Storage Stability and Nutrient Composition of Kombucha Incorporating Prunus nepalensis from Meghalaya

Background: Kombucha is a beverage which is prepared by fermentation of sweetened tea with the help of a SCOBY (symbiotic culture of bacteria and yeast). It was first established in Japan from where its name was originally derived. Kombucha is known for its antioxidant and anti-inflammatory properties to promote health as it is rich in nutraceuticals. Prunus nepalensis is a minor fruit which is widely grown in Meghalaya, but it is not cultivated across the country, therefore, it is considered to be underutilized. Methods: The aim of the present study was to develop a kombucha beverage by incorporating Prunus nepalensis and to analyse the nutrient composition and storage stability of the developed kombucha for a period of 60 days under refrigerated temperature based on parameters such as appearance (colour), taste, odour, pH value, acidity and microbial growth. Result: The nutrient composition analysis of the developed kombucha revealed that the antioxidant content, total phenolic acids and total flavonoids content were found to be 40.53 mg GAE/100 g, 175.4 mg GAE/100 g and 170.6 mg/100 g, respectively. The alcohol content of the kombucha was observed to be 0.41%. The results showed that the developed kombucha is suitable for storage up to two months or probably even more, as it was found to be acceptable in terms of appearance, odour, taste, pH value and there were no microbes detected until the final day of analysis.