Process-Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on...

Reducing residual sugars in kombucha while preserving fermentation performance and consumer acceptance remains a key technological challenge. This study evaluated the effect of partially replacing sucrose with agavins of different degrees of polymerization (DPs) on the physicochemical, technofunctional, and functional properties of kombucha formulated from mulberry coproducts. Formulations were prepared using low DP (LDP), medium DP (MDP), and high DP (HDP) agavins at different substitution levels under controlled fermentation conditions. Beverages were characterized in terms of physicochemical parameters, apparent viscosity, antioxidant capacity, short-chain fatty acids, and enzyme inhibition. Phenolic profiles were analyzed by LC-MS/MS and interpreted using multivariate approaches (PLS-DA and PCA). Partial sucrose replacement with LDP agavins at 5% (LDP5%) resulted in a balanced formulation combining enhanced apparent viscosity (0.324 ± 0.008 MPa·s), stable antioxidant capacity across assays, and high sensory acceptability. Microbial populations remained within typical ranges for kombucha fermentation (10⁷-10⁸ CFU/mL), indicating that agavins substitution did not compromise consortium viability. Multivariate analysis suggested that LDP5% was associated with coordinated phenolic remodeling rather than accumulation of terminal fermentation products. These findings indicate that moderate substitution with LDP agavins represents a viable strategy for designing reduced-sugar kombucha while maintaining technological functionality and sensory quality. Further work is required to directly quantify exopolysaccharide production and assess scalability.