LWT,
Journal Year:
2022,
Volume and Issue:
168, P. 113931 - 113931
Published: Sept. 7, 2022
Kombucha
tea
is
a
traditional
drink
with
unique
flavor,
which
was
obtained
by
fermenting
sugared
green
or
black
"tea
fungus"
(Kombucha).
This
study
aimed
to
produce
pure
cultured
and
investigate
the
change
of
functional
components
flavor
substances.
In
study,
an
acetic
acid
bacteria,
Komagataeibacter
oboediens
SW-1,
used
ferment
one
lactic
bacteria
two
Yeasts.
The
results
showed
that
prepared
Kombucha.
contents
polyphenols
flavonoids
were
increased
55.96%
(0.097–0.471
mg/mL),
88.89%
(0.113–0.612
mg/mL)
in
(BTK).
(GTK),
their
134.65%
(0.137–0.535
103.56%
(0.219–0.743
mg/mL).
highest
titratable
acidity
12.68
g/L
BTK
15.02
GTK,
nine
organic
acids
9.82
9.26
BTK.
Flavor
analysis
42
52
compounds
GTK
detected,
respectively.
correlation
volatile
14
substances
had
significant
contribution
composition
typical
flavor.
Molecules,
Journal Year:
2024,
Volume and Issue:
29(16), P. 3941 - 3941
Published: Aug. 21, 2024
From
ancient
times
to
the
present
day,
fermentation
has
been
utilized
not
only
for
food
preservation
but
also
enhancing
nutritional
and
functional
properties
of
foods.
This
process
is
influenced
by
numerous
factors,
including
type
microorganisms
used,
substrate
composition,
pH,
time,
temperature,
all
which
can
significantly
alter
characteristics
final
product.
Depending
on
parameters,
enhances
bioactive
content
products
imparts
necessary
properties,
such
as
antioxidant
characteristics,
be
considered
functional.
The
enhancement
these
particularly
activity,
enriches
foods
with
compounds
attributes,
contributing
improved
health
benefits.
Through
a
review
recent
research,
this
study
elucidates
how
different
processes
enhance
bioavailability
efficacy
antioxidants,
thereby
improving
qualities
investigated
multifaceted
effects
exploring
various
types
conditions
fermentation.
It
highlights
specific
examples
from
dairy
other
categories
well
valorization
waste
byproducts.
findings
underscore
potential
sustainable
method
produce
health-promoting
elevated
activities,
offering
new
perspectives
science
technology.
Beverages,
Journal Year:
2025,
Volume and Issue:
11(1), P. 13 - 13
Published: Jan. 14, 2025
Teas
derived
from
Camellia
sinensis
are
traditionally
used
in
kombucha
fermentation,
a
process
which
bacteria
and
yeasts
play
key
roles.
This
study
aimed
to
evaluate
the
effects
of
green,
black,
white
teas,
as
well
their
combinations,
on
physicochemical
properties,
antioxidant
capacity,
total
phenolic
compound
content
kombucha.
In
addition,
production
flavored
with
fruits.
Statistical
analysis
simplex
centroid
mixture
design
indicated
that
green
tea
promoted
positive
increase
activities
against
ABTS
DPPH
free
radicals,
being
observed
at
5868.46
µmol/mL,
705.40
380.77
mg
GAE/100
mL
prepared
using
this
individually.
Then,
six
beverages
were
tea,
grape,
caja,
cashew
apple,
genipap,
passion
fruit,
tamarind.
The
profile
revealed
presence
twenty-six
compounds,
including
twenty-five
phenolics
one
caffeine
derivative.
Among
beverages,
tamarind-flavored
stood
out,
exhibiting
highest
flavonoid
(156.77
EQ/g),
highlights
influence
tamarind
bioactive
properties
beverages.
These
results
provide
valuable
insights
optimize
explore
potential
beneficial
non-alcoholic
LWT,
Journal Year:
2020,
Volume and Issue:
135, P. 110075 - 110075
Published: Aug. 18, 2020
In
this
study,
acerola
byproduct
was
used
as
a
new
raw
material
for
the
production
of
kombucha-like
beverage
and
bacterial
cellulose.
The
amount
(1,
3
5%
w/v)
in
preparation
affected
product
formation.
final
concentration
ethanol
similar
all
samples,
approximately
9.5
g/L,
but
it
achieved
at
12,
9
6
days,
respectively,
suggesting
that
yeast
metabolism
accelerated
presence
higher
amounts
byproduct.
addition,
highest
productions
acetic
acid
(16.3
g/L)
cellulose
(4.0
were
with
Less
porous
denser
membranes
obtained
highly
crystalline
structure
(96.4%),
also
These
results
suggest
increase
content
polyphenols
vitamin
C,
naturally
present
byproducts,
increased
acid,
improved
environment
production.
Journal of Food Processing and Preservation,
Journal Year:
2019,
Volume and Issue:
43(9)
Published: June 27, 2019
Kombucha
is
an
ancestral
beverage
that
made
by
fermentation
of
sweetened
tea,
involving
symbiosis
acetic
acid
bacteria
and
yeast
species.
In
this
study,
red
goji
berry
(Lycium
barbarum
L.)
black
ruthenicum
Murr.)
were
selected
as
substrates
for
kombucha
production
their
physicochemical,
sensory
in
vitro
total
phenolic
antioxidant
bioaccesibility
properties
compared
to
tea
kombucha.
Total
content
all
samples
fluctuated
during
storage.
All
had
higher
activity
than
infusions.
capacity
predigestion
postdigestion
observed
follows:
>
Present
study
demonstrated
fruits
suitable
production.
However,
was
the
most
desirable
terms
properties.
Practical
applications
It
accepted
functional
having
antihypertrophic,
antihyperglycemic,
antihyperlipidemic,
membrane
stabilizing
Consumption
products
has
increased
due
claimed
health
benefits
including
treatment
diseases
related
liver,
kidney,
eyesight,
immune
system,
circulation.
berries
used
order
design
a
with
characteristic,
high
well
bioaccessibility.
