| dc.description.abstract | The bioactive and functional properties of Goji berry (Lycium barbarum)
kombucha, including its antioxidant, antimicrobial, and toxicity profiles, have been
examined. This study aimed to evaluate how the addition of Goji berry influences the
antioxidant capacity, antimicrobial effects, and safety of kombucha. Kombucha was
formulated with Goji berry at concentrations of 1%, 3%, and 5% (w/v), then fermented
for 14 days. Antioxidant activity was measured using the DPPH assay, while vitamin
C content was assessed through DCIP (dichlorophenolindophenol) titration.
Antimicrobial activity was tested against Escherichia coli and Staphylococcus aureus
using the disk diffusion method. Toxicity was evaluated using larvae of Zophobas
atratus as the biological model. The findings revealed that higher Goji berry
concentrations and longer fermentation periods significantly improved antioxidant
activity and vitamin C levels. The strongest antibacterial effect was seen at the 5%
concentration for both bacterial strains. Toxicity tests indicated that the Goji berry
kombucha was non-toxic to the test larvae. Furthermore, LC-MS analysis confirmed
the presence of several bioactive compounds in the kombucha. In conclusion,
kombucha fortified with Goji berry shows promise as a safe and effective functional
beverage with strong antioxidant and antimicrobial properties. | en_US |
