MUMBAI, India, June 22 -- Intellectual Property India has published a patent application (202641048391 A) filed by Hindusthan College Of Arts & Science on April 16, 2026, for Development Of Pomelo Kombucha Using Ginger And Mint As Flavouring Agents.
Inventors include Dr. M. C. Anitha; and Dr. S. Anuradha.
The application for the patent was published on June 12, 2026, under issue no. 24/2026.
Abstract: The present invention relates to the development of a functional fermented beverage comprising pomelo (Citrus maxima) incorporated into a J.;ombucha matrix, wherein sweetened tea is subjected to controlled fermentation using a symbiotic culture of bacteria and yeast (SCOBY), followed by the addition of pomelo extract and natural flavoring agents including ginger and mint. The process involves primary fermentation for 7-10 days, subsequent incorporation of pomelo juice, and secondary fermentation for 2-3 days under controlled conditions to enhance carbonation, flavor, and bioactive compound formation. The resulting beverage is characterized by improved physicochemical properties, acidic pH, enhanced antioxidant activity, and the presence of beneficial microbial populations. The ·invention further claims a novel formulation that synergistically combines the probiotic attributes of kombucha with the nutritional and phytochemical properties of pomelo, ginger, and mint, resulting in a beverage with enhanced functional benefits including antioxidant, antimicrobial, arid potential metabolic health effects. The product demonstrates acceptable sensory characteristics, ~·xtetH.kd she! f stability under refrigerated storage, and suitability for scalable production. This formulation represents an innovative approach to functional beverage development by utilizing underexploited citrus substrates and natural plantbased flavouring agents to improve both health benefits and consumer acceptability.
Disclaimer: Curated by HT Syndication.
