Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage

Abstract

Kombucha is a beverage prepared from fermented traditionally-flavored black or green tea(Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, thechanges in the physicochemical, bioactive components, microbial quality and sensory properties ofblack tea kombucha and different proportions of purple basil (Ocimum basilicum L.) kombucha afterfermentation were evaluated. While the pH values decreased during storage, the total acidity valueincreased. Purple basil had higher total phenolic content at all storage times than the other samples.At the end of the study, it was concluded that the total amount of phenolic compounds and flavonoidsin purple basil was highly conserved compared to the other samples. Antioxidant values on the 30thday determined highest DPPH (radical scavenging activity) (64.19%) and CUPCAC (cupricreducing antioxidant capacity) (41.48%) in the purple basil kombucha beverage. When the colorvalues were examined, it was found that there were statistically significant differences in the overallstorage process in all samples. There was no significant change inconsistency, smell, taste andgeneral acceptance with the storage process. As a result, 30-day storage period was found to be moresuccessful and favorable for 100% purple basil kombucha tea.