What question did this study set out to answer?

This study aims to evaluate the antioxidant characteristics and consumer quality indicators of kombucha beverages.

March 24, 2026

Study of Fermented Beverages Antioxidant and Consumer Properties

Key Points

This study aims to evaluate the antioxidant characteristics and consumer quality indicators of kombucha beverages.
Sample collection and preparation following GOST standards
Acidity determination via titration method
Total sugar content measured using cyanide method
Total antioxidant activity assessed with multifunctional potentiometric analyzer
Data presented as mean, median, and range of values
Total antioxidant activity ranged from 0.239 to 7.496 mmol-eq/dm3
Acidity values varied from 3.4 to 12.0 °T
Total sugar content ranged from 4.4% to 9.2%
Mass fraction of dry matter was between 3.0% and 6.8%
Discussion includes potential for fermented drinks from secondary raw materials like coffee or dairy

Abstract

The aim of the study is to analyze the antioxidant characteristics and individual consumer quality indicators of fermented soft drink kombucha samples from the retail trade network. Tasks: evaluation of organoleptic indicators; acidity study; determination of the mass fraction of total sugars; study of total antioxidant activity. Sample collection and preparation for physicochemical tests were carried out according to GOST R 54607.1-2011; acidity determination - by titration method according to GOST R 54607.1-2011; determination of the mass fraction of total sugars - by the cyanide method according to GOST R 54607.6-2015; determination of the mass fraction of dry substances - by drying in a drying oven to constant weight according to GOST R 54607.4-2015; determination of the values of total antioxidant activity were carried out using a multifunctional potentiometric analyzer MPA-1 according to TU 4215-003-05828695-07. The results of the studies were presented as the arithmetic mean and standard error of the mean (M ± m), median (Me), and the range of fluctuations from minimum to maximum values (min – max). The results of a study of the antioxidant and consumer properties of 12 samples of Live Brew and 10 samples of Karibu fermented non-alcoholic kombucha beverages from retail outlets are presented. The production technology of the fermented beverage is discussed. The total antioxidant activity of the samples was studied. The values of this indicator for the drinks studied were in the range from (0.239 ± 0.007) to (7.496 ± 0.225) mmol-eq/dm3.The acidity values of the studied drinks were in the range of (3.4 ± 0.1) to (12.0 ± 0.2) °T. Total sugar content ranged from (4.4 ± 0.1) to (9.2 ± 0.1) %, and the mass fraction of dry matter ranged from (3.0 ± 0.1) to (6.8 ± 0.1) %. Of particular interest is the development of fermented beverages based on secondary raw materials from the coffee or dairy industries, for example, studies of the influence of processing factors, country of origin, degree of roasting of coffee beans, and the method of preparation of the coffee beverage.

AIに質問

Bookmark

View Full Paper