Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity

Витас, Јасмина; Vukmanović, Stefan; Čakarević, Jelena; Popović, Ljiljana; Malbaša, Radomir V.

doi:10.2298/ciceq190708034v

Cited by 32 publications

(27 citation statements)

References 25 publications

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“…There was also a moderate correlation between the total phenolic and flavonoid substance of the samples (r=0.58, p<0.05). In their study, Vitas et al (8) prepared alternative kombucha drinks from six medicinal plants, namely winter savoury, peppermint, nettle, wild thyme, elderberry, and quince. They showed that alternative kombucha drinks prepared with winter savoury, peppermint and nettle had higher total flavonoid content than conventional products.…”

Section: Total Phenolic (Tpc) and Total Flavonoid (Tfc) Contentmentioning

confidence: 99%

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Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation

Öztürk

Eroğlu

Delik

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background. Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hops (Humulus lupulus L.), madimak (Polygonum cognatum), and hawthorn (Crataegus monogyna) were used for the fermentation of kombucha beverages, and the bioactivity of these beverages was investigated extensively. Experimental approach. The microbiological profile, bacterial cellulose formation, antibacterial and antiproliferative activity, antioxidant activities, sensory properties, total phenolic content, and flavonoid content of kombucha beverages were investigated. Liquid chromatography-coupled mass spectrometry analysis (LC-MS / MS) was used to identify and quantify specific polyphenolic compounds in the samples. Results and conclusions. According to the results, the hawthorn-flavoured kombucha, which has lower free radical scavenging activity than the other samples, came into prominence in terms of sensory properties. All kombucha beverages examined showed a strong cytotoxic effect on Mahlavu and HCT116 cell lines, but only the madimak-flavoured kombucha sample, which had a higher total phenolic/flavonoid content, demonstrated antibacterial activity against all microorganisms used in the study. Novelty and scientific contribution. Considering the results of this study, madimak could be an effective herb for the development of new kombucha beverages, although its sensory properties still need to be improved. This study contributes to science in terms of producing new fermented beverages with improved beneficial health effects.

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Section: Total Phenolic (Tpc) and Total Flavonoid (Tfc) Contentmentioning

confidence: 99%

“…3 investigated the use of different herbs in kombucha preparation and evaluated their antioxidant and antimicrobial activities (6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation

Öztürk

Eroğlu

Delik

et al. 2023

Food Technol. Biotechnol. (Online)

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“…By day 15 of storage, a significant increase (p <0.05) was observed in the TA values, which fluctuated between 0.42%-1.61% (COr) and 0.44%-1.46% (CFr); the lowest values corresponded to the media containing saccharose as a carbon source (Table 1). According to previous studies [27,28,38,45], an increase in the TA values during the fermentation process can be associated with the metabolism of sugars into organic acids due to the effect of some yeasts and bacteria. The low TA values found in the saccharose-based medium can be attributed to the time of fermentation; since for this disaccharide, it is necessary first that the yeast converts the saccharose into glucose, and fructose through glycolysis, so that acetobacter can subsequently ferment these sugars for the acetic acid production.…”

Section: Ph Tss and Tamentioning

confidence: 91%

“…In this process, four different carbon sources were evaluated: Glucose, dextrose, fructose, and saccharose. The methodology was carried out as described in previous studies [25,28,38], but with some modifications related to water temperature, amount of sugar, and fermentation time. First, two liters of water were heated to a temperature of 85 • C. Once this temperature was reached, 3.6 g of green tea was added to each solution liter.…”

Section: Preparation Of Kombucha Cultures and Fermentationmentioning

confidence: 99%

“…On the other hand, the content of total soluble solids (TSS) was determined using an analogous hand refractometer (Atago Co., Ltd., Nonthaburi, Thailand) and the results were expressed in • Brix [40]. Finally, titratable acidity (TA) was determined based on previous studies [28,38] with some modifications. Briefly, 10 mL of the fermentation was titrated with a standard solution of NaOH (0.1 N), using phenolphthalein as an indicator.…”

Section: Determination Of Ph Total Acidity and A Total Of Soluble Solidsmentioning

confidence: 99%

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Production of Microbial Cellulose Films from Green Tea (Camellia Sinensis) Kombucha with Various Carbon Sources

et al. 2020

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The aim of this study was to evaluate the production of microbial cellulose films (MCFs) in culture media based on green tea and different carbon sources, using two microbial consortia (COr and CFr). During the fermentation process, there was a reduction in the total soluble solids (TSS) content and pH, as well as an increase in the acidity in all treatments. Furthermore, fluctuations in the total sugar content and proteins during the fermentation process were associated with the consumption of carbon and nitrogen sources, as well as the production of MCFs. In the color analysis, a decrease in the L* value was observed while the rest of the parameters remained stable. Production of films was observed between days 6 and 9 of fermentation; the preferred substrate for COr was glucose (wet base yields = 603.61% and dry base yields = 22.37%), whereas for CFr was dextrose (wet base yields = 601.49% and dry base yields = 28.14%). Finally, the MCFs produced by COr and CFr showed a homogeneous, thick appearance, slight flexibility, and the characteristic brown color of the fermentation medium.

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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 fermentation of six medicinal herbs: Chemical profile and biological activity

Cited by 32 publications

References 25 publications

Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation

Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation

Production of Microbial Cellulose Films from Green Tea (Camellia Sinensis) Kombucha with Various Carbon Sources

Fermentation, functional analysis, and biological activities of turmeric kombucha

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