Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production

  • Bao Xuyen Nguyen Le (Department of Life Science, College of Natural Sciences, Hanyang University) ;
  • Thach Phan Van (Department of Life Science, College of Natural Sciences, Hanyang University) ;
  • Quang Khai Phan (Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University) ;
  • Gia Bao Pham (Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University) ;
  • Hoa Pham Quang (Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University) ;
  • Anh Duy Do (Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University)
  • Received : 2023.10.05
  • Accepted : 2023.11.30
  • Published : 2024.03.28
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Abstract

Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial health effects. Various substrates such as herbs, fruits, flowers, and vegetables, have been used for kombucha fermentation in order to enhance the flavor, aroma, and nutritional composition. This study aims to investigate the potential suitability of cascara as a novel ingredient for kombucha production. Our findings suggested that cascara is a suitable substrate for kombucha production. Fermentation elevated the total phenolic and flavonoid content in cascara, which enhanced the antioxidant, antibacterial, and prebiotic characteristics of the product. Furthermore, the accumulation of acetic acid-induced the pH lowering reached 2.7 after 14 days of fermentation, which achieved the microbiological safety of the product. Moreover, 14 days of fermentation resulted in a balanced amalgamation of acidity, sweetness, and fragrance according to sensory evaluation. Our findings not only highlight the potential of cascara kombucha as a novel substrate for kombucha production but also contribute to repurposing coffee by-products, promoting environmentally friendly and sustainable agricultural development.

Keywords

Acknowledgement

Bao Xuyen Nguyen Le is grateful for financial support from Hyundai Motor Chung Mong-Koo Global Scholarship. The authors are especially grateful to Nguyen Tat Thanh University for providing all the resources needed for this study.

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