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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 2024; 64:6102-6119. [PMID: 36660921 DOI: 10.1080/10408398.2022.2163373] [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] [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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Khazi MI, Liaqat F, Liu X, Yan Y, Zhu D. Fermentation, functional analysis, and biological activities of turmeric kombucha. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:759-768. [PMID: 37658688 DOI: 10.1002/jsfa.12962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/30/2023] [Accepted: 09/02/2023] [Indexed: 09/03/2023]
Abstract
BACKGROUND Kombucha is a popular fermented drink with therapeutic benefits. The present study aimed to examine the fermentation of turmeric-infused kombucha and evaluate its biological activities and functional properties. RESULTS The study of pH dynamics during fermentation found that turmeric kombucha has a lower pH decrease than standard kombucha, with the lowest pH of 3.1 being observed in 0.1% turmeric kombucha and the maximum pH of 3.8 found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. Gas chromatogrphy-mass spectrometry analysis revealed that turmeric kombucha is abundant in terpenes, ketones, alcohols, aldehydes, phenols and fatty acids, with higher levels of active ingredients than regular kombucha. The kombucha with 0.6% turmeric had the highest overall acceptance score (9.0) in sensory evaluation. The total phenolic content after fermentation was in the range 0.2-0.8 mg gallic acid equivalents mL-1 . Increasing turmeric concentrations increased the antioxidant, cytotoxic and antibacterial activity of kombucha analogs, with the highest antioxidant activity (89%) observed at 0.8% turmeric, and the maximum cytotoxicity (74%) and antibacterial activity (zones of inhibition of 17.7 and 15.9 mm against Staphylococcus aureus and Escherichia coli, respectively) observed at 1% turmeric. CONCLUSION The fermentation of kombucha infused with turmeric enhanced its biological activities, making it a healthier alternative to traditional kombucha and presenting new opportunities in the field of functional foods. Further investigations into the mechanisms underlying these effects and in vivo studies are warranted to fully comprehend the impact of turmeric kombucha consumption on human health. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mahammed Ilyas Khazi
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Fakhra Liaqat
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Xingrong Liu
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Yilin Yan
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Daochen Zhu
- Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
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Bryszewska MA, Tabandeh E, Jędrasik J, Czarnecka M, Dzierżanowska J, Ludwicka K. SCOBY Cellulose Modified with Apple Powder-Biomaterial with Functional Characteristics. Int J Mol Sci 2023; 24:ijms24021005. [PMID: 36674522 PMCID: PMC9866785 DOI: 10.3390/ijms24021005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/31/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023] Open
Abstract
The need for new non-animal and non-petroleum-based materials is strongly emphasized in the sustainable and green economy. Waste materials have proven a valuable resource in this regard. In fact, there have been quite a large number of goods obtained from wastes called "Vegan leather" that have gained the clothing market's attention in recent years. In practice, they are mostly composites of waste materials like cactus, pineapples, or, eventually, apples with polymers like polyurethane or polyvinyl chloride. The article presents the results of work aimed at obtaining a material based entirely on natural, biodegradable raw materials. Bacterial cellulose produced as a byproduct of the fermentation carried out by SCOBY was modified with glycerol and then altered by the entrapment of apple powder. The effect of introducing apple powder into the SCOBY culture media on the mechanical properties of the obtained bacterial cellulose was also evaluated The resulting material acquired new mechanical characteristics that are advantageous in terms of strength. Microscopic observation of the apple powder layer showed that the coverage was uniform. Different amounts of apple powder were used to cover the cellulose surface from 10 to 60%, and it was found that the variant with 40% of this powder was the most favorable in terms of mechanical strength. Also, the application of the created material as a card folder showed that it is durable in use and retains its functional characteristics for at least 1 month. The mechanical properties of modified bacterial cellulose were favorably affected by the entrapment of apple powder on its surface, and as a result, a novel material with functional characteristics was obtained.
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Affiliation(s)
- Malgorzata Anita Bryszewska
- Faculty of Biotechnology and Food Sciences, Institute of Natural Products and Cosmetics, Lodz University of Technology, 2/22 Stefanowskiego St., 90-537 Lodz, Poland
- Correspondence:
| | - Erfan Tabandeh
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Jakub Jędrasik
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Maja Czarnecka
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Julia Dzierżanowska
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Karolina Ludwicka
- Institute of Molecular and Industrial Biotechnology, Lodz University of Technology, 2/22 Stefanowskiego St., 90-537 Lodz, Poland
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Jastrzębska A, Gralak Z, Brzuzy K, Kmieciak A, Krzemiński MP, Burdziński R, Kurzawa M, Szłyk E. Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7365. [PMID: 36295430 PMCID: PMC9611567 DOI: 10.3390/ma15207365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and "more green" procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as Crataegus L., Morus alba L., Sorbus aucuparia L., Berberis vulgaris L., Rosa canina L., and black tea. The obtained results were discussed regarding the tested beverages' application as a source of amino acids in one's daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Rafał Burdziński
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marzanna Kurzawa
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
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Subbiahdoss G, Osmen S, Reimhult E. Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces. Biofilm 2022; 4:100071. [PMID: 35280972 PMCID: PMC8904243 DOI: 10.1016/j.bioflm.2022.100071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 02/06/2022] [Accepted: 02/09/2022] [Indexed: 11/02/2022] Open
Abstract
Bacteria forming biofilms at oil-water interfaces have diverse metabolism, they use hydrocarbons as a carbon and energy source. Kombucha is a fermented drink obtained from a complex symbiotic culture of bacteria and yeast, where acetic acid bacteria present in kombucha use sugars as a carbon source to produce cellulosic biofilms. We hypothesize that Komagataeibacteraceae in kombucha can adsorb to and use hydrocarbons as the sole energy source to produce cellulosic biofilms. Hence we characterized a kombucha culture, studied bacterial adsorption and cellulosic biofilm formation of kombucha at the n-decane or mineral oil-kombucha suspension interface. The cellulosic biofilms were imaged using fluorescence microscopy and cryo-scanning electron microscopy, and their time-dependent rheology was measured. Komagataeibacter, the dominant bacterial genus in the kombucha culture, produced cellulosic biofilms with reduced cellulose biomass yield at the oil-kombucha suspension interfaces compared to at the air-kombucha suspension interface. The presence of biosurfactants in the supernatant secreted by the kombucha microbes led to a larger and faster decrease in the interfacial tension on both oil types, leading to the formation of stable and elastic biofilm membranes. The difference in interfacial tension reduction was insignificant already after 2 h of biofilm formation at the mineral oil-kombucha suspension interface compared to kombucha microbes resuspended without biosurfactants but persisted for longer than 24 h in contact with n-decane. We also demonstrate that Komagataeibacter in kombucha can produce elastic cellulosic biofilms using hydrocarbons from the oil interface as the sole source of carbon and energy. Thus Komagataeibacter and kombucha shows the potential of this system for producing valued bacterial cellulose through remediation of hydrocarbon waste.
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Behera B, Laavanya D, Balasubramanian P. Techno-economic feasibility assessment of bacterial cellulose biofilm production during the Kombucha fermentation process. BIORESOURCE TECHNOLOGY 2022; 346:126659. [PMID: 34974103 DOI: 10.1016/j.biortech.2021.126659] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/25/2021] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
Bacterial cellulose produced during Kombucha fermentation has recently received lots of attention owing to its desirable mechanical and physicochemical properties and is exploited for different food, textiles and environmental applications. However, lack of information on process feasibility often hinders large-scale manufacturing of Kombucha-based cellulose. Therefore, the current study assesses techno-economic feasibility of a 60-ton annual capacity Kombucha-based cellulose production facility using SuperPro designer. Economic feasibility analysis showed an estimation of 13.72 million US$ as total investment and 3.8 million US$ as operating costs with 89% expenses associated with facility dependent and labour costs. The process feasibility is revealed with a payback time of 4.23 years, 23.64% return on investment and 16.48% internal rate of return. Sensitivity analysis presented that increased volume of fermentation units and automating the process can significantly reduce input costs. Such research is necessary to aid policymakers in facilitating the commercialization of Kombucha-based cellulose at field scale.
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Affiliation(s)
- Bunushree Behera
- Agricultural & Environmental Biotechnology Group, Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - D Laavanya
- Agricultural & Environmental Biotechnology Group, Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Paramasivan Balasubramanian
- Agricultural & Environmental Biotechnology Group, Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India. http://orcid.org/0000-0002-3821-5029
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Pepicelli M, Binelli MR, Studart AR, Rühs PA, Fischer P. Self-Grown Bacterial Cellulose Capsules Made through Emulsion Templating. ACS Biomater Sci Eng 2021; 7:3221-3228. [PMID: 34190548 DOI: 10.1021/acsbiomaterials.1c00399] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Microcapsules made of synthetic polymers are used for the release of cargo in agriculture, food, and cosmetics but are often difficult to be degraded in the environment. To diminish the environmental impact of microcapsules, we use the biofilm-forming ability of bacteria to grow cellulose-based biodegradable microcapsules. The present work focuses on the design and optimization of self-grown bacterial cellulose capsules. In contrast to their conventionally attributed pathogenic role, bacteria and their self-secreted biofilms represent a multifunctional class of biomaterials. The bacterial strain used in this work, Gluconacetobacter xylinus, is able to survive and proliferate in various environmental conditions by forming biofilms as part of its lifecycle. Cellulose is one of the main components present in these self-secreted protective layers and is known for its outstanding mechanical properties. Provided enough nutrients and oxygen, these bacteria and the produced cellulose are able to self-assemble at the interface of any given three-dimensional template and could be used as a novel stabilization concept for water-in-oil emulsions. Using a microfluidic setup for controlled emulsification, we demonstrate that bacterial cellulose capsules can be produced with tunable size and monodispersity. Furthermore, we show that successful droplet stabilization and bacterial cellulose formation are functions of the bacteria concentration, droplet size, and surfactant type. The obtained results represent the first milestone in the production of self-assembled biodegradable cellulose capsules to be used in a vast range of applications such as flavor, fragrance, agrochemicals, nutrients, and drug encapsulation.
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Affiliation(s)
- Martina Pepicelli
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich 8092, Switzerland
| | - Marco R Binelli
- Complex Materials, Department of Materials, ETH Zurich, Zurich 8093, Switzerland
| | - André R Studart
- Complex Materials, Department of Materials, ETH Zurich, Zurich 8093, Switzerland
| | - Patrick A Rühs
- Complex Materials, Department of Materials, ETH Zurich, Zurich 8093, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich 8092, Switzerland
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