Alternative juice with more antioxidants

2024-10-04 09:39:00, Shëndeti CNA

In recent years, among alternative foods that promote health, kombucha has also appeared, thanks to its contribution to the intestinal microbiome and strengthening the immune system. However, a new study highlights another drink, more accessible and perhaps less messy and with a more familiar taste.

Researchers at the Federal University of Ceara in Brazil have created a fermented apple-based drink that can compete with kombucha. Specifically, scientists created two new probiotic drinks using passion fruit and apple juices, fermented with the same bacteria and yeast culture (known as SCOBYs) used to make the traditional kombucha drink, so that compare their effects. According to their findings, published in the journal ACS Agricultural Science & Technology, the apple-based drink not only matched kombucha in terms of beneficial compounds, but also scored higher in taste tests.

Same process, better taste

The study, led by Dr. Socorro Vanesca Frota Gaban and her team aimed to explore alternatives to traditional tea-based kombucha that could appeal to a wider audience while maintaining the health benefits associated with probiotics.

These microorganisms support digestive health, strengthen the immune system and potentially provide a number of other positive effects.

To create their new drink, the researchers replaced kombucha's usual green tea base with passion fruit juice or apple juice. They then added the SCOBY yeast culture and let the mixtures ferment for 10 days at room temperature, following the same brewing process as kombucha.

The resulting beverages, named PF(KLB) for the passion fruit version and A(KLB) for the apple version, were then subjected to a series of tests to analyze their chemical composition, antioxidant properties and flavor characteristics. The researchers also brewed a batch of traditional green tea kombucha for comparison.

They noted that while all three drinks contained beneficial compounds, the apple-based A(KLB) was preferred even though the content of flavonoids – compounds known for their antioxidant properties – was comparable to that of kombucha, the drink was tastier and even exceeded some measures of antioxidant activity. In fact, a group of 12 participants who tested the drinks found the apple drink the most enjoyable, with a cider-like taste and an aroma with notes of flowers and citrus.

In contrast, the passion fruit version (PF(KLB)) did not fare so well. While it had an attractive aroma, tasters found it too sour and bitter, possibly due to the higher acidity and alcohol content. As for kombucha, the volunteers appreciated its sweetness, but noted that it had a less intense flavor compared to the other two fruit drinks.

However, it is worth noting that the alcohol content of these fermented fruit-based drinks was higher than that of traditional kombucha: 1.65% alcohol for the apple drink and 6.2% for the passion fruit drink.

Despite this potential setback, researchers are optimistic about the future of apple-based fermented beverages. Its combination of health-promoting ingredients, probiotic benefits and appealing taste make it a strong candidate for further development./ CNA