Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content

To enhance the effects of kombucha’s beneficial compounds and their functional properties, studies on kombucha fermentation using alternatives ingredients are needed. The aim this study was to formulate optimize hempseed as a high antioxidant, phenolic compound, protein contributor. An experimental central composite design (CCD) with response surface methodology (RSM) used for maximizing antioxidant capacity (AC), total content (TPC), concentrations (PC) product. optimized infusion were observed at 0.017% hempseeds 0.00046% black tea leaves. AC determined by DPPH+ assay in microplate. TPC microplate Folin–Ciocalteu method. PC Peterson’s modification micro-Lowry results 0.134 ± 0.002 mg Trolox Eq/mL AC, 0.473 0.027 GA TPC, 6.535 0.477 μg/mL PC. RSM can be developed formulation kombuchas increase amounts desirables compounds. This demonstrated that added have higher capacity, content, concentration than traditional kombucha.