Formulation of Fermented Tea Containing Jerusalem Artichoke Extract Using Response Surface Methodology

Yiğitarslan S.

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI: FOOD TECHNOLOGY, cilt.50, sa.1, ss.9-27, 2026 (ESCI, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50 Sayı: 1
  • Basım Tarihi: 2026
  • Doi Numarası: 10.35219/foodtechnology.2026.1.01
  • Dergi Adı: ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI: FOOD TECHNOLOGY
  • Derginin Tarandığı İndeksler: East & Central Europe Database (ProQuest), Natural Science Collection (ProQuest), Business Source Ultimate (EBSCO), Health Research Premium Collection (ProQuest), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Emerging Sources Citation Index (ESCI), ABI/INFORM, Compendex, CAB Abstracts
  • Sayfa Sayıları: ss.9-27
  • Süleyman Demirel Üniversitesi Adresli: Evet

Özet

Currently, the development of functional beverages has gained growing interest in food

biotechnology. This study focused on developing a tea enriched through the

fermentation of Jerusalem artichoke (JA) extracts, which are known to contain

significant prebiotics such as inulin and fructo-oligosaccharides. The fermentation was

conducted using a novel probiotic strain, Lactobacillus LA-5. The study utilized three

factors to optimize the functional properties of the beverage: the amounts of JA extract

(ranging from 25% to 75% v/v), the sugar content (5% to 10% w/v), and the

fermentation time (spanning 4 to 8 hours). The density, titratable acidity, and viable cell

count of the beverage were determined. Response surface methodology and the Box-

Behnken design were utilized, with bacterial growth, total phenolic content, and pH

serving as the responses. The eleven production conditions identified include 10 grams

of sucrose, 35 to 37.5 milliliters of JA extract (v/v, %), and a fermentation time ranging

from 6.2 to 6.92 hours. These conditions resulted in the highest optical density values

(0.746 to 0.757), total phenolic content (165.1 to 166.7 mg GAE/g), and a pH of 4.09.

The product formulated in this study could be of interest for consumers, especially for

tea-consuming people.