Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour.

This article focuses on the development and evaluation of kombucha produced with green tea and enriched with Tommy mango peel flour (FCMT) to assess its physicochemical, antioxidant, microbiological, and sensory properties. The study found that adding 10% and 20% FCMT during the second anaerobic fermentation significantly increased the total phenolic content and antioxidant capacity of kombucha, despite fermentation at a relatively low temperature (20 °C). Microbiome analysis identified Liquorilactobacillus nagelii, Acetobacter, and Komagataeibacter as dominant bacteria in the first fermentation, with Brettanomyces/Dekkera bruxellensis as the predominant fungus; bacterial detection was limited in the second fermentation likely due to anaerobic conditions favoring fungi. Sensory evaluation showed good overall acceptance of the kombucha with 20% FCMT among both kombucha consumers and non-consumers, with flavor being the only attribute differing significantly between groups. The study suggests that incorporating mango peel flour, a fruit byproduct rich in fiber and bioactive compounds, can enhance the nutritional value and antioxidant potential of kombucha while contributing to sustainable food production.