Persimmon, kombucha beverage, functional properties, biochemical composition

Kombucha, which has limited scientific studies because it is not well known in our country, draws attention in the world with its energizing, detoxifying properties. Kombucha, which is a slightly sweet, acidic, carbonated beverage produced by fermentation under aerobic conditions with the addition of kombucha culture. In this study, a new Kombucha drink was developed with the addition of persimmon, which is rich in functional components, in different concentrations and the fermentation of black, green , oolong tea. By enriching the fruit+tea combination in terms of nutritional value, flavor, health benefits, it is aimed to develop an alternative beverage for individuals who have health problems or who prefer natural fermented products as a lifestyle choice. This study has shown that the use of persimmon rich in bioactive components combined with black tea, green tea, oolong tea as a substrate increases the antioxidant activities of beverages. Persimmon has been shown to be the alternative substrate for producing functional fermented beverages, increasing the acceptability of kombucha beverages. Given the health benefits associated with the consumption of foods rich in anthocyanins, these materials are seen as an important source for functional beverages with high nutritional value.