Premium
Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” ( K ombucha)
Author(s) -
Watawana Mindani I.,
Jayawardeilakshi,
Waisundara Viduranga Y.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12509
Subject(s) - food science , fermentation , chemistry , chlorogenic acid , polyphenol , antioxidant , caffeine , starch , caffeic acid , fungus , botany , biochemistry , biology , endocrinology
The antioxidant and starch hydrolase inhibitory activities and the polyphenol contents of three roasted coffee powders (fine‐ground coffee – FGC , coarse‐ground coffee – CGC and instant coffee – IC ) were determined following fermentation by the K ombucha “tea fungus” for 7 days. A statistically significant decrease ( P < 0.05) in the pH was observed in FGC from 5.0 to 4.1. The chlorogenic acid content statistically significantly increases ( P < 0.05) in CGC and FGC with final values of 12.9 and 13.2 mg/L, respectively. The caffeic acid content showed statistically significant increases ( P < 0.05) only in FGC with a final value of 28.4 mg/L. Statistically significant increases ( P < 0.05) in both starch hydrolases were observed from day 5 onward in all three beverages. In conclusion, this study provided preliminary evidence on the enhancement of the antioxidant and starch hydrolase inhibitory potential of coffee beverages through fermentation with the tea fungus. Practical Applications Coffee is a crop and beverage that has a commercial value throughout the world, which is second only to tea in terms of consumption. It has been evaluated to contain many therapeutic properties mostly owing to the presence of phenolic compounds. Microbial fermentation has been known to result in the enhancement of therapeutic properties in beverages containing phenolics. Thus, the objective of this study was to increase the bioaccessibility of phenolic compounds of coffee, thereby enhancing its associated therapeutic properties. K ombucha “tea fungus”‐based fermentation is well known to result in beverages that contain enhanced therapeutic properties without any additional ingredients required. The method is simple and can be applied in any domestic condition without a significant cost. Thus, the study highlights the product development of a fermented beverage, which can be prepared without any expenditure and contains significant therapeutic properties.