 |
 |
 |
 |
 |
 |
Sains Malaysiana 51(10)(2022):
http://doi.org/10.17576/jsm-2022-5110-15
Kesan Kepekatan Fukoidan dan Tempoh Penapaian terhadap Pencirian Fizikokimia Kombucha Diperkuat dengan Fukoidan (The Effect of Fucoidan Concentrations and Fermentation Days on the Physicochemical Characterisation of Kombucha Fortified with Fucoidan)
NURUL IZZUANI MOHD ISA1,
NURUL NAJIHA AIN IBRAHIM1, SITI NUR JELITA SABRAN1,
NOOR-SOFFALINA SOFIAN-SENG1,2, LIM SENG JOE1,2, HAFEEDZA
ABDUL RAHMAN1,2, WAN AIDA WAN MUSTAPHA1,2 & NOORUL
SYUHADA MOHD RAZALI1,2*
1Jabatan Sains Makanan, Fakulti Sains dan Teknologi,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
2Pusat Inovasi Teknologi Manisan (MANIS), Fakulti
Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor
Darul Ehsan, Malaysia
Diserahkan: 14 Mac 2022/Diterima: 4 Jun 2022
Abstrak
Kombucha adalah sejenis minuman yang terhasil daripada
penapaian teh manis dengan menggunakan kultur simbiotik bakteria dan yis. Fukoidan merupakan sejenis
polisakarida fungsian daripada rumpai laut yang dipercayai mempunyai kesan
kesihatan yang baik. Penyelidikan ini telah dijalankan bertujuan untuk
mengetahui kesan kepekatan fukoidan (0, 0.25, 0.5, 0.75 dan 1.00 mg/mL) dan
hari penapaian yang berbeza terhadap sifat fizikokimia (pH, jumlah pepejal
terlarut (TSS), warna, kandungan fenol jumlah (TPC), kandungan flavonoid jumlah
(TFC), kandungan gula, kandungan alkohol dan keasidan boleh titrat (TA)) serta kualiti
kimia kombucha yang diperkaya dengan fukoidan. Nilai pH sampel kombucha menurun
dengan ketara (p<0.05) apabila tempoh penapaian berpanjangan. Penambahan
fukoidan mempengaruhi warna L *, a *, dan b * tanpa corak tertentu. Tempoh
penapaian yang lebih lama meningkatkan kecerahan, namun mengurangkan kemerahan
dan kekuningan semua sampel kombucha. Sementara itu, kandungan TSS dan gula
sampel kombucha berkadar songsang dengan tempoh penapaian, kecuali bagi
kombucha (0.75 mg/mL) yang dicatatkan lebih tinggi (p <0.05) nilai TSS
daripada kombucha (0.25 mg/mL fukoidan) pada hari ke 14. Bagaimanapun, tiada
kesan signifikan (p>0.05) penambahan kombucha yang diperkuat dengan fukoidan
terhadap gula. Secara keseluruhan, jumlah kandungan fenol dan flavonoid meningkat (p<0.05) dengan penambahan fukoidan dan tempoh penapaian,
manakala peratusan TA dan kandungan etanol kombucha meningkat dengan tempoh
penapaian berpanjangan. Kesimpulannya, sampel kombucha mengalami perubahan
fizikokimia dan peningkatan jumlah kandungan fenol dan flavonoid selari dengan
tempoh penapaian. Kajian ini menunjukkan bahawa fukoidan berpotensi digunakan
sebagai bahan berfungsi dalam minuman kombucha.
Kata kunci: Antioksidan; fukoidan; minuman kombucha; teh
Abstract
Kombucha is a beverage produced by fermentation of
sweet tea using symbiotic cultures of bacteria and yeast. Fucoidan is a
functional polysaccharide from seaweeds which have been believed to have
beneficial health effect. This study aimed to determine the effect of different
fucoidan concentrations (0, 0.25, 0.5, 0.75, and 1.00 mg/mL) and fermentation
days on the physicochemical properties (pH, total soluble solids (TSS), colour,
total phenolic content (TPC), total flavonoid content (TFC), sugar content,
alcohol content and titratable acidity (TA)) of kombucha fortified with
fucoidan. The pH value of kombucha samples decreased significantly (p <0.05)
when the fermentation period was prolonged. The addition of fucoidan affects
the properties of L*, a*, and b* of kombucha without a specific trend. In
general, longer fermentation period increased brightness but decrease redness
and yellowness of all kombucha samples. Meanwhile TSS and sugar content of
kombucha samples were inversely proportional with the fermentation period,
except for kombucha with 0.75 mg/mL fucoidan which recorded significantly
higher (p <0.05) TSS values than kombucha with 0.25 mg/mL fucoidan on day
14. However, there was no significant (p>0.05) of sugar content of fortified
kombucha with fucoidan. Overall, the total phenolic and flavonoid content
increased significantly (p<0.05) with the addition of fucoidan and
fermentation time, meanwhile the percentage of TA and ethanol content of
kombucha increased with the prolonged fermentation period. In
conclusion, kombucha samples undergo physicochemical changes with increased
total phenolic and flavonoid content along with the fermentation period. This
study shows that fucoidan has the potential to be applied as a functional
ingredient in kombucha drinks.
Keywords: Antioxidant; fucoidan; kombucha beverage;
tea
RUJUKAN
Alderson, H., Liu, C., Mehta, A., Gala, H.S., Mazive,
N.R., Chen, Y. & Serventi, L. 2021. Sensory profile of kombucha brewed with
New Zealand ingredients by focus group and word clouds. Fermentation 7(3): 100.
AOAC. 2005. AOAC Official Method 947.05. Acidity of Milk, Titrimetic Method. American Organization of Analytical Chemist
International.
AOAC. 1990. AOAC Official Method 932.12. Solids (Soluble) in Fruits and Fruit
Products. American Organization of Analytical Chemist International.
Chakravorty, S., Bhattacharya, S., Chatzinotas, A.,
Chakraborty, W., Bhattacharya, D. & Gachhui, R. 2016. Kombucha tea
fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology 220: 63-72.
Chen, C. & Liu, B.Y. 2000. Changes in major
components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology 89(5):
834-839.
Chu, S.C. & Chen, C. 2006. Effects of origins and
fermentation time on the antioxidant activities of Kombucha. Food Chemistry 98(3): 502-507.
Citkowska, A., Szekalska, M. & Winnicka, K. 2019.
possibilities of fucoidan utilization in the development of pharmaceutical
dosage forms. Marine Drugs 17(8): 458.
Dutta, H. & Paul, S.K. 2019. Kombucha drink: production, quality, and safety aspects. Production and Management of Beverages, Vol. 1. The Science of Beverages, disunting
oleh Grumezescu, A.M. & Holban, A.M. Woodhead Publishing. hlm. 259-288.
Ettayebi, K., Errachidi, F., Jamai, L., Tahri-Jouti,
M.A., Sendide, K. & Ettayebi, M. 2003. Biodegradation of polyphenols with
immobilized Candida tropicalis under metabolic induction. Federation
of European Microbiological Societies Microbiology Letters 223(2): 215-219.
Gahruie, H.H., Hosseini, S.M.H., Taghavifard, M.H.,
Eskandari, M.H., Golmakani, M.T. & Shad, E. 2017. Lipid oxidation, color
changes, and microbiological quality of frozen beef burgers incorporated with
Shirazi thyme, cinnamon, and rosemary extracts. Journal of Food Quality 2017: 6350156.
Gaggìa, F., Baffoni, L., Galiano, M., Nielsen, D.S.,
Jakobsen, R.R., Castro-Mejía, J.L., Bosi, S., Truzzi, F., Musumeci, F.,
Dinelli, G. & Di Gioia, D. 2018. Kombucha beverage from green, black and
rooibos teas: A comparative study looking at microbiology, chemistry and
antioxidant activity. Nutrients 11(1): 1.
Habibi, M., Golmakani, M.T., Mesbahi, G., Majzoobi, M.
& Farahnaky, A. 2015. Ultrasound- accelerated debittering of olive fruits. Innovative Food Science & Emerging
Technologies 31: 105-115.
Hanjabam, M.D., Kumar, A., Tejpal, C.S.,
Krishnamoorthy, E., Kishore, P. & Kumar, K.A. 2019. Isolation of crude
fucoidan from Sargassum wightii using
conventional and ultrasonication extraction methods. Bioactive Carbohydrates and Dietary Fibre 20: 100-200.
Haslam, E. 2003. Thoughts on thearubigins. Phytochemistry 64(1): 61-73.
Ho, C.W., Lazim, A., Fazry, S., Hussain Zaki, U.K.H.,
Massa, S. & Lim, S.J. 2020. Alcoholic fermentation of soursop (Annona muricata) juice via an
alternative fermentation technique. Journal
of the Science of Food and Agriculture 100(3): 1012-1021.
Hur, S.J., Lee, S.Y., Kim, Y.C., Choi, I. & Kim,
G.B. 2014. Effect of fermentation on the antioxidant activity in plant-based
foods. Food Chemistry 160: 346-356.
Jayabalan, R., Malbasa, R.V., Loncar, E.S., Vitas,
J.S. & Sathishkumar, M. 2014. A review on kombucha tea microbiology,
composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and
Food Safety 13(4): 538-550.
Kallel, L., Desseaux, V., Hamdi, M., Stocker, P. &
Ajandouz, E.H. 2012. Insights into the fermentation biochemistry of Kombucha
teas and potential impacts of Kombucha drinking on starch digestion. Food Research International 49(1):
226-232.
Kim, J. & Adhikari, K. 2020. Current trends in
kombucha: Marketing perspectives and the need for improved sensory research. Beverages 6(1): 15.
Laureys, D., Britton, S.J. & De Clippeleer, J.
2020. Kombucha tea fermentation: A review. Journal of the American Society
of Brewing Chemists 78(3): 165-174.
Lončar, E., Djurić, M., Malbaša, R.,
Kolarov, L.J. & Klašnja, M. 2006. Influence of working conditions upon
kombucha conducted fermentation of black tea. Food and Bioproducts Processing 84(3): 186-192.
Muhialdin, B.J., Osman, F.A., Muhamad, R., Che Wan
Sapawi, C.W.N.S., Anzian, A., Voon, W.W.Y. & Hussin, A.S. 2019. Effects of
sugar sources and fermentation time on the properties of tea fungus (kombucha)
beverage. International Food Research
Journal 26(2): 481-487.
Neffe-Skocinska, K., Sionek, B., Ścibisz, I.
& Kołożyn-Krajewska, D. 2017. Acid contents and the effect of
fermentation condition of kombucha tea beverages on physicochemical,
microbiological and sensory properties. CyTA-Journal
of Food 15(4): 601-607.
Nurhayati, N., Yuwanti, S. & Urbahillah, A. 2020.
Karakteristik fisikokimia dan sensori Kombucha
cascara (kulit kopi ranum). Jurnal Teknologi dan Industri Pangan 31(1): 38-49.
Nguyen, N.K., Nguyen, P.B., Nguyen, H.T. & Le,
P.H. 2015. Screening the optimal ratio of symbiosis between isolated yeast and
acetic acid bacteria strain from traditional kombucha for high-level production
of glucuronic acid. LWT-Food Science and
Technology 64(2): 1149-1155.
Nummer, B.A. 2013. Kombucha brewing under the food and
drug administration model Food Code: Risk analysis and processing guidance
(Special Report). Journal of Environment
Health 76: 8-11.
Nurikasari, M., Puspitasari, Y. & Siwi, R.P.Y.
2017. Characterization and analysis kombucha tea antioxidant activity based on
long fermentation as a beverage functional. Journal
of Global Research in Public Health 2(2): 90-96.
Shahbazi, H., Hashemi, G.H., Golmakani, M.T.,
Eskandari, M.H. & Movahedi, M. 2018. Effect of medicinal plant type and
concentration on physicochemical, antioxidant, antimicrobial, and sensorial
properties of kombucha. Food Science
& Nutrition 6(8): 2568-2577.
Spasenija, M., Katarina, K., Vladimir, V., Dajana, H.,
Mirela, I., Marjan, R. & Maja, M. 2012. Physicochemical and textural
properties of kombucha fermented dairy products. African Journal of Biotechnology 11(9): 2320-2327.
Srihari, T. & Satyanarayana, U. 2012. Changes in
free radical scavenging activity of kombucha during fermentation. Journal of Pharmaceutical Sciences and
Research 4(11): 1978.
Talebi, M., Frink, L.A., Patil, R.A. & Armstrong,
D.W. 2017. Examination of the varied and changing ethanol content of commercial
kombucha products. Food Analytical
Methods 10(12): 4062-4067.
Tamer, C.E., Temel, Ş.G., Suna, S., Karabacak,
A.Ö., Özcan, T., Ersan, L.Y. & Çopur, Ö.U. 2021. Evaluation of
bioaccessibility and functional properties of kombucha beverages fortified with
different medicinal plant extracts. Turkish
Journal of Agriculture and Forestry 45(1): 13-32.
Velićanski, A.S., Cvetković, D.D. &
Markov, S.L. 2013. Characteristics of kombucha fermentation on medicinal herbs
from Lamiaceae family. Romanian
Biotechnological Letters 18(1): 8034-8042.
Villarreal‐Soto, S.A., Beaufort, S., Bouajila,
J., Souchard, J.P. & Taillandier, P. 2018. Understanding kombucha tea
fermentation: A review. Journal of Food
Science 83(3): 580-588.
Wang, X. 2018. Development and characteristics of
green tea kombucha: A thesis presented in partial fulfilment of the
requirements for The Degree of Master of Food Technology at Massey University,
Albany, New Zealand. Doctoral dissertation, Massey University (Unpublished).
Wang, Y., Xing, M., Cao, Q., Ji, A., Liang, H. &
Song, S. 2019. Biological activities of fucoidan and the factors mediating its
therapeutic effects: A review of recent studies. Marine Drugs 17(3): 183.
Watawana, M.I., Jayawardena, N., Ranasinghe, S.J.
& Waisundara, V.Y. 2017. Evaluation of the effect of different sweetening
agents on the polyphenol contents and antioxidant and starch hydrolase
inhibitory properties of kombucha. Journal
of Food Processing and Preservation 41(1): e12752.
Zhao, Y., Zheng, Y., Wang, J., Ma, S., Yu, Y., White,
W.L. & Lu, J. 2018. Fucoidan extracted from Undaria pinnatifida: Source for nutraceuticals/functional foods. Marine Drugs 16(9): 321.
*Pengarang
untuk surat-menyurat; email: syuhada_ns@ukm.edu.my
|
|||
|
