Studies, Jalan Teknika Utara Barek, Universitas Gadjah Mada, Yogyakarta 5528, Indonesia; Corresponding author at: Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jalan Flora, Sleman, Depok, Yogyakarta 55281, Indonesia.Roselle-based kombucha is a promising functional beverage due to its bioactive compounds, high phenolic content, and anthocyanins, which contribute to color stability, anti-inflammatory effects, and cardioprotective benefits. This study aimed to optimize fermentation parameters—roselle concentration, sucrose levels, and initial symbiotic culture of bacteria and yeast (SCOBY) mass—to enhance microbial activity, phenolic stability, and antioxidant properties.High-performance liquid chromatography (HPLC) identified chlorogenic acid (270.62 mg L⁻¹), quercetin-3-glucoside (31.96 mg L⁻¹), and rutin (7.7 mg L⁻¹) as predominant phenolics, with protocatechuic acid increasing over 14 days. Optimized fermentation conditions (5 g roselle, 12% sucrose, 25 g SCOBY) resulted in higher SCOBY growth (41.66 g) and superior bioactive stability compared to traditional tea kombucha. Fermentation significantly influenced key parameters: pH remained stable (2.16 to 2.21) due to buffering organic acids, titratable acidity increased (0.60% to 2.33%), and sucrose concentration decreased (12.0 to 10.2 °Brix). Color analysis (CIELab) revealed dynamic pigment changes, reflecting anthocyanin degradation and transformation. Storage stability tests showed that phenolic compounds remained stable at 4°C, while room-temperature storage increased phenolic content, likely due to continued microbial metabolism. Antioxidant activity assays confirmed robust antioxidant potential, with IC50 values remaining stable in cold storage: DPPH (9.71 to 9.59 mg L⁻¹), ABTS (8.68 to 7.60 mg L⁻¹), and FRAP (10.01 to 9.84 mg L⁻¹). These findings underscore roselle kombucha's potential as a scalable, nutritionally enhanced functional beverage, emphasizing its phenolic stability and antioxidant properties under optimized fermentation and storage conditions. This study provides practical insights for scaling production, improving cost-efficiency, and advancing functional beverage development.http://www.sciencedirect.com/science/article/pii/S2667031325000648Bioactive compoundsFunctional beveragesFermentationHibiscus sabdariffa L.Metabolomic |
| spellingShingle | Widiastuti Setyaningsih Wa Ode Reza Sindy Warni Intan Dewi Larasati Rini Yanti Tyas Utami Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha Phytomedicine Plus Bioactive compounds Functional beverages Fermentation Hibiscus sabdariffa L. Metabolomic |
| title | Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha |
| title_full | Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha |
| title_fullStr | Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha |
| title_full_unstemmed | Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha |
| title_short | Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha |
| title_sort | bioprocess strategies for maximizing scoby growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in roselle based kombucha |
| topic | Bioactive compounds Functional beverages Fermentation Hibiscus sabdariffa L. Metabolomic |
| url | http://www.sciencedirect.com/science/article/pii/S2667031325000648 |
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