Enhancement of the Functional Properties of Coffee Through Fermentation by "Tea Fungus" (Kombucha)

Mindani I. Watawana; Nilakshi Jayawardena; Viduranga Y. Waisundara

doi:10.1111/jfpp.12509

Enhancement of the Functional Properties of Coffee Through Fermentation by "Tea Fungus" (Kombucha)

Mindani I. Watawana
, Nilakshi Jayawardena
, Viduranga Y. Waisundara

Institute of Fundamental Studies Kandy

Research output: Contribution to journal › Article › peer-review

Abstract

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 Kombucha "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 13.2mg/L, respectively. The caffeic acid content showed statistically significant increases (P<0.05) only in FGC with a final value of 28.4mg/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.

Original language	English
Pages (from-to)	2596-2603
Number of pages	8
Journal	Journal of Food Processing and Preservation
Volume	39
Issue number	6
DOIs	https://doi.org/10.1111/jfpp.12509
Publication status	Published - 1 Dec 2015
Externally published	Yes

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title = "Enhancement of the Functional Properties of Coffee Through Fermentation by {"}Tea Fungus{"} (Kombucha)",

abstract = "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 Kombucha {"}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 13.2mg/L, respectively. The caffeic acid content showed statistically significant increases (P<0.05) only in FGC with a final value of 28.4mg/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.",

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doi = "10.1111/jfpp.12509",

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AU - Watawana, Mindani I.

AU - Jayawardena, Nilakshi

AU - Waisundara, Viduranga Y.

PY - 2015/12/1

Y1 - 2015/12/1

N2 - 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 Kombucha "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 13.2mg/L, respectively. The caffeic acid content showed statistically significant increases (P<0.05) only in FGC with a final value of 28.4mg/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.

AB - 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 Kombucha "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 13.2mg/L, respectively. The caffeic acid content showed statistically significant increases (P<0.05) only in FGC with a final value of 28.4mg/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.

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JO - Journal of Food Processing and Preservation

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IS - 6

ER -

Enhancement of the Functional Properties of Coffee Through Fermentation by "Tea Fungus" (Kombucha)

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