Results 61 to 70 of about 2,419 (182)

Incorporation of Kombucha Bacterial Cellulose to Produce Tomato Leathers via Cast‐Tape Drying

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Tomato leathers containing kombucha bacterial cellulose (KBC) were produced by cast‐tape drying. The incorporation of KBC changes the drying time of tomato leathers by cast‐tape drying. Tomato leathers containing KBC had antioxidant properties and consumer acceptability similar to tomato leather without KBC.
Fernando Ribeiro de Souza, Raquel da Silva Simão, Diego Castro Squinello, Luisa Maria Figueiredo Lima, João Borges Laurindo, Germán Ayala Valencia   +5 more
wiley   +1 more source

Phytochemistry and Bioactivities of Thymol and Carvacrol: Molecular Pathways, Metabolism, and Therapeutic Insights

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Thymus serpyllum (wild thyme) contains bioactive compounds such as carvacrol, thymol, β‐caryophyllene, γ‐terpinene, and α‐thujene, along with essential vitamins and minerals. These constituents exhibit antioxidant, antimicrobial, anti‐inflammatory, and antidiabetic activities.
Ahmad Mujtaba Noman, Muhammad Tauseef Sultan, Farhang Hameed Awlqadr, Hassan Raza, Shehnshah Zafar, Aimen Mazhar, Duaa Tariq, Muhammed Noori Saeed, Khaled Arab   +8 more
wiley   +1 more source

The kombucha from Rhizophora mucronata Lam. herbal tea: Characteristics and the potential as an antidiabetic beverage [PDF]

Journal of Pharmacy & Pharmacognosy Research, 2020
Context: Kombucha from tea is reported to be beneficial for health. Moreover, it can be used as a hepatoprotective, antiproliferative, antimicrobial, antidiabetic, and antilipidemic agent and is capable of healing stomach ulcers.
Hardoko, Evi K. Harisman, Yunita E. Puspitasari   +2 more
doaj  

Eco‐Microbiology: A Frugal‐Circular Framework for Biosafe, Low‐Cost Practical Microbiology in Secondary Education

Microbial Biotechnology, Volume 19, Issue 4, April 2026.
Eco‐Microbiology: a frugal‐circular pedagogical framework for biosafe, low‐cost, low‐impact microbiology in secondary education—This graphical abstract summarises the Eco‐Microbiology framework, which integrates frugality as a behavioural and design principle (minimal extraction, maximal conservation and upstream waste prevention) alongside biosafety ...
Lara Amorim, Kenneth Timmis, Betina da Silva Lopes, Raquel Ribeiro, Conceição Santos   +4 more
wiley   +1 more source

Producing Kombucha Beads by Spherification: Effect of Alginate Concentration and Exposure-Time on Release Behaviour of Polyphenolic Compounds

Agrointek
Encapsulated kombucha was an alternative kombucha product to be added to food product conveniently. This study was investigated the effect of sodium alginate concentration and exposure time on the release of bioactive compounds namely total phenolic ...
Dewi Cakrawati, Dwi Lestari Rahayu, Yatti Sugiarti, Mustika Nuramalia Handayani   +3 more
doaj   +1 more source

Antioxidant and Antibacterial Test On Kombucha Tea Varian Pedada (Sonneratia caseolaris)

Babali Nursing Research
Introduction: Kombucha tea is a health drink that can detoxify, antioxidant, energy source and boost the immune system. Kombucha has many variations in taste, including variations in adding fruit such as strawberries, apples, and peaches.
Nur Lu'Lu Fitriyani, Dani Prastiwi, Metha Anung Anandita, Septiyani Nanda Rini, Wanda Silvana   +4 more
doaj   +1 more source

In vitro assessment of bioaccessibility of the antioxidant activity of kombucha beverages after gastric and intestinal digestion [PDF]

Food and Feed Research, 2020
Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides black and green tea, kombucha also ferments water extracts of medicinal herbs. The obtained products possess antioxidant activity.
Vitas Jasmina S., Popović Ljiljana M., Čakarević Jelena C., Malbaša Radomir V., Vukmanović Stefan Z.   +4 more
doaj  

Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality

Fermentation
The relationship between Kombucha fermentation process parameters and microbial composition was investigated. Green tea Kombucha fermented slower, producing a higher sugar/acid ratio, residual sucrose, and sweeter taste compared to black tea Kombucha. No
Saikiran Chaluvadi, Arland T. Hotchkiss, Benjamin Smith, Bianca McVaugh, Andre K. White, Giselle K. P. Guron, John A. Renye, Kit L. Yam   +7 more
doaj   +1 more source

Kombucha from Different Coconut Sugar Concentration as a Carbon Source

Jurnal Teknologi dan Industri Pangan, 2010
Kombucha has been known as traditional medicine that can cure various diseases, such as hypercholesterol. Kombucha made of fermented sweetened tea using symbiotic growth of khamir and bacteria. Functional properties of kombucha related to metabolite that
Merkuria Karyantina, Nanik Suhartatik
doaj  

Kombucha tea as a functional beverage: biotechnological evaluation, sensory characterization and in vitro bioaccessibility of aronia-enriched formulations

International Journal of Food Properties
Kombucha is a functional beverage produced by the traditional fermentation of sugared tea by a symbiotic consortium of yeast and acetic acid bacteria.
Dilek Dülger Altiner, Seydi Yıkmış, Emine Aydın, Merve Sabuncu, Kadir Yavuz, Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, Gulzar Ahmad Nayık, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed   +10 more
doaj   +1 more source