Bioactive potential of green tea kombucha with propolis: in vitro bioavailability investigation

Kombucha tea, which is frequently preferred among functional drinks, is prepared by fermenting sweetened tea with a symbiotic colony of bacteria and yeast (SCOBY). Kombucha has various therapeutic potentials thanks to its rich bioactive components and high antioxidant capacity. Propolis, which has health benefits like antioxidant, antimicrobial and anti-tumor, can be added to improve the nutritional content of kombucha tea. The effectiveness of bioactive compounds in a beverage is linked to how well these compounds are absorbed by the body. Bioavailability refers to the portion of a dietary nutrient or bioactive compound that is usable for physiological processes and can be stored in the body. In this study, the in vitro bioavailability of green tea kombucha with propolis was investigated by adding propolis to improve kombucha tea's nutritional content. The study used the response surface methodology to obtain optimized green tea kombucha with propolis (GTK-P). Bioactive compound contents, bioavailability levels, and sensory analysis parameters of GTK-P samples and propolis-free kombucha (GTK) samples at 0, 7, 14, and 21 days were investigated comparatively. According to the results, bioactive compound content increased in both GTK and GTK-P samples as the storage period progressed. However, GTK-P had significantly higher bioactive compound concentrations and intestinal recovery rates (% recovery) relative to the GTK control (p < 0.05). In conclusion, GTK-P increases its therapeutic potential as a functional beverage with higher bioactive compound content and bioavailability. These findings reveal that kombucha with propolis could be a favorable functional food in terms of health-promoting effects.