Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii
Seaweeds are an excellent source of nutrients and bioactive compounds associated with health benefits. In this study, symbiotic beverages were prepared by submerged fermentation with Lactobacillus and SCOBY as fermented materials and using Eucheuma Cottonii seaweed. During fermentation, the quality...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Springer Nature
2025
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| Online Access: | https://umpir.ump.edu.my/id/eprint/45555/ |
| _version_ | 1848827449720176640 |
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| author | Ali, Muhammad Qasim Mohd Akmal, Azhar Mimi Sakinah, Abdul Munaim Nur Fathin, Ruslan Nour, Abdurahman Hamid Noormazlinah, Ahmad Noman, Abeer Essam Alsubhi, Luay M. |
| author_facet | Ali, Muhammad Qasim Mohd Akmal, Azhar Mimi Sakinah, Abdul Munaim Nur Fathin, Ruslan Nour, Abdurahman Hamid Noormazlinah, Ahmad Noman, Abeer Essam Alsubhi, Luay M. |
| author_sort | Ali, Muhammad Qasim |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Seaweeds are an excellent source of nutrients and bioactive compounds associated with health benefits. In this study, symbiotic beverages were prepared by submerged fermentation with Lactobacillus and SCOBY as fermented materials and using Eucheuma Cottonii seaweed. During fermentation, the quality characteristics were analyzed and the physicochemical (pH, acidity, sugar, and alcohol content), Total phenolic content (TPC), Total flavonoid content (TFC), antioxidant capacity (DPPH, FRAP) organoleptic properties (9-point hedonic scale) of seaweed beverages. The pH levels of Lacto-based (5.2 ± 1.64) and SCOBY-based beverages reached (4.5 ± 0.12) and acidity for (0.5 ± 0.06) and (0.9 ± 0.07) after 30 days of fermentation. Sugar content decreased, and alcohol content increased with an increase in the number of fermentation days. The protein content increased significantly (p < 0.05) during fermentation. However, Lacto-based beverages have a low protein content, and SCOBY-based beverages have a high protein content (0.25 mg/ml). SCOBY-based seaweed beverages have high flavonoids (29.44 ± 0.63) and phenolic contents (27.44 ± 0.02). The DPPH value of Lacto-based beverages is (61.23 ± 1.54%), SCOBY-based beverages are (61.98 ± 0.22%), and the FRAP value is (17.53 ± 0.08%) and (19.98 ± 0.08%) after 30 days of fermentation. The heavy metal content in seaweed beverages was below the standard value; therefore, it is safe for consumption. The results showed that SCOBY-based beverages have enhanced nutritional and improved sensory properties, indicating the possibility of commercialization. |
| first_indexed | 2025-11-15T04:00:54Z |
| format | Article |
| id | ump-45555 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T04:00:54Z |
| publishDate | 2025 |
| publisher | Springer Nature |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-455552025-09-02T08:28:19Z https://umpir.ump.edu.my/id/eprint/45555/ Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii Ali, Muhammad Qasim Mohd Akmal, Azhar Mimi Sakinah, Abdul Munaim Nur Fathin, Ruslan Nour, Abdurahman Hamid Noormazlinah, Ahmad Noman, Abeer Essam Alsubhi, Luay M. TP Chemical technology Seaweeds are an excellent source of nutrients and bioactive compounds associated with health benefits. In this study, symbiotic beverages were prepared by submerged fermentation with Lactobacillus and SCOBY as fermented materials and using Eucheuma Cottonii seaweed. During fermentation, the quality characteristics were analyzed and the physicochemical (pH, acidity, sugar, and alcohol content), Total phenolic content (TPC), Total flavonoid content (TFC), antioxidant capacity (DPPH, FRAP) organoleptic properties (9-point hedonic scale) of seaweed beverages. The pH levels of Lacto-based (5.2 ± 1.64) and SCOBY-based beverages reached (4.5 ± 0.12) and acidity for (0.5 ± 0.06) and (0.9 ± 0.07) after 30 days of fermentation. Sugar content decreased, and alcohol content increased with an increase in the number of fermentation days. The protein content increased significantly (p < 0.05) during fermentation. However, Lacto-based beverages have a low protein content, and SCOBY-based beverages have a high protein content (0.25 mg/ml). SCOBY-based seaweed beverages have high flavonoids (29.44 ± 0.63) and phenolic contents (27.44 ± 0.02). The DPPH value of Lacto-based beverages is (61.23 ± 1.54%), SCOBY-based beverages are (61.98 ± 0.22%), and the FRAP value is (17.53 ± 0.08%) and (19.98 ± 0.08%) after 30 days of fermentation. The heavy metal content in seaweed beverages was below the standard value; therefore, it is safe for consumption. The results showed that SCOBY-based beverages have enhanced nutritional and improved sensory properties, indicating the possibility of commercialization. Springer Nature 2025-09-01 Article PeerReviewed pdf en cc_by_nc_nd_4 https://umpir.ump.edu.my/id/eprint/45555/1/Quality%20characteristics%20and%20antioxidant%20activity%20of%20fermented%20symbiotic%20beverages%20supplemented%20with%20Eucheuma%20cottonii.pdf Ali, Muhammad Qasim and Mohd Akmal, Azhar and Mimi Sakinah, Abdul Munaim and Nur Fathin, Ruslan and Nour, Abdurahman Hamid and Noormazlinah, Ahmad and Noman, Abeer Essam and Alsubhi, Luay M. (2025) Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii. Discover Food, 5 (292). pp. 1-18. ISSN 2731-4286. (Published) https://doi.org/10.1007/s44187-025-00444-0 https://doi.org/10.1007/s44187-025-00444-0 https://doi.org/10.1007/s44187-025-00444-0 |
| spellingShingle | TP Chemical technology Ali, Muhammad Qasim Mohd Akmal, Azhar Mimi Sakinah, Abdul Munaim Nur Fathin, Ruslan Nour, Abdurahman Hamid Noormazlinah, Ahmad Noman, Abeer Essam Alsubhi, Luay M. Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii |
| title | Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii |
| title_full | Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii |
| title_fullStr | Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii |
| title_full_unstemmed | Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii |
| title_short | Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii |
| title_sort | quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with eucheuma cottonii |
| topic | TP Chemical technology |
| url | https://umpir.ump.edu.my/id/eprint/45555/ https://umpir.ump.edu.my/id/eprint/45555/ https://umpir.ump.edu.my/id/eprint/45555/ |