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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

Formulation and Antimicrobial Activity Evaluation of Liquid Soap Containing SCOBY (Symbiotic Culture of Bacteria and Yeast) and Kombucha from Tea and Lemongrass

Biology, Medicine & Natural Product Chemistry
Kombucha soap has the ability to inhibit pathogenic microbes. However, the production of soap, particularly kombucha liquid soap, has so far only utilized the kombucha broth.
Meta Yuliana, Novin Teristiandi, Aisya Tria Fitriani, Robiatul Adawiyah, Sonia Sonia, Aulia Juniarti   +5 more
doaj   +1 more source

Potential of Kalimantan White Pepper As a Raw Material for Kombucha Fermentation [PDF]

BIO Web of Conferences
Pepper can be expanded into processed products such as food and beverages. Kombucha is one of the products that can be made with pepper basic ingredients. Fermented kombucha tea has been shown to boost antioxidant activity.
Sholihah Ni’matus, Hidayat Jefri Pandu
doaj   +1 more source

Developments of spray-dried Kombucha tea beverage [PDF]

, 2020
Kombucha tea (KT) is a healthy and refreshing beverage obtained from the fermentation of sugared tea by symbiotic cultures of acetic acid bacteria and fungi. However, KT will eventually turn too sour to drink and will become vinegar if over fermented.
Mat Nor, Nor Arifah
core   +1 more source

Health importance of tea and kombucha tea

, 2011
Cílem bakalářské práce bylo sjednotit nejznámější studie, které zkoumaly zdravotní význam čaje a kombuchy. Tato bakalářská práce se také zabývá charakteristikou, výrobou, druhy a chemickým složením čaje a kombuchy.The aim of this thesis was to unite the ...
Hrubý, Radoslav
core   +1 more source

Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates

Fermentation
In this study, the influence of different tea extract substrates on the biological activities of kombucha beverages was investigated. The variations in bioactive compounds such as polyphenols and flavonoids and their potential health-promoting properties
Raluca A. Mihai, Nelson S. Cubi-Insuaste, Rodica D. Catana   +2 more
doaj   +1 more source

α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves

Beverages
A decoction of Rhizophora mucronata Lam. mangrove bark is used as an antidiabetic treatment in Asia. Kombucha tea is a fermented beverage, which is also claimed to be antidiabetic. In this work, the potency of R.
Yunita Eka Puspitasari, Emmy Tuenter, Annelies Breynaert, Kenn Foubert, Herawati Herawati, Anik Martinah Hariati, Aulanni’am Aulanni’am, Tess De Bruyne, Nina Hermans   +8 more
doaj   +1 more source

Comparison of Antioxidant Activity and Chemical Profile between Green Tea Kombucha with Green Tea and Rosela Combination Kombucha

Bioscientist : Jurnal Ilmiah Biologi
This study investigates the antioxidant potential and chemical profile of kombucha made from green tea leaves and roselle flowers, analyzing pH, alcohol content, and the impact of fermentation time. Kombucha was prepared with green tea and a 1:1 mixture of green tea and roselle, with samples analyzed on days 1, 4, 8, 12, 16, and 24.
Gerda Pintoko Tunjungsari, Retno Aliyatul Fikroh   +1 more
openaire   +1 more source

Quality Characterization of Kombucha using Black Tea, Pandan Leaves Tea and Raisin Tea

Kombucha is a fermented tea drink that has gained popularity worldwide due to its potential health benefits. The quality of kombucha is influenced by various factors including the type of tea used in its production.
Hendra, Nur Nathasya, Seow, Eng Keng
core  

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation. [PDF]

Foods, 2023
van Wyk N, Binder J, Ludszuweit M, Köhler S, Brezina S, Semmler H, Pretorius IS, Rauhut D, Senz M, von Wallbrunn C.   +9 more
europepmc   +1 more source