Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development
4 affiliations
- 1Department of Food Engineering, Federal University of Ceara, Bloco 858, Campus do Pici, CEP, 60440-900 Fortaleza, Ceará, Brazil
- 2Department of Clinical and Experimental Medicine
- 3University of Foggia
- 4Embrapa Agroindústria Tropical, Rua Doutora Sara Mesquita, n. 2270, Pici, CEP, 60511-110 Fortaleza, CE, Brazil
Abstract
This study evaluated the metabolic evolution and functional quality of green tea-based kombucha and pineapple juice-based kombucha fermented with the same symbiotic culture of bacteria and yeasts. Beverages were monitored over 0, 3, 5, and 7 days of fermentation using nuclear magnetic resonance spectroscopy alongside complementary physicochemical and color analyses to elucidate changes in organic acids, amino acids, and phenolic compounds. Both beverages showed progressive pH reduction to approximately 3.4, increased titratable acidity, and lightning of color (increased L, decreased a and b*) over time. Sucrose content decreased progressively in both systems, accompanied by ethanol production followed by oxidation to acetic, gluconic, and succinic acids, which increased significantly (p < 0.05). Pineapple juice-based kombucha exhibited higher total acid production and faster acidification, while green tea kombucha maintained greater stability in malic and citric acids. Among nitrogenous and phenolic compounds, epicatechin gallate (ECG) and epigallocatechin-3-gallate (EGCG) peaked at day 5 before declining due to oxidative degradation; theanine and alanine showed transient increases, indicating microbial synthesis and assimilation. Caffeine remained relatively stable throughout fermentation. Antioxidant activity measured by the ABTS assay revealed significantly higher radical scavenging capacity in green tea kombucha (10.36 μmol TE/g at day 0 to 10.33 μmol TE/g at day 7) compared to pineapple kombucha (1.90 μmol TE/g to 3.00 μmol TE/g over the same period). Overall, day 5 was identified as the optimal fermentation point, balancing acid production, pH reduction, and preservation of bioactive compounds, supporting the development of functional kombucha beverages from both tea and fruit matrices.
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BibTeX
@article{gaban2026optimization,
title = {{Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development}},
author = {Socorro Vanesca Frota Gaban and Samylla Sáthilla Queiroz Nogueira and Francisco Marlon Mota Marques and Chiara Porro and Elenilson G. Alves Filho and Lorena Mara A. Silva and Kirley Marques Canuto},
journal = {ACS Omega},
year = {2026},
month = may,
doi = {10.1021/acsomega.6c03893},
url = {https://doi.org/10.1021/acsomega.6c03893},
note = {CC BY},
}
RIS
TY - JOUR
TI - Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development
AU - Socorro Vanesca Frota Gaban
AU - Samylla Sáthilla Queiroz Nogueira
AU - Francisco Marlon Mota Marques
AU - Chiara Porro
AU - Elenilson G. Alves Filho
AU - Lorena Mara A. Silva
AU - Kirley Marques Canuto
PY - 2026
DA - 2026/05/14
JO - ACS Omega
DO - 10.1021/acsomega.6c03893
UR - https://doi.org/10.1021/acsomega.6c03893
AB - This study evaluated the metabolic evolution and functional quality of green tea-based kombucha and pineapple juice-based kombucha fermented with the same symbiotic culture of bacteria and yeasts. Beverages were monitored over 0, 3, 5, and 7 days of fermentation using nuclear magnetic resonance spectroscopy alongside complementary physicochemical and color analyses to elucidate changes in organic acids, amino acids, and phenolic compounds. Both beverages showed progressive pH reduction to approximately 3.4, increased titratable acidity, and lightning of color (increased L, decreased a and b*) over time. Sucrose content decreased progressively in both systems, accompanied by ethanol production followed by oxidation to acetic, gluconic, and succinic acids, which increased significantly (p < 0.05). Pineapple juice-based kombucha exhibited higher total acid production and faster acidification, while green tea kombucha maintained greater stability in malic and citric acids. Among nitrogenous and phenolic compounds, epicatechin gallate (ECG) and epigallocatechin-3-gallate (EGCG) peaked at day 5 before declining due to oxidative degradation; theanine and alanine showed transient increases, indicating microbial synthesis and assimilation. Caffeine remained relatively stable throughout fermentation. Antioxidant activity measured by the ABTS assay revealed significantly higher radical scavenging capacity in green tea kombucha (10.36 μmol TE/g at day 0 to 10.33 μmol TE/g at day 7) compared to pineapple kombucha (1.90 μmol TE/g to 3.00 μmol TE/g over the same period). Overall, day 5 was identified as the optimal fermentation point, balancing acid production, pH reduction, and preservation of bioactive compounds, supporting the development of functional kombucha beverages from both tea and fruit matrices.
SN - 2470-1343
ER -