Move over, kombucha! Apple-based probiotic drink could be the next gut health superstar

By Study Finds

For years, kombucha has reigned supreme as the go-to probiotic beverage for health-conscious consumers. However, a new study suggests that an apple-based fermented drink could give kombucha a run for its money, offering similar health benefits with a more appealing taste.

Researchers at the Federal University of Ceara in Brazil have developed two new probiotic beverages using passion fruit and apple juices, fermented with the same culture of bacteria and yeast (known as SCOBY) used to make traditional kombucha. Their findings, published in the journal ACS Agricultural Science & Technology, reveal that the apple-based drink not only matches kombucha in terms of beneficial compounds but also scores higher in taste tests.

The study, led by Socorro Vanesca Frota Gaban and her team, aimed to explore alternatives to the traditional tea-based kombucha that might appeal to a broader audience while maintaining the health benefits associated with probiotics. Probiotics are live microorganisms that, when consumed in adequate amounts, can provide health benefits to the host. They’re known for supporting digestive health, boosting the immune system, and potentially offering a range of other positive effects.

To create their novel beverages, the researchers replaced the usual green tea base of kombucha with either passion fruit juice or apple juice. They then added the SCOBY culture and allowed the mixtures to ferment for 10 days at room temperature, just as traditional kombucha is made.

The resulting drinks – dubbed PF(KLB) for the passion fruit version and A(KLB) for the apple version – were then put through a battery of tests to analyze their chemical composition, antioxidant properties, and sensory characteristics. The researchers also produced a batch of traditional green tea kombucha for comparison.

Researchers brewed kombucha (left) and kombucha-like beverages from passion fruit (center) and apple (right) juices and found that the apple-based drink had the most flavonoids and ranked most favorable among a panel of taste testers. (Credit: Adapted from ACS Agricultural Science & Technology 2024)

What they found was surprising. While all three drinks contained beneficial compounds, the apple-based A(KLB) stood out as a strong contender. It matched traditional kombucha in terms of total phenolics and flavonoids – compounds known for their antioxidant properties – and even surpassed it in some measures of antioxidant activity.

Perhaps more importantly for potential consumers, A(KLB) was a hit in the taste department. In a focus group of 12 participants, the apple-based drink was described as having a pleasant, cider-like flavor with floral and citrus notes. Tasters found it refreshing and mildly alcoholic, with a carbonated mouthfeel reminiscent of popular soft drinks.

In contrast, the passion fruit version (PF(KLB)) didn’t fare as well. While it boasted an appealing aroma, tasters found it too sour and bitter, likely due to its higher acidity and alcohol content. Traditional kombucha fell somewhere in the middle, with tasters appreciating its sweetness but noting a less pronounced flavor profile compared to the fruit-based alternatives.

These findings suggest that A(KLB) could be a promising alternative for those who want the health benefits of kombucha but are put off by its distinctive taste. It offers a familiar, apple-cider-like flavor that might be more palatable to the average consumer while still delivering a dose of beneficial compounds and probiotics.

However, it’s worth noting that the alcohol content of these fruit-based fermented beverages was higher than that of traditional kombucha. While kombucha typically contains less than 0.5% alcohol by volume (making it classified as a non-alcoholic beverage in many countries), the A(KLB) contained 1.65% alcohol, and the PF(KLB) a whopping 6.2%. This could pose regulatory challenges if these drinks were to be commercialized, as they might need to be classified and sold as alcoholic beverages in some jurisdictions.

Despite this potential hurdle, the researchers are optimistic about the future of A(KLB). Its combination of health-promoting compounds, probiotic benefits, and appealing taste make it a strong candidate for further development. As consumers continue to seek out functional foods and beverages that offer health benefits beyond basic nutrition, drinks like A(KLB) could represent the next wave of probiotic beverages.

While more research is needed to fully understand the long-term health impacts and potential applications of these new drinks, this study opens up exciting possibilities for the future of fermented beverages. Who knows? In a few years, you might find yourself reaching for a bottle of apple kombucha instead of the traditional tea-based version.

Paper Summary

Methodology

The researchers started by preparing three different beverages: traditional kombucha using green tea and two new versions using passion fruit juice and apple juice. They added sugar and a SCOBY (symbiotic culture of bacteria and yeast) to each mixture and let them ferment for 10 days at room temperature. They then analyzed these drinks for various chemical properties, including acidity, sugar content, alcohol level, and the presence of beneficial compounds like phenolics and flavonoids. They also measured color and conducted a sensory evaluation with a focus group of 12 people who tasted and described each beverage.

Key Results

The study found that the apple-based drink (A(KLB)) had similar levels of beneficial compounds to traditional kombucha, including total phenolics and flavonoids. It also had higher levels of some antioxidants. The passion fruit version (PF(KLB)) had lower levels of these beneficial compounds but higher acidity and alcohol content. In taste tests, A(KLB) was well-received and described as having a pleasant, cider-like flavor. Traditional kombucha was appreciated for its sweetness, while PF(KLB) was found to be too sour and bitter by most tasters.

Study Limitations

The study had a relatively small sample size for its sensory evaluation, with only 12 participants in the focus group. This limits the generalizability of the taste preferences. Additionally, the study didn’t investigate the long-term stability of the new beverages or their effects on health over time. The higher alcohol content in the fruit-based drinks could also pose regulatory challenges for commercialization.

Discussion & Takeaways

The researchers conclude that A(KLB) shows promise as an alternative to traditional kombucha, offering similar health benefits with a more widely appealing taste. They suggest that using different base ingredients like fruit juices could open up new possibilities in the probiotic beverage market. However, they also note that more research is needed to fully understand the potential of these new drinks, including their long-term effects on health and their stability during storage.

Funding & Disclosures

The study was funded by the Coordination for the Improvement of Higher Education Personnel (CAPES), a Brazilian federal government agency. The researchers also acknowledged scientific assistance from FUNCAP (Ceará State Foundation for Scientific and Technological Development Support) and UFC (Federal University of Ceará). No conflicts of interest were reported by the authors.

Source: Study Finds

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