Physicochemical Properties, Antioxidant Activity, and Sensory Profiles of Kombucha and Kombucha-Like Beverages Prepared Using Passion Fruit (Passiflora edulis) and Apple (Malus pumila)

High Resolution Image Download MS PowerPoint Slide This study examines the effects of replacing Camellia sinensis tea with passion fruit juice (PF KLB ) and apple juice (A KLB ) on the resulting beverages’ physicochemical profile, bioactive composition, and sensory characteristics. PF KLB exhibited higher total acidity and alcohol content and lower total soluble solids, total sugars, reducing sugars, and nonreducing sugar contents than conventional kombucha and A KLB . Kombucha and A KLB contained higher levels of total phenolics and flavonoids, and antioxidant activity than PF KLB . The sensory evaluation indicated that PF KLB was well-regarded for its aroma but received criticism for its taste, which was perceived as sour and bitter in contrast to the sweeter taste of kombucha and A KLB . Acidity significantly affected alcohol production and influenced product acceptance in conjunction with sugar content. A KLB is a promising probiotic alternative to kombucha due to its favorable sensory acceptance and the presence of bioactive substances.