Bioactive properties of Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves

Kılıç, Gülden Başyiğit; Sengun, Ilkin Yucel

doi:10.1016/j.fbio.2023.102631

Cited by 11 publications

(3 citation statements)

References 71 publications

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“…Therefore, a variety of raw materials have been employed, resulting in variable nutritional and sensorial outcomes. In the case of kefir analogs, the utilization of fruits, vegetables, and sugar solutions is most commonly reported [275][276][277][278][279][280][281][282], while for the production of kombucha analogs, the employment of herbal infusions and fruits is most frequently encountered [283][284][285][286][287][288][289][290][291][292][293][294][295][296][297]. Apart from using kefir or kombucha cultures to ferment their analogs, the development of fruit-and vegetable-based beverages through the fermentation of substrates not traditionally considered for that purpose, using cultures that could effectively carry out fermentation and enhance their functional potential, has been extensively assessed.…”

Section: Fermented Soy Beveragementioning

confidence: 99%

Fermented Beverages Revisited: From Terroir to Customized Functional Products

Paramithiotis,

Patra,

Kotseridis

et al. 2024

Fermentation

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Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on the specific characteristics of each product, resulting from the cultivation of different varieties and the variability of environmental conditions and agricultural practices, collectively described by the term ‘terroir’ that was developed in winemaking. The health benefits that have been associated with their consumption, which include the control of blood pressure and glycemic control, along with immunomodulatory, hypocholesterolemic, hepatoprotective, and antiproliferative activities, directed their re-discovery that occurred over the last few decades. Thus, the dynamics of the microbial communities of fermented beverages during fermentation and storage have been thoroughly assessed. The functional potential of fermented beverages has been attributed to the chemical composition of the raw materials and the bioconversions that take place during fermentation and storage, due to the metabolic capacity of the driving microbiota. Thus, the proper combination of raw materials with certain microorganisms may allow for the modulation of the organoleptic properties, as well as enrichment with specific functional ingredients, enabling targeted nutritional interventions. This plasticity of fermented beverages is their great advantage that offers limitless capabilities. The present article aims to critically summarize and present the current knowledge on the microbiota and functional potential of fermented beverages and highlight the great potential of these products.

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Section: Fermented Soy Beveragementioning

confidence: 99%

Fermented Beverages Revisited: From Terroir to Customized Functional Products

Paramithiotis,

Patra,

Kotseridis

et al. 2024

Fermentation

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show abstract

“…Sengun 2023 and Roberta re 1999). 15,16 To prepare ABTS radical cation solution (ABTS + ), equal volumes of 7 mM ABTS and 2.45 mM potassium persulfate were mixed and incubated in dark at 25 °C for 12 h. The solution was diluted with ethanol to give an absorbance of 0.70 ± 0.05 at 734 nm. Then, filtered kombucha samples (300 μL) were mixed with the 3 mL of ABTS + radical cation.…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

Fermentation, functional analysis, and biological activities of turmeric kombucha

Khazi,

Liaqat,

Liu

et al. 2023

J Sci Food Agric

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BackgroundKombucha is a popular fermented drink with therapeutic benefits. The purpose of this study was to examine the fermentation of turmeric‐infused kombucha and evaluate its biological activities and functional properties.ResultsThe study of pH dynamics during fermentation found that turmeric kombucha has a lesser pH decrease than standard kombucha, with the lowest pH of 3.1 was observed in 0.1% turmeric kombucha and the maximum pH of 3.8 was found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. GC‐MS analysis revealed that turmeric kombucha is abundant in terpenes, ketones, alcohols, aldehydes, phenols, and fatty acids, with higher levels of active ingredients than regular kombucha. The kombucha with 0.6% turmeric had the highest overall acceptance score (9.0) in sensory evaluation. The total phenolic content after fermentation was in the range of 0.2 – 0.8 mg GAE/mL. Increasing turmeric concentrations increased the antioxidant, cytotoxic, and antibacterial activity of kombucha analogues, with the highest antioxidant activity (89%) observed at 0.8% turmeric, and the maximum cytotoxicity (74%) and antibacterial activity (zones of inhibition of 17.7 mm and 15.6 mm against S. aureus and E. coli, respectively) observed at 1% turmeric.ConclusionThe fermentation of kombucha infused with turmeric enhanced its biological activities, making it a healthier alternative to traditional kombucha and presenting new opportunities in the field of functional foods. Further investigations into the mechanisms underlying these effects and in vivo studies are warranted to fully comprehend the impact of turmeric kombucha consumption on human health.This article is protected by copyright. All rights reserved.

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“…This plant is also used as a medicament against anemia, gout, eczema, and urinary, bladder, and kidney problems [ 14 , 24 , 25 , 26 ]. Stinging nettle is also part of many dishes such as soups, omelets, noodles, salads [ 10 ], and different functional food products like bread [ 27 ], cakes and cookies [ 28 , 29 ], chocolates [ 30 ], drinks and beverages [ 31 , 32 , 33 ], edible oils [ 34 , 35 ], dairy products [ 36 , 37 ], meat and fish products [ 38 , 39 , 40 , 41 ], and many others. Another application of this extraordinary plant is as fertilizer such as slurry, which has become increasingly popular in Spain [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity

Đurović,

Kojić,

Radić

et al. 2024

IJMS

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Polyphenolic compounds are of great interest in today’s science. Naturally, they occur in plants and other sources in many different forms. Their wide range of biological activity has attracted the attention of the scientific community. One of the sources of phenolic compounds is stinging nettle (Urtica dioica L.), a common plant in almost all parts of the world. A long tradition of utilization and an interesting chemical profile make this plant a fascinating and extensive object of study. The chemical profile also allows this plant to be used as a food and a pigment source in the food, pharmaceutical, and cosmetic industries. Previously conducted studies found phenolic acids and polyphenolic compounds in root, stalk, and stinging nettle leaves. Different extraction techniques were usually used to isolate them from the leaves. Obtained extracts were used to investigate biological activity further or formulate different functional food products. This study aimed to collect all available knowledge about this plant, its chemical composition, and biological activity and to summarize this knowledge with particular attention to polyphenolic compounds and the activity and mechanisms of their actions.

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Bioactive properties of Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves

Cited by 11 publications

References 71 publications

Fermented Beverages Revisited: From Terroir to Customized Functional Products

Fermented Beverages Revisited: From Terroir to Customized Functional Products

Fermentation, functional analysis, and biological activities of turmeric kombucha

Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity

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