Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review

Soares, Marcelo Gomes; Lima, Marieli de; Schmidt, Vivian Consuelo Reolon

doi:10.1016/j.tifs.2021.02.017

Cited by 60 publications

(41 citation statements)

References 101 publications

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“…It can be divided into six main categories according to its processing and fermentation, that is, green tea (unfermented), white tea (slightly fermented), yellow tea (slightly fermented), oolong tea (semi-fermented), black tea (completely fermented) and dark tea (post-fermented) [ 3 , 4 ]. Kombucha is traditionally prepared by the fermentation of a sugared black tea infusion with tea fungus (a symbiotic culture of lactic acid bacteria, acetic acid bacteria and yeasts) [ 5 , 6 ]. The tea fungus usually contains many different microorganisms and is also affected by the microorganisms in the cultural environment, which will affect the composition of kombucha beverages.…”

Section: Introductionmentioning

confidence: 99%

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

et al. 2022

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Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.

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Section: Introductionmentioning

confidence: 99%

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

et al. 2022

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“…1a), which were analyzed in terms of their compositional diversity and metabolite abundance using amplicon sequencing and high-performance liquid chromatography respectively. Here, we considered metabolite profiles as a representation of microbiome function because chemical ingredients in KT broth are key factors conferring benefits 25, 27 .…”

Section: Resultsmentioning

confidence: 99%

“…To test the hypothesis, we adopted the kombucha tea (KT) microbiome as our model ecosystem. Commonly called a symbiotic culture of bacteria and yeasts (SCOBY) 25 , the microbiome drives the fermentation of KT, a slightly sweet, acidic beverage with multiple health benefits 26, 27 . During the fermentation, the microbiome also produces floating pellicles at the air-liquid interface 28 .…”

Section: Introductionmentioning

confidence: 99%

A Systematic, Complexity-Reduction Approach to Dissect Microbiome: the Kombucha Tea Microbiome as an Example

Huang

Xin

2022

Preprint

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One defining goal of microbiome research is to uncover mechanistic causation that dictates the emergence of structural and functional traits of microbiomes. However, the extraordinary degree of ecosystem complexity has hampered the realization of the goal. Here we developed a systematic, complexity-reducing strategy to mechanistically elucidate the compositional and metabolic characteristics of microbiome by using the kombucha tea microbiome as an example. The strategy centered around a two-species core that was abstracted from but recapitulated the native counterpart. The core was convergent in its composition, coordinated on temporal metabolic patterns, and capable for pellicle formation. Controlled fermentations uncovered the drivers of these characteristics, which were also demonstrated translatable to provide insights into the properties of communities with increased complexity and altered conditions. This work unravels the pattern and process underlying the kombucha tea microbiome, providing a potential conceptual framework for mechanistic investigation of microbiome behaviors.

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“…In this regard, Kombucha (a probiotic fermented drink) is attributed with therapeutic effects including anti-inflammatory, anticancer, antihypertensive, antidiabetic, hepatoprotective, and antimicrobial properties [ 12 ]. Moreover, additional preventive benefits have also been reported, such as delayed aging, improvement of gastrointestinal and glandular functions, blood detoxification and positive cholesterolemic effects [ 12 , 13 ]. These effects, attributed to the presence of different bioactive compounds (e.g., catechins, essential oils, flavonoids, organic acids, phenolic compounds and tannins) and to the symbiotic colony of bacteria and yeasts (SCOBY), remain uncertain as they have not yet been confirmed in humans [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Application of a Liquid-Liquid Microextraction Method Based on a Natural Hydrophobic Deep Eutectic Solvent for the Extraction of Plastic Migrants from Kombuchas

et al. 2021

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A vortex-assisted liquid-liquid microextraction, based on a natural hydrophobic deep eutectic solvent made from the monoterpene thymol and octanoic fatty acid, was employed for the analysis of 11 phthalate esters and one adipate in kombucha (a tea-based fermented beverage). Separation and determination were performed using an ultra-high performance liquid chromatography (UHPLC) system coupled to a single quadrupole mass spectrometer. Confirmatory analyses were carried out through UHPLC tandem mass spectrometry. The full method was validated in terms of matrix effect, matrix-matched calibration, sensitivity, recovery, limits of detection and quantification and repeatability. Satisfactory determination coefficients for quadratic calibration curves (≥0.9938), recovery values (67–120%) and limits of detection (0.07–5.45 µg/L) were obtained. Analysis of 26 kombucha samples reported concentrations for dibutyl phthalate and dimethyl phthalate in the range between the limit of quantification (LOQ) and 16.18 ± 1.14 µg/L, although these phthalates were also detected under the LOQ in some of the analyzed samples. Only one of the samples bottled in plastic containers (7) did not present residues while only five of the 19 samples in glass bottles contained any plasticizer. However, the highest concentration was found in a kombucha bottled in food-grade glass. This work represents the first application in which phthalates and adipates are analyzed in kombuchas.

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Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review

Cited by 60 publications

References 101 publications

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

A Systematic, Complexity-Reduction Approach to Dissect Microbiome: the Kombucha Tea Microbiome as an Example

Application of a Liquid-Liquid Microextraction Method Based on a Natural Hydrophobic Deep Eutectic Solvent for the Extraction of Plastic Migrants from Kombuchas

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