Alternative raw materials in kombucha production

Freitas, Ana Karoline Nogueira; Sousa, Paulo Henrique Machado de; Wurlitzer, Nédio Jair

doi:10.1016/j.ijgfs.2022.100594

Cited by 16 publications

(6 citation statements)

References 88 publications

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“…Kombucha has antimicrobial effects on various pathogenic microorganisms, including bacteria, yeasts, and fungi 10 , 20 , 136 . Several beneficial substances released from raw materials or generated through the metabolic activity of the microbial community during fermentation, such as polyphenols, organic acids (specifically acetic acid), alcohols, and other volatile compounds, have been attributed to the antimicrobial properties of kombuchas 5 , 6 , 8 .…”

Section: Resultsmentioning

confidence: 99%

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Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Phung

Kitwetcharoen

Chamnipa

et al. 2023

Sci Rep

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Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.

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Section: Resultsmentioning

confidence: 99%

“…Kombucha has also been implicated in hyponatremia, toxic and cholestatic hepatitis, and anti-Jo1 myositis 16 – 19 . Due to the increasing consumer demand for functional drinks, kombucha is believed to be one of the most promising options, and sales are projected to reach 10.45 billion dollars in 2027 14 , 20 .…”

Section: Introductionmentioning

confidence: 99%

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Phung

Kitwetcharoen

Chamnipa

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…With a market value of 1.84 billion US dollars in 2019 and an expected increase to 10.45 billion US dollars by 2027, kombucha is the functional beverage with the highest growth rate. As a result of market demand and public interest, the researchers have pursued more technical data regarding kombucha's health benefits and sensory characteristics 2 …”

Section: Introductionmentioning

confidence: 99%

“…Chemical and sensory variety in kombucha drinks may be attributed in part to the use of a wide range of ingredients in their formulation. Various vegetable raw materials, herbs, spices, fruits, sugar, milk and fungi have been used to produce kombucha analogs, and they have shown encouraging results in terms of their kinetics and biological aspects 2 . For example, to boost the health benefits of kombucha, substances with proven bioactivities such as turmeric may also be added.…”

Section: Introductionmentioning

confidence: 99%

“…As a result of market demand and public interest, the researchers have pursued more technical data regarding kombucha's health benefits and sensory characteristics. 2 Kombucha is made by fermenting sugared green or black tea with a symbiotic culture of bacteria and yeast for several days. 3,4 Yeasts convert sugar into ethanol and carbon dioxide, then acetic acid bacteria convert ethanol to acetic acid and make bacterial cellulose, creating the distinctive floating cellulose biofilm.…”

Section: Introductionmentioning

confidence: 99%

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Fermentation, functional analysis, and biological activities of turmeric kombucha

Khazi,

Liaqat,

Liu

et al. 2023

J Sci Food Agric

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BackgroundKombucha is a popular fermented drink with therapeutic benefits. The purpose of this study was to examine the fermentation of turmeric‐infused kombucha and evaluate its biological activities and functional properties.ResultsThe study of pH dynamics during fermentation found that turmeric kombucha has a lesser pH decrease than standard kombucha, with the lowest pH of 3.1 was observed in 0.1% turmeric kombucha and the maximum pH of 3.8 was found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. GC‐MS 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 of 0.2 – 0.8 mg GAE/mL. Increasing turmeric concentrations increased the antioxidant, cytotoxic, and antibacterial activity of kombucha analogues, 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 mm and 15.6 mm against S. aureus and E. coli, respectively) observed at 1% turmeric.ConclusionThe 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.This article is protected by copyright. All rights reserved.

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Cost and water footprint trade-off in a supply chain optimization model

Cruz

Tan

2023

Clean Techn Environ Policy

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Water footprint (WF) is an appropriate tool to help any water-intensive industrial system to adapt to climate change. WF is a metric where the direct and indirect freshwater consumption of a country, firm, activity, or product are quantified. Most of existing WF literature emphasizes the assessment of products, not the optimal decision making in the supply chain. To address this research gap, a bi-objective optimization model is developed for supplier selection in a supply chain that minimizes costs and WF. Apart from determining the sources of raw materials to use in producing the products, the model also determines the actions to be taken by the firm in case of supply shortages. The model is demonstrated using three illustrative case studies which show that WF embedded in the raw materials can influence the actions to be taken when addressing issues on raw material availability. The WF becomes significant in the decisions in this bi-objective optimization problem when it is given a weight of at least 20% (or the weight of the cost is at most 80%) for case study 1 and at least 50% for case study 2. When the assigned weight in cost reaches the point where WF becomes significant, the increase in the assigned weight in WF has an inverse impact on the total cost. Case study 3 demonstrates the stochastic variant of the model. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10098-023-02549-5.

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Alternative raw materials in kombucha production

Cited by 16 publications

References 88 publications

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Fermentation, functional analysis, and biological activities of turmeric kombucha

Cost and water footprint trade-off in a supply chain optimization model

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