Journal of Culinary Science & Technology,
Год журнала:
2024,
Номер
unknown, С. 1 - 21
Опубликована: Авг. 31, 2024
This
study
investigates
the
effects
of
brown
sugar
and
honey
on
microbial
counts,
antibacterial
activity,
chemical
compositions,
biological
activities
cascara
kombucha
beverages
after
12
days
fermentation.
Concentrations
5,
10,
15
g
or
equivalent
volumes
were
used
per
100
mL
to
evaluate
changes
in
parameters
such
as
pH,
acetic
acid,
sugar,
alcohol
content,
total
phenolic
antioxidant
activity.
The
results
indicated
that
composition
pH
products
remained
consistent
at
all
concentrations
(H)
(BS).
Cascara
with
15%
had
significantly
lower
acid
content
higher
brix
compared
5%
10%
honey.
concentration
was
comparable
same
levels
Increasing
amounts
increased
compounds
but
decreased
capacity
kombucha.
Additionally,
samples
demonstrated
better
inhibiting
growth
E.
coli
than
sugar.
Thus,
use
pulp
a
novel
ingredient
health-promoting
highlights
significant
impact
its
activities.
Membranes,
Год журнала:
2025,
Номер
15(1), С. 12 - 12
Опубликована: Янв. 8, 2025
Supercapacitors
are
advanced
energy
storage
devices
renowned
for
their
rapid
delivery
and
long
operational
lifespan,
making
them
indispensable
across
various
industries.
Their
relevance
has
grown
in
recent
years
due
to
the
adoption
of
environmentally
friendly
materials.
One
such
material
is
bacterial
nanocellulose
(BNC),
produced
entirely
from
microbial
sources,
offering
sustainability
a
bioprocess-driven
synthesis.
In
this
study,
BNC
was
synthesized
using
symbiotic
community.
After
production
purification,
pristine
membranes,
with
an
average
thickness
80
microns,
were
impregnated
alkali-alcohol
meta-polybenzimidazole
(PBI)
solution.
This
process
yielded
hybrid
BNC/PBI
membranes
improved
ion-transport
properties.
The
then
doped
6
M
KOH
solution,
enhance
OH-
conductivity,
characterized
optical
microscopy,
ATR
FT-IR,
XRD,
CVT,
BET
analysis,
impedance
spectroscopy.
Both
tested
as
separators
laboratory-scale
symmetric
supercapacitor
cells,
performance
compared
commercial
Viledon®
separator.
supercapacitors
employing
exhibited
high
specific
capacitance
excellent
cycling
stability,
retaining
over
10,000
charge/discharge
cycles.
These
findings
underscore
potential
BNC/KOH
next-generation
applications.
Beverages,
Год журнала:
2024,
Номер
10(2), С. 29 - 29
Опубликована: Апрель 17, 2024
Winemaking
is
one
of
the
oldest
biotechnology
techniques
in
world.
The
wine
industry
generates
20
million
tons
by-products,
such
as
wastewater,
stalk,
lees,
pomace,
and
stems,
each
year.
objective
this
research
project
to
valorize
by-products
by
producing
a
functional
beverage
via
fermentation
grape
pomace
with
kombucha
consortium.
In
study,
was
produced
under
different
conditions,
concentration
added
sucrose
addition
duration
temperature
were
varied.
Overall,
characterized
consumption
sugars
production
organic
acids
ethanol.
An
improvement
concentrations
total
polyphenols
anthocyanins
observed
developed
product
(i.e.,
up
100%).
Moreover,
an
enhancement
antioxidant
potential
100%,
well
increases
50
75%
anti-inflammatory
antidiabetic
activities,
noted.
Preparative Biochemistry & Biotechnology,
Год журнала:
2025,
Номер
unknown, С. 1 - 20
Опубликована: Фев. 19, 2025
In
recent
years,
the
demand
for
probiotic
beverages
has
surged,
with
dairy
products
traditionally
serving
as
primary
sources
of
probiotics.
However,
many
consumers
face
health
issues
such
lactose
intolerance,
milk
allergies,
and
high
cholesterol,
which
prevent
them
from
consuming
products.
This
led
to
exploration
nondairy
alternatives,
particularly
fruit
juices,
carriers
Lactic
acid
bacteria
(LAB)
have
been
identified
beneficial
probiotics
that
can
be
incorporated
into
these
beverages.
The
inclusion
prebiotics,
inulin
galacto-oligosaccharides
(GOS),
in
juices
shown
promise
enhancing
growth
activity
LAB,
thereby
creating
functional
support
digestive
health.
Despite
numerous
studies
on
juice
fermentation,
there
is
limited
data
optimal
pairing
prebiotics
develop
stable,
drinks.
review
underscores
potential
lactic
fermentation
integration
highlighting
necessity
further
research
optimize
combinations
enhanced
benefits
improved
beverage
stability.
Agrociencia Uruguay,
Год журнала:
2025,
Номер
29(NE1), С. e1589 - e1589
Опубликована: Апрель 29, 2025
Kombucha
is
a
fermented
beverage
traditionally
made
from
tea.
This
study
investigates
the
use
of
coffee
pulp
—a
polluting
by-product
processing—
as
an
alternative
to
tea
in
kombucha
development.
The
research
aimed
compare
dried
and
fresh
with
traditional
black
kombucha,
focusing
on
ethanol
production,
sugar
consumption,
phenolic
content,
antioxidant
activity,
caffeine
levels,
pH.
results
indicated
that
produced
more
(1.53%)
consumed
(3.80
g/100mL)
than
(0.64%
ethanol,
0.61
g/100mL
sugar).
However,
had
higher
total
phenols
content
(71.24
mg
eq
GAE/330
mL)
activity
(4.03
mmol
Trolox
eq/mL)
compared
kombucha.
Additionally,
version
concentration
catechins,
whereas
greater
content.
In
terms
pH,
lowest
value
(2.67),
followed
by
(2.98),
highest
pH
(3.21).
Fresh
also
presented
level
soluble
solids
(11.33
°Brix).
concludes
superior
properties
holds
most
promise.
innovation
could
create
new
economic
opportunities
for
producers
Colombia
globally,
market
continues
grow.
Processes,
Год журнала:
2024,
Номер
12(10), С. 2159 - 2159
Опубликована: Окт. 3, 2024
SCOBY
(symbiotic
culture
of
bacteria
and
yeasts)
is
an
artificially
created
mixed
containing
selected
strains
acetic
acid
lactic
yeast
which
are
present
in
the
cellulose
membrane.
The
growing
popularity
kombucha
consumption
high
coffee
creates
possibility
developing
coffee-based
production
on
industrial
scale,
currently
does
not
differ
method
from
a
laboratory
scale
at
home.
Therefore,
aim
this
work
was
to
determine
using
alternative
fermentation
SCOBY,
carried
out
bioreactor
with
constant
air
flow
(rate
2L/min).
This
study
determined
effect
processing
time,
mass
gain,
properties
fermented
beverage.
did
negatively
affect
beverage,
i.e.,
caffeine
content,
colour,
polyphenol
antioxidant
properties,
comparison
traditional
method.
Additionally,
it
accelerated
process,
shortening
8
4
days,
some
cases
caused
increase
total
content
activity,
almost
10%
over
40%,
respectively.
results
show
use
methods
for
fermentation,
can
be
easily
adapted
scale.
Variants
aerated
beverages
4%
coffee,
5%
sugar
concentrations
stood
among
others
as
having
best
might
introduced
industry.
Highlights in Science Engineering and Technology,
Год журнала:
2024,
Номер
91, С. 415 - 421
Опубликована: Апрель 15, 2024
Kombucha,
a
fermented
beverage
produced
by
symbiotic
culture
system
of
bacteria
and
yeast
(SCOBY),
is
rich
in
bioactive
compounds,
thereby
exhibiting
various
health
benefits.
In
recent
years,
kombucha
has
gained
global
popularity
as
healthy
beverage,
leading
to
an
upsurge
worldwide
research
interest.
The
diversity
microbial
communities
the
interactions
between
microorganisms
play
vital
role
formation
unique
flavor
benefits
kombucha.
At
present,
they
have
aroused
widespread
interest
worldwide.
This
review
systematically
summarizes
achievements
on
composition
fermentation.
Firstly,
progress
obtained
species
identification
characteristics
their
were
summarized.
Then,
current
researches
native
Kombucha
SCOBY
presented,
well
additional
microorganisms.
Finally,
dynamic
changes
observed
during
fermentation,
including
key
active
substances
such
organic
acids
polyphenols,
reviewed.
article
aims
provide
valuable
reference
for
using
targeted
regulation
enhance
fermentation
efficiency,
optimize
product
quality
efficacy
