Kombucha Tea: A Promising Fermented Functional Beverage

Sinir, Gülşah Özcan; Tamer, Canan Ece; Suna, Senem

doi:10.1016/b978-0-12-815271-3.00010-5

Cited by 30 publications

(31 citation statements)

References 89 publications

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“…Before each experiment was conducted, the SCOBY cultures were conditioned on the intended substrate for two fermentation cycles to acquire a more consistent fermentation performance. Some herbal substances may retain mild to intense antimicrobial activity that could change the culture's biological behavior (Greenwalt et al., 2000; Sinir et al., 2019). The tea was prepared in a 1 L of boiled mineral water (Ingai, Brazil) plus 50 g of white sugar with (a) 10 g of black tea, (b) 10 g of green tea, (c) 10 g of white tea, (d) 10 g of chrysanthemum tea, (e) 10 g of honeysuckle tea, or (f) 10 g of fresh mint.…”

Section: Methodsmentioning

confidence: 99%

“…While kombucha is traditionally produced with black tea and green tea, a range of novel flavors can be developed using alternative substrates, including oolong tea, jasmine tea, lemon balm tea, mulberry tea, peppermint, wheatgrass juice, coffee, coffee berry extract, traditional Tunisian plants, fresh, acid, and reconstituted sweet whey, coconut water, pear juice, banana peel, nettle leaves, oak, Coca‐Cola, wine, vinegar, Jerusalem artichoke, Echinacea, milk, and others (Sinir et al., 2019). Previous studies have shown that, in some cases, these kombucha analogs outperform black tea kombucha in terms of functional properties, such as antioxidant activity and antimicrobial activity (Battikh et al., 2012; Jakubczyk et al., 2020; Pure & Pure, 2016; Sinir et al., 2019). For example, kombucha analogs using traditional Tunisian plants, such as Thymus vulgaris L., Lippia citriodora , Rosmarinus officinalis , Foeniculum vulgare , and Mentha piperita , proved to be more effective at inhibiting the growth of a wide range of food pathogens (Battikh et al., 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The “tea fungus” that carries out fermentation is a symbiotic culture of bacteria and yeasts, commonly referred to as SCOBY, a cellulose‐containing biofilm produced by microorganisms during fermentation (Greenwalt, Steinkraus, & Ledford, 2000). Kombucha has a pleasantly acidic, fruity flavor coupled with a refreshing sensation and a vinegary flavor that increases as a result of acetic acid accumulation when fermentation is prolonged (Sinir, Tamer, & Suna, 2019). The symbiosis of yeasts and acetic acid bacteria is responsible for the vinegary character of kombucha.…”

Section: Introductionmentioning

confidence: 99%

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The chemistry and sensory characteristics of new herbal tea‐based kombuchas

Zhang

Mullem

Dias

et al. 2021

Journal of Food Science

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Kombucha is a black tea‐based, non‐alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological characteristics, namely antioxidant, antimicrobial and anti‐inflammatory activity. The present study compared traditional kombucha prepared with black tea and green tea to kombuchas produced with several alternative substrates, including white tea, chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid and gas chromatography analyzed sugars, ethanol, organic acids, and volatile compounds. Sugar consumption was substrate‐dependent, with mint kombucha having the highest amount of residual sugar and honeysuckle having the lowest. Forty‐six volatile organic compounds were detected, including alcohols, esters, acids, aldehydes, ketones, and other compounds. Twenty‐two compounds were produced during the fermentation and identified in all kombuchas; some of these compounds represented fruity and floral aromas. Another 24 compounds were substrate specific. Notably, the herb‐based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea‐based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, respectively. This study demonstrated herbal substrates' suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea‐based kombuchas. Practical Application The kombucha beverage is a low‐caloric functional drink that is increasingly popular around the world. While it is traditionally produced with black or green tea, this paper explores its production based on other herbal and floral infusions. The kombucha analogs presented in this paper can provide consumers with healthy alternatives for sugary soft drinks while also offering a broader range of flavors.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The chemistry and sensory characteristics of new herbal tea‐based kombuchas

Zhang

Mullem

Dias

et al. 2021

Journal of Food Science

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“…In almost all cases of toxicity related to kombucha consumption, the individuals already had a previous illness or some predisposition factor (Leal et al, 2018). Despite the evidence on kombucha's therapeutic effects, there are concerns about its toxicity and the possible damage it could cause to health, particularly for immune-compromised individuals (Sinir et al, 2019). Some individuals reported dizziness, nausea, vomiting, allergic reactions, jaundice, headache, and neck pain after consuming kombucha (Jayabalan et al, 2014).…”

Section: Toxic and Adverse Effectsmentioning

confidence: 99%

Kombucha: A review of substrates, regulations, composition, and biological properties

Miranda

Ruiz

Silva

et al. 2022

Journal of Food Science

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Kombucha has been gaining prominence around the world and becoming popular due to its good health benefits. This beverage is historically obtained by the tea fermentation of Camellia sinensis and by a biofilm of cellulose containing the symbiotic culture of bacteria and yeast (SCOBY). The other substrates added to the C. sinensis tea have also been reported to help kombucha production. The type as well as the amount of sugar substrate, which is the origin of SCOBY, in addition to time and temperature of fermentation influence the content of organic acids, vitamins, total phenolics, and alcoholic content of kombucha. The route involved in the metabolite biotransformation identified in kombucha so far and the microorganisms involved in the process need to be further studied. Some nutritional properties and benefits related to the beverage have already been reported. Antioxidant and antimicrobial activities and antidiabetic and anticarcinogenic effects are some of the beneficial effects attributed to kombucha. Nevertheless, scientific literature needs clinical studies to evaluate these benefits in human beings. The toxic effects associated with the consumption of kombucha are still unclear, but due to the possibility of adverse reactions occurring, its consumption is contraindicated in infants and pregnant women, children under 4-years-old, patients with kidney failure, and patients with HIV.The regulations in place for kombucha address a number of criteria, mainly for the pH and alcohol content, in order to guarantee the quality and safety of the beverage as well as to ensure transparency of information for consumers.

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“…Although green tea can be used to prepare Kombucha, black tea and white sugar are considered to be the best substrates (8). The beneficial effects of Kombucha are attributed to the presence of tea polyphenols, gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics, and various types of nutrients produced during fermentation (9). It has been reported to have a pharmaceutical effect against metabolic diseases, arthritis, indigestion, and various types of cancers.…”

Section: Introductionmentioning

confidence: 99%

Pre-treatment Effect of Kombucha Tea on Analgesia and Inflammation in Male Rat

Rabiei

Lorigooini

Firuzi

et al. 2021

Zahedan J Res Med Sci

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Background: The use of natural compounds in relieving pain has been commonplace since ancient times and their use is currently increasing. Objectives: Given that analgesic and anti-inflammatory effects of Kombucha have not been studied, this study was designed to examine these effects in vitro. Methods: In this experimental study, rats were divided into four groups. The control group received normal saline i.p in the same amount of the drug. The other groups received Kombucha tea i.p at 250, 500, and 1000 mg/kg. Tail-flick and acetic acid tests were used to evaluate the analgesic effects of Kombucha tea and the xylene-induced ear inflammation test to evaluate the anti-inflammatory effects of Kombucha tea. Results: Kombucha tea at three doses 250, 500, and 1000 mg/kg significantly reduced the number of writhings in the acetic acid test. Kombucha tea at 1000 mg/kg significantly increased pain tolerance in the tail-flick test. Kombucha tea at 250 and 500 mg/kg could significantly reduce inflammation in the rat’s ear. Conclusions: The results of this study indicate that Kombucha has analgesic effects in rats and can be considered in future treatments.

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Kombucha Tea: A Promising Fermented Functional Beverage

Cited by 30 publications

References 89 publications

The chemistry and sensory characteristics of new herbal tea‐based kombuchas

The chemistry and sensory characteristics of new herbal tea‐based kombuchas

Kombucha: A review of substrates, regulations, composition, and biological properties

Pre-treatment Effect of Kombucha Tea on Analgesia and Inflammation in Male Rat

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