Study of the properties of kombucha structured with xanthan gum and carrageenan

Kombucha-type fermented drinks have health benefits due to their diverse chemical composition, which is why they have gained popularity. Concurrently, active research is being conducted to develop food products containing kombucha. In this study, a method for producing hydrocolloid-structured kombucha (using xanthan gum or carrageenan) was developed, and its properties were investigated. The initial characteristics of kombucha used as a base were determined, including its color, pH, acidity, and dry matter content. The stability of various vitamins at 65 °C in 50% kombucha solution and structured kombucha was analyzed. The absence of degradation of all vitamins studied (B1, B2, B6, folic acid, and nicotinamide) was found, except for ascorbic acid. Variation of color characteristics depending on the hydrocolloid used was shown. The viscosity and strength of the samples increased consistently depending on the hydrocolloid concentration. A decrease in the peak phase transition temperature was observed in kombucha-based samples compared to aqueous samples. It is shown that the addition of hydrocolloids makes the flavor less intense compared to the initial kombucha. The study revealed that, in the presence of temperature, there was no degradation of polyphenolic compounds in samples containing hydrocolloids. However, an average reduction of 20% was observed in the kombucha solution. The present study provides information on a new application of a vitamin-fortified fermented kombucha beverage combined with hydrocolloids.