Kombucha: A review of substrates, regulations, composition, and biological properties

Miranda, Jeniffer Ferreira de; Ruiz, Larissa Fernandes; Silva, Cíntia Borges; Uekane, Thaís Matsue; Silva, Kelly Alencar; Gonzalez, Alice Gonçalves Martins; Fernandes, Fabrício Freitas; Lima, Adriene Ribeiro

doi:10.1111/1750-3841.16029

Cited by 107 publications

(113 citation statements)

References 84 publications

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“…However, a Standards and Specification document for kombucha prepared by Uganda has been discussed at the World Trade Organization (WTO). The draft Standard specifies quality requirements for chemical (heavy metals, pesticides) and microbiological contaminants, analytical parameters (alcohol content, acidity from acetic acid, acidity in lactic acid and total sugar) and analytical methods, along with other details ( 33 ).…”

Section: Fermented Foods and The Codex Alimentariusmentioning

confidence: 99%

“…Kombucha Brewers International (KBI) is a US-based trade association with 40 initial founding companies and 300 brewery members. It represents global commercial interests with respect to kombucha and provides a kombucha code of practice to ensure food safety, high standards of quality and transparent communication to enable consumers to make an informed choice ( 33 ). The KBI code of practice defines ingredients, processing, and manufacturing steps for kombucha along with recommendations for hygiene and labeling ( 49 ).…”

Section: Fermented Foods Regulatory Framework In North Americamentioning

confidence: 99%

“…It additionally specifies the kombucha analytical profile through standardized chemical and microbiological levels in the fermented beverage. Importantly, KBI has a certification and seal program for commercially available kombucha that indicates compliance with high levels of manufacturing standards and food safety ( 33 ). In the past decade, KBI has had significant involvement in the development and implementation of laws concerning kombucha in the United States.…”

Section: Fermented Foods Regulatory Framework In North Americamentioning

confidence: 99%

“…We have started by reviewing regulations from international organizations/unions such as the FAO and EU, followed by several countries in no particular order. Although regulatory frameworks relating to FFs have been previously reviewed for select countries ( 31 – 33 ), to our knowledge, this is the first comprehensive review of global legislative frameworks for FFs. It must be noted that we have concentrated on representative regulations from each country and the review is not an exhaustive source of FF regulations for said nations.…”

Section: Introductionmentioning

confidence: 99%

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Global Regulatory Frameworks for Fermented Foods: A Review

et al. 2022

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In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts. These combined developments have led to a renewed focus in research and innovation vis-à-vis fermented foods, particularly traditional fermented foods, with an aim to harness this information to develop novel fermented foodstuffs and ingredients and make them available in the market. Consequently, an ever greater and more diverse array of fermented foods, including functional fermented foods with health benefits, are becoming available for public consumption in global markets, with the number expected to grow substantially in the coming decade. This rapidly expanding portfolio of commercially available fermented foods has in turn required an evolution in the corresponding global regulatory frameworks. Due to the innovative and emerging nature of these foods, combined with historical differences in regulator approaches, significant disharmony exists across these frameworks, with individual nations and organizations often adopting unique approaches relating to the establishment of standards and specifications. In this review, we provide an overview of the current regulatory frameworks for a diversity of fermented foods across multiple jurisdictions, with special emphasis on differences in legislative structures and approaches, regulatory harmonization, and current legislative limitations. Overall, the review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts.

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Section: Fermented Foods and The Codex Alimentariusmentioning

confidence: 99%

Section: Fermented Foods Regulatory Framework In North Americamentioning

confidence: 99%

Section: Fermented Foods Regulatory Framework In North Americamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Global Regulatory Frameworks for Fermented Foods: A Review

et al. 2022

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“…Therefore, an unharmonized probiotic market can represent a significant danger to humans facing the increasing consumption, mainly because there is no precise control of the different analytical parameters used in the product production, which is a critical aspect to ensure most of the expected benefits. Specifically, regarding Kombucha, a promising probiotic beverage that has invaded consumer markets and become more and more popular due to its good health benefits, it is urgent that governments focus on defining regulations to guarantee its quality and safety for both artisanal and industrial production [75].…”

Section: Oceania New Zealand and Australiamentioning

confidence: 99%

Kombucha: Perceptions and Future Prospects

Batista

Penas

Pintado

et al. 2022

Foods

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Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health. However, it needs regulatory guidelines to control the production and guarantee the product’s efficacy and safety. Aim: The study intends to draw attention to the need for regulatory guidelines and the potential of this product in the market and peoples’ health. Key findings and conclusions: The lack of regulation and the low level of literacy about this product can limit its development, marketing, and impact on health. Thus, it is essential to highlight the potential value of this product and invest in its development and marketing. Likewise, it is important to spread awareness among the population of these products and their impacts on people’s health. Thus, this study focuses on a pertinent theme and alerts to the need for legislation for these products, to draw attention to the inexistent legislative control and the consequent need for regulatory guidelines for better and safer production and consumption.

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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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Kombucha: A review of substrates, regulations, composition, and biological properties

Cited by 107 publications

References 84 publications

Global Regulatory Frameworks for Fermented Foods: A Review

Global Regulatory Frameworks for Fermented Foods: A Review

Kombucha: Perceptions and Future Prospects

Fermentation, functional analysis, and biological activities of turmeric kombucha

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