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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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2
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Wu X, Zhang Y, Zhang B, Tian H, Liang Y, Dang H, Zhao Y. Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea. Foods 2023; 12:4242. [PMID: 38231678 DOI: 10.3390/foods12234242] [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: 10/10/2023] [Revised: 11/10/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that Komagataeibacter was the most predominant bacterium. Aspergillus and Zygosaccharomyces were the dominant fungi before fermentation whereas Zygosaccharomyces and Derkella were the dominant fungi after 3 days of fermentation. The physicochemical analysis revealed that acetic acid, glucuronic acid, and polyphenols increased by 10.22 g/L, 0.08 g/L, and 177.40 mg/L, respectively, by the end of fermentation. The GC-MS analysis showed that a total of 49 volatile compounds were detected during the fermentation. Moreover, there were great differences in volatile components among the kombucha samples with different fermentation times. Furthermore, the relevance among microbial community and volatile compounds was evaluated through correlation network analysis. The results suggested that Komagataeibacter, Aspergillus, Zygosaccharomyces, and Dekkera were closely related to the main volatile compounds of FBT kombucha. The results in this study may provide deep understanding for constructing the microbiota and improving the quality of FBT kombucha.
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Affiliation(s)
- Xiaoya Wu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yue Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Baoshan Zhang
- Research Center of Fruit and Vegetable Deep-Processing Technology, Xi'an 710119, China
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yan Liang
- Xianyang Jingwei Fu Tea Co., Ltd., Xianyang 712044, China
- Key Laboratory of Fu Tea Processing and Utilization, Ministry of Agriculture and Rural Affairs, Xianyang 712044, China
| | - Hui Dang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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3
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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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Batista P, Rodrigues Penas M, Vila-Real C, Pintado M, Oliveira-Silva P. Kombucha: Challenges for Health and Mental Health. Foods 2023; 12:3378. [PMID: 37761087 PMCID: PMC10530084 DOI: 10.3390/foods12183378] [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: 06/16/2023] [Revised: 08/30/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
BACKGROUND Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health. This product is experiencing growth in the market; however, there are no scientific results to support its potential for physical and mental health. AIM This review article aims to draw attention to this issue and to highlight the lack of studies in this area. KEY FINDINGS AND CONCLUSIONS The lack of legislation for the correct marketing of this product may also constrain clinical studies. However, clinical studies are of utmost importance for an in-depth understanding of the effects of this product on the human body. More research is needed, not only to better understand the impact of Kombucha on the human body, but also to ensure the application of regulatory guidelines for its production and marketing and enable its safe and effective consumption.
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Affiliation(s)
- Patrícia Batista
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Maria Rodrigues Penas
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
| | - Catarina Vila-Real
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Patrícia Oliveira-Silva
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
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5
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Zeng S, Lin S, Wang Z, Zong Y, Wang Y. The health-promoting anthocyanin petanin in Lycium ruthenicum fruit: a promising natural colorant. Crit Rev Food Sci Nutr 2023; 64:10484-10497. [PMID: 37351558 DOI: 10.1080/10408398.2023.2225192] [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: 06/24/2023]
Abstract
Acylated anthocyanins derived from dietary sources have gained significant attention due to their health-promoting properties and potential as natural colorants with high stability. However, exploration of the functional food products using acylated anthocyanins enriched in fruits and vegetables remains largely delayed in food industries. The black goji (Lycium ruthencium) fruit (LRF) is a functional food that is extensively used due to its exceptionally high levels of acylated anthocyanins, including petanin. This review provides a comprehensive summary of the functional properties and anthocyanin components of LRF. The stability, bioaccessibility, bioavailability, and bioactivities of petanin, the major anthocyanin component, are compared with those of LRF anthocyanin extracts and other food sources. Furthermore, the biosynthetic pathway and regulatory network of petanin in LRF are proposed and constructed, respectively. The key genes that could be potentially used for metabolic engineering to produce petanin are predicted. Finally, the potential application of petanin derivatives in the food industry is also discussed. This review presents comprehensive and systematic information about the dual-function of petanin as a bioactive component and a promising natural colorant for future food industrial applications.
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Affiliation(s)
- Shaohua Zeng
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Digital Botanical Garden and Popular Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Life Sciences, Gannan Normal University, Ganzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Shuang Lin
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Digital Botanical Garden and Popular Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Zhiqiang Wang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Digital Botanical Garden and Popular Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yuan Zong
- Key Laboratory of Adaptation and Evolution of Plateau Biota (AEPB), Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai, Xining, China
| | - Ying Wang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Digital Botanical Garden and Popular Science, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Life Sciences, Gannan Normal University, Ganzhou, China
- University of Chinese Academy of Sciences, Beijing, China
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6
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Frolova Y, Vorobyeva V, Vorobyeva I, Sarkisyan V, Malinkin A, Isakov V, Kochetkova A. Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins. FERMENTATION-BASEL 2023; 9:552. [DOI: 10.3390/fermentation9060552] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/12/2023]
Abstract
Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.
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Affiliation(s)
- Yuliya Frolova
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Valentina Vorobyeva
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Irina Vorobyeva
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Varuzhan Sarkisyan
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Alexey Malinkin
- Laboratory of Food Chemistry, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Vasily Isakov
- Department of Gastroenterology & Hepatology, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Alla Kochetkova
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
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7
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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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8
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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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9
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Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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10
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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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11
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Aguilera JM, Toledo T. Wild berries and related wild small fruits as traditional healthy foods. Crit Rev Food Sci Nutr 2022; 64:5603-5617. [PMID: 36514960 DOI: 10.1080/10408398.2022.2156475] [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: 12/15/2022]
Abstract
The consumption of cultivated berry species (e.g., strawberries, blueberries) has increased dramatically in the last two decades after consumers appreciated them as flavorful, convenient and healthy fruits. Wild berries and similar small wild fruits are traditionally consumed around the world by local people as safe, nutritious, tasty, and versatile foods. These wild fruits have played an important role in the nutrition and bio-cultural aspects of rural communities. Like their commercial counterparts, wild berries contain important nutrients and bioactive compounds that may prevent or delay some chronic diseases attributed to oxidative stress and chronic inflammation. This review provides a comprehensive appraisal of the chemical and bioactive components in wild berry species and their traditional uses as foods around the globe. Presently, wild berries and similar wild small fruits are novel food sources that inspire applications as culinary products, processed foods, and nutraceuticals. Further research is needed to validate the content and action of bioactive components responsible for health claims. Sustainable commercial exploitation of wild berries should consider biocultural, environmental, and socio-economic aspects.
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Affiliation(s)
- José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Tamar Toledo
- Department of Food Science and Chemical Technology, Universidad de Chile, Santiago, Chile
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12
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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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13
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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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14
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15
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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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16
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Zhang S, Tang Y, Chen J. Changes of functional components and biological activity of
Lycium barbarum
after fermentation with Kombucha SCOBY. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shuo Zhang
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuxin Tang
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
| | - Julong Chen
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
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17
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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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18
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The Modelling of Convective Drying Variables’ Effects on the Functional Properties of Sliced Sweet Potatoes. Foods 2022; 11:foods11050741. [PMID: 35267374 PMCID: PMC8909567 DOI: 10.3390/foods11050741] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 02/01/2023] Open
Abstract
Drying is a commonly used technology that provides a long post-harvest storage time for produce such as sweet potatoes. Convective drying (CD) is a method that, when conditions are optimized, provides produce with a better appearance and improved textural properties. In this study, changes in water activity (aw), moisture content (MC), rehydration capacity (Rc), shrinkage (Sb) and color attributes were modelled for the optimization of drying factors (temperature, thickness and time) using response surface methodology (RSM). The total phenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity of CD samples (63.79 °C, 4.78 h, 3 mm) were investigated as functional aspects and compared with results for FD samples (−45 °C, one term). Optimum convective drying conditions caused an increase in general antioxidant properties, such as total phenol (TPC), total anthocyanin (TAC), DPPH and CUPRAC. The TPC was 190.94 mgGAE/100 g, the DPPH scavenging activity was 12.05%, the TAC was 11.37 mg/100 g, and the CUPRAC was 0.469 mmolTR/g in convectively dried samples under optimum conditions. Although improved appearance and textural properties are obtained by freeze drying, it is possible to produce sweet potatoes with good appearance and functional properties by optimizing the variables of the convective drying process.
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19
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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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20
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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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21
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Vidović BB, Milinčić DD, Marčetić MD, Djuriš JD, Ilić TD, Kostić AŽ, Pešić MB. Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. Antioxidants (Basel) 2022; 11:248. [PMID: 35204130 PMCID: PMC8868247 DOI: 10.3390/antiox11020248] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/28/2022] Open
Abstract
Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.
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Affiliation(s)
- Bojana B. Vidović
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Danijel D. Milinčić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (M.B.P.)
| | - Mirjana D. Marčetić
- Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Jelena D. Djuriš
- Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Tijana D. Ilić
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Aleksandar Ž. Kostić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (M.B.P.)
| | - Mirjana B. Pešić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (M.B.P.)
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22
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Wang H, Han H, Rao P, Ke L, Zhou J, Ding W, Shang X. Preparation and characterization of Goji berry edible gel from its boiling water extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hailin Wang
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Huan Han
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Pingfan Rao
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Lijing Ke
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Jianwu Zhou
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Wei Ding
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Xiaoya Shang
- Beijing Key Laboratory of Bioactive Substance and Functional Foods Beijing Union University Beijing China
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23
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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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24
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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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25
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Aparecida Plastina Cardoso M, Windson Isidoro Haminiuk C, Pedro AC, de Andrade Arruda Fernandes Fernandes I, Akemi Casagrande Yamato M, Maciel GM, Do Prado IN. Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2007261] [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)
| | | | - Alessandra Cristina Pedro
- Programa de Pós-Graduação Em Engenharia de Alimentos (Ppgeal), Cep (81531–980), Universidade Federal Do Paraná (UFPR), Curitiba, Brasil
| | | | | | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal Do Paraná (UTFPR), Cep (81280–340), Curitiba, Brasil
| | - Ivanor Nunes Do Prado
- Programa de Pós-Graduação Em Ciência de Alimentos (Ppc), Cep (87020–900), Universidade Estadual de Maringá (UEM), Maringá, Brasil
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26
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Zou C, Li RY, Chen JX, Wang F, Gao Y, Fu YQ, Xu YQ, Yin JF. Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile. Food Chem 2021; 363:130322. [PMID: 34147900 DOI: 10.1016/j.foodchem.2021.130322] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 05/29/2021] [Accepted: 06/06/2021] [Indexed: 12/11/2022]
Abstract
Zijuan tea is a representative anthocyanin-rich tea cultivar in China. In this study, Zijuan tea was used to produce a novel kombucha beverage (ZTK). The physicochemical, sensory properties, and antioxidant activity of ZTK were compared with that of black tea kombucha (BTK) and green tea kombucha (GTK). Results indicated that after fermentation, the color of ZTK changed from yellowish-brown to salmon-pink, because its anthocyanins (4.5 mg/L) appeared red in acidic conditions. Meanwhile no significant changes of color were observed in BTK and GTK. The dynamic changes of pH, biomass, and concentrations of sugars, amino acids, and main organic acids were similar in three kombucha beverages, except catechins showing different trends. Moreover, ZTK showed the highest overall acceptability score, antioxidant activity, and concentration of volatiles among the three kombucha beverages. Therefore, Zijuan tea is suitable for the preparation of kombucha beverage with attractive color and health benefits.
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Affiliation(s)
- Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Ru-Yi Li
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Ying Gao
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yan-Qing Fu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
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27
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Jiang Y, Fang Z, Leonard W, Zhang P. Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104340] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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28
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Leonarski E, Cesca K, Zanella E, Stambuk BU, de Oliveira D, Poletto P. Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110075] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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29
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Lopes DR, Santos LO, Prentice‐Hernández C. Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté (
Ilex paraguariensis
) with symbiotic kombucha culture. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15101] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Danielle Rubim Lopes
- Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | - Lucielen Oliveira Santos
- Laboratory of Biotechnology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | - Carlos Prentice‐Hernández
- Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
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30
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Mousavi SM, Hashemi SA, Zarei M, Gholami A, Lai CW, Chiang WH, Omidifar N, Bahrani S, Mazraedoost S. Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2020; 2020:4397543. [PMID: 33281911 PMCID: PMC7688354 DOI: 10.1155/2020/4397543] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/03/2020] [Accepted: 10/24/2020] [Indexed: 01/26/2023]
Abstract
Kombucha is a valuable traditional natural tea that contains beneficial compounds like organic acids, minerals, different vitamins, proteins, polyphenols, and several anions. Kombucha possesses anticancer, antioxidant, antimicrobial, and antifungal activity as well as hepatoprotective effects. Considering the unique properties of Kombucha, several investigations have already been conducted on its nutritional properties. In this review, an effort has been devoted to pool recent literature on the biomedical application of Kombucha under the objectives, including the chemical composition of Kombucha and industrial production, and highlight different properties of Kombucha. Finally, we explain its adverse effects and prospect. This review is an active, in-depth, and inclusive report about Kombucha and its health benefits.
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Affiliation(s)
- Seyyed Mojtaba Mousavi
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Seyyed Alireza Hashemi
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Medical Nanotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Maryam Zarei
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Medical Nanotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Ahmad Gholami
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
| | - Chin Wei Lai
- Nanotechnology & Catalysis Research Centre, University of Malaya, Kuala Lumpur, Malaysia
| | - Wei Hung Chiang
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Navid Omidifar
- Clinical Education Research Center, and Pathology Department, Medical School, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Sonia Bahrani
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
| | - Sargol Mazraedoost
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
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31
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Zhang S, Cheng M, Li Z, Guan S, Cai B, Li Q, Rong S. Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuo Zhang
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Mengqin Cheng
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Zhidi Li
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Shimin Guan
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Baoguo Cai
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Qianqian Li
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Shaofeng Rong
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
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32
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Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research. BEVERAGES 2020. [DOI: 10.3390/beverages6010015] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage.
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33
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Vitas J, Popović L, Čakarević J, Malbaša R, Vukmanović S. In vitro assessment of bioaccessibility of the antioxidant activity of kombucha beverages after gastric and intestinal digestion. FOOD AND FEED RESEARCH 2020. [DOI: 10.5937/ffr2001033v] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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