Optimization of Prickly Pear-Based Kombucha Production: Effects of Sucrose Concentration and Fermentation Duration on Physicochemical Parameters, Biological Activities, and Sensory Evaluation

Abstract

This study investigates the optimization of prickly pear-based kombucha (PPK) production, focusing on the effects of sucrose concentration and fermentation time on SCOBY growth, physicochemical properties, and functional benefits.Prickly pear was selected as a substrate due to its nutritional profile, sustainability, and potential to enhance kombucha's functional properties.The research examined various sucrose concentrations (0, 50, 100, and 200 g/l) over a 21-day fermentation period.Results showed that a 100 g/l sucrose concentration consistently produced the highest SCOBY mass.Total phenolic content (TPC) and total flavonoid content (TFC) peaked at day 14 with 100 g/l sucrose, reaching 275.41 mg/l and 176.44 mg/l, respectively.However, anthocyanin levels decreased significantly during fermentation.Antioxidant activity, measured by DPPH and ABTS assays, was highest at 100 g/l sucrose on day 14.Tyrosinase inhibition also peaked under these conditions.Sensory evaluation revealed that PPK was more visually appealing and had a superior flavor profile compared to traditional kombucha.This study demonstrates that prickly pear is a promising substrate for kombucha production, with optimal results achieved at 100 g/l sucrose concentration and 14 days of fermentation.These findings contribute to the diversification of functional beverages and promote sustainable food systems by utilizing locally available resources.