Dinesh Chandra Rai, senior professor at BHU and currently vice-chancellor of Babasaheb Bhimrao Ambedkar Bihar University, Muzaffarpur, found that fermenting Palash flowers for 14 days significantly enhanced the beverage’s antioxidant activity, phenolic and flavonoid content. Varanasi: From the vibrant Palash flower to a potentially new generation of functional beverages, a Banaras Hindu University-led research team has explored how traditional Indian botanical knowledge can be harnessed through advanced science to develop healthier plant-based alternatives. The study, led by Prof.
The findings were published in the international open-access journal Food Science and Nutrition by Wiley, which has a Journal Impact Factor of 5.0, a CiteScore of 6.1, and a SCImago Q1 ranking in Food Science.
The team systematically examined the 14-day fermentation process using nuclear magnetic resonance spectroscopy and live-cell imaging, directly visualising the symbiotic culture of bacteria and yeast, known as SCOBY. Chemical profiling yielded significant findings, with DPPH radical-scavenging antioxidant activity rising from 60.93% to 80.41%. Image analysis revealed substantial increases in surface coverage, particle count and aggregate size, confirming the development of a robust and interconnected microbial network. You Can Also Check: Gold Rate in Varanasi | Silver Rate in Varanasi | Bank Holidays in Varanasi | Public Holidays in Varanasi | Varanasi AQI | Weather in Varanasi | Petrol Price in Varanasi | Diesel Price in Varanasi | CNG Price in Varanasi | LPG Price in Varanasi Stay updated with the latest Varanasi news.
Titled “Deciphering Butea monosperma Kombucha Fermentation Through NMR and Live-Cell Imaging”, the study explored Palash flower kombucha as a novel plant-based alternative to conventional tea-based kombucha. Prof Rai said, “The fermentation process profoundly elevates the beverage’s functional properties. Rai further said the publication enhances the visibility of Indian research on traditional botanicals and demonstrates how advanced imaging and metabolomic tools can help transform indigenous resources into next-generation functional foods with global appeal.
The research reflects a strong India-Australia collaboration. Key contributors include Suman Bharti, Arvind Kumar and Dipendra Kumar Mahato from the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, BHU, Varanasi; Prof.Dinesh Chandra Rai from BHU and BRABU; Anand Kumar Pandey from Bundelkhand University, Jhansi; and Yada Nolvachai from the CASS Food Research Centre, Deakin University, Australia, and the ARC Training Centre for Hyphenated Analytical Separation Technologies, Melbourne. Total phenolic and flavonoid contents also increased significantly, indicating enhanced functional properties and the potential of the beverage as a sensory-rich, health-supporting plant-based drink. Our objective is to expand healthy, plant-based dietary options that support human health while meeting the growing global consumer demand for novel, sensory-enhanced functional beverages. We expect these findings to stimulate further industrial engagement, strengthen food system resilience, and open new avenues of metabolic inquiry. ” Prof. Download the TOI App.