The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream
Foods. 2023 Aug 22;12(17):3152. doi: 10.3390/foods12173152. ABSTRACT With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example...
Fermentation, functional analysis, and biological activities of turmeric kombucha
J Sci Food Agric. 2023 Sep 2. doi: 10.1002/jsfa.12962. Online ahead of print. ABSTRACT BACKGROUND: Kombucha is a popular fermented drink with therapeutic benefits. The...
Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink
Molecules. 2023 Aug 16;28(16):6084. doi: 10.3390/molecules28166084. ABSTRACT At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the...
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
Foods. 2023 Aug 19;12(16):3116. doi: 10.3390/foods12163116. ABSTRACT Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory...
Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)
Foods. 2023 Aug 10;12(16):3010. doi: 10.3390/foods12163010. ABSTRACT Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and...
Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf
Antioxidants (Basel). 2023 Aug 6;12(8):1573. doi: 10.3390/antiox12081573. ABSTRACT Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to...
Native bacterial cellulose films based on kombucha pellicle as a potential active food packaging
J Food Sci Technol. 2023 Nov;60(11):2893-2904. doi: 10.1007/s13197-023-05808-x. Epub 2023 Aug 25. ABSTRACT The production of kombucha involves the synthesis of a bacterial cellulose-based native...
Eco-benign synthesis of nano-gold chitosan-bacterial cellulose in spent ground coffee kombucha consortium: Characterization, microbiome community, and biological performance
Int J Biol Macromol. 2023 Sep 11:126869. doi: 10.1016/j.ijbiomac.2023.126869. Online ahead of print. ABSTRACT Biomaterials that are mediocre for cell adhesion have been a concern...
Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha
Food Microbiol. 2023 Dec;116:104357. doi: 10.1016/j.fm.2023.104357. Epub 2023 Aug 7. ABSTRACT Kombucha is a fermented beverage derived from a sweetened tea fermentation inoculated with a...
Comparative Study of Cytotoxicity and Antioxidant, Anti-Aging and Antibacterial Properties of Unfermented and Fermented Extract of Cornus mas L
Int J Mol Sci. 2023 Aug 26;24(17):13232. doi: 10.3390/ijms241713232. ABSTRACT Due to the high demand for products that can help treat various skin conditions, the...
Antiobesity potential of major metabolites from Clitoria ternatea kombucha: Untargeted metabolomic profiling and molecular docking simulations
Curr Res Food Sci. 2023 Feb 18;6:100464. doi: 10.1016/j.crfs.2023.100464. eCollection 2023. ABSTRACT The prevalence of obesity is rapidly increasing and poses serious health risks accompanied...
Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial
Front Nutr. 2023 Feb 17;10:1036717. doi: 10.3389/fnut.2023.1036717. eCollection 2023. ABSTRACT INTRODUCTION: Kombucha is a complex probiotic beverage made from fermented tea, yet despite extensive historical,...
An overview of probiotic health booster-kombucha tea
Chin Herb Med. 2022 Dec 16;15(1):27-32. doi: 10.1016/j.chmed.2022.06.010. eCollection 2023 Jan. ABSTRACT Traditional herbal medicine (THM) is a significant division of traditional Chinese medicine (TCM)...
Effects of different re-fermentation methods on the quality characteristics of kombucha beverages
J Food Sci Technol. 2023 Apr;60(4):1414-1424. doi: 10.1007/s13197-023-05688-1. Epub 2023 Feb 9. ABSTRACT The effects of different re-fermentation methods on the quality characteristics of kombucha...
Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste
J Food Sci Technol. 2023 Mar;60(3):1088-1096. doi: 10.1007/s13197-022-05476-3. Epub 2022 Jun 28. ABSTRACT Kombucha beverage produced through fermentation of sugared tea using bacteria and yeast...