Development of kombucha beverage by using fruit peels

Kombucha, a popular fermented tea beverage, undergoes biotransformation using a symbiotic culture of yeasts, fungi, and bacteria, yielding acetic acid. In response to the rising global demand for fruit-based food products, substantial amounts of fruit waste, including peels, seeds, and pulps, have contributed to environmental pollution. Peel waste, a significant byproduct generated by the fruit and vegetable industry and households, leads to nutrient and financial losses while posing environmental challenges. This study aimed to optimise kombucha formulations by incorporating orange peel (OP) and pomegranate peel (PP) to improve key parameters: antioxidant activity and sensory properties. Employing simplex lattice mixture design (Design Expert 13.0.1 software), an optimal formulation was achieved, comprising 75.00% OP and 25.00% PP, with a desirability value of 1.00. This innovative kombucha formulation, utilising OP and PP, offers multiple advantages, including biological activity, sustainability, and alignment with consumer preferences. The incorporation of OP and PP enhances the antioxidant activity and sensory properties thus further augmenting the renowned health benefits associated with fermented tea. By combining the zesty and citrusy notes of orange with the sweet and tart flavours of pomegranate, this novel product delivers a refreshing beverage that resonates with health-conscious consumers. The development of orange and pomegranate peel kombucha represents a compelling response to the growing demand for sustainable and nutritious beverages.