Making kombucha with apple juice instead of tea is a “promising probiotic alternative” in terms of taste and bioactive substances, researchers reveal. They compared the biochemistry and flavor of kombucha with brews made from apple and passion fruit juices. The apple beverage contained high levels of flavonoids and phenolics, demonstrated antioxidant activity and ranked the highest among taste testers. Although kombucha is traditionally made by fermenting tea, brewers ferment other plant-based drinks to explore their nutritional properties and flavors. Few studies have determined whether liquids other than tea could be brewed as kombucha beverages with boosted antioxidant levels or unique flavors.
