ArticleInternational journal of food science2026
Process-Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential.
Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Reducing residual sugars in kombucha while preserving fermentation performance and consumer acceptance remains a key technological challenge. This study evaluated the effect of partially replacing sucrose with agavins of different degrees of polymerization (DPs) on the physicochemical, technofunctional, and functional properties of kombucha formulated from mulberry coproducts. Formulations were prepared using low DP (LDP), medium DP (MDP), and high DP (HDP) agavins at different substitution levels under controlled fermentation conditions. Beverages were characterized in terms of physicochemical parameters, apparent viscosity, antioxidant capacity, short-chain fatty acids, and enzyme inhibition. Phenolic profiles were analyzed by LC-MS/MS and interpreted using multivariate approaches (PLS-DA and PCA). Partial sucrose replacement with LDP agavins at 5% (LDP5%) resulted in a balanced formulation combining enhanced apparent viscosity (0.324 ± 0.008 MPa·s), stable antioxidant capacity across assays, and high sensory acceptability. Microbial populations remained within typical ranges for kombucha fermentation (10
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