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Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
Antioxidants, 2022 Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and ...
Ren-You Gan, Hua-Bin Li, Dan-Dan Zhou
exaly +4 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 NutrThe 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
Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food Applications [PDF]
FoodsKombucha is a fermented tea beverage and a rich source of bioactive compounds with potential health benefits. This study aimed to evaluate the effects of different tea substrates (green, oolong, and black tea) on fermentation characteristics, bioactive ...
Thida Kaewkod +4 more
doaj +2 more sources
Antioxidants, 2022 Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols.
Ren-You Gan, Min Luo, Hua-Bin Li
exaly +3 more sources
Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage. [PDF]
J Food SciABSTRACT 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 +9 more
europepmc +2 more sources
Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation. [PDF]
Food Sci NutrFive 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
Antioxidants, 2020 Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties.
Justyna Antoniewicz +2 more
exaly +3 more sources
Bioactive potential of green tea kombucha with propolis: in vitro bioavailability investigation [PDF]
Frontiers in NutritionKombucha tea, which is frequently preferred among functional drinks, is prepared by fermenting sweetened tea with a symbiotic colony of bacteria and yeast (SCOBY).
Şennur Ganimet +5 more
doaj +2 more sources
Jurnal Biologi Udayana, 2022 Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti +2 more
doaj +1 more source
Foods, 2023 Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages.
Si-Xia Wu +9 more
doaj +1 more source