| Title |
Pressurized cyclic solid–liquid (PCSL) extraction of sea buckthorn leaves for microbiologically safe, value-added kombucha production |
| Authors |
Jagelavičiūtė, Jolita ; Girtas, Juozas ; Mažeikienė, Ingrida ; Šarkinas, Antanas ; Almonaitytė, Karolina |
| DOI |
10.3390/app15126608 |
| Full Text |
|
| Is Part of |
Applied sciences.. Basel : MDPI. 2025, vol. 15, iss. 12, art. no. 6608, p. 1-22.. ISSN 2076-3417 |
| Keywords [eng] |
kombucha ; Medusomyces gisevii culture ; metagenomic analysis ; pressurized cyclic solid–liquid (PCSL) extraction ; sea buckthorn leaves |
| Abstract [eng] |
Sea buckthorn (Hippophae rhamnoides) is a valuable plant rich in biologically active compounds, mainly found in its berries and leaves. The harvesting process, which includes pruning, freezing, and shaking, leaves behind large amounts of biomass and juice-pressing residues, typically composted. The aim of this study is to expand knowledge of the valorization of sea buckthorn secondary raw materials by applying an innovative pressure cyclic solid–liquid (PCSL) extraction method and to develop value-added functional food products. Extraction was performed in 20 and 60 cycles, each lasting from 2 to 10 min. The highest concentrations of proanthocyanidins (5.51 gCE/L) and total phenolics (12.42 gGAE/L) were obtained under prolonged conditions, but the L-4 extract (20 cycles × 2 min) was selected for kombucha production due to its favorable balance between efficiency and sustainability. Microbial safety evaluation showed that kombucha with sea buckthorn leaf extract exhibited significantly stronger antimicrobial activity against tested pathogens compared to green tea kombucha. Additionally, sensory analysis revealed higher consumer acceptability of beverages enriched with sea buckthorn extracts. Shotgun metagenomic analysis identified high microbial diversity in the M. gisevii MI-2 starter culture and fermented kombucha products (227 bacteria and 44 eukaryotes), most of which (92.5% bacteria, 77.8% eukaryotes) remain viable and contribute to fermentation dynamics. New biotechnological strategies and genetic modifications raise concerns about the safe use of microorganisms in food production. To address these issues, these findings provide a foundation for future strategies aimed at the safe application of beneficial microorganisms in food biotechnology and support the long-term goals of the European Green Deal by promoting sustainable biomass valorization and circular economy advancement in the food sector. |
| Published |
Basel : MDPI |
| Type |
Journal article |
| Language |
English |
| Publication date |
2025 |
| CC license |
|
