Foods,
Journal Year:
2025,
Volume and Issue:
14(5), P. 738 - 738
Published: Feb. 21, 2025
The
pellicle
is
a
coproduct
of
kombucha
beverage
production
without
economic
value.
This
material
based
on
cellulose
produced
from
bacteria
and
has
better
physical
properties
than
isolated
plants.
review
systematically
analyzed
the
research
literature
about
(KBC-kombucha
cellulose)
valorization.
In
general,
KBC
been
used
in
food
applications,
especially
as
packaging
ingredient
to
improve
biopolymer-based
films,
well
manufacture
materials
KBC.
addition,
some
studies
have
investigated
potential
encapsulate
ingredients
or
additive.
Furthermore,
nonfood
applications
with
special
interest
development
for
textile
medical
substitute
disposable
(e.g.,
spoons).
Although
shows
promising
results,
it
necessary
increase
scale
this
material,
analyze
its
viability.
It
also
establish
quality
standards
international
regulations
respect
different
applications.
Journal of Food Science,
Journal Year:
2022,
Volume and Issue:
87(2), P. 503 - 527
Published: Jan. 14, 2022
Abstract
Kombucha
has
been
gaining
prominence
around
the
world
and
becoming
popular
due
to
its
good
health
benefits.
This
beverage
is
historically
obtained
by
tea
fermentation
of
Camellia
sinensis
a
biofilm
cellulose
containing
symbiotic
culture
bacteria
yeast
(SCOBY).
The
other
substrates
added
C.
have
also
reported
help
kombucha
production.
type
as
well
amount
sugar
substrate,
which
origin
SCOBY,
in
addition
time
temperature
influence
content
organic
acids,
vitamins,
total
phenolics,
alcoholic
kombucha.
route
involved
metabolite
biotransformation
identified
so
far
microorganisms
process
need
be
further
studied.
Some
nutritional
properties
benefits
related
already
reported.
Antioxidant
antimicrobial
activities
antidiabetic
anticarcinogenic
effects
are
some
beneficial
attributed
Nevertheless,
scientific
literature
needs
clinical
studies
evaluate
these
human
beings.
toxic
associated
with
consumption
still
unclear,
but
possibility
adverse
reactions
occurring,
contraindicated
infants
pregnant
women,
children
under
4‐years‐old,
patients
kidney
failure,
HIV.
regulations
place
for
address
number
criteria,
mainly
pH
alcohol
content,
order
guarantee
quality
safety
ensure
transparency
information
consumers.
International Journal of Molecular Sciences,
Journal Year:
2022,
Volume and Issue:
23(4), P. 2359 - 2359
Published: Feb. 21, 2022
The
scientific
community
and
industrial
companies
have
discovered
significant
enzyme
applications
to
plant
material.
This
rise
imparts
changing
consumers’
demands
while
searching
for
‘clean
label’
food
products,
boosting
the
immune
system,
uprising
resistance
bacterial
fungal
diseases,
climate
change
challenges.
First,
enzymes
were
used
enhancing
production
yield
with
mild
not
hazardous
applications.
However,
specificity,
activity,
origin
characteristics,
ratio,
extraction
conditions
differ
depending
on
goal.
As
a
result,
researchers
gained
interest
in
enzymes’
ability
cleave
specific
bonds
of
macroelements
release
bioactive
compounds
by
value
creating
novel
derivatives
extracts.
extract
is
enriched
reducing
sugars,
phenolic
content,
peptides
disrupting
lignocellulose
releasing
from
cell
wall
cytosolic.
Nonetheless,
depolymerizing
carbohydrates
using
form
various
saccharides
lengths.
latest
studies
show
that
oligosaccharides
released
formed
high
potential
be
slowly
digestible
starches
(SDS)
possibly
labeled
as
prebiotics.
Additionally,
they
excel
new
technological,
organoleptic,
physicochemical
properties.
Released
role
human
animal
health
gut-microbiota
interactions,
affecting
many
metabolic
pathways.
contributed
enzyme-modified
extracts
products
functional,
fermented
development
sustainable
processes:
particular,
nanocellulose,
nanocrystals,
nanoparticles
green
synthesis
drug
delivery,
wound
healing,
antimicrobial
Even
so,
incorporation
into
processes
has
limitations
regulated
national
international
levels.
Microorganisms,
Journal Year:
2023,
Volume and Issue:
11(5), P. 1344 - 1344
Published: May 19, 2023
Beverage
fermentation
is
an
ancient
ritual
that
has
been
practised
for
millennia.
It
was
slowly
disappearing
from
households
and
communities
due
to
the
advancement
of
manufacturing
technology
marketing
soft
drinks
until
recent
revival
beverage
culture
increase
in
demand
health
amid
COVID-19
pandemic.
Kombucha
kefir
are
two
well-known
fermented
beverages
renowned
their
myriad
benefits.
The
starter
materials
making
these
contain
micro-organisms
act
like
microscopic
factories
producing
beneficial
nutrients
have
antimicrobial
anticancer
effects.
modulate
gut
microbiota
promote
positive
effects
on
gastrointestinal
tract.
Due
wide
variations
substrates
types
involved
production
both
kombucha
kefir,
this
paper
compiles
a
compendium
present
highlights
nutritional
roles.
Scientific Reports,
Journal Year:
2023,
Volume and Issue:
13(1)
Published: May 15, 2023
Abstract
Several
raw
materials
have
been
used
as
partial
supplements
or
entire
replacements
for
the
main
ingredients
of
kombucha
to
improve
biological
properties
resulting
beverage.
This
study
pineapple
peels
and
cores
(PPC),
byproducts
processing,
alternative
instead
sugar
production.
Kombuchas
were
produced
from
fusions
black
tea
PPC
at
different
ratios,
their
chemical
profiles
properties,
including
antioxidant
antimicrobial
activities,
determined
compared
with
control
without
supplementation.
The
results
showed
that
contained
high
amounts
beneficial
substances,
sugars,
polyphenols,
organic
acids,
vitamins,
minerals.
An
analysis
microbial
community
in
a
SCOBY
(Symbiotic
Cultures
Bacteria
Yeasts)
using
next-generation
sequencing
revealed
Acetobacter
Komagataeibacter
most
predominant
acetic
acid
bacteria.
Furthermore,
Dekkera
Bacillus
also
prominent
yeast
bacteria
SCOBY.
A
comparative
was
performed
products
fermented
fusion
PPC,
made
infusion
exhibited
higher
total
phenolic
content
activity
than
kombucha.
greater
those
control.
volatile
compounds
contributed
flavor,
aroma,
health
such
esters,
carboxylic
phenols,
alcohols,
aldehydes,
ketones,
detected
PPC.
shows
exhibits
potential
supplement
material
functional
Food Chemistry Advances,
Journal Year:
2023,
Volume and Issue:
3, P. 100421 - 100421
Published: Aug. 27, 2023
Kombucha
is
a
highly
nutritious
beverage
produced
predominantly
from
varieties
of
black,
oolong,
and
green
tea
using
symbiotic
culture
bacteria
yeast
(SCOBY).
With
growing
kombucha
markets,
many
extracts
besides
conventional
tea,
like
herbs,
fruits,
milk,
agro-industrial
ingredients,
are
being
employed
in
the
fermenting
process,
to
produce
kombucha-like-beverages.
Various
bioactive
compounds
both
substrates
metabolic
activity
microorganisms
involved
fermentation
during
processing.
Thus,
present
review
surmises
process
dynamics
terms
changes
biocomponent
composition,
flavor
profile,
microbial
dynamics.
Further,
advancements
application
different
kinds
substrates,
along
with
its
health-benefiting
bioactivities
toxicity
management
have
been
discussed.
This
information
on
consolidated
would
play
an
essential
role
food
industries
exploring
for
process.
Critical Reviews in Food Science and Nutrition,
Journal Year:
2022,
Volume and Issue:
63(29), P. 10105 - 10129
Published: April 29, 2022
Kombucha
is
a
traditional
healthy
beverage
usually
made
by
the
fermentation
of
sweetened
tea
with
symbiotic
culture
bacteria
and
yeast.
The
consumption
kombucha
associated
numerous
health
benefits
therefore
has
attracted
attention
consumers
worldwide.
Non-typical
substrates
(fruits,
vegetables,
plants,
herbs,
dairy,
by-products)
are
being
inoculated
consortium
in
an
attempt
to
develop
new
products.
This
review
paper
reviews
parameters
for
different
non-tea
used
make
kombucha,
addition
findings
obtained
terms
physico-chemical
analysis,
biological
activities
sensory
evaluation.
