Kombucha from alternative raw materials – The review

Emiljanowicz, Katarzyna Ewa; Malinowska‐Pańczyk, Edyta

doi:10.1080/10408398.2019.1679714

Cited by 82 publications

(61 citation statements)

References 82 publications

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“…To obtain Kombucha tea with more attractive sensory values or improved healthpromoting properties, as well as to develop new products, innovative alternative materials are used. One of the most recent reviews written by Emiljanowicz and Malinowska-Pa ńczyk (2020) broadly describes Kombucha-based functional beverages from leaves, herb infusions, vegetable pulp, fruit juices, and others [30]. In general, the addition of apple juice, guava (Psidium guajava L.), Malvaviscus arboreus Cav., kitchen mint (Mentha cordifolia Opiz.…”

Section: Tea Preparation and Influence On The Bioactive Compoundsmentioning

confidence: 99%

“…In general, species belonging to Komagataeibacter (K. xylinus, K. kombuchae), Acetobacter (A. aceti, A. pasteurianus, A. nitrogenifigens), Gluconacetobacter (G. sacchari) are major AAB strains, while strains of Saccharomyces (S. cerevisiae) and non-Saccharomyces (Candida spp., Schizosaccharomyces spp., Dekkera spp., Brettanomyces spp.) are leading yeasts representa-tives [30,47,48]. Despite the large number of studies using SCOBY, a relatively large number of articles do not provide clear data on the bacterial and yeasts composition of the used consortium [34,[49][50][51][52].…”

Section: Scoby Composition and Metabolic Acticitymentioning

confidence: 99%

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Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

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Section: Tea Preparation and Influence On The Bioactive Compoundsmentioning

confidence: 99%

Section: Scoby Composition and Metabolic Acticitymentioning

confidence: 99%

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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“…Fermentation products are obtained thanks to symbiotic cooperation of the community of acetic acid bacteria (Acetobacteraceae) and osmophilic yeast [7,8]. Although the "kombucha" refers mainly to ferments made from various types of tea, currently, attempts are being made to obtain bioferments using SCOBY also from other plant materials such as, for example, mint, lemon balm, jasmine, spinach, fermented fruit juices, banana peels, milk or even bee-collected pollen [7,9,10]. Scientific research on kombucha properties has shown that it exhibits antioxidant, antibacterial, anti-inflammatory and antidiabetic properties.…”

Section: Introductionmentioning

confidence: 99%

“…Consumption of kombucha can also contribute to lowering cholesterol, stimulating liver detoxification processes and also supporting the proper functioning of the immune system. Moreover, kombucha is also a rich source of various vitamins, phenolic compounds, minerals, amino acids and many other compounds with a broad spectrum of biological activity [8][9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

et al. 2020

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Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared to the green coffee extract that was not fermented. In this study, the antioxidant potential of obtained ferments was analyzed by assessing the scavenging of external and intracellular free radicals and the assessment of superoxide dismutase activity. Cytotoxicity of ferments on keratinocyte and fibroblast cell lines was assessed as well as anti-aging properties by determining their ability to inhibit the activity of collagenase and elastase enzymes. In addition, the composition of the obtained ferments and the extract was determined, as well as their influence on skin hydration and transepidermal water loss (TEWL) after application of samples on the skin. It has been shown that the fermentation time has a positive effect on the content of bioactive compounds and antioxidant properties. The highest values were recorded for the tested samples after 28 days of fermentation. After 14 days of the fermentation process, it was observed that the analyzed ferments were characterized by low cytotoxicity to keratinocytes and fibroblasts. On the other hand, the short fermentation time of 7 days had a negative effect on the properties of the analyzed ferments. The obtained results indicate that both green coffee extracts and ferments can be an innovative ingredient of cosmetic products.

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“…Many researchers have tried to analyze the antimicrobial functions of Kombucha; for instance, Steinkraus et al in their valuable works proved that Kombucha has excellent antimicrobial activity against several microorganisms including Staphylococcus aureus, Agrobacterium tumefaciens, E. coli, and Helicobacter pylori that this good activity can be attributed to its acetic acid content [20,21]. As shown in Figure 3, using the pH indicator, the pH quantity of 4 can be seen during the process.…”

Section: Introductionmentioning

confidence: 99%

Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine

Mousavi

Hashemi

Zarei

et al. 2020

Evidence-Based Complementary and Alternative Medicine

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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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Kombucha from alternative raw materials – The review

Cited by 82 publications

References 82 publications

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine

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