The effect of storage conditions on ethanol content of kombucha tea

Ethanol is one of the alcohol compounds commonly found in food and beverages. Some of the food and beverage products sold in the market contain ethanol. In accordance with that, the objective of this research was to analyse the ethanol content of kombucha tea which is stored at a certain duration an...

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Main Authors: Sharizainor Sharina, Mohamed Shariff, Azizan, Ramli, Nazikussabah, Zaharudin
Format: Conference or Workshop Item
Language:English
Published: AIJR Publisher 2023
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Online Access:http://umpir.ump.edu.my/id/eprint/40419/1/The%20Effect%20of%20Storage%20Conditions%20on%20Ethanol%20Content%20of%20Kombucha%20Tea.pdf
http://umpir.ump.edu.my/id/eprint/40419/
https://doi.org/10.21467/abstracts.155
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Institution: Universiti Malaysia Pahang Al-Sultan Abdullah
Language: English
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spelling my.ump.umpir.404192024-02-19T06:34:12Z http://umpir.ump.edu.my/id/eprint/40419/ The effect of storage conditions on ethanol content of kombucha tea Sharizainor Sharina, Mohamed Shariff Azizan, Ramli Nazikussabah, Zaharudin Q Science (General) TP Chemical technology Ethanol is one of the alcohol compounds commonly found in food and beverages. Some of the food and beverage products sold in the market contain ethanol. In accordance with that, the objective of this research was to analyse the ethanol content of kombucha tea which is stored at a certain duration and temperature. The research experiment used commercial and homemade kombucha teas. The test was performed at 2 contact temperatures, 8°C (chiller) and 28°C (room temperature) for a duration of 4 weeks. Each sample was analysed for ethanol content, every 1 week using a gas chromatograph coupled with a single quadrupole mass spectrometer (GC-FID). The results demonstrate that storage temperature significantly influences ethanol production, with higher temperatures yielding elevated ethanol content. The ethanol content of commercial kombucha tea stored for 28 days at 28°C was the highest ethanol content (3.43±0.06% ABV). The lowest ethanol content was found in kombucha green tea (1.55±0.11% ABV) which was kept in the chiller (8°C) for the duration of 28 days. It was found that storage temperature and duration play important roles in the concentration of ethanol content. These findings provide producers and regulators with valuable insights for optimising storage practises, promoting halal compliance, and ensuring food safety while preserving fermented beverage’s quality and flavour. AIJR Publisher 2023-08 Conference or Workshop Item PeerReviewed pdf en cc_by_nc_4 http://umpir.ump.edu.my/id/eprint/40419/1/The%20Effect%20of%20Storage%20Conditions%20on%20Ethanol%20Content%20of%20Kombucha%20Tea.pdf Sharizainor Sharina, Mohamed Shariff and Azizan, Ramli and Nazikussabah, Zaharudin (2023) The effect of storage conditions on ethanol content of kombucha tea. In: Abstracts of the International Halal Science Conference 2023. International Halal Science Conference 2023 (IHASC23) , 22 - 23 August 2023 , INHART IIUM, Gombak. pp. 109-113., 1. ISBN 978-81-961472-9-7 https://doi.org/10.21467/abstracts.155
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic Q Science (General)
TP Chemical technology
spellingShingle Q Science (General)
TP Chemical technology
Sharizainor Sharina, Mohamed Shariff
Azizan, Ramli
Nazikussabah, Zaharudin
The effect of storage conditions on ethanol content of kombucha tea
description Ethanol is one of the alcohol compounds commonly found in food and beverages. Some of the food and beverage products sold in the market contain ethanol. In accordance with that, the objective of this research was to analyse the ethanol content of kombucha tea which is stored at a certain duration and temperature. The research experiment used commercial and homemade kombucha teas. The test was performed at 2 contact temperatures, 8°C (chiller) and 28°C (room temperature) for a duration of 4 weeks. Each sample was analysed for ethanol content, every 1 week using a gas chromatograph coupled with a single quadrupole mass spectrometer (GC-FID). The results demonstrate that storage temperature significantly influences ethanol production, with higher temperatures yielding elevated ethanol content. The ethanol content of commercial kombucha tea stored for 28 days at 28°C was the highest ethanol content (3.43±0.06% ABV). The lowest ethanol content was found in kombucha green tea (1.55±0.11% ABV) which was kept in the chiller (8°C) for the duration of 28 days. It was found that storage temperature and duration play important roles in the concentration of ethanol content. These findings provide producers and regulators with valuable insights for optimising storage practises, promoting halal compliance, and ensuring food safety while preserving fermented beverage’s quality and flavour.
format Conference or Workshop Item
author Sharizainor Sharina, Mohamed Shariff
Azizan, Ramli
Nazikussabah, Zaharudin
author_facet Sharizainor Sharina, Mohamed Shariff
Azizan, Ramli
Nazikussabah, Zaharudin
author_sort Sharizainor Sharina, Mohamed Shariff
title The effect of storage conditions on ethanol content of kombucha tea
title_short The effect of storage conditions on ethanol content of kombucha tea
title_full The effect of storage conditions on ethanol content of kombucha tea
title_fullStr The effect of storage conditions on ethanol content of kombucha tea
title_full_unstemmed The effect of storage conditions on ethanol content of kombucha tea
title_sort effect of storage conditions on ethanol content of kombucha tea
publisher AIJR Publisher
publishDate 2023
url http://umpir.ump.edu.my/id/eprint/40419/1/The%20Effect%20of%20Storage%20Conditions%20on%20Ethanol%20Content%20of%20Kombucha%20Tea.pdf
http://umpir.ump.edu.my/id/eprint/40419/
https://doi.org/10.21467/abstracts.155
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