Development of a functional kombucha using almond whey from plant-based cheese production
International Journal of Gastronomy and Food Science, cilt.42, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 42
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.ijgfs.2025.101322
- Dergi Adı: International Journal of Gastronomy and Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Kombucha, Almond whey, Almond milk, Plant-based cheese, Functional beverage
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
This study investigated the innovative utilization of almond whey, a by-product generated during the development of an almond-based cheese alternative, as a functional ingredient in kombucha production. After almond milk and its whey were characterized for antioxidant activity, phenolic content, and physicochemical properties, kombucha formulations were prepared with almond whey at 0 %, 5 %, 10 %, and 15 % (w/v), and evaluated for protein, fat, ash, antioxidant capacity, total phenolic content, and sensory attributes. Brix, pH, titratable acidity, color, and microbiological profiles were monitored throughout fermentation. The almond-based cheese alternative contained 18.52 % protein, 28.93 % fat, 6.17 % carbohydrates, and 1.36 % ash, whereas its whey contained 1.05 % protein, 2.13 % fat, 3.85 % carbohydrates, and 0.77 % ash. Increasing almond whey levels in kombucha significantly enhanced dry matter, pH, fat, ash, antioxidant activity, total phenolic content, L∗ value, and sensory parameters (odor and flavor) (p<0.05), while reducing titratable acidity and a∗ and b∗ values (p<0.05). The results indicate that almond whey significantly improves the antioxidant capacity, nutritional profile, and sensory attributes, such as odor and flavor in kombucha, supporting its potential use as a sustainable, plant-based ingredient. This innovative approach may contribute to the future development of sustainable plant-based beverages and provide new opportunities for upcycling food industry by-products.