| dc.description.abstract | The experimental study explored the transformation of red and white dragon
fruit juices through fermentation with kombucha cultures, delving into the
resultant physico-chemical and bioactive properties. Dragon fruit kombucha was
prepared by replace the base kombucha with 10%, 15%, 20%, 25% of red and
white dragon fruit juice. The pH levels, Brix values, and Total Titratable Acidity
were all significantly altered post-fermentation. Additionally, the Total Phenolic
Content for red dragon fruit kombucha at 25% (1.05 ± 0.06 mg GAE/L) by using
UV-Vis, indicative of antioxidant potential, and Betacyanin Content (31 ± 0.02
mg/g),. The juices' capacities to scavenge free radicals and their overall
antioxidant power were also evaluated using DPPH Radical Scavenging (18.42 ±
0.45 mg/L) and FRAP assays. The comprehensive analysis revealed that
fermentation notably impacts the nutritional and health-promoting qualities of
dragon fruit juice, enhancing the understanding of its benefits when processed
with kombucha microorganisms to developed a new drink of fruit kombucha. The
overall acceptability of both kombucha types does not significantly fluctuate with
different concentrations of dragon fruit. Therefore, this research suggests that
by adding dragon fruit juice into kombucha can affect the nutrients, acceptance
and give higher content of antioxidants in kombucha. | en_US |
