Sains Malaysiana 53(4)(2024): 821-837

Kesan Penambahan Fukoidan terhadap Kualiti Penyimpanan Kombucha

(Effect of Fucoidan Addition on the Shelf-Life Qualities of Kombucha)

NURUL SHAHIRAH AZIZ¹, NUR SYAFIQA ABD AZIZ¹, SENG JOE LIM^1,2, NOOR-SOFFALINA SOFIAN-SENG^1,2, WAN AIDA WAN MUSTAPHA^1,2, HAFEEDZA ABDUL RAHMAN^1,2, NOORUL SYUHADA MOHD RAZALI^1,2,*

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Innovation Centre for Confectionery Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

Received: 26 August 2023/Accepted: 14 March 2024

Abstrak

Kombucha ialah minuman berasid yang dihasilkan daripada teh manis setelah penapaian menggunakan kultur simbiotik bakteria dan yis (SCOBY). Ekstrak fukoidan daripada rumpai laut menjadi bahan berfungsi tinggi antioksidan yang boleh meningkatkan kualiti penyimpanan kombucha. Objektif kajian ialah untuk mengukur kesan penambahan fukoidan pada kepekatan berbeza (0.0, 0.25, 0.50, 0.75, 1.0 mg/mL) terhadap kualiti fizikokimia kombucha seperti warna, nilai TSS, nilai TA, nilai pH, flavonoid serta antioksida (TPC, DPPH dan FRAP) yang disimpan pada suhu 4 °C selama 14 hari. Kombucha yang diperkuat dengan fukoidan disediakan menggunakan teh bergula (150 g sukrosa/L larutan teh) yang ditapai dengan 150 mL kultur pemula SCOBY pada suhu 28 °C selama 7 hari. Selepas proses penapaian selesai, kombucha disimpan pada suhu 4 °C untuk pencirian fizikokimia dan bioaktiviti pada hari 0, 7 dan 14. Hasil kajian mendapati penambahan fukoidan mempengaruhi nilai warna a* dan b* (p<0.05) namun tidak merubah kecerahan (L*), menurunkan nilai TSS dan nilai TA (p<0.05), meningkatkan nilai pH (> pH 2.5) serta merendahkan kandungan alkohol (< 0.5%). Manakala, kesan bioaktiviti kombucha dengan kepekatan fukoidan 1.00 mg/mL mencatatkan peningkatan TFC: 5.78 ± 0.19 mg QUE/mL (p<0.05), TPC: 0.47 ± 0.01 mg GAE/mL (p<0.05) dan FRAP 390.43 ± 0.03 mg AAE/mL (p<0.05) lebih tinggi selepas 14 hari berbanding sampel kawalan. Fukoidan serendah 0.25 mg/mL meningkatkan peratusan DPPH seiring peningkatan kepekatan (p<0.05). Ciri fizikokimia, bioaktiviti serta antioksidan minuman kombucha telah meningkat setelah ditambah dengan 1.0 mg/mL fukoidan selepas 14 hari penyimpanan.

Kata kunci: Antioksidan; fizikokimia; ingredien fungsian; penapaian; SCOBY

Abstract

Kombucha is an acidic drink produced from sweetened tea fermented for a few days using a symbiotic culture of bacteria and yeast (SCOBY). Fucoidan extracted from seaweed can be added into kombucha as a valuable functional ingredient due to its strong antioxidant properties. The objectives of this study were to determine the effect of adding fucoidan at different concentrations (0.0, 0.25, 0.50, 0.75, and 1.0 mg/mL) on the quality of kombucha stored at 4 °C for 14 days. Kombucha fortified with fucoidan (0.25-1.0 mg/mL) was prepared by fermenting the sweetened tea (150 g sugar/L tea solution) using 150 mL SCOBY starter culture at 28 °C for 7 days. Once the fermentation process completed, the kombucha was stored at 4 °C for 14 days for physicochemical and bioactivities characterization on 0,7 and 14. Study on the physicochemical characteristics of kombucha found that the addition of fucoidan affects the colour values a* and b* (p<0.05) but does not change the brightness (L*), lowers the TSS value and TA value (p<0.05), helps increase the pH value (> pH 2.5) as well as lowering the alcohol content (< 0.5%). Whereas the kombucha with concentration of 1.00 mg/mL fucoidan shows higher TFC content i.e. 5.78 ± 0.19 mg QUE/mL (p<0.05), TPC: 0.47 ± 0.01 mg GAE/mL (p<0.05) and FRAP 390.43 ± 0.03 mg AAE/mL (p<0.05) after 14 days compared to the control sample. Fucoidan as low as 0.25 mg/mL increase the percentage of DPPH as the concentration increased (p<0.05). The physicochemical characteristics, bioactivity and antioxidant properties of kombucha drink increased after the addition of 1.0 mg/mL fucoidan within 14 storage days.

Keywords: Antioxidants; fermentation; functional ingredients; physicochemical; SCOBY

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*Corresponding author; email: syuhada_ns@ukm.edu.my