Kombucha: a systematic review of the empirical evidence of human health benefit

Kapp, Julie M.; Sumner, Walton

doi:10.1016/j.annepidem.2018.11.001

Cited by 223 publications

(157 citation statements)

References 41 publications

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“…There have been research studies that have tried to prove the health benefit of kombucha. Most of the studies are in vitro studies and some in vivo studies in rodents, small animals, and human peripheral blood lymphocytes [38]. We could not find any in vivo clinical trials that used human subjects to understand the health benefits of kombucha.…”

Section: Other Names Of Kombucha Referencementioning

confidence: 96%

“…This report includes kombucha hazard analysis (biological hazards and chemical hazards), controlling food safety (critical control points, critical limits, monitoring, corrective actions, and record keeping), and good manufacturing practices (standard operating procedure, packaging). Due to much of kombucha's history being spread by word of mouth, there are widespread health-promoting beliefs among kombucha consumers that are mostly unfounded [33,38]. Together with health benefits, some health risks or side effects have been associated with kombucha consumption as shown in Table 3.…”

Section: Other Names Of Kombucha Referencementioning

confidence: 99%

“…Together with health benefits, some health risks or side effects have been associated with kombucha consumption as shown in Table 3. These are usually related to overconsumption, consumption of highly acidic kombucha, potential contamination of heavy metals that leached out from containers or consumption of kombucha by people with pre-existing health conditions or diseases [36][37][38]. There have been research studies that have tried to prove the health benefit of kombucha.…”

Section: Other Names Of Kombucha Referencementioning

confidence: 99%

“…Table 3. Example of potential health benefits and health risks of kombucha consumption [38]. Starting from the small batch-to-batch scale of kombucha production, nowadays there are high numbers of kombucha companies producing commercialized kombucha.…”

Section: Other Names Of Kombucha Referencementioning

confidence: 99%

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Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

2020

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Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage.

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Section: Other Names Of Kombucha Referencementioning

confidence: 96%

Section: Other Names Of Kombucha Referencementioning

confidence: 99%

Section: Other Names Of Kombucha Referencementioning

confidence: 99%

Section: Other Names Of Kombucha Referencementioning

confidence: 99%

See 2 more Smart Citations

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

2020

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“…La kombucha es elaborada mediante un proceso fermentativo llevado a cabo por un consorcio de levaduras y bacterias denominado SCOBY (Symbiotic Culture of Bacteria and Yeast) [10], que en condiciones aeróbicas convierte los azúcares en ácidos orgánicos, como se muestra en la Figura [11,12]. Entre los compuestos constituyentes de la kombucha se encuentran los ácidos láctico, glucónico, acético, glucorónico, málico, tartárico, oxálico y malónico, además de etanol, CO2, vitaminas solubles (C, B1, B2, B6, B12), catalasa, entre otros [14], que pueden actuar en sinergia con los compuestos antioxidantes [15].…”

Section: Introductionunclassified

Nueva bebida análoga a la kombucha hecha de molle, matico y cedron: perfiles bioactivo y sensorial

Diaz-Silva¹,

Vejarano²

2020

Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education, and Technology: Engineering, Integrat

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Traditionally kombucha is a refreshing beverage obtained by fermentation from sugared infusions of black tea by a microbial consortium of bacteria and yeasts called SCOBY (Symbiotic Culture of Bacteria and Yeast). However, there are South American native plants with potential application for similar beverages production. The aim of the study was to evaluate both bioactive and sensory profiles of kombucha-analogue beverages made from different mixtures of leave extracts of molle (Schinus molle), matico (Buddleja globosa) and cedron (Aloysia citriodora), in order to determine the optimal mixture of these extracts with the highest total phenolic content (as gallic acid equivalents), antioxidant capacity (percentage of inhibition the oxidizing agent ABTS) and sensorial acceptance. The mixtures with high proportion of molle showed the highest production rates of organic acids. In addition, the mixtures based on molle and matico showed the highest total phenolic contents (> 120 mg/L), and all mixtures showed high antioxidant capacity, in most of the cases greater than 70%. Finally, according to the sensorial analysis, a greater acceptance of the beverages with matico and cedron was obtained. The results suggest the potential of these plants for the novel beverages production, as a source of antioxidant compounds, considering that in many cases these plants are underutilized.

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Brews of the Past

Thomas

2023

Microbial Fermentations in Nature and as Designed Processes

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Kombucha: a systematic review of the empirical evidence of human health benefit

Cited by 223 publications

References 41 publications

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

Nueva bebida análoga a la kombucha hecha de molle, matico y cedron: perfiles bioactivo y sensorial

Brews of the Past

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