Kombucha’s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production DOI Creative Commons
Gözde Alkan, Nida Demirtaş Erol, Seydi Yıkmış

и другие.

Frontiers in Sustainable Food Systems, Год журнала: 2025, Номер 9

Опубликована: Май 29, 2025

Kombucha is a mildly acidic and carbonated functional beverage produced by fermenting tea leaves ( Camellia sinensis ) with sugar symbiotic bacteria (SCOBY). It draws attention to traditional fermented beverages due its antimicrobial antioxidant properties positive effects on health. Kombucha’s health are based polyphenols, organic acids, probiotics, biologically active ingredients. This study evaluates the global spread, academic effect, publication tendencies of scientific research bibliometric approach. Web Science Core Collection (WoS) catalogue www.webofknowledge.com was used obtain data. The keyword “Kombucha” analysed without filtering. In last 30 years, 1,099 articles have been published in this area annual growth rate has calculated as 9.06%. While China, Brazil, United States India were countries highest publication, citations India, China Brazil. When looking at average number per such Slovenia, Denmark, Netherlands recognized having impact terms quality studies Kombucha. increasingly adopting an interdisciplinary approach, including food science, biochemistry, microbiology, sciences. SCOBY optimization, standardization production processes, long-term areas where more needed existing literature. Despite growing literature, there no comprehensive mapping development future perspectives. analysis we conducted first kind. contributes potential sustainable revealing current situation orientations.

Язык: Английский

Functionalized Bacterial Cellulose: A Potential Sustainable Adsorbent for Methylene Blue Removal DOI Creative Commons
Aldo Amaro-Reyes,

Karina Marín-Medina,

Monserrat Escamilla‐García

и другие.

Polysaccharides, Год журнала: 2025, Номер 6(1), С. 8 - 8

Опубликована: Янв. 30, 2025

The printing and dyeing industries generate wastewater containing toxic, hard-to-degrade organic dyes like methylene blue (MB). Recent research focuses on biodegradable, renewable materials such as cellulose-based absorbents to address this issue. This study investigates bacterial cellulose (BC) functionalized with citric acid a sustainable adsorbent for MB removal. BC, by-product of kombucha fermentation, is acid, its adsorption capacity analyzed. BC production reaches 3.65 ± 0.16 g L−1 by day 12. Using 0.05 (FBC) at pH 7, maximum 13.22 1.27 mg g−1 achieved 600 over 60 min. mechanism complex, both pseudo-first- pseudo-second-order models fitting well 20 °C, 40 70 °C. carboxyl groups bind the hydroxyl fibers via esterification, altering material’s charge, reactivity, thermal, crystallinity properties. functionalization enhances BC’s capacity, making it promising material bioremediation in circular systems.

Язык: Английский

Процитировано

0
Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation DOI
Zorana Trivunović, Јасмина Витас,

Vladimir Puškaš

и другие.

Innovative Food Science & Emerging Technologies, Год журнала: 2025, Номер unknown, С. 103955 - 103955

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

0
Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium DOI Creative Commons

Majida Al‐Wraikat,

Mohamed Aamer Abubaker, Yingli Liu

и другие.

Food Chemistry Molecular Sciences, Год журнала: 2025, Номер 10, С. 100247 - 100247

Опубликована: Фев. 16, 2025

This study investigates the microbial community and organic compound composition of common buckwheat fermented with a traditional Kombucha consortium. Twenty-five fungal species, nine bacterial five acids, six phenolic compounds were identified in Common Buckwheat (CBK). The fermentation process enriched CBK bioactive that enhanced its functional properties, including antioxidant activity antibacterial efficacy, inhibiting pathogenic bacteria by over 81.1 %. Further research is encouraged to explore similar applications other cereal crops.

Язык: Английский

Процитировано

0
Microbial composition, bioactive compounds, and sensory evaluation of Kombucha prepared with green tea and black tea DOI Creative Commons
Jiayi Yuan, Qing Nie, Wenjing Pan

и другие.

Beverage Plant Research, Год журнала: 2025, Номер 5(1), С. 0 - 0

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0
Kombucha Tea: A Functional Beverage and All its Aspects DOI Creative Commons
Begum Onsun, Kadriye Toprak, Nevin Şanlıer

и другие.

Current Nutrition Reports, Год журнала: 2025, Номер 14(1)

Опубликована: Май 24, 2025

Язык: Английский

Процитировано

0
Kombucha’s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production DOI Creative Commons
Gözde Alkan, Nida Demirtaş Erol, Seydi Yıkmış

и другие.

Frontiers in Sustainable Food Systems, Год журнала: 2025, Номер 9

Опубликована: Май 29, 2025

Kombucha is a mildly acidic and carbonated functional beverage produced by fermenting tea leaves ( Camellia sinensis ) with sugar symbiotic bacteria (SCOBY). It draws attention to traditional fermented beverages due its antimicrobial antioxidant properties positive effects on health. Kombucha’s health are based polyphenols, organic acids, probiotics, biologically active ingredients. This study evaluates the global spread, academic effect, publication tendencies of scientific research bibliometric approach. Web Science Core Collection (WoS) catalogue www.webofknowledge.com was used obtain data. The keyword “Kombucha” analysed without filtering. In last 30 years, 1,099 articles have been published in this area annual growth rate has calculated as 9.06%. While China, Brazil, United States India were countries highest publication, citations India, China Brazil. When looking at average number per such Slovenia, Denmark, Netherlands recognized having impact terms quality studies Kombucha. increasingly adopting an interdisciplinary approach, including food science, biochemistry, microbiology, sciences. SCOBY optimization, standardization production processes, long-term areas where more needed existing literature. Despite growing literature, there no comprehensive mapping development future perspectives. analysis we conducted first kind. contributes potential sustainable revealing current situation orientations.

Язык: Английский

Процитировано

0