Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar

Abstract

This study investigates the effects of brown sugar and honey on microbial counts, antibacterial activity, chemical compositions, and biological activities of cascara kombucha beverages after 12 days of fermentation. Concentrations of 5, 10, and 15 g of brown sugar or equivalent volumes of honey were used per 100 mL of cascara kombucha to evaluate changes in parameters such as pH, acetic acid, sugar, alcohol content, total phenolic content, and antioxidant activity. The results indicated that the microbial composition and pH of the products remained consistent at all concentrations of honey (H) and brown sugar (BS). Cascara kombucha with 15% brown sugar had significantly lower acetic acid content and higher brix as compared with 5% and 10% honey. The alcohol concentration in cascara kombucha with 15% brown sugar was comparable to that with the same levels of honey. Increasing the amounts of brown sugar or honey significantly increased the total phenolic compounds but decreased the antioxidant capacity of cascara kombucha. Additionally, kombucha samples with honey demonstrated better inhibiting the growth of E. coli than brown sugar. Thus, the use of cascara pulp as a novel ingredient in health-promoting kombucha highlights the significant impact of honey and brown sugar on its chemical composition and biological activities.