Physicochemical properties of kombucha with fruit peels during fermentation

The study investigated the pH, acidity, soluble solids, total sugar, polyphenol, flavonoid, anthocyanin content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and color of kombucha with a variety added fruit peels during fermentation process. Pear, grape, plum, orange, apple, golden kiwi were fermentation. pH showed decrease, while an increase in acidity was observed. An which higher most experimental groups than control group, also A decrease sugar observed over time. However, reducing sugar. On Day 0, detected peel addition group compared group. antioxidant capacity anthocyanins, DPPH radicals scavenging increased all groups, except for pear, Except grapes plums containing high levels L-value time, a-value (p<0.05). possible utilization inedible shown. Applying to is proposed content modulate pH.