Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea

被引:0
|
作者
Kushargina, Rosyanne [1 ,2 ]
Rimbawan, Rimbawan [3 ]
Dewi, Mira [3 ]
Damayanthi, Evy [3 ]
机构
[1] IPB Univ, Fac Human Ecol, Dept Community Nutr, Postgrad Nutr Sci, Bogor 16680, Indonesia
[2] Univ Muhammadiyah Jakarta, Fac Med & Hlth, Dept Nutr, Jakarta 10510, Indonesia
[3] IPB Univ, Fac Human Ecol, Dept Community Nutr, Bogor 16680, Indonesia
关键词
Antioxidant; Kombucha; Metagenomic; Microbial diversity; Safety; Telang flower; FERMENTATION; BACTERIAL; EXTRACTS;
D O I
10.1016/j.fbio.2024.104013
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Public interest and consumption of kombucha are expected to continue to increase. Nowadays, kombucha is not only made from tea leaves but can also be made from edible flowers, such as the Telang flower. Therefore, it is essential to explore the microbiological potential, safety aspects, and antioxidant potential of Telang kombucha. This research aims to observe the microbial ecology of SCOBY using metagenomic analysis, assess the safety aspects, and analyze the antioxidant compounds of Telang kombucha. Metagenomic analysis was conducted on SCOBY and Telang flower kombucha using the Illumina NGS Platform. The safety aspects observed include microbiological safety, organic acid content, heavy metal contamination, pH, and alcohol as hazards point for kombucha safety. Anthocyanin, phenol, polyphenol compound, and antioxidant activity were analyzed to determine antioxidant potential. The results are presented descriptively. No pathogenic bacteria or heavy metal contaminants were detected in Telang flower kombucha. The contents of acetic acid and lactic acid are within normal limits. The degree of acidity falls within the standard value range. Telang flower kombucha is halal, with an alcohol content of 0.16%. Metagenomic results indicate that acetic acid bacteria dominate over lactic acid bacteria, with Komagataeibacter and Dekkera bruxelensis being the most prevalent bacteria in SCOBY and yeast species in kombucha, respectively. The fermentation process in making kombucha increases the antioxidant compounds and antioxidant activity. Telang flower kombucha is safe to consume, offering various bacteria, yeast, and antioxidant potential, and can serve as an alternative functional beverage for health.
引用
收藏
页数:11
相关论文
共 34 条
  • [1] Antioxidant Activities of Ginger (Zingiber officinale Roscoe) and Telang Flower (Clitoria ternatea L.) Combination Tea br
    Widowati, Wahyu
    Wargasetia, Teresa Liliana
    Zakaria, Teddy Marcus
    Gunadi, Michael Sebastian
    Halim, Nathanael
    Dewi, Nindia Salsabila Mia
    Santiadi, Sherly
    Santiadi, Sherly
    MAJALAH KEDOKTERAN BANDUNG, 2022, 54 (03): : 154 - 160
  • [2] Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste
    Pradhan, Susanta
    Prabhakar, Muhil Raj
    Parvathy, K. R. Karthika
    Dey, Baishali
    Jayaraman, Sivaraman
    Behera, Bunushree
    Paramasivan, Balasubramanian
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2023, 60 (03): : 1088 - 1096
  • [3] Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste
    Susanta Pradhan
    Muhil Raj Prabhakar
    K. R. Karthika Parvathy
    Baishali Dey
    Sivaraman Jayaraman
    Bunushree Behera
    Balasubramanian Paramasivan
    Journal of Food Science and Technology, 2023, 60 : 1088 - 1096
  • [4] A Commercial Potential Blue Pea (Clitoria ternatea L.) Flower Extract Incorporated Beverage Having Functional Properties
    Lakshan, Suraweera Arachchilage Tharindu
    Jayanath, Nileththi Yasendra
    Abeysekera, Walimuni Prabhashini Kaushalya Mendis
    Abeysekera, Walimuni Kanchana Subhashini Mendis
    EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE, 2019, 2019
  • [5] Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13
    Majid, Aflah Athallah
    Suroto, Dian Anggraini
    Utami, Tyas
    Rahayu, Endang Sutriswati
    BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, 2023, 51
  • [6] Antioxidant-rich Clitoria ternatea L. flower and its benefits in improving murine reproductive performance
    Goh, Shu En
    Kwong, Phek Jin
    Ng, Chong Lee
    Ng, Wen Jie
    Ee, Kah Yaw
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [7] Phytochemical Properties and In Vitro Biological Activities of Phenolic Compounds from Flower of Clitoria ternatea L.
    Li, Chao
    Tang, Wei
    Chen, Shanglong
    He, Juping
    Li, Xiaojing
    Zhu, Xucheng
    Li, Haimei
    Peng, Yao
    MOLECULES, 2022, 27 (19):
  • [8] LITERATURE REVIEW OF GEL FORMULA OPTIMIZATION WITH CARBOMER AND HPMC VARIATIONS AND ANTIBACTERIAL ACTIVITIES OF TELANG FLOWER EXTRACTS (Clitoria ternatea L.) AGAINST ACNE-CAUSING BACTERIA
    Tatuh, Heru Andika
    Indrayati, Ana
    Murukmihadi, Mimiek
    INTERNATIONAL JOURNAL OF HEALTH MEDICINE AND CURRENT RESEARCH-IJHMCR, 2022, 7 (02): : 2231 - 2245
  • [9] Effect of dehydration methods on pigment characteristics, bioactives profile and antioxidant potential of blue petals of Clitoria ternatea L.
    Padmanabhan, Vandana
    Parvatam, Giridhar
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (5) : 3536 - 3546
  • [10] Phenotypic Analysis of Butterfly Pea (Clitoria ternatea L.) Genetic Resources and Some Potential Health Uses
    Morris, John
    HORTSCIENCE, 2020, 55 (09) : S238 - S238