Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis
Hayeong Kim1, Jihyeon Jeon2, Jiyeon Lee3
1Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
Current Research in Food Science
|February 28, 2025
Summary
Fermenting Arabica coffee with kombucha enhances its bioactive compounds, antioxidant activity, and flavor. This novel approach offers a way to create specialty coffees with improved nutritional and sensory profiles.
Area of Science:
- Food Science
- Biotechnology
- Agricultural Science
Background:
- Arabica coffee (Coffea arabica) is a globally significant commodity prized for its flavor.
- Growing consumer demand for high-quality coffee necessitates innovation in processing.
- Traditional coffee processing methods do not fully optimize bioactive compounds and sensory attributes.
Purpose of the Study:
- To enhance bioactive compounds, functionality, and sensory properties of Arabica coffee.
- To investigate the effects of fermentation using black tea kombucha (K-coffee) and coffee kombucha (CK-coffee).
- To explore kombucha fermentation as a novel method for specialty coffee development.
Main Methods:
- Arabica coffee beans were fermented with black tea kombucha and coffee kombucha for up to 24 hours.
- Changes in pH, titratable acidity, bioactive compounds (phenolics, flavonoids, trigonelline, chlorogenic acid, caffeic acid, caffeine), and antioxidant activity were measured.
- Inhibitory effects against α-glucosidase and sensory evaluations of volatile aroma compounds were assessed.
Main Results:
- Fermentation decreased pH and increased titratable acidity.
- Total phenolic and flavonoid content significantly increased in both K-coffee and CK-coffee.
- Antioxidant activity and α-glucosidase inhibitory effects were notably enhanced in fermented coffees.
- Caffeine content increased in CK-coffee, while sensory evaluations revealed distinct flavor profiles.
Conclusions:
- Kombucha fermentation is a feasible approach to enhance the nutritional and sensory qualities of Arabica coffee.
- Fermented coffee (K-coffee and CK-coffee) exhibits increased bioactive compounds and antioxidant properties.
- This method offers a pathway for developing innovative specialty coffees with improved characteristics.
Keywords:
Antioxidant activityBiochemical characteristicsFunctional compoundKombucha-fermented coffeeα-glucosidase inhibition activityMore Related Videos
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