2024-06-142024-06-142021-01-011300-011Xhttps://doi.org/10.3906/tar-2003-75https://hdl.handle.net/11452/42226In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.eninfo:eu-repo/semantics/closedAccessIn-vitro digestionMushroom km teaAntioxidant activitiesAntibacterial activityTraditional kombuchaChemical-compositionInduced cytotoxicityBioactive compoundsPhenolic-compoundsFermentation timeAntioxidant capacityBioaccessibilityFermentationKombuchaMedicinal plantsScience & technologyLife sciences & biomedicineAgriculture, multidisciplinaryAgronomyForestryAgricultureForestryArticle000617056200002133245110.3906/tar-2003-75