A method of producing kombucha with a high content of bioactive compounds using microalgae derivatives

Abstract

The invention relates to a novel food with high bioactive compound content that can be used in the food industry and to a production method. The invention particularly relates to a method of producing a new food with a high content of bioactive compound by using edible microalgae and / or microalgae derivatives and a food obtained by this production method. In the present invention, the said food is in particular a beverage, more particularly a Kombucha tea beverage.

Description

[0001] DESCRIPTION

[0002] A METHOD OF PRODUCING KOMBUCHA WITH A HIGH CONTENT OF BIOACTIVE COMPOUNDS USING MICROALGAE DERIVATIVES

[0003] Technical Field

[0004] The invention relates to a novel food with high content of bioactive compound that can be used in the food industry and to a production method.

[0005] The invention particularly relates to a method of producing a new food (nutrient) with a high content of bioactive compound by using edible microalgae and / or microalgae derivatives and a food obtained by this production method. In the present invention, the said food is in particular a beverage, more particularly a Kombucha tea beverage.

[0006] Known State of the Art

[0007] Kombucha tea is a functional drink obtained by fermenting sweetened tea using a symbiotic culture (SCOBY: Symbiotic Culture of Bacteria and Yeast) containing bacteria and yeast is a functional beverage obtained by fermenting sweetened tea. Kombucha tea, which is an important source of bioactive compounds, has various prophylactic and therapeutic benefits as well as containing organic acids, amino acids, vitamins, probiotic microorganisms, antioxidant components.

[0008] Kombucha tea, which can generally be obtained with different types of tea (black, green, white or oolong), consists of a liquid phase and a cellulosic biofilm layer formed on the liquid phase. Kombucha culture (SCOBY) comprises Osmophilic yeast species such as Brettanomyces spp., Candida spp., Lachancea spp., Pichia spp., Saccharomyces spp., Schizosaccharomyces spp., Zygosaccharomyces spp.; acetic acid bacteria such as Acetobacter spp., Gluconobacter spp. Gluconacetobacter spp., Komagataeibacter spp. and Lactobacillus spp.

[0009] In conventional Kombucha tea production, fermentation is performed under aerobic conditions at a temperature of 250 - 300 for 10 - 20 days. For fermentation; compounds such as caffeine and theophylline in the substrate content constitute the nitrogen source required for the development of SCOBY cells, and a sugar added at a rate of 7 - 15% constitutes the carbon source. In the known state of the art, the benefits of Kombucha tea vary depending on several factors. Among these there are the origin of the tea leaves used, the growing conditions of the tea leaves, the carbohydrate source used in fermentation, fermentation time / temperature and microbial content. These factors have a significant influence on the chemical and bioactive composition of Kombucha tea.

[0010] When the current practices and habits are taken into consideration, bioactive ingredients are generally used by individuals as food supplements, in capsules or powders. These ingredients are obtained from food sources by different chemical processes such as isolation, extraction, hydrolisation or obtained as a result of chemical processes. Further, the bioavailable and bioaccessible potential of the obtained fraction varies in human metabolism and it is also known that the potency of these supplements is not sufficient.

[0011] Fermentation is an important biological process and, it increases the accessibility of bioactive components by the body and their availability in metabolic circulation in addition to enriching the ingredients used in fermentation.

[0012] Microalgae are promising raw materials for environmental sustainability. By means of the efficient use of sunlight, they provide the production of diverse and biologically valuable compounds such as proteins, carbohydrates, lipids, pigments and carotenoids. Spirulina, a photosynthetic blue green microalgae, is a filamentous species with a predominant spiral shape and is the name used to describe the two main species of cyanobacteria, Spirulina platensis and Spirulina maxima. Due to its high food content and easy digestibility, Spirulina is a good source of food for humans and animal feed for animals. The protein content constitutes 60 to 70% of the dry weight and contains polysaccharides, polyunsaturated fatty acids, vitamins (especially B vitamins), carotenoids, and various minerals such as Na, K, Ca, Fe, Mn, Se, Mg and Zn. Spirulina has an enhanced nutritional profile with high bioavailability of essential amino acids (64 - 74% of protein content), biliproteins and essential polyunsaturated fatty acids including allophycocyanin, C-phycocyanin, a-chlorophyll, glycolipids, sulpholipids and y-linoleic acid, vitamins B and E, minerals. These ingredients are easily absorbed in the body and help to restore nutritional status to normal levels. At the same time, many of the ingredients play an important therapeutic role in the treatment of cardiovascular diseases, high cholesterol, high blood sugar, obesity, high blood pressure, tumours, hypercholesterolaemia, diabetes, various types of cancer and inflammatory diseases. It has been determined by studies that it is associated with a reduced risk of developing neurodegenerative conditions such as Parkinson's disease, Alzheimer's disease and multiple sclerosis in addition to strengthening the immune system; Spirulina, which is considered as a natural medicine, is used in the production of functional foods and nutritional supplements all over the world due to its described qualifications.

[0013] Spirulina is also rich in carotenoids, a bioactively valuable natural pigment group. It has 4000 mg / kg carotenoid content and / 3-carotene is dominant in its structure. / 3-carotene is known as an effective membrane antioxidant that shows antioxidant properties and provides protection against singlet oxygen - mediated lipid peroxidation damage. It is also reported in studies that it directly blocks intracellular ROS accumulation and inhibits the expression of inflammatory genes in lipopolysaccharide - stimulated cells. Studies on INS-1 E pancreatic beta cells and BV-2 microglial cells in rat models have determined that important bioactive compounds that contribute to the health effects of Spirulina are phycocyanin and / 3-carotene.

[0014] The most important protein components of Spirulina for food applications are phycobiliproteins, namely allophycocyanin and phycoerythrin. Phycocyanin is the phytochemical representing the majority.

[0015] Phycocyanin, a bioactive peptide, is a dark blue coloured protein due to phycocyanobilin, covalently binds to apoprotein and is a open tetrapyrrole chromophore able to collect light energy that the organism uses to direct ATP production. Phycocyanins are coloured pigments that improve the process of photosynthesis by using their ability to capture light energy at wavelengths where chlorophyll has a lower light absorption capacity. Cyanobacteria and eukaryotic algae utilise this property to increase food production. The main producers of phycobiliproteins are Arthrospira platensis, Spirulina platensis (cyanobacteria or blue - green algae), cryptomonads and red algae. Structurally, they are classified according to their protein and pigment contents and have immunomodulatory, anti - inflammatory, anticarcinogenic, antidiabetic, neuroprotective, hepatoprotective and antioxidant effects on health. While evaluating the bioactive potential of phycocyanin, it was determined that both apoprotein (a and / 3 subunits) and phycocyanobilin were effective on the stabilisation mechanisms of reactive oxygen species. It has been stated by the studies conducted that this effect removes the apoprotein HOCI by reacting with cysteine and methionine residues and phycocyanobilin has effective mechanisms in the removal of most radicals.

[0016] Astaxanthin, is derived from microalgae like phycocyanin and is produced by the microalgae Haematococcus pluvialis as a natural response to certain environmental stress conditions such as solar radiation or prolonged food deprivation. Astaxanthin, 3,3'- dihydroxy-p,P'-carotene-4,4'-dione, is featured as a red - orange carotenoid found in microorganisms and marine organisms. Compared to other carotenoids such as p- carotene and lycopene; it has higher bioaccessibility because it is a lipophilic compound, has polarity and therefore amphipathic properties. Zeaxanthin is 100 times more than lutein, canthaxanthin, p-carotene and a-tocopherol. It has higher bioactivity than other antioxidants because it can bind with the cell membrane from inside to outside. It has a unique molecular structure by means of the presence of hydroxyl and keto moieties responsible for high antioxidant properties in each ion ring.

[0017] The bioactive potential of astaxanthin and its antioxidant and anti - inflammatory activities provide it a versatile nutraceutical. Along with its protective effects on health, it has important effects on the skin, eye neurological system, cardiovascular system and is recognised as an anti - aging agent. Clinical studies have shown that regular astaxanthin intake can significantly improve skin dermal conditions, including wrinkling; pigmentation, transepidermal and water loss, as well as maintaining skin elasticity. Astaxanthin has anti - inflammatory activity with the effect of terminating the induction of inflammation in biological systems. Astaxanthin, which acts as a protector against oxidative damage caused by various mechanisms such as quenching of singlet oxygen with its bioactive potential, provides scavenging of radicals to prevent chain reactions, provides protection of membrane structure by inhibiting lipid peroxidation, and strengthens the function of the immune system. Astaxanthin is also recognised as a potential therapeutic agent against atherosclerotic cardiovascular disease.

[0018] However, individuals consume these ingredients, which have bioactive content and have important effects on health, as powder or extracted by unnatural methods, in capsulated form and try to benefit from these ingredients.

[0019] Therefore, there is a need to increase the use of edible microalgae and microalgae derivatives with rich bioactive potential and to increase their consumability with new products.

[0020] The beneficial effects of Kombucha tea are due to the antioxidant activity of its bioactive ingredients, which restore the balance between the production of free radicals and the body's defence mechanisms. Phenolic compounds represent the main antioxidant group and are responsible for the health effects of the beverage. Flavonoids, especially catechins and their derivatives, which originate from the content of tea leaves, are also prominent in this sense. In a study conducted, it was stated that Kombucha tea samples fermented with green and black tea for 10 days contained approximately 127 phenolic compounds and this content consisted of 70.2% flavonoids, 18.3% phenolic acids and 8.4% other polyphenols (2.3% ligands and 0.8% stilbenes). Therefore, there is a need to make beverages with natural bioactive sources such as Kombucha more easily consumable. The health effects of Kombucha should be further optimised. For this purpose, a new method is needed to make Kombucha a bioactive source that is bioavailable and bioaccessible.

[0021] The method developed with these ingredients will undoubtedly break new ground in the Kombucha industry and will provide a significant improvement in the production of health beneficial beverages. Moreover, by means of Kombucha tea fermentation, these ingredients will be enriched and bioaccessibility and bioavailability will be ensured and a fermented product richer in bioactivity will be produced.

[0022] As a result, due to the above - mentioned disadvantages and the inadequacy of the existing solutions, a development in the relevant technical field has become necessary.

[0023] Purpose of Invention

[0024] The present invention relates to a food and a new method of producing a food with a high content of bioactive compounds by using edible microalgae and / or microalgae derivatives, which fulfils the above - mentioned requirements, eliminates all disadvantages and brings some additional advantages.

[0025] The primary purpose of the invention is to provide a food (nutrient), preferably a beverage, containing edible microalgae and / or microalgae derivatives and Kombucha, with high antioxidant potential, rich in bioactive content and enhanced uptake of this content.

[0026] The purpose of the invention is to develop a food and its production method that will provide the intake of components effective on metabolism into the body by enriching the content by fermenting Kombucha tea culture with microorganisms with probiotic effect of tea leaf, microalgae and microalgae derivatives.

[0027] One purpose of the invention is to develop a new method for making Kombucha a bioactive source that is bioavailable and bioaccessible. By means of these edible microalgae and / or microalgae derivatives, it is provided that the ingredients that are not present in Kombucha are added to the food. The other purpose of the invention is to provide the development of new products to be used in both the prevention and treatment of diseases with the prophylactic and therapeutic effects of the natural bioactive components in its content and to make these products easily accessible to individuals.

[0028] In order to fulfil the aforementioned purposed, the invention provides a method for preparing a food with a high bioactive content, comprising the following steps: a) brewing by adding tea leaves to boiling water and straining b) adding a fermentable sugar to the strained tea after brewing and stirring c) adding of edible microalgae and / or microalgae derivatives to the tea - fermentable sugar mixture which brought to room temperature d) adding Kombucha tea culture (SCOBY) and pre-fermented Kombucha tea to the mixture obtained in step (c) e) fermentation of the mixture obtained in step (d) at 25 'C to 30 O.

[0029] The structural and characteristic features and all advantages of the invention will be more clearly understood with the detailed description given below. For this reason, the evaluation should also be made by taking the detailed description into consideration.

[0030] Detailed Description of the Invention

[0031] In this detailed description, the preferred embodiments of the inventive compound are described only for the purpose of a better understanding of the subject matter and in a non - limiting manner.

[0032] The present invention provides a novel approach to the production of a food (nutrient) , preferably a beverage, rich in bioactive content and with enhanced uptake of such content.

[0033] In another aspect, the present invention discloses a method utilising tea leaves. This method enriches the fermentation of Kombucha, increasing the amount and variety of bioactive compounds contained therein. In this way, a food is obtained in which the health effects of Kombucha are further strengthened. Further, the food obtained by this method is made more effectively available to the body by increasing the bioaccessibility of bioactive components. The method for preparing the said food includes the following steps: a) brewing by adding tea leaves to boiling water and straining b) adding a fermentable sugar to the strained tea after brewing and stirring c) adding of edible microalgae and / or microalgae derivatives to the tea - fermentable sugar mixture brought to room temperature d) adding Kombucha culture (SCOBY) and pre - fermented Kombucha to the mixture obtained in step (c) e) fermentation of the mixture obtained in step (d) at 25 'C to 30 O

[0034] The present invention is a food (nutrient) obtained by the above method steps. In a preferred embodiment of the invention, said food is a beverage.

[0035] In a preferred embodiment of the invention, said tea leaves are selected from a group consisting of white tea, black tea, green tea, yellow tea, oolong tea, puu-erh tea, rooibos tea, chamomile tea, jasmine tea, peppermint tea, rose petal tea, lemon balm tea, Ginkgo biloba tea, basil tea, mate tea, rosemary tea, thyme tea, turmeric tea, echinacea tea, sage tea, linden tea, rosehip tea, anise tea, black cumin tea, lavender tea, geranium tea, andyz tea, hibiscus tea, senna tea, chicory tea, nettle tea, laurel tea, cinnamon tea, cardamom tea, clove tea, fennel tea, parsley tea, cumin tea, liquorice tea, saffron tea, sumac tea, apricot tea, apple tea, kiwi tea, citrus teas (lemon, orange, mandarin, grapefruit, kumquat, lime, citrus, bergamot, pomelo, citron tea), red - purple fruit teas (strawberry, raspberry, blackberry, blueberry, gojiberi, blackcurrant, cherry, sour cherry, cornelian cherry, cranberry, aronia, black elderberry, winterberry) and their combinations thereof.

[0036] The tea plant (Camellia sinensis) is consumed in five different forms worldwide: black tea, green tea, yellow tea, oolong tea and white tea. Approximately 78 percent of global consumption is black tea, 20 percent is green tea and 2 percent is oolong tea. The differences between different teas vary according to their growth stages, harvesting and how they are processed. All leaves, after being partially dried, are subjected to oxidation. As fermentation, the varying degrees of oxidation give the tea its distinctive flavour.

[0037] In the embodiment of the invention, the tea leaves in question are preferably white tea. Unlike other types of tea, white tea, which has delicate buds and leaves covered with white hairs from which its name derives, is subjected to a delicate drying process rather than being fermented. The drying process provides that its delicate flavour and antioxidative components contained in it are preserved.

[0038] Phenolic compounds constitute the most important bioactive content of the tea plant. White tea has higher antioxidant potential than black and green teas. It has higher flavanol content due to tea processing, collection and shoot structure. The main bioactive components of white tea include amino acids, polyphenols and methylxanthines. The most common amino acid is l-theanine (representing about 4% of the dry weight of the leaf), which contributes to the pleasant and relaxing effects of the tea; in terms of methylxanthines, the most abundant compound is caffeine (about 3.5%).

[0039] In a preferred embodiment of the invention, the tea added is in the range of 1 to 5 wt % in the mixture obtained in step (d).

[0040] In the embodiment of the invention, the sugar content used is fermentable, preferably sucrose.

[0041] In a preferred embodiment of the invention, the fermentable sugar (d) added is sucrose and is in the range of 1% to 5% by weight in the mixture obtained in step (d).

[0042] In a preferred embodiment of the invention, the edible microalgae and / or microalgae derivatives added are in the range of 0.1 to 5% by weight in the mixture obtained in step (d).

[0043] In a preferred embodiment of the invention, said microalgae are selected from the group consisting of Spirulina, Spirulina sp., Spirulina platensis, Arthrospira platensis, Dunaliella, Dunaliella sp., Dunaliella salina, Dunaliella viridis, Haematococcus, Haematococcus sp, Haematococcus pluvialis, Haematococcus salinus, Chlorella, Chlorella sp., Chlorella zofingiensis, Chlorella sorokiniana, Nannochloropsis, Nannochloropsis sp. Nannochloropsis oculata, Phaeodactylum, Phaeodactylum sp., Phaeodactylum tricornutum, Isochrysis, Isochrysis sp, Isochrysis galbana, Karlodinium, Karlodinium sp., Karlodinium veneficum, Nannochloropsis, Nannochloropsis spp., Nannochloropsis gaditana, Phaeodactylum, Phaeodactylum sp., Phaeodactylum tricornutum, Porphyridium, Porphyridium sp., Pyrocystis, Pyrocystis sp, Pyrocystis lunula, Scenedesmus, Scenedesmus sp., Scenedesmus almeriensis, Schizochytrium, Schizochytrium sp., Tetraselmis, Tetraselmis sp., Tetraselmis suecicaand, , allophycocyanin, phycoerythrin, phycocyanin, and combinations thereof. In a preferred embodiment of the invention, said microalgae derivative is selected from the group consisting of astaxanthin, phycocyanin, phycobilin, carnetenoid and combinations thereof.

[0044] The said astaxanthin, phycocyanin, and phycobilin are extracts obtained from caretenoid algae.

[0045] In a preferred embodiment of the invention, the edible microalgae and / or microalgae derivatives are Spirulina platensis, astaxanthin, phycocyanin or a combination thereof.

[0046] In a preferred embodiment of the invention, the microalgae and / or microalgae derivatives are phycocyanin. In a preferred embodiment of the invention, the phycocyanin added is in the range of 0.1 to 5 wt% in the mixture obtained in step (d).

[0047] In a preferred embodiment of the invention, the Kombucha tea added is 10 wt % in the mixture obtained in step (d)

[0048] In a preferred embodiment of the invention, the Kombucha culture (SCOBY) added is in the range of 5 to 10 wt% in the mixture obtained in step (d).

[0049] In a preferred embodiment of the invention, the fermentation process is terminated when the pH of the fermented mixture is between 2.5 and 5.5, depending on the acceptability of the sensory properties.

[0050] The yeasts in the SCOBY culture break down the carbohydrate source contained in the tea with the invertase enzyme and produce ethyl alcohol from the glucose obtained; symbiotic bacteria form acetic acid from the ethyl alcohol produced by the yeasts.

[0051] In a preferred embodiment of the invention, 15 g / L white tea leaves are added to boiling water and brewed at boiling temperature for 15 minutes (8-17 minutes). The brewed tea is filtered through cheesecloth or strainer. 30 g / L fermentable sugar is added to the filtered tea after the brewing process and is stirred until the sugar dissolves and a homogenous structure is obtained. At the end of the steering, it is important that the tea - sugar mixture has reached room temperature. 0.1 - 5% microalgae or microalgae derivative is added to the tea - sugar mixture brought to room temperature and mixed until a homogeneous structure is obtained. Microalgae and microalgae derivatives must have undergone an effective production process, i.e. must have the necessary chemical and bioactive content. Microalgae and microalgae derivatives to be used in fermentation must be certified to be suitable for consumption in terms of health. Kombucha culture (SCOBY) and 10% pre-fermented Kombucha tea are added. It is stirred until a homogenous structure is obtained. Kombucha culture should be active, i.e. the vitality rate should be high. The content is fermented for 10 - 15 (10 - 20) days under controlled conditions (28120 or 250 -300).

[0052] In a preferred embodiment of the invention, the food comprises 3% fermentable sugar, 1 .5% white tea, 0.1 - 5% microalgae and microalgae derivatives, 70.5 - 80.4% water, 5 - 10% Kombucha tea culture (SCOBY), 10% Kombucha tea. In the case of minimum retention of microalgae and culture, the food comprises 3% sugar, 1.5% tea, 0.1% microalgae, 10% Kombucha tea, 5% culture and 80.4% water by weight. In the case of maximum retention of microalgae and culture, the food comprises 3% sugar, 1 .5% tea, 5% microalgae, 10% Kombucha, tea, 10% culture and 70.5% water by weight.

[0053] In another aspect, the invention relates to a food produced in accordance with the embodiments described above.

[0054] Examples

[0055] The samples obtained by using Spirulina platensis as edible microalgae, astaxanthin and phycocyanin as microalgae derivatives and white tea leaves were analysed in three different extractions: extractable, hydrolyzable and bioaccessible fractions. Here, the samples were prepared by the present inventive method using 0.5%, 1%, 2% microalgae and microalgae derivatives with a content of 3% fermentable sugar (sucrose), 1 .5% white tea, 78.5 - 80.0% water, 5% SCOBY, 10% Kombucha tea. (Here, the samples were specifically prepared as 3% sugar, 1 . 5% tea, 0.5% microalgae, 10% Kombucha tea, 5% culture and 80% water; 3% sugar, 1.5% tea, 1% microalgae, 10% Kombucha tea, 5% culture and 79.5% water; 3% sugar, 1 .5% tea, 2% microalgae, 10% Kombucha tea, 5% culture and 78.5% water). Total phenolic compound (according to Folin Ciocalteu method) and antioxidant capacity (according to ABTS method) data of Spirulina platensis, astaxanthin and phycocyanin are given in Examples 1 and 2; data of the samples are given in Examples 3 and 4.

[0056] Example 1

[0057] Table 1. Trolox equivalent antioxidant capacity of microalgae derivatives according to

[0058] ABTS method

[0059]

[0060] When Spirulina platensis, astaxanthin and phycocyanin were evaluated in terms of antioxidant capacity, Spirulina platensis had higher potential in terms of extractable phenolic fraction, whereas phycocyanin had higher potential in terms of hydrolyzable and bioavailable phenolic compounds and had the highest % bioavailability value with 45%. According to the total phenolic compound analysis, phycocyanin showed the highest values in all three extractions. In terms of % bioaccessibility, all 3 microalgae derivatives had similar values; Spirulina platensis and astaxanthin were relatively higher with 23%. Example3 3

[0061] Table 3. Trolox equivalent antioxidant capacity of the samples according to ABTS method

[0062] 

[0063]

[0064] When the samples obtained with microalgae and microalgae derivatives were evaluated, the highest values were obtained from the samples obtained with phycocyanin. It was determined that as the enrichment ratio increased in Kombucha samples, especially hydrolyzable and bioaccessible phenolic contents increased. The sample with the highest content was the sample with 2% phycocyanin addition in terms of both analyses.

Claims

CLAIMS1. A method for preparing a food with a high bioactive content, characterized by comprising; the following steps a) brewing by adding tea leaves to boiling water and straining b) adding a fermentable sugar to the strained tea after brewing and stirring c) adding of edible microalgae and / or microalgae derivatives to the tea - fermentable sugar mixture which brought to room temperature d) adding Kombucha culture (SCOBY) and pre - fermented Kombucha to the mixture obtained in step (c) e) fermentation of the mixture obtained in step (d) at 25 'C to 30 'C2. The method according to claim 1 , characterized in that; the said food is a beverage.

3. The method according to claim 1 or 2, characterized by comprising; the said tea leaves are selected from a group containing white tea, black tea, green tea, yellow tea, oolong tea, puu-erh tea, rooibos tea, chamomile tea, jasmine tea, peppermint tea, rose petal tea, lemon balm tea, Ginkgo biloba tea, basil tea, mate tea, rosemary tea, thyme tea, turmeric tea, echinacea tea, sage tea, linden tea, rosehip tea, aniseed tea, black cumin tea, lavender tea, geranium tea, mallow tea, senna tea, senna tea, chicory tea, nettle tea, laurel tea, cinnamon tea, cardamom tea, clove tea, fennel tea, parsley tea, cumin tea, liquorice tea, saffron tea, sumac tea, apricot tea, apple tea, kiwi tea, citrus teas (lemon, orange, tangerine, grapefruit, kumquat, lime, citrus, bergamot, pomelo, citron tea), red - purple fruit teas (strawberry, raspberry, blackberry, blueberry, gojiberi, blackcurrant, cherry, sour cherry, cornelian cherry, cranberry, aronia, black elderberry, winterberry) and combinations thereof.

4. The method according to claim 3, characterized in that; the said tea leaves are white tea.

5. The method according to any one of the preceding claims, characterized in that; the fermentable sugar is sucrose.

6. The method according to any one of the preceding claims, characterized in that; the added microalgae and / or microalgae derivatives are in the range of 0.1 to 5 wt% in the mixture obtained in step (d).

7. The method according to any one of the preceding claims, characterized by comprising; the said microalgae is selected from a group consisting of Spirulina, Spirulina sp., Spirulina platensis, Arthrospira platensis, Dunaliella, Dunaliella sp., Dunaliella salina, Dunaliella viridis, Haematococcus, Haematococcus sp, Haematococcus pluvialis, Haematococcus salinus, Chlorella, Chlorella sp., Chlorella zofingiensis, Chlorella sorokiniana, Nannochloropsis, Nannochloropsis sp. Nannochloropsis oculata, Phaeodactylum, Phaeodactylum sp., Phaeodactylum tricornutum, Isochrysis, Isochrysis sp., Isochrysis galbana, Karlodinium, Karlodinium sp., Karlodinium veneficum, Nannochloropsis, Nannochloropsis spp., Nannochloropsis gaditana, Phaeodactylum, Phaeodactylum sp., Phaeodactylum tricornutum, Porphyridium, Porphyridium sp, Pyrocystis, Pyrocystis sp., Pyrocystis lunula, Scenedesmus, Scenedesmus sp., Scenedesmus almeriensis, Schizochytrium, Schizochytrium sp., Tetraselmis, Tetraselmis sp., Tetraselmis suecicaand, and combinations thereof.

8. The method according to any one of the preceding claims, characterized in that; the said microalgae derivative is selected from a group consisting of astaxanthin, phycocyanin, phycobiluribin, caretenoid and a combination thereof.

9. The method according to claim 7, characterized in that; the edible microalgae and / or microalgae derivatives are Spirulina platensis, astaxanthin, phycocyanin or a combination thereof.

10. The method according to claim 8, characterized in that; the edible microalgae and / or microalgae derivatives are phycocyanins.

11. The method according to claim 10, characterized in that; the phycocyanin is in the range of 0.1 to 5 wt% in the mixture obtained in step (d).

12. The method according to claim 8, characterized in that; the edible microalgae is Spirulina platensis.

13. The method according to claim 12, characterized in that; the Spirulina platensis is in the range of 0.1 to 5 wt% in the mixture obtained in step (d).

14. The method according to claim 8, characterized in that; the edible microalgae derivative is astaxanthin.

15. The method according to claim 14, characterized in that; the astaxanthin is in the range of 0.1 to 5 wt% in the mixture obtained in step (d).

16. The method according to any one of the preceding claims, characterized in that; the fermentation process is terminated when the pH of the fermented mixture is in a value between 2,5 and 5,5.

17. The method according to any one of the preceding claims, characterized in that; the Kombucha added is 10 wt% in the mixture obtained in step (d).

18. The method according to any one of the preceding claims, characterized in that; the added Kombucha culture (SCOBY) is in the range of 5 to 10 wt% in the mixture obtained in step (d).

19. The method according to any one of the preceding claims, characterized in that; the added tea is in the range of 1 to 5 wt % in the mixture obtained in step (d).

20. The method according to any one of the preceding claims, characterized in that; the added fermentable sugar is in the range of 1 to 5 wt % in the mixture obtained in step (d).

21. A food produced by a method according to any one of the preceding claims.

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