Research, Development and Sensory Evaluation of a Kombucha-Based Sports Beverage

Kombucha is a fresh, sparkling beverage traditionally obtained through the fermentation of sweetened tea. It is typically non-alcoholic, with an acidic, fruity aroma and a vinegar-like, slightly sweet taste. Fermentation occurs thanks to a Symbiotic Consortium of Bacteria and Yeast (SCOBY), located in a cellulosic biofilm on the surface of the tea. Kombucha is known for its many beneficial properties, including antioxidant, anticancer and hepatoprotective activities. Given these functional properties and its distinctive taste, it enjoys high acceptability among consumers. To further promote its consumption, minerals, vitamins, creatine and essentials amino acids can be added to its formulation to create an isotonic sports beverage, ideal for pre-workout, post-workout and late recovery hydration, while maintaining a low sugar content. Isotonic sports beverages are mainly consumed to restore minerals and support rapid rehydration after prolonged physical activity. Essential amino acids and creatine are taken to enhance muscle growth and aid recovery. This thesis aims to develop three different formulations and flavours of kombucha-based sports beverage and to analyse them through sensory evaluation. An internal panel of employees and an external panel of Fiorentina football players will assess the products and provide their sensory evaluations via a questionnaire. Additional chemical and physical tests, such as acetic acid content, phenolic content and effervescence analysis, will be conducted to support the sensory findings.