Results 31 to 40 of about 695 (173)

Folate‐Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan, Sanaullah Iqbal, L. Suzanne Suggs, Pedro Marques‐Vidal   +3 more
wiley   +1 more source

Enhancement of Kombucha SCOBY yield through fermentation process optimization: Traditional source vs. alternative substrates

NFS Journal
Kombucha SCOBY is a cellulose-rich biofilm that forms during the fermentation process of Kombucha drink as a result of the activity of symbiotic culture of bacteria and yeasts on sweetened substrate.
Azadeh Khiabani, Mahboobe Sarabi-Jamab, Abolfazl Pahlevanlo, Monir-sadat Shakeri   +3 more
doaj   +1 more source

Innocell Bioreactor: An Open-Source Development to Produce Biomaterials for Food and Packaging Based on Fermentation Processes

Fermentation, 2023
A growing number of science and design scholars and design practitioners have recently embarked on studying fermentation processes to produce alternative materials.
Nitzan Cohen, Emma Sicher, Camilo Ayala-Garcia, Ignacio Merino Sanchez-Fayos, Lorenza Conterno, Secil Ugur Yavuz   +5 more
doaj   +1 more source

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

Separation of Ni (II) from Industrial Wastewater by Kombucha Scoby as a Colony Consisted from Bacteria and Yeast: Kinetic and Equilibrium Studies

Acta Chimica Slovenica, 2019
Kombucha Scoby is a colony consisted from bacteria, yeast and cellulosic pellicle which has unique outcomes and performances in variety of fields. Along with antimicrobial and anti-toxicity of kombucha, it can be adapted to develop reactors for removal ...
Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Aziz Babapoor, Amir Savardashtaki, Hossein Esmaeili, Yaghoub Rahnema, Fatemeh Mojoudi, Sonia Bahrani, Sara Jahandideh, Marziyeh Asadi   +9 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

Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates [PDF]

BIO Web of Conferences
Sargassum and Ulva are abundant seaweeds in Indonesia, renowned for their bioactive compounds with diverse biological activities, including anti-diabetic properties.
Hardiningtyas Safrina Dyah, Jauharah Nafisyah, Tarman Kustiariyah   +2 more
doaj   +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

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

Extraction of polyphenols and antioxidant compounds from SCOBY, as a by-product of Kombucha, using different types of extraction

Discover Food
Kombucha is obtained through a symbiosis fermentation of bacteria and yeast, generating a floating film called SCOBY (Symbiotic Culture of Bacteria and Yeast). After a period of use, SCOBY becomes a production waste.
Eduardo Galvão Leite das Chagas, Felipe Coelho Zamarian, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Elisangela Fabiana Boffo, Alessandra Regina Pepe Ambrozin   +5 more
doaj   +1 more source