Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials

Liu, Yaowei; Zheng, Yufeng; Tao, Yang; Regenstein, Joe M.; Zhou, Peng

doi:10.1016/j.tifs.2022.11.001

Cited by 12 publications

(4 citation statements)

References 63 publications

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“…Although studies [106] confirmed that the fermentation process breaks down larger compounds already present in the liquid into small molecules with greater bioavailability, initial substrate composition in terms of bioactive compounds is fundamental. Indeed, recently, different substrates have been tested in the fermentation of kombucha tea, re-sulting in new kombucha beverages with different sensorial properties and functional properties [107].…”

Section: Kombucha and Gluconic Beveragesmentioning

confidence: 99%

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

et al. 2023

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The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compounds, vitamin C, dietary fibers, and manganese. Due to these characteristics, they are also suitable substrates for fermentation. Indeed, nowadays, microbial transformation of red fruits is based on alcoholic or lactic fermentation, producing alcoholic and non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied as a model of health benefits for human beings, little evidence is available on the acetic and gluconic fermentation of red fruits for obtaining functional products. Accordingly, this review aims to explore the potential of different red fruits, namely blackberry, raspberry, and blackcurrant, as raw materials for fermentation processes aimed at producing low- and no-alcohol beverages containing bioactive compounds and no added sugars. AAB are treated with a focus on their ability to produce acetic acid, gluconic acid, and bacterial cellulose, which are compounds of interest for developing fruit-based fermented beverages.

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Section: Kombucha and Gluconic Beveragesmentioning

confidence: 99%

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

et al. 2023

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“…[29][30][31][32] While BC is currently produced in limited quantities and is relatively expensive, 28,33 emerging circular economy practices utilize millions of tons of food waste, including fruit waste directly sourced from farms, to produce various products with the aim of achieving zero waste, including BC as a viable option. [34][35][36] Many proposed methods in literature for modifying cellulose with biodegradable polymers involve unstable intermediates and prove complex, making upscaling impractical. 37,38 Studies predominantly focus on graing polymer brushes onto microand nanocrystalline cellulose, 24,39 demanding higher energy inputs than intrinsically nanoscale BC production.…”

Section: Introductionmentioning

confidence: 99%

“…29–32 While BC is currently produced in limited quantities and is relatively expensive, 28,33 emerging circular economy practices utilize millions of tons of food waste, including fruit waste directly sourced from farms, to produce various products with the aim of achieving zero waste, including BC as a viable option. 34–36…”

Section: Introductionmentioning

confidence: 99%

Sustainable food packaging using modified kombucha-derived bacterial cellulose nanofillers in biodegradable polymers

Koreshkov,

Takatsuna,

Bismarck

et al. 2024

RSC Sustain.

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“…The best-known mixed-culture starters include Medusomyces gisevii pellicle, kefir grains, and birch sap, which implement bacterial and yeast symbiosis [ 25 ]. Although scientific investigations of mixed-culture starters are limited, the highest LAB content was identified for kefir grains, especially Tibetan kefir grains (TKG) [ 26 , 27 , 28 , 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation

Puzeryte,

Martusevice,

Sousa

et al. 2023

Microorganisms

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Hippophae rhamnoides L. leaves possess a remarkable amount of polyphenols that could serve as a natural remedy in various applications. In comparison, numerous techniques, such as conventional and high-pressure techniques, are available for extracting the bioactive fractions from sea buckthorn leaves (SBL). However, enzyme-assisted extraction (EAE) of SBL has not been comprehensively studied. The aim of this study was to optimize critical EAE parameters of SBL using the cellulolytic enzyme complex, Viscozyme L, to obtain a high-yield extract with a high concentration of bioactive compounds. In order to determine the optimal conditions for EAE, the study employed a central composite design and response surface methodology to analyze the effects of four independent factors (pH, temperature, extraction time, and enzyme concentration) on two different responses. Our findings indicated that under optimal conditions (3:15 h extraction, temperature 45 °C, pH 4.9, and 1% Viscozyme L v/w of leaves DW), EAE yielded 28.90 g/100 g DW of the water-soluble fraction. Furthermore, the EAE-optimized liquid extract was continuously fermented using an ancient fermentation starter, Tibetan kefir grains, which possess lactic acid bacteria (LAB) and have significant potential for use in biopreservation. Interestingly, the results indicated various potential prebiotic characteristics of LAB. Additionally, alterations in the cell wall morphology of the SBL residue after EAE were examined using scanning electron microscopy (SEM). This study significantly optimized EAE parameters for sea buckthorn leaves, providing a promising natural source of bioactive compounds for various applications, such as nutraceuticals, functional foods, and high-value products.

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Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials

Cited by 12 publications

References 63 publications

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

Sustainable food packaging using modified kombucha-derived bacterial cellulose nanofillers in biodegradable polymers

Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation

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