Guava-flavored kombucha drink (Psidium guajava): antioxidants, physicochemical compounds and sensory acceptability
DOI:
https://doi.org/10.57188/manglar.2025.017Keywords:
antioxidants, guava, kombucha, yeasts, sensoryAbstract
The aim of this study was to evaluate the antioxidant, physicochemical and sensory compounds in a guava-flavored kombucha drink. A completely randomized design with a factorial arrangement was applied, the factor under study corresponded to guava fruit concentrations at 10%, 20%, 30% and 40%. Five treatments were established including a control. Analysis of variance, Dunnett test and Kruskal Wallis at 5% significance were used. Functional profile, physicochemical, microbiobiological, colorimetric, sensory, probiotic stability and yeast parameters were evaluated. Excellent results were presented regarding total phenols (200.23 ± 0.36 – 242.36 ± 1.52 mg gallic acid equivalent/100 mL) and antioxidants (85.85 ± 1.92 – 132.08 ± 1.25 (DPPH); 206.05 ± 4.61 – 317.01 ± 3.01 (ABTS) µmol trolox equivalent/100 mL). The aroma attribute presented statistical significance (p < 0.05), while color, flavor and general appearance were not significant (p > 0.05). The treatments with the study factor presented instability in the yeast count. All formulations met the physicochemical and microbiological requirements demanded in the international standard DUS 2037 "Kombucha-Specification". 40% guava fruit was shown to increase the content of bioactive compounds in kombucha drink.
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Copyright (c) 2025 Ingri Victoria Saltos Barre, Jordan Javier García Mendoza, José Patricio Muñoz Murillo, Luis Iván Basurto Cedeño
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