Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium

A novel functional kombucha using laver was developed by fermentation for 14 d at 25 8 degrees C through kombucha consortia of yeast and bacteria. The physicochemical characteristics, antioxidant effects, and nutraceutical properties of laver kombucha from infusion extracts (K-IE) and ultrasound-assisted extracts (K-UAE) were compared with those of black tea (K-BT) and green tea kombucha (K-GT). Tea kombucha showed higher amounts of total phenols and flavonoid content, and ferric reducing antioxidant power (FRAP) while K-UAE exhibited the highest content of organic acid, especially, alpha-ketoglutaric acid (224.97 mg/100 mL), and acetic acid (564.15 mg/100 mL) with highest titratable acidity, lower pH value and enhanced DPPH scavenging ability. Hence, laver has significant potential to be used as a substrate for developing new fermented beverages through ultrasoundassisted extraction.

Automated summary

Black tea kombucha showed higher total phenols and flavonoid content, as well as ferric reducing antioxidant power (FRAP), while laver kombucha with ultrasound-assisted extraction exhibited the highest content of organic acid, especially alpha-ketoglutaric acid and acetic acid. Ultrasound-assisted extraction can enhance the DPPH scavenging ability of kombucha.