Results 51 to 60 of about 2,419 (182)

Kombucha Tea Fortified With Spirulina Maxima and Haematococcus pluvialis: Impact on Physicochemical Properties, Bioactive Profile, and Antioxidant Capacity

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
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 ...
Ayşe Janseli Denizkara, Gökhan Akarca
wiley   +1 more source

Study of the properties of kombucha structured with xanthan gum and carrageenan

Beverage Plant Research
Kombucha-type fermented drinks have health benefits due to their diverse chemical composition, which is why they have gained popularity. Concurrently, active research is being conducted to develop food products containing kombucha.
Yuliya Frolova, Roman Sobolev
doaj   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.)

Heliyon
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased.
Haruthairat Kitwetcharoen, Yupaporn Phannarangsee, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Poramaporn Klanrit, Poramate Klanrit, Mamoru Yamada, Pornthap Thanonkeo   +8 more
doaj   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages

Molecules
Kombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evaluated
Jin Cheng, Dan-Dan Zhou, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Adila Saimaiti, Xiao-Yu Xu, Guo-Yi Tang, Hua-Bin Li, Sha Li   +9 more
doaj   +1 more source

Exploring the Nutraceutical Potential of Achillea millefolium L.: Phytochemical Composition, Biological Activities, and Industrial Applications

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Achillea millefolium Linn., commonly known as yarrow, is an extraordinary medicinal plant. A. millefolium has broad therapeutic potential due to its phytochemistry and essential oil composition. It possesses pharmacological properties, including antidiabetic, antioxidant, anti‐inflammatory, liver‐protective, antimicrobial, and gastroprotective effects,
Tooba Majeed, Muhammad Tauseef Sultan, Ahmad Mujtaba Noman, Hassan Raza, Hagar M. Mohamed, Nimra Anees, Muhammad Imran, Muzzamal Hussain, Gamal A. Mohamed, Sabrin R. M. Ibrahim, Entessar Al Jbawi, Ehab M. Mostafa, Samy Selim, Ayman Salama, Mohamed A. Abdelgawad   +14 more
wiley   +1 more source

Integrating Bone‐Brain Axis Modulation and Tea Consumption for Enhancing Neurovascular Resilience and Patient Rehabilitation Education

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This figure illustrates how tea consumption and exercise metabolites may synergistically support neurovascular protection related to hemorrhagic risk. (A) Pathological mechanisms such as vascular injury, small‐vessel fragility, and impaired cerebral perfusion increase cerebrovascular vulnerability.
Yazhen Zhang, Yisheng Chen, Zhaoyuan Huang, Shizhong Zheng, Chengwan Shen, Qiangqiang Wang, Hua Chen, Shiwei He, Qing Yang, Zemin Ou, Zijin Sun, Yuzhen Xu, Guanghui Wu, Lei Huang, John H. Zhang, Zui Zou, Wangzheqi Zhang, Shaocong Zhao   +17 more
wiley   +1 more source

Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01‐5 Isolated From a Traditional Fermented Food, Oncom Merah

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
The polyphasic approach (morphology, physiology, biochemistry and genetics) was used to characterize Acetobacter indonesiensis strain UNPADCC 01‐5, which was isolated from oncom merah. The strain's potential as a culture for acidic fermentations and a biofunctional agent was supported by its adaptive characteristics, which included acid tolerance ...
Yolani Syaputri, Erisa Zahra, Rianti Nur Azzahra, Annisa, Diffa Amanda Iswhara, Felice Olivia Lengkey, Syiffa Fauzia, Xiwu Jia, Asri Peni Wulandari, Ratu Safitri   +9 more
wiley   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source