Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIX, Issue 1
Written by Ervin COZMA, David QUINTÍN MARTÍNEZ, Presentacíon GARCÍA GÓMEZ, Jose FERNANDEZ CALATAYUD, Florentina ISRAEL-ROMING
Circular economy is a sustainable approach that can help reduce waste, by valorising by-products and other materials for obtaining new products or for obtaining value added compounds. The aim of this study is to present a potential valorisation of various plant by-products through the brewing of Kombucha teas. This approach not only contributes to reducing food waste but also encourages the creation of more sustainable food systems by promoting resource efficiency. The plant-based Kombuchas were prepared separately using grape, lemon, broccoli, green tea and apple by-products. After the required aerobic fermentation process, the obtained samples showed regular pH values (3.3-3.5), Brix values (5.6-10.9), ethanol levels (<3 g/100 mL) and acidity levels (< 0.8% acetic acid). All of the samples, which were sterilised at 75 and 98°C respectively, showed no signs of any bacteria (Enterobacteriaceae and Listeria monocytogenes colonies) or fungi (yeasts and molds colonies). The results showed that discarded plant by-products have the potential to be used to obtain refreshing and natural Kombucha drinks.
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