Acta Univ. Agric. Silvic. Mendelianae Brun. 2026, 74(3), 99-106 | DOI: 10.11118/actaun.2026.009

Microencapsulation of Muntingia calabura Leaf Kombucha: Effects on Microbial Viability, Antibacterial Activity, and Antibiotic Interactions

Marsudi1, Sari Rahayu Rahman2, Jisril Palayukan1, Deka Uli Fahrodi1, Nur Saidah Said1
1 Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries, Universitas Sulawesi Barat, 91412, Majene, Indonesia
2 Department of Biology Education, Faculty of Teacher Training and Education, Universitas Sulawesi Barat, 91412, Majene, Indonesia

Kombucha is a fermented beverage rich in organic acids and bioactive compounds with potential antimicrobial properties; however, its microbial stability remains a challenge. This study evaluated the effects of microencapsulation on microbial viability, antibacterial activity, and antibiotic interactions in Muntingia calabura leaf kombucha. Microencapsulation was performed using maltodextrin, skim milk, and gum arab, followed by freeze-drying. Microbial viability was assessed using plate counts, antibacterial activity was evaluated by agar diffusion against Escherichia coli and Staphylococcus aureus, and antibiotic interaction was examined using a modified disc diffusion method. The microencapsulated samples exhibited higher recoverable viable counts upon reconstitution (6.27 × 107 CFU/mL; log 7.79 ± 0.08) compared with liquid kombucha (3.19 × 107 CFU/ mL; log 7.50 ± 0.04; p < 0.05), which is primarily attributed to concentration effects and the protective properties of the encapsulating matrix. Antibacterial activity was generally preserved after microencapsulation, with comparable inhibition zones observed for both test organisms, although minor variations occurred across concentrations. Furthermore, the presence of kombucha influenced the inhibition zones of selected antibiotics, indicating potential modulatory interactions; however, these findings should be interpreted cautiously due to methodological constraints and the use of complex mixtures. In conclusion, microencapsulation can preserve microbial viability and antibacterial activity of M. calabura kombucha, supporting its potential application in functional food development. Nevertheless, further studies on microbial characterization, storage stability, and gastrointestinal simulation are required to fully elucidate its functional efficacy.

Keywords: antibacterial activity, kombucha, microencapsulation, Muntingia calabura, probiotic

Received: September 28, 2025; Revised: April 9, 2026; Accepted: April 20, 2026; Published: July 1, 2026  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Marsudi,, Rahman, S.R., Palayukan, J., Uli Fahrodi, D., & Said, N.S. (2026). Microencapsulation of Muntingia calabura Leaf Kombucha: Effects on Microbial Viability, Antibacterial Activity, and Antibiotic Interactions. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 74(3), 99-106. doi: 10.11118/actaun.2026.009
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • PDF will be unlocked 1.9.2026

    References

    1. ALI, M. S., LEE, E. B., HSU, W. H., SUK, K., SAYEM, S. A. J., ULLAH, H. A., LEE, S. J. PARK, S. C. 2023. Probiotics and postbiotics as an alternative to antibiotics: An emphasis on pigs. Pathogens. 12(7), 874. Go to original source...
    2. BUDIMAC, T., PEZO, L., ©OVLJANSKI, O., CVETKOVIÆ, D., CVANIÆ, T., VUÈETIÆ, A. RANITOVIÆ, A. 2025. An Optimal Probiotic Carrier: Multiple Steps Toward Selection and Application in Kombucha. Fermentation. 11(5), 256. Go to original source...
    3. D'AMICO, V., CAVALIERE, M., IVONE, M., LACASSIA, C., CELANO, G., VACCA, M., LA FORGIA, F. M., FONTANA, S., DE ANGELIS, M., DENORA, N. LOPEDOTA, A. A. 2025. Microencapsulation of probiotics for enhanced stability and health benefits in dairy functional foods: a focus on pasta filata cheese. Pharmaceutics. 17(2), 185. Go to original source...
    4. FRAIZ, G. M., BONIFÁCIO, D. B., DE PAULO, R. S., TEIXEIRA, C. M., MARTINO, H. S. D., BARROS, F. A. R. D., MILAGRO, F. I. BRESSAN, J. 2025. Benefits of Kombucha Consumption: A Systematic Review of Clinical Trials Focused on Microbiota and Metabolic Health. Fermentation. 11(6), 353. Go to original source...
    5. JAYABALAN, R., MALBA©A, R. V., LONÈAR, E. S., VITAS, J. S. SATHISHKUMAR, M. 2014. A review on kombucha tea microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive reviews in food science and food safety. 13(4), 538-550. Go to original source...
    6. LEISTIKOW, K. R., BEATTIE, R. E. HRISTOVA, K. R. 2022. Probiotics beyond the farm: Benefits, costs, and considerations of using antibiotic alternatives in livestock. Frontiers in Antibiotics. 1, 1003912. Go to original source...
    7. DE LIMA, A. S. L., MAGALHÃES-GUEDES, K. T., MACEDO, J. A. 2024. Efficiency of freeze- and spray-dried microbial preparation as active dried starter culture in kombucha fermentation. J Sci Food Agric. 104(2), 674-83. Go to original source...
    8. LIU, Q., LIN, C., YANG, X., WANG, S., YANG, Y., LIU, Y., XIONG, M., XIE, Y., BAO, Q. YUAN, Y., 2023. Improved viability of probiotics via microencapsulation in whey-protein-isolate-octenyl-succinic-anhydride-starch-complex coacervates. Molecules. 28(15), 5732. Go to original source...
    9. NEFFE-SKOCIÑSKA, K., SIONEK, B., ¦CIBISZ, I. KO£O¯YN-KRAJEWSKA, D. 2017. Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties. Cyta-journal of food. 15(4), 601-607. Go to original source...
    10. NURYANTI, S. 2022. Production of kombucha from Muntingia calabura L. leaves and evaluation of its antibacterial activity and total flavonoid content. Journal of Applied Pharmaceutical Science. 12(8), 187-192. Go to original source...
    11. ONSUN, B., TOPRAK, K. SANLIER, N., 2025. Kombucha Tea: A Functional Beverage and All its Aspects. Current Nutrition Reports. 14(1), 69. Go to original source...
    12. PHAN VAN, T., NGUYEN, Q. D., NGUYEN, N. N. DO, A. D. 2024. Efficiency of freeze-and spray-dried microbial preparation as active dried starter culture in kombucha fermentation. Journal of the Science of Food and Agriculture. 104(14), 8707-8719. Go to original source...
    13. RADOVANOVIC, M., KEKIC, D., GAJIC, I., KABIC, J., JOVICEVIC, M., KEKIC, N., OPAVSKI, N. RANIN, L. 2023. Potential influence of antimicrobial resistance gene content in probiotic bacteria on the gut resistome ecosystems. Frontiers in Nutrition. 10, 1054555. Go to original source...
    14. RODE, J., HUTCHINSON, A. N., CHATZOPOULOU, M. S., BLEIEL, S. B., GEBRESENBET, R. F., ANDERSSON, L., PERSSON, J., DAILLÈRE, R., BEITZ, B., ABDALLAH, B. B. TINGÖ, L. 2025. Micro-encapsulation differentially impacts probiotic effects on brain structure and function in an elderly population-A randomised placebo-controlled trial. Brain, behavior, and immunity.106113. Go to original source...
    15. SBEHAT, M., MAURIELLO, G. ALTAMIMI, M. 2022. Microencapsulation of probiotics for food functionalization: An update on literature reviews. Microorganisms. 10(10), 1948. Go to original source...
    16. SONG, H., LI, R., YANG, L., WANG, S., ZHANG, Y., LI, J., ZHU, D. LIU, H. 2024. Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions. Food Hydrocolloids. 154, 110126. Go to original source...
    17. TÓTH, A. G., CSABAI, I., JUDGE, M. F., MARÓTI, G., BECSEI, Á., SPISÁK, S. SOLYMOSI, N., 2021. Mobile antimicrobial resistance genes in probiotics. Antibiotics. 10(11), 1287. Go to original source...
    18. VILLARREAL-SOTO, S. A., BEAUFORT, S., BOUAJILA, J., SOUCHARD, J. P. TAILLANDIER, P. 2018. Understanding kombucha tea fermentation: a review. Journal of food science. 83(3), 580-588. Go to original source...
    19. VIVEK, K., MISHRA, S., PRADHAN, R. C., NAGARAJAN, M., KUMAR, P. K., SINGH, S. S., MANVI, D. GOWDA, N. N. 2023. A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends. Applied Food Research. 3(1), 100248. Go to original source...
    20. ZUBAIDAH, E., DEA, E. C. SUJUTI, H. 2022. Physicochemical and microbiological characteristics of kombucha based on various concentration of Javanese turmeric (Curcuma xanthorrhiza). Biocatalysis and Agricultural Biotechnology. 44, 102467. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY NC ND 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content