Artichoke as a novel substrate for kombucha fermentation: Fermentation characteristics, functional properties, and sensory evaluation

This study examined the feasibility of using artichoke (Cynara scolymus L.) as a non-traditional substrate for kombucha fermentation and evaluated its effects on fermentation performance, functional properties, and sensory quality. Fermentation with artichoke supported pronounced SCOBY development by day 21, alongside progressive utilisation of soluble solids, increasing total acidity, and a concomitant decrease in pH. Total phenolic and flavonoid contents increased significantly during fermentation, reaching peak values at day 14 [342.47 ± 16.89 mg gallic acid equivalents (GAE)·L–1 and 44.54 ± 3.35 mg quercetin equivalents (QE)·L–1, respectively], which coincided with enhanced antioxidant activity as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The fermented beverage also demonstrated antibacterial activity against Escherichia coli, Salmonella typhi, Vibrio cholerae, and Staphylococcus aureus, together with moderate α-amylase inhibitory activity. Sensory evaluation showed higher overall acceptability for artichoke-based kombucha compared with the conventional tea-based formulation. Collectively, these findings indicate that artichoke can be effectively utilised as a substrate for kombucha fermentation, resulting in a beverage with promising in vitro functional properties and favourable sensory quality.