Dose-Dependent Effects of Pear (Pyrus communis L.) Juice on Kombucha Polyphenols, Antioxidant Capacity, and Enzyme Inhibition.

ABSTRACT: This study investigated the dose-dependent impact of pear juice supplementation on the chemical composition, phenolic profile, and biological activity of kombucha during 14 days of fermentation. Four formulations (0-75% pear juice) were evaluated for changes in (poly)phenols, organic acids, antioxidant capacity, and enzyme inhibition. UPLC-QToF-MS analysis demonstrated substantial remodeling of the phenolic profile in pear-enriched beverages, with marked increases in chlorogenic acid, arbutin, and flavonols. The total phenolic content increased proportionally with juice addition, reaching its highest level in the 75% juice formulation. Fermentation enhanced the antioxidant potential, with FRAP values more than doubling relative to the control. Pear supplementation also enhanced the inhibit

SUBMITTER: Kuraj A 

PROVIDER: S-EPMC12844145 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature