Sensory Assessment, Nutritional and Antibacterial Effect of Kombucha Incorporated with Citrus grandis (L.) Extract

Background: Kombucha, a fermented tea beverage, has gained widespread popularity due to its potential health benefits. Traditionally produced by fermenting tea and sugar with a Symbiotic Culture of Bacteria and Yeast (SCOBY), kombucha offers antioxidant and probiotic properties. Citrus grandis (L.), an underutilized fruit from Assam, is known for its nutritional richness, but its use in fermented products is limited. This study aimed to develop a kombucha beverage incorporating extracts of Citrus grandis (L.) to enhance its nutritional profile and to explore its potential health benefits. The research further sought to evaluate the antioxidant activity, essential mineral content and safety of the developed formulations. Methods: Five different kombucha formulations were prepared, including a control formulation, using varying concentrations of Citrus grandis extracts. The antioxidant activity was assessed through IC50 values and the vitamin C content was measured. Additionally, mineral composition, including essential elements such as iron, manganese, zinc and copper, was determined. Safety analysis included testing for the presence of heavy metals, specifically lead and cadmium. Result: The Citrus grandis kombucha formulations exhibited significant antioxidant properties, with an IC50 value of 42.16, along with a high vitamin C content. The presence of essential minerals further enhanced the health benefits of the beverage. Overall, kombucha made from Citrus grandis demonstrates potential as a commercially viable product, combining traditional benefits with the unique properties of the fruit to create a nutritious, appealing beverage.