| dc.description.abstract | This study aimed to investigate the impact of substituting black tea with cocoa bean shells
(CBS) in Kombucha production. Kombucha samples were analyzed with varying CBS
contents (0%, 20%, 40%, 60%, 80%, and 100%). The findings revealed that replacing black
tea with CBS in kombucha increased total phenolic and flavonoid content, as well as
antioxidant capacity compared to traditional kombucha. Additionally, the study assessed
changes in Kombucha quality during storage at 4°C and 25°C over three weeks.
Overall, using 40% black tea and 60% cocoa bean shells in kombucha production results in
significantly higher total phenolic content (218.39 ± 0.55 μg GAE/mL), total flavonoid
content (68.09 ± 0.38 μg RTE/mL), DPPH (360.86 ± 0.20 μg E/mL), ABTS (488.05 ± 2.93
μg TE/mL) compared to normal kombucha (185.86 ± 0.43 μg GAE/mL, 58.96 ± 0.34 μg
GAE/mL, 340.92 ± 0.40 μg TE/mL, 436.97 ± 3.99 μg TE/mL, respectively). Besides,
sensory evaluation revealed that kombucha composed of 40% black tea and 60% cocoa bean
shells received significantly higher scores compared to the control sample. Besides, during 3
weeks of storage, the results indicated that kombucha stored at 25℃ had higher bioactive
compounds compared to those kombucha stored at 4℃. Meanwhile, storing kombucha at 4℃
has been shown to attenuate the rate of pH reduction and accelerate the rate of ethanol
content increase in the beverage.
This research significantly contributes to enhancing the value of cocoa bean shells and
provides valuable insights into their utilization as a substitute in Kombucha production.
These findings open up avenues for the creation of high-value-added products that improve
the health quality of consumers while simultaneously addressing environmental concerns by
reducing waste from discarded cocoa bean shells.
The implications of this research extend to the beverage and food industry, emphasizing the
importance of exploring alternative materials, including waste materials, in future research
endeavors. This underscores the potential for innovative solutions that not only add value to
byproducts but also promote sustainability in food production practices. | en_US |
