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Samtiya M, Badgujar PC, Chandratre GA, Aluko RE, Kumar A, Bhushan B, Dhewa T. Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product. Food Chem X 2024; 22:101483. [PMID: 38840723 PMCID: PMC11152665 DOI: 10.1016/j.fochx.2024.101483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 06/07/2024] Open
Abstract
The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 °C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno-functional attributes and micronutrient bioavailability.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Gauri A. Chandratre
- Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001, India
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Ashwani Kumar
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
| | - Bharat Bhushan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131 028, India
- Department of Food Science, Technology and Processing, School of Health Sciences, Amity University Punjab, Mohali, Punjab-140306, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
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Čakić Semenčić M, Biedrzycka A, Kiczor A, Beluhan S, Šupljika F. Spectrofluorimetric Analysis of Riboflavin Content during Kombucha Fermentation. BIOTECH 2024; 13:20. [PMID: 38921052 DOI: 10.3390/biotech13020020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 06/07/2024] [Accepted: 06/10/2024] [Indexed: 06/27/2024] Open
Abstract
Kombucha is a traditional beverage obtained by the microbial fermentation of tea using a symbiotic culture of bacteria and yeasts. In addition to several documented functional properties, such as anti-inflammatory activity and antioxidant activity, kombucha is often credited with high levels of vitamins, including riboflavin. To our knowledge, the vitamin B2 content in traditionally prepared kombucha has been determined in only two studies, in which the concentration measured by the HPLC technique ranged from 2.2 × 10-7 to 2.1 × 10-4 mol dm-3. These unexplained differences of three orders of magnitude in the vitamin B2 content prompted us to determine its concentration during the cultivation of kombucha under very similar conditions by spectrofluorimetry. The B2 concentrations during the 10-day fermentation of black tea ranged from 7.6 × 10-8 to 3.3 × 10-7 mol dm-3.
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Affiliation(s)
- Mojca Čakić Semenčić
- Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Adrianna Biedrzycka
- Faculty of Chemistry, Maria Curie Skłodowska University, 20-031 Lublin, Poland
| | - Anna Kiczor
- Faculty of Chemistry, Maria Curie Skłodowska University, 20-031 Lublin, Poland
| | - Sunčica Beluhan
- Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Filip Šupljika
- Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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Barros VC, Botelho VA, Chisté RC. Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review. Foods 2024; 13:1768. [PMID: 38890996 PMCID: PMC11172354 DOI: 10.3390/foods13111768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/20/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of Camellia sinensis leaves is mandatory as the substrate to produce kombucha but alternative plant infusions are expected to increase the opportunities to develop new fermented food products analogous to kombucha, with high technological potential and functional properties. This review gathers information regarding promising alternative substrates to produce kombucha-analogous beverages, focusing on plants available in the Amazonia biome. The data from the literature showed a wide range of alternative substrates in increasing expansion, with 37 new substrates being highlighted, of which ~29% are available in the Amazon region. Regarding the technological production of kombucha-analogous beverages, the following were the most frequent conditions: sucrose was the most used carbon/energy source; the infusions were mostly prepared at 90-100 °C, which allowed increased contents of phenolic compounds in the product; and 14 day-fermentation at 25-28 °C was typical. Furthermore, herbs with promising bioactive compound compositions and high antioxidant and antimicrobial properties are usually preferred. This review also brings up gaps in the literature, such as the lack of consistent information about chemical composition, sensory aspects, biological properties, and market strategies for fermented beverages analogous to kombucha produced with alternative substrates. Therefore, investigations aiming to overcome these gaps may stimulate the upscale of these beverages in reaching wide access to contribute to the modern consumers' quality of life.
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Affiliation(s)
- Vinicius Costa Barros
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil;
| | - Vanessa Albres Botelho
- Faculty of Food Engineering, Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil;
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Saud S, Xiaojuan T, Fahad S. The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices. Food Chem X 2024; 21:101209. [PMID: 38384684 PMCID: PMC10878862 DOI: 10.1016/j.fochx.2024.101209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/26/2024] [Accepted: 02/05/2024] [Indexed: 02/23/2024] Open
Abstract
Fermentation of fruit and vegetable juices with probiotics is a novel nutritional approach with potential health benefits. Lactic acid fermentation-based biotransformation results in changes in the profile and nature of bioactive compounds and improves the organoleptic properties, shelf life and bioavailability of vitamins and minerals in the fermented juices. This process has been shown to enrich the phenolic profile and bioactivity components of the juices, resulting in a new type of functional food with improved health benefits. Fruits and vegetables are the ideal substrate for microbial growth, and fruit and vegetable juice will produce rich nutrients and a variety of functional activities after fermentation, so that the high-quality utilization of fruits and vegetables is realized, and the future fermented fruit and vegetable juice products have a wide application market. This paper explores the typical fermentation methods for fruit and vegetable juices, investigates the bioactive components, functional activities, and the influence of fermentation on enhancing the quality of fruit and vegetable juices. The insights derived from this study carry significant implications for guiding the development of fermented fruit and vegetable juice industry.
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Affiliation(s)
- Shah Saud
- College of Life Science, Linyi University, Linyi, Shandong 276000, China
| | - Tang Xiaojuan
- College of Life Science, Linyi University, Linyi, Shandong 276000, China
| | - Shah Fahad
- Department of Agronomy, Abdul Wali Khan University Mardan, Mardan, Pakistan
- Department of Natural Sciences, Lebanese American University, Byblos, Lebanon
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Le BXN, Phan Van T, Phan QK, Pham GB, Quang HP, Do AD. Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production. J Microbiol Biotechnol 2024; 34:673-680. [PMID: 38346818 PMCID: PMC11016790 DOI: 10.4014/jmb.2310.10004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/30/2023] [Accepted: 11/30/2023] [Indexed: 04/17/2024]
Abstract
Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial health effects. Various substrates such as herbs, fruits, flowers, and vegetables, have been used for kombucha fermentation in order to enhance the flavor, aroma, and nutritional composition. This study aims to investigate the potential suitability of cascara as a novel ingredient for kombucha production. Our findings suggested that cascara is a suitable substrate for kombucha production. Fermentation elevated the total phenolic and flavonoid content in cascara, which enhanced the antioxidant, antibacterial, and prebiotic characteristics of the product. Furthermore, the accumulation of acetic acid-induced the pH lowering reached 2.7 after 14 days of fermentation, which achieved the microbiological safety of the product. Moreover, 14 days of fermentation resulted in a balanced amalgamation of acidity, sweetness, and fragrance according to sensory evaluation. Our findings not only highlight the potential of cascara kombucha as a novel substrate for kombucha production but also contribute to repurposing coffee by-products, promoting environmentally friendly and sustainable agricultural development.
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Affiliation(s)
- Bao Xuyen Nguyen Le
- Department of Life Science, College of Natural Sciences, Hanyang University, Seoul 04763, Republic of Korea
| | - Thach Phan Van
- Department of Life Science, College of Natural Sciences, Hanyang University, Seoul 04763, Republic of Korea
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Quang Khai Phan
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Gia Bao Pham
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hoa Pham Quang
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Anh Duy Do
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Sales AL, Cunha SC, Ferreira IM, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods 2024; 13:484. [PMID: 38338619 PMCID: PMC10855110 DOI: 10.3390/foods13030484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/11/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.
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Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Isabel M.P.L.V.O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Lauro Melo
- Laboratório de Análise Sensorial e Estudos do Consumidor (LASEC), Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Bl. E, Rio de Janeiro 21941-909, Brazil;
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Marco Antonio L. Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
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Van TP, Phan QK, Quang HP, Pham GB, Thi NHN, Thi HTT, Do AD. Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation. Prev Nutr Food Sci 2023; 28:502-513. [PMID: 38188087 PMCID: PMC10764222 DOI: 10.3746/pnf.2023.28.4.502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 01/09/2024] Open
Abstract
Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.
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Affiliation(s)
- Thach Phan Van
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Department of Life Science, College of Natural Sciences, Hanyang University, Seoul 04763, Korea
| | - Quang Khai Phan
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hoa Pham Quang
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Gia Bao Pham
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Han Ngo Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hong Tham Truong Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Anh Duy Do
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Stanek-Wandzel N, Zarębska M, Wasilewski T, Hordyjewicz-Baran Z, Zajszły-Turko E, Tomaka M, Bujak T, Ziemlewska A, Nizioł-Łukaszewska Z. Kombucha fermentation as a modern way of processing vineyard by-products into cosmetic raw materials. Int J Cosmet Sci 2023; 45:834-850. [PMID: 37605308 DOI: 10.1111/ics.12891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/23/2023]
Abstract
OBJECTIVE The wine industry generates large quantities of by-products presenting a remarkably valuable composition in phytochemicals. The process that can significantly increase the content of bioactive compounds is fermentation by yeast and other microorganisms. The current study presents, for the first time, an evaluation of the potential of grape stems extract and its ferments using the Scoby consortium, as a cosmetic raw material for improving the skin care properties of facial cosmetics. METHODS Fermentation of grape stems using Scoby consortium was carried out for 10 and 20 days. Unfermented and fermented extracts were analysed for their antioxidant activity and chemical composition, with a particular emphasis on biologically active substances. Additionally, the influence of the addition of the obtained ferments to the model cosmetic creams on hydration, transepidermal water loss and skin pH were assessed. RESULTS The obtained results revealed that grape stems extract and its ferments are a rich source of phenolic compounds and show antioxidant activity, with the highest values observed for extracts on the 20th day of fermentation. Furthermore, the addition of the extract, as well as ferment, to the cream has a positive effect on skin hydration and reduces transepidermal water loss. CONCLUSION These results suggest that grape stem extracts are a prospective source of active compounds that may be valuable ingredients for the cosmetic industry. Unfermented and fermented extracts can be used in moisturizing cosmetic formulations and also to complement the treatment of dry and sensitive skin.
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Affiliation(s)
- Natalia Stanek-Wandzel
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Kedzierzyn-Kozle, Poland
| | - Magdalena Zarębska
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Kedzierzyn-Kozle, Poland
| | - Tomasz Wasilewski
- Department of Industrial Chemistry, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities in Radom, Radom, Poland
- COSMEDCHEM, Radom, Poland
| | - Zofia Hordyjewicz-Baran
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Kedzierzyn-Kozle, Poland
| | - Ewa Zajszły-Turko
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Kedzierzyn-Kozle, Poland
| | - Magdalena Tomaka
- Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Kedzierzyn-Kozle, Poland
| | - Tomasz Bujak
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Aleksandra Ziemlewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Zofia Nizioł-Łukaszewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
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Román-Camacho JJ, García-García I, Santos-Dueñas IM, García-Martínez T, Mauricio JC. Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review. Foods 2023; 12:3705. [PMID: 37835358 PMCID: PMC10572879 DOI: 10.3390/foods12193705] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/03/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by the action of acetic acid bacteria (AAB) on an alcoholic medium in which ethanol is transformed into acetic acid. Besides the highlighted oxidative metabolism of AAB, their versatility and metabolic adaptability make them a taxonomic group with several biotechnological uses. Due to new and rapid advances in this field, this review attempts to approach the current state of knowledge by firstly discussing fundamental aspects related to industrial vinegar production and then exploring aspects related to AAB: classification, metabolism, and applications. Emphasis has been placed on an exhaustive taxonomic review considering the progressive increase in the number of new AAB species and genera, especially those with recognized biotechnological potential.
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Affiliation(s)
- Juan J. Román-Camacho
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain; (J.J.R.-C.); (T.G.-M.); (J.C.M.)
| | - Isidoro García-García
- Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, Spain;
| | - Inés M. Santos-Dueñas
- Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, Spain;
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain; (J.J.R.-C.); (T.G.-M.); (J.C.M.)
| | - Juan C. Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain; (J.J.R.-C.); (T.G.-M.); (J.C.M.)
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10
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Andreson M, Kazantseva J, Malv E, Kuldjärv R, Priidik R, Kütt ML. Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice. Foods 2023; 12:3545. [PMID: 37835198 PMCID: PMC10572523 DOI: 10.3390/foods12193545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers' expectations. Replacing the original brewing base, adding flavours, or using "backslopping" influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet, deep characterisation of microbial and chemical changes in kombucha consortia in coffee and orange juice during backslopping has not been implemented. This study aimed to develop new kombucha beverages in less-conventional matrices and characterise their microbiota. We studied the chemical properties and microbial growth dynamics of lactic-acid-bacteria-tailored (LAB-tailored) kombucha culture by 16S rRNA next-generation sequencing in coffee and orange juice during a backslopping process that spanned five cycles, each lasting two to four days. The backslopping changed the culture composition and accelerated the fermentation. This study gives an overview of the pros and cons of backslopping technology for the production of kombucha-based beverages. Based on research conducted using two different media, this work provides valuable information regarding the aspects to consider when using the backslopping method to produce novel kombucha drinks, as well as identifying the main drawbacks that need to be addressed.
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Affiliation(s)
- Maret Andreson
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate Tee 5, 19086 Tallinn, Estonia
| | - Jekaterina Kazantseva
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Esther Malv
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Rain Kuldjärv
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Reimo Priidik
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Mary-Liis Kütt
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
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11
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Su J, Tan Q, Tang Q, Tong Z, Yang M. Research progress on alternative kombucha substrate transformation and the resulting active components. Front Microbiol 2023; 14:1254014. [PMID: 37779696 PMCID: PMC10537971 DOI: 10.3389/fmicb.2023.1254014] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Accepted: 08/31/2023] [Indexed: 10/03/2023] Open
Abstract
Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY). Traditional kombucha has various beneficial effects and can improve immunity. The significant market share of Kombucha can be attributed to the growing consumer inclination towards healthy foods within the functional beverage industry. The research focus has recently expanded from the probiotics of traditional black tea kombucha to encompass other teas, Chinese herbs, plant materials, and alternative substrates. There is a lack of comprehensive literature reviews focusing on substance transformation, functional, active substances, and efficacy mechanisms of alternative kombucha substrates. This article aimed to bridge this gap by providing an in-depth review of the biological transformation pathways of kombucha metabolites and alternative substrates. The review offers valuable insights into kombucha research, including substance metabolism and transformation, efficacy, pharmacological mechanism, and the purification of active components, offering direction and focus for further studies in this field.
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Affiliation(s)
| | | | | | | | - Minhe Yang
- Fujian Key Laboratory of Innate Immune Biology, College of Life Science, Biomedical Research Center of South China, Fujian Normal University, Fuzhou, China
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12
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Su J, Tan Q, Wu S, Abbas B, Yang M. Application of Kombucha Fermentation Broth for Antibacterial, Antioxidant, and Anti-Inflammatory Processes. Int J Mol Sci 2023; 24:13984. [PMID: 37762292 PMCID: PMC10530541 DOI: 10.3390/ijms241813984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Treatment for sepsis and its complications in the clinic is primarily in the forms of antibiotics, anti-inflammatory agents, and antioxidant drugs. Kombucha, a traditional fermented beverage rich in tea polyphenols and organic acids, offers several benefits including bacteriostasis, anti-inflammation ability, and boosting the immune system. Currently, research on kombucha is primarily focused on its antibacterial and antioxidant properties; however, in-depth exploration of the involved mechanisms is lacking. Herein, turmeric, Paeoniae alba, and black tea were used as fermentation substrates to detect the bacteriostatic and antioxidant activities of the fermentation broth and evaluate its anti-inflammatory effects on RAW264.7 cells stimulated by lipopolysaccharides (LPSs). The results showed that fermentation enhanced the antibacterial activity of turmeric against E. coli and S. aureus and that of Paeoniae alba against S. aureus. Turmeric black tea exhibited the highest antioxidant activity. The fermentation broth of turmeric and turmeric black tea significantly reduced the expression of inflammatory cytokines induced by LPSs. Our results showed that using turmeric and Paeoniae alba culture media as substrates can enhance the anti-inflammatory effects of fermentation broth and provide a new strategy for developing anti-inflammatory substances.
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Affiliation(s)
- Jingqian Su
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Qingqing Tan
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Shun Wu
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Bilal Abbas
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Minhe Yang
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
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13
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Manyatsi TS, Mousavi Khaneghah A, Gavahian M. The effects of ultrasound on probiotic functionality: an updated review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37565473 DOI: 10.1080/10408398.2023.2242490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.
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Affiliation(s)
- Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
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14
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Sales AL, Cunha SC, Morgado J, Cruz A, Santos TF, Ferreira IMPLVO, Fernandes JO, Miguel MAL, Farah A. Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas. Foods 2023; 12:2710. [PMID: 37509803 PMCID: PMC10379779 DOI: 10.3390/foods12142710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/01/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people's lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry.
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Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C Cunha
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
| | - Adriano Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro 20260-100, Brazil
| | - Thiago F Santos
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
| | - Isabel M P L V O Ferreira
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - José O Fernandes
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Marco Antonio L Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
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15
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Peng X, Yang S, Liu Y, Ren K, Tian T, Tong X, Dai S, Lyu B, Yu A, Wang H, Jiang L. Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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16
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Chong AQ, Lau SW, Chin NL, Talib RA, Basha RK. Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome. Microorganisms 2023; 11:1344. [PMID: 37317318 DOI: 10.3390/microorganisms11051344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023] Open
Abstract
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 and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
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Affiliation(s)
- Ann Qi Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Siew Wen Lau
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Roseliza Kadir Basha
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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17
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Anantachoke N, Duangrat R, Sutthiphatkul T, Ochaikul D, Mangmool S. Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits. Foods 2023; 12:foods12091818. [PMID: 37174355 PMCID: PMC10178031 DOI: 10.3390/foods12091818] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.
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Affiliation(s)
- Natthinee Anantachoke
- Department of Pharmacognosy, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand
| | - Ratchanee Duangrat
- Department of Pharmacology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
| | - Tanyarat Sutthiphatkul
- Department of Biology, School of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Duangjai Ochaikul
- Department of Biology, School of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supachoke Mangmool
- Department of Pharmacology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
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18
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Charoenrak S, Charumanee S, Sirisa-Ard P, Bovonsombut S, Kumdhitiahutsawakul L, Kiatkarun S, Pathom-Aree W, Chitov T, Bovonsombut S. Nanobacterial Cellulose from Kombucha Fermentation as a Potential Protective Carrier of Lactobacillus plantarum under Simulated Gastrointestinal Tract Conditions. Polymers (Basel) 2023; 15:polym15061356. [PMID: 36987137 PMCID: PMC10054358 DOI: 10.3390/polym15061356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/06/2023] [Accepted: 03/06/2023] [Indexed: 03/30/2023] Open
Abstract
Kombucha bacterial cellulose (KBC), a by-product of kombucha fermentation, can be used as a biomaterial for microbial immobilization. In this study, we investigated the properties of KBC produced from green tea kombucha fermentation on days 7, 14, and 30 and its potential as a protective carrier of Lactobacillus plantarum, a representative beneficial bacteria. The highest KBC yield (6.5%) was obtained on day 30. Scanning electron microscopy showed the development and changes in the fibrous structure of the KBC over time. They had crystallinity indices of 90-95%, crystallite sizes of 5.36-5.98 nm, and are identified as type I cellulose according to X-ray diffraction analysis. The 30-day KBC had the highest surface area of 19.91 m2/g, which was measured using the Brunauer-Emmett-Teller method. This was used to immobilize L. plantarum TISTR 541 cells using the adsorption-incubation method, by which 16.20 log CFU/g of immobilized cells was achieved. The amount of immobilized L. plantarum decreased to 7.98 log CFU/g after freeze-drying and to 2.94 log CFU/g after being exposed to simulated gastrointestinal tract conditions (HCl pH 2.0 and 0.3% bile salt), whereas the non-immobilized culture was not detected. This indicated its potential as a protective carrier to deliver beneficial bacteria to the gastrointestinal tract.
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Affiliation(s)
- Sonthirat Charoenrak
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Suporn Charumanee
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Panee Sirisa-Ard
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sittisin Bovonsombut
- Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand
| | | | - Suwalee Kiatkarun
- Amazing Tea Limited Partnership (Tea Gallery Group), Chiang Mai 50000, Thailand
| | - Wasu Pathom-Aree
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thararat Chitov
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Environmental Science Research Center (ESRC), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sakunnee Bovonsombut
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Environmental Science Research Center (ESRC), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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19
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Determination of phenolic composition, antioxidant activity, and cytotoxicity characteristics of kombucha beverage containing Echium amoenum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01856-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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20
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Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha. Foods 2023; 12:foods12040884. [PMID: 36832959 PMCID: PMC9956076 DOI: 10.3390/foods12040884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/29/2023] [Accepted: 02/08/2023] [Indexed: 02/22/2023] Open
Abstract
Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. Soy milk is a kind of food with comprehensive nutrition and high protein content. In addition, kombucha is naturally fermented by acetic acid bacteria (AAB), yeast, lactic acid bacteria (LAB), and other microorganisms, and the microorganisms in its system can improve the flavor characteristics of food. In the present study, LAB (commercially purchased) and kombucha were used as fermenting agents for soybean, which was used as a raw material to produce soy milk. A variety of characterization methods were used to study the relationship between the microbial composition and flavor regularity of soy milk produced with different proportions of fermenting agents and different fermentation times. In soy milk produced at 32 °C with a mass ratio of LAB to kombucha of 1:1 and a fermentation time of 42 h, the concentrations of LAB, yeast, and acetic acid bacteria in the milk were optimal at 7.48, 6.68, and 6.83 log CFU/mL, respectively. In fermented soy milk produced with kombucha and LAB, the dominant bacterial genera were Lactobacillus (41.58%) and Acetobacter (42.39%), while the dominant fungal genera were Zygosaccharomyces (38.89%) and Saccharomyces (35.86%). After 42 h, the content of hexanol in the fermentation system of kombucha and LAB decreased from 30.16% to 8.74%, while flavor substances such as 2,5-dimethylbenzaldehyde and linalool were produced. Soy milk fermented with kombucha offers the opportunity to explore the mechanisms associated with flavor formation in multi-strain co-fermentation systems and to develop commercial plant-based fermentation products.
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21
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Esatbeyoglu T, Sarikaya Aydin S, Gültekin Subasi B, Erskine E, Gök R, Ibrahim SA, Yilmaz B, Özogul F, Capanoglu E. Additional advances related to the health benefits associated with kombucha consumption. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 36660921 DOI: 10.1080/10408398.2022.2163373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
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Affiliation(s)
- Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
| | - Secil Sarikaya Aydin
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
| | - Büsra Gültekin Subasi
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
- Hafik Kamer Ornek MYO, Cumhuriyet University, Sivas, Turkey
| | - Ezgi Erskine
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Recep Gök
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | - Salam A Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Birsen Yilmaz
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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22
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Gülhan MF. A New Substrate and Nitrogen Source for Traditional Kombucha Beverage: Stevia rebaudiana Leaves. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04323-1. [PMID: 36656538 DOI: 10.1007/s12010-023-04323-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2023] [Indexed: 01/20/2023]
Abstract
Recently, the use of different herbal products as carbon sources instead of black and green tea in the preparation of traditional kombucha has been investigated. In this study, functional kombucha was prepared by adding Stevia rebaudiana Bertoni leaves, which have special organoleptic properties, to kombucha medium, and some properties of the beverage were analyzed. Tea blends were determined as 100% green tea (control = C), 75% green tea (GT) + 25% Stevia (ST), 50% GT + 50% ST, and 100% ST. On the 15th day of fermentation, gluconic acid (43.12 ± 0.01 g/L) was detected as dominant organic acid in GT75 + ST25 samples compared to group C (p < 0.05). According to physicochemical parameters that determine the drinkability properties of prepared teas, the best results were in GT25 + ST75 compared to group C (p < 0.05). It proved that the highest activity was in GT25 + ST75 on the 10th day in the groups that applied different antioxidant tests (DPPH, MCA, and CUPRAC). The antimicrobial activities of kombucha at 25, 50, 75, and 100% concentrations of GT and ST reached the highest levels in the GT25 + ST75 group in samples after 10 days of fermentation for all selected microorganisms. The results prove that GT25 + ST75 kombucha is a functional product with high drinkability on the 10th day of fermentation and also more beneficial for health due to the phenolic compounds from both green tea and Stevia. Stevia rebaudiana leaves can be suggested that be used as a new substrate and nitrogen source for kombucha production.
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Affiliation(s)
- Mehmet Fuat Gülhan
- Department of Medicinal and Aromatic Plants, Vocational School of Technical Sciences, Aksaray University, Aksaray, Turkey.
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23
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Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer. FERMENTATION 2022. [DOI: 10.3390/fermentation8120748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Kombucha is a beverage obtained from fermentation of Camellia sinensis tea using a symbiotic culture of bacteria and yeast (SCOBY). This association of bacteria and yeasts can be an interesting source of microorganisms for developing fermented beverages, including beer. The objective of this study was to evaluate kombucha SCOBY and commercial brewing yeast as a starter culture for the elaboration of beer. Three assays were performed to develop the beverage (C = control, KL = kombucha + yeast, K = kombucha). The pH, density, carbohydrates, organic acids and ethanol were evaluated during fermentation. Microbial counts (yeasts and mesophilic bacteria) and volatile compounds were recorded at the initial and final fermentation times. The content of total phenolic compounds, antioxidant capacity, color and bitterness (IBU) of the beers were determined. The results showed that kombucha-fermented wort produces a beer with differentiated characteristics. Increased lactic acid (0.73 g/L) and low alcohol content (1.3%) were observed in the K assay. Further, desired volatile compounds, such as ethyl octanoate, phenethyl acetate and 2-phenylethanol, were also found in this beer. The combination of kombucha and commercial yeast for beer production showed carbohydrate consumption and contents of organic acids similar to those of control beer, producing beers with an alcohol content of 5.9%. From the results, it was possible to observe a tendency for the content of total phenolic compounds (37.57, 33.00 and 31.64 mg/100 mL for K, KY and C assays, respectively) to increase when the wort was inoculated with kombucha. There was no difference in the antioxidant activity of the produced beers. All produced beers showed a yellowish color and a bitterness value (IBU) of 27%. The present study showed that adding kombucha as a starter culture produced beer with differentiated properties, such as high antioxidant activity, low alcohol content and sour characteristics.
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24
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Freitas A, Sousa P, Wurlitzer N. Alternative raw materials in kombucha production. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Massa A, Axpe E, Atxa E, Hernández I. Sustainable, carbonated, non-alcoholic beverages using leftover bread. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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26
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Liu Y, Zheng Y, Yang T, Mac Regenstein J, Zhou P. Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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27
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28
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Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of pickled tea production. To reduce the waste, pickled tea juice remaining from the process was developed into (1) pineapple kombucha and (2) formulated functional drinks as “value added” products. The juice used for making kombucha was collected at 15 days of pickled tea fermentation due to its high value in antioxidant activity (previous study, 2250 µmol TE per g DW). After fermenting the juice with starter culture, the properties of pineapple kombucha were assessed at 0, 1, 3, 5, 7, 9, 11 days. Results showed that the total phenolic of pineapple kombucha was reduced, while antioxidant assay (FRAP and ORAC) slightly increased. The most suitable fermentation period of pineapple kombucha was at day 3. The formulated drink was made from mixing pineapple kombucha with ginger and lemon juice at various ratios including 100:0:0, 80:10:10 and 80:15:5. The ratio 80:10:10 gave the highest TP and antioxidant activity for the functional drink. In addition, for sensory analysis, liking attribute of 80:15:5 fermented juice kombucha pineapple favor was significantly higher compared to other formulations. The study demonstrates the promising second fermentation process of by-product juice from pickled tea production for the conversion to value-added functional drink with reasonable antioxidant properties.
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29
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Bortolomedi BM, Paglarini CS, Brod FCA. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions. Food Chem 2022; 385:132719. [DOI: 10.1016/j.foodchem.2022.132719] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/15/2022] [Accepted: 03/14/2022] [Indexed: 01/19/2023]
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30
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Barakat N, Beaufort S, Rizk Z, Bouajila J, Taillandier P, El Rayess Y. Kombucha analogues around the world: A review. Crit Rev Food Sci Nutr 2022; 63:10105-10129. [PMID: 35486588 DOI: 10.1080/10408398.2022.2069673] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is associated with numerous health benefits and therefore the beverage has attracted the attention of consumers worldwide. Non-typical substrates (fruits, vegetables, plants, herbs, dairy, and by-products) are being inoculated with the kombucha consortium in an attempt to develop new products. This review paper reviews the fermentation parameters for different non-tea substrates used to make kombucha, in addition to the findings obtained in terms of physico-chemical analysis, biological activities and sensory evaluation.
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Affiliation(s)
- Nathalie Barakat
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Sandra Beaufort
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Ziad Rizk
- Wine Department, Lebanese Agricultural Research Institute, Jdeideh, Lebanon
| | - Jalloul Bouajila
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Patricia Taillandier
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
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31
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Abstract
Fermentation is one of the oldest biotechnological tools employed by mankind. Fermenting food gives them better sensory and nutritional qualities, the latter including vitamins, phenolic compounds, antioxidants, and antimicrobials. Kombucha is the result of the fermentation of a sweetened Camellia sinensis infusion by the action of a symbiotic community of yeasts and bacteria organized in a cellulosic biofilm called SCOBY and has gained great prominence among fermented foods and beverages, with a considerable increase in its popularity in the last decade, both among consumers and within the scientific community. This is explained by the particular functional and microbial characteristics of this beverage, such as its antioxidant and antimicrobial potential, long-term stable microbial communities, its suitability for fermentation under different conditions of time and temperature, and amenability to other carbon sources besides sucrose. Thus, this review aims to present and discuss the functional, microbial, and physicochemical aspects of kombucha fermentation, covering the many challenges that arise in its production, in domestic, commercial, and legislation contexts, and the next steps that need to be taken in order to understand this drink and its complex fermentation process.
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32
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Phetxumphou K, Vick R, Blanc L, Lahne J. Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2022879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Rebecca Vick
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Lori Blanc
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
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33
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Júnior JCDS, Meireles Mafaldo Í, de Lima Brito I, Tribuzy de Magalhães Cordeiro AM. Kombucha: Formulation, chemical composition, and therapeutic potentialities. Curr Res Food Sci 2022; 5:360-365. [PMID: 35198995 PMCID: PMC8844156 DOI: 10.1016/j.crfs.2022.01.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 11/17/2022] Open
Affiliation(s)
- Jayme César da Silva Júnior
- Department of Food Technology, Federal University of Paraíba, João Pessoa, PB, Brazil
- Corresponding author. Department of Food Technology, Federal University of Paraíba, Campus I, 58051, João Pessoa, Brazil.
| | - Ísis Meireles Mafaldo
- Department of Food Technology, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Isabelle de Lima Brito
- Department of Agroindustrial Management and Technology, Federal University of Paraíba, João Pessoa, PB, Brazil
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34
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Tang Z, Zhao Z, Wu X, Lin W, Qin Y, Chen H, Wan Y, Zhou C, Bu T, Chen H, Xiao Y. A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zizhong Tang
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqiao Zhao
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Xulong Wu
- Chengdu Agricultural College, Chengdu, Sichuan, China
| | - Wenjie Lin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yihan Qin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hui Chen
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yujun Wan
- Sichuan Food and Fermentation Industry Research and Design Institute, Chengdu,Sichuan, China
| | - Caixia Zhou
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Tongliang Bu
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yirong Xiao
- Sichuan Agricultural University Hospital, Ya’an, Sichuan, China
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35
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Nyiew K, Kwong PJ, Yow Y. An overview of antimicrobial properties of kombucha. Compr Rev Food Sci Food Saf 2022; 21:1024-1053. [DOI: 10.1111/1541-4337.12892] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 10/14/2021] [Accepted: 11/26/2021] [Indexed: 12/22/2022]
Affiliation(s)
- Ke‐Ying Nyiew
- Department of Biological Sciences School of Medical and Life Sciences Sunway University Selangor Malaysia
| | - Phek Jin Kwong
- Department of Agricultural and Food Science Faculty of Science Universiti Tunku Abdul Rahman Perak Campus Kampar Malaysia
| | - Yoon‐Yen Yow
- Department of Biological Sciences School of Medical and Life Sciences Sunway University Selangor Malaysia
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36
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Sheng J, Shan C, Liu Y, Zhang P, Li J, Cai W, Tang F. Comparative evaluation of the quality of red globe grape juice fermented by
Lactobacillus acidophilus
and
Lactobacillus plantarum. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15568] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jie Sheng
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Chunhui Shan
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Yuanye Liu
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Panling Zhang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Jingjing Li
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Wenchao Cai
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Fengxian Tang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
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37
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Abstract
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more comprehensive insight into kombucha microbiota. In recent times, advancements have been made towards the optimisation of the fermentation process, including the use of alternative substrates, defined starter cultures and the modification of fermentation parameters, with the aim of producing an innovative beverage that is improved in terms of its physiochemical, sensory and bioactive properties. The global kombucha market is rapidly increasing, with the rising popularity of the tea attributed in part to its purported health benefits, despite the lack of research in human subjects to substantiate such claims. Accordingly, the incidence of kombucha home-brewing has increased, meaning there is a requirement for individuals to recognise the potential hazards associated with fermentation and the relevant preventative measures to be undertaken to ensure the safe preparation of kombucha. The aim of this review is to provide an update regarding the current knowledge of kombucha production, microbiology, safety and marketing.
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38
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de Miranda JF, Ruiz LF, Silva CB, Uekane TM, Silva KA, Gonzalez AGM, Fernandes FF, Lima AR. Kombucha: A review of substrates, regulations, composition, and biological properties. J Food Sci 2022; 87:503-527. [PMID: 35029317 DOI: 10.1111/1750-3841.16029] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/03/2021] [Accepted: 12/12/2021] [Indexed: 12/21/2022]
Abstract
Kombucha has been gaining prominence around the world and becoming popular due to its good health benefits. This beverage is historically obtained by the tea fermentation of Camellia sinensis and by a biofilm of cellulose containing the symbiotic culture of bacteria and yeast (SCOBY). The other substrates added to the C. sinensis tea have also been reported to help kombucha production. The type as well as the amount of sugar substrate, which is the origin of SCOBY, in addition to time and temperature of fermentation influence the content of organic acids, vitamins, total phenolics, and alcoholic content of kombucha. The route involved in the metabolite biotransformation identified in kombucha so far and the microorganisms involved in the process need to be further studied. Some nutritional properties and benefits related to the beverage have already been reported. Antioxidant and antimicrobial activities and antidiabetic and anticarcinogenic effects are some of the beneficial effects attributed to kombucha. Nevertheless, scientific literature needs clinical studies to evaluate these benefits in human beings. The toxic effects associated with the consumption of kombucha are still unclear, but due to the possibility of adverse reactions occurring, its consumption is contraindicated in infants and pregnant women, children under 4-years-old, patients with kidney failure, and patients with HIV. The regulations in place for kombucha address a number of criteria, mainly for the pH and alcohol content, in order to guarantee the quality and safety of the beverage as well as to ensure transparency of information for consumers.
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Affiliation(s)
| | - Larissa Fernandes Ruiz
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Cíntia Borges Silva
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Thais Matsue Uekane
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Kelly Alencar Silva
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | | | | | - Adriene Ribeiro Lima
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
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39
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Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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40
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Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101332] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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41
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Qin Z, Yu S, Chen J, Zhou J. Dehydrogenases of acetic acid bacteria. Biotechnol Adv 2021; 54:107863. [PMID: 34793881 DOI: 10.1016/j.biotechadv.2021.107863] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 10/26/2021] [Accepted: 10/26/2021] [Indexed: 12/13/2022]
Abstract
Acetic acid bacteria (AAB) are a group of bacteria that can oxidize many substrates such as alcohols and sugar alcohols and play important roles in industrial biotechnology. A majority of industrial processes that involve AAB are related to their dehydrogenases, including PQQ/FAD-dependent membrane-bound dehydrogenases and NAD(P)+-dependent cytoplasmic dehydrogenases. These cofactor-dependent dehydrogenases must effectively regenerate their cofactors in order to function continuously. For PQQ, FAD and NAD(P)+ alike, regeneration is directly or indirectly related to the electron transport chain (ETC) of AAB, which plays an important role in energy generation for aerobic cell growth. Furthermore, in changeable natural habitats, ETC components of AAB can be regulated so that the bacteria survive in different environments. Herein, the progressive cascade in an application of AAB, including key dehydrogenases involved in the application, regeneration of dehydrogenase cofactors, ETC coupling with cofactor regeneration and ETC regulation, is systematically reviewed and discussed. As they have great application value, a deep understanding of the mechanisms through which AAB function will not only promote their utilization and development but also provide a reference for engineering of other industrial strains.
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Affiliation(s)
- Zhijie Qin
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Shiqin Yu
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jian Chen
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- School of Biotechnology and Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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42
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Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice. J CHEM-NY 2021. [DOI: 10.1155/2021/2984470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity for the manufacture of new products. The manufacture of fermented whey drink requires the mixing of whey with fruit juice or an aromatic plant to improve its organoleptic properties and acceptability. Myrtle, an aromatic medicinal plant, known for its health benefits is not well exploited for making dairy products. This is the first report on the development of kefir-myrtle beverage. Three factors were optimized (whey permeates (%), myrtle’s juice (%), and kefir grains as inoculum (%)) using a central composite design with response surface methodology. The analyses showed that the number of lactic acid bacteria (LAB) and yeast cells varied from 5.4 to 9.2 log10 CFU/mL and from 4.3 to 6.2 log10 CFU/mL, respectively. A decrease in pH and an increase in the total polyphenol content and antioxidant activity were observed. The analysis of variance indicated the goodness of fit of the model with R2 from 0.827 to 0.966. The absolute average deviation values of each model were low and ranged from 1.61% to 4.23%. The optimized fermented kefir whey beverage accomplished an overall acceptability of 5.41 (1 to 9 preference scale) and a high number of LAB cells (8.53 log10 CFU/mL). The viability of LAB and yeast cell was maintained at 7.61 and 6.19 log10 CFU/mL, respectively, after 14 days of storage.
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43
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Gonçalves AC, Flores-Félix JD, Costa AR, Falcão A, Alves G, Silva LR. Hepatoprotective Effects of Sweet Cherry Extracts (cv. Saco). Foods 2021; 10:foods10112623. [PMID: 34828905 PMCID: PMC8621173 DOI: 10.3390/foods10112623] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/26/2021] [Accepted: 10/26/2021] [Indexed: 12/16/2022] Open
Abstract
Cancer is the second cause of death worldwide. Among cancers, hepatocellular carcinoma is one of the most prevalent. Evidence indicates that the daily consumption of fruits and vegetables can prevent the onset of various cancers due to the presence of bioactive compounds. Sweet cherries are known for their richness in phenolics, including anthocyanins, which are the major constituents, and presumably, the key contributors to their biological activity. Therefore, the present study aimed to evaluate the effects of three different cherry fractions on human hepatocellular carcinoma (HepG2) cells viability and effectiveness to improve the redox status of these cells under oxidative damage induced by nitric oxide radicals and hydrogen peroxide. Phenolic characterization of fractions was performed by Fourier transform infrared spectroscopy. The obtained results indicated that enriched phenolic fractions of sweet cherries (cv. Saco, can impair cell viability and suppress cells growth after 72 h of exposure, promoting necrosis at the highest tested concentrations (>50 µg/mL). Additionally, fractions also showed the capacity to protect these cells against oxidative injury by capturing radicals before they can attack cells’ membrane and by modulating reactive oxygen and nitrogen species generation, as demonstrated by bioinformatic tools.
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Affiliation(s)
- Ana C. Gonçalves
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal;
| | - José D. Flores-Félix
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
| | - Ana R. Costa
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
| | - Amílcar Falcão
- CIBIT—Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, 3000-548 Coimbra, Portugal;
- Laboratory of Pharmacology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal
| | - Gilberto Alves
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
| | - Luís R. Silva
- CICS–UBI—Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal; (A.C.G.); (J.D.F.-F.); (A.R.C.); (G.A.)
- CPIRN-UDI/IPG—Centro de Potencial e Inovação em Recursos Naturais, Unidade de Investigação para o Desenvolvimento do Interior do Instituto Politécnico da Guarda, 6300-559 Guarda, Portugal
- Correspondence: ; Tel.: +351-275-329-077
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Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
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Zhao Z, Wu X, Chen H, Liu Y, Xiao Y, Chen H, Tang Z, Li Q, Yao H. Evaluation of a strawberry fermented beverage with potential health benefits. PeerJ 2021; 9:e11974. [PMID: 34513326 PMCID: PMC8388556 DOI: 10.7717/peerj.11974] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Accepted: 07/24/2021] [Indexed: 11/20/2022] Open
Abstract
Background Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored. Methods In this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro. The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study. Results In this study, the absorption peaks of Fourier transform infrared between 1,542 cm-1 and 976 cm-1, suggest the existence of organic acids, sugars and ethanol. The total phenols and total flavonoids content decreased by 91.1% and 97.5%, respectively. T-SOD activity increased by 33.33%.The scavenging ability of fermented beverage on superoxide anion free radicals was enhanced, and the scavenging ability on DPPH free radicals, hydroxyl free radicals, and ABTS free radicals was weakened. However, the T-AOC increased from 4.15 ± 0.81 to 8.43 ± 0.27 U/mL. Fermented beverage shows antibacterial activity against four pathogens. The minimum inhibitory concentration (MIC) values of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538 were 0.05 mL/mL and 0.025 mL/mL, respectively, and the minimum bactericidal concentration (MBC) were both 0.2 mL/mL. It was observed by fluorescence microscope that the green fluorescence area of the two biofilms is greatly reduced after being treated with fermented beverage. Sensory analysis results show that the average scores of fermented beverage in color, appearance and taste were increased. The overall impression and flavor were decreased. Conclusion These results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.
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Affiliation(s)
- Zhiqiao Zhao
- College of Life Sciences, Sichuan Agricultural University, Ya'an, China
| | - Xulong Wu
- Chengdu Agricultural College, Chengdu, China
| | - Hong Chen
- College of Food Sciences, Sichuan Agricultural University, Ya'an, China
| | - Yuntao Liu
- College of Food Sciences, Sichuan Agricultural University, Ya'an, China
| | - Yirong Xiao
- Sichuan Agricultural University Hospital, Ya'an, China
| | - Hui Chen
- College of Life Sciences, Sichuan Agricultural University, Ya'an, China
| | - Zizhong Tang
- College of Life Sciences, Sichuan Agricultural University, Ya'an, China
| | - Qingfeng Li
- College of Life Sciences, Sichuan Agricultural University, Ya'an, China
| | - Huipeng Yao
- College of Life Sciences, Sichuan Agricultural University, Ya'an, China
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Al-Mohammadi AR, Ismaiel AA, Ibrahim RA, Moustafa AH, Abou Zeid A, Enan G. Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage. Molecules 2021; 26:5026. [PMID: 34443614 PMCID: PMC8401643 DOI: 10.3390/molecules26165026] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/09/2021] [Accepted: 08/17/2021] [Indexed: 01/01/2023] Open
Abstract
Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones, condensed heterocyclic compounds, antibiotics, esters, aldehydes, fatty acids, and alkaloids) of many bioactive metabolites, as elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. The fermented metabolic components of KFB seem collectively to act in a synergistic action giving rise to the antimicrobial activity. Four types of kombucha preparations (fermented, neutralized, heat-treated and unfermented) were demonstrated with respect to their antimicrobial activity against some pathogenic bacterial and fungal strains using agar well diffusion assay. KFB exerted the strongest antimicrobial activities when compared with neutralized and heat-treated kombucha beverages (NKB and HKB). Staphylococcus aureus ATCC6538 (S. aureus) and Escherichia coli ATCC11229 (E. coli) were the organisms most susceptible to the antimicrobial activity of kombucha beverage preparations. Finally, the KFB preparation showed remarkable inhibitory activity against S. aureus and E. coli bacteria in a brain heart infusion broth and in some Egyptian fruit juices (apple, guava, strawberry, and tomato). These data reveal that kombucha is not only a prophylactic agent, but also appears to be promising as a safe alternative biopreservative, offering protection against pathogenic bacteria and fungi.
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Affiliation(s)
| | - Ahmed A. Ismaiel
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Rehab A. Ibrahim
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Ahmed H. Moustafa
- Department of Chemistry, Faculty of Science, Zagazig University, Zagazig 44519, Egypt;
| | - Azza Abou Zeid
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Gamal Enan
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
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Kombucha beverage from non-conventional edible plant infusion and green tea: Characterization, toxicity, antioxidant activities and antimicrobial properties. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Mashitoa FM, Akinola SA, Manhevi VE, Garcia C, Remize F, Slabbert RM, Sivakumar D. Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion. Foods 2021; 10:foods10050962. [PMID: 33924943 PMCID: PMC8145966 DOI: 10.3390/foods10050962] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/25/2021] [Accepted: 04/25/2021] [Indexed: 12/23/2022] Open
Abstract
This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and storage of purees; L75*D7 showed the highest ΔE (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.
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Affiliation(s)
- Florence M. Mashitoa
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.M.M.); (R.M.S.)
| | - Stephen A. Akinola
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
| | - Vimbainashe E. Manhevi
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
| | - Cyrielle Garcia
- Qualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, France; (C.G.); (F.R.)
| | - Fabienne Remize
- Qualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, France; (C.G.); (F.R.)
| | - Retha. M. Slabbert
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.M.M.); (R.M.S.)
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South Africa; (S.A.A.); (V.E.M.)
- Correspondence:
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Soares MG, de Lima M, Reolon Schmidt VC. Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Shahbazi Z, Mirsaeedghazi H, Sharif Paghaleh A. Selection of the most effective chemical cleaning procedure in the membrane clarification of pomegranate juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zahra Shahbazi
- Department of Agrotechnology College of Aburaihan University of Tehran Tehran Iran
| | | | - Ali Sharif Paghaleh
- Department of Food Technology College of Aburaihan University of Tehran Tehran Iran
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