Results 11 to 20 of about 6,359 (211)

Kombucha electronics: electronic circuits on kombucha mats [PDF]

Scientific Reports, 2023
A kombucha is a tea and sugar fermented by over sixty kinds of yeasts and bacteria. This symbiotic community produces kombucha mats, which are cellulose-based hydrogels.
Andrew Adamatzky, Giuseppe Tarabella, Neil Phillips, Alessandro Chiolerio, Pasquale D’Angelo, Anna Nikolaidou, Georgios Ch. Sirakoulis   +6 more
doaj   +5 more sources

Kombucha electronics

, 2023
Abstract A kombucha is a tea and sugar fermented by over sixty kinds of yeasts and bacteria. This symbiotic community produces kombucha mats, which are cellulose-based hydrogels. The kombucha mats can be used as an alternative to animal leather in industry and fashion once they have been dried and cured.
Andrew Adamatzky, Giuseppe Tarabella, Neil Phillips, Alessandro Chiolerio, Passquale D'Angelo, Anna Nikolaidou, Georgios Ch. Sirakoulis   +6 more
openaire   +4 more sources

Phenolic Content and Functional Groups of Green Tea Kombucha, Telang Flower Kombucha, Rosella Flower Kombucha, Chamomile Flower Kombucha, and Lavender Flower Kombucha

Proceedings of International Conference on Halal Food and Health Nutrition
Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in
Eva Agustina, Raihana Frika Nafisah, Fadila Ayu Puspitasari, Nurfadilah Puspitasari, Yanuar Bakhrul Alam, Noviana Budianti Kartikasari, Yolanda Safira Virginia, Windi Indra Alfiyanti   +7 more
openaire   +2 more sources

Chemical Composition of Kombucha

Beverages, 2022
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market.
Peyton Bishop, Eric R. Pitts, Drew Budner, Katherine A. Thompson-Witrick   +3 more
openaire   +3 more sources

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage. [PDF]

J Food Sci
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Anselmini AM, Lorandi G, Peruzzolo M, Gonçalves IL, Cansian RL, Zeni J, Valduga E, Hsu AKW, Zanardo VPS, Toniazzo Backes G.   +9 more
europepmc   +2 more sources

Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation. [PDF]

Food Sci Nutr
Five commercial kombucha samples from Vietnam were screened, yielding 37 isolates (22 AAB, 6 LAB, 9 yeasts). Three representative strains—Komagataeibacter saccharivorans, Levilactobacillus brevis, and Wickerhamomyces anomalus—were identified and combined into a defined starter consortium (yeast: AAB: LAB = 2:2:1).
Chi NTY, Duong NA, Nguyen TTK, Nho TQ.
europepmc   +2 more sources

Kombucha Tea Fortified With <i>Spirulina Maxima</i> and <i>Haematococcus pluvialis</i>: Impact on Physicochemical Properties, Bioactive Profile, and Antioxidant Capacity. [PDF]

Food Sci Nutr
The fortification of kombucha tea with microalgae significantly enhances its bioactive profile, where Spirulina maxima (4%) acts as the optimal fermentation enhancer by increasing phenolics and organic acids, while Haematococcus pluvialis (4%) serves as the best astaxanthin source, with both microalgae contributing to elevated antioxidant activity ...
Denizkara AJ, Akarca G.
europepmc   +2 more sources

Fermente Bir Çay: Kombucha. (A Fermented Tea: Kombucha

Fermantasyonteknolojisi, tarımsal faaliyetlerin başlangıcından itibaren gıda muhafazayöntemi olarak kullanılan, köklü bir geçmişe sahip biyoteknolojik bir süreçtir.Bu teknoloji, mikroorganizmaların biyokimyasal aktiviteleri aracılığıylagıdaların üretimi, besin değerlerinin artırılması, lezzet ve kaliteiyileştirmesi gibi önemli işlevler üstlenmekte olup,
Yavuz, Kadir, Dülger Altıner, Dilek
openaire   +2 more sources

Kombucha: Perceptions and Future Prospects

Foods, 2022
Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health.
Patrícia Batista, Maria Rodrigues Penas, Manuela Pintado, Patrícia Oliveira-Silva   +3 more
openaire   +4 more sources

Physicochemical and microbiological characteristics of fruit-based kombucha [PDF]

, 2023
Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha.
Cahyadi, A.B., Srianta, I., Zubaidah, E., Tewfik, I.   +3 more
core   +1 more source