Academic literature on the topic 'Kombucha tea'
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Journal articles on the topic "Kombucha tea"
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Aji, Oktira Roka, Shafira Aulia Rizqi, and Diah Asta Putri. "Antioxidant activity of Butterfly Pea Flower Kombucha (Clitoria ternatea)." Symposium on Biology Education (Symbion) 3 (October 27, 2023): 298. http://dx.doi.org/10.26555/symbion.11749.
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Kombucha is a traditional fermented beverage from sugar and tea by SCOBY, a kombucha starter culture. Kombucha can be derived from various substrates such as black tea, green tea, oolong tea, and herbal tea. The butterfly pea flower (Clitoria ternatea) is a popular herbal tea ingredient known for its vibrant blue color and potential health benefits. In this study, butterfly pea flowers were utilized as the substrate for brewing kombucha. This study aims to determine butterfly pea flower kombucha's antioxidant activity and vitamin C content. IC50 antioxidant activity of infusion butterfly pea flower was 195,4 ppm. After 12 days of fermentation, the IC50 antioxidant activity of butterfly pea kombucha was 233,3 ppm. Throughout the fermentation process, there was a continuous decline in vitamin C levels, starting at an initial concentration of 191,6 ppm and reaching 74,0 ppm at the end. During kombucha fermentation, antioxidant activity increases while vitamin C levels decrease.
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Sales, Amanda Luísa, Sara C. Cunha, Jéssika Morgado, Adriano Cruz, Thiago F. Santos, Isabel M. P. L. V. O. Ferreira, José O. Fernandes, Marco Antonio L. Miguel, and Adriana Farah. "Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas." Foods 12, no. 14 (July 15, 2023): 2710. http://dx.doi.org/10.3390/foods12142710.
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Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry.
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Zubaidah, Elok, Vania Valencia, Muhaimin Rifa'i, Ignatius Srianta, and Ihab Tewfik. "Investigating chemical changes during Snake fruit and Black tea Kombucha fermentation and the associated immunomodulatory activity in Salmonella typhi-infected mice." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 995–1000. http://dx.doi.org/10.5219/1416.
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This study uncovered the chemical changes during kombucha's fermentation process and revealed the associated immunomodulatory activity in Salmonella typhi-infected mice. The snake fruit juice and black tea extract were processed into kombucha (a beverage known for its health benefits) by fermentation with SCOBY culture at room temperature for 14 days. Snake fruit kombucha showed high changes in fermentation parameters (total acidity, pH, and total sugar), as well as bioactive compounds and antioxidant activity. Salmonella typhi demonstrated a reduction in the population of CD8+TNFα+ and CD4+IFNγ+ of infected experimental animals. Both snake fruit kombucha and black tea kombucha have the potential to be utilized as an immunomodulator to circumvent unstable conditions of the immune system caused by Salmonella typhi. Black tea kombucha and snake fruit kombucha cancan raise the production of CD8+TNFα+ and CD4+IFNγ+ in mice infected with Salmonella typhi. In the group of normal mice, black tea and snake fruit kombucha were able to lower down the production of CD8+TNFα+, which is a potent mechanism to modulate the immune system. Further research is required to highlight the mechanism and role of black tea kombucha and snake fruit kombucha in the immune response that modulates and treats infection by Salmonella typhi.
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Sari, Putri Ardila, and Irdawati Irdawati. "Kombucha Tea Production Using Different Tea Raw Materials." Bioscience 3, no. 2 (October 31, 2019): 135. http://dx.doi.org/10.24036/0201932105584-0-00.
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Tea (Camellia sinensis) is an agricultural product that is widely issued by people around the world. Some types of tea in the world are green tea, black tea, oolong tea and white tea. Kombucha tea is brewed water for tea and sugar then given bacteria and fungi and fermented for 7-10 days. The purpose of this study was to determine the quality of kombucha of several different types and determine the organoleptic value of fermented kombucha tea using different types. This research was conducted in April-July 2019 in the Microbiology Laboratory of the Department of Biology FMIPA Padang State University. This research is an experimental study with 5 treatments and 1 repetition (K: kombucha starter, P1: kombucha starter + green tea, P2: kombucha starter + black tea, P3: kombucha starter + oolong tea, P4: kombucha starter + white tea. Parameters Calculated are the number of microbes, nata thickness, pH of kombucha tea, total acetic acid, and organoleptic tests of kombucha tea.The results of this study indicate differences in the types of tea used in kombucha fermentation, the quality of kombucha tea produced, kombucha tea using black tea. The organoleptic test requested by the panelists was kombucha tea from white tea.
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Gaggìa, Francesca, Loredana Baffoni, Michele Galiano, Dennis Nielsen, Rasmus Jakobsen, Josue Castro-Mejía, Sara Bosi, et al. "Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity." Nutrients 11, no. 1 (December 20, 2018): 1. http://dx.doi.org/10.3390/nu11010001.
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Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.
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Jakubczyk, Karolina, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, and Karolina Skonieczna-Żydecka. "Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition." Foods 13, no. 1 (December 21, 2023): 50. http://dx.doi.org/10.3390/foods13010050.
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Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP—4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2−) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha.
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Wu, Si-Xia, Ruo-Gu Xiong, Jin Cheng, Xiao-Yu Xu, Guo-Yi Tang, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ren-You Gan, and Hua-Bin Li. "Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)." Foods 12, no. 16 (August 10, 2023): 3010. http://dx.doi.org/10.3390/foods12163010.
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Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages. The antioxidant activities, total phenolic contents, concentrations of bioactive components, and sensory scores of two kombucha beverages were assessed. Additionally, effects of fermentation with or without tea residues on kombucha beverages were compared. The results found that two kombucha beverages possessed strong antioxidant activities and high scores of sensory analysis. In addition, fermentation with golden-flower tea residues could remarkably enhance the antioxidant activity (maximum 2.83 times) and total phenolic contents (3.48 times), while fermentation with honeysuckle tea residues had a minor effect. Furthermore, concentrations of several bioactive compounds could be increased by fermentation with golden-flower tea residues, but fermentation with honeysuckle-flower tea residues had limited effects. Moreover, the fermentation with or without tea residues showed no significant difference on sensory scores of golden-flower tea kombucha and honeysuckle-flower tea kombucha, and golden-flower tea kombucha had higher sensory scores than honeysuckle-flower tea kombucha. Therefore, it might be a better strategy to produce golden-flower tea kombucha by fermentation with tea residues, while honeysuckle-flower tea kombucha could be prepared without tea residues.
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&NA;. "Kombucha Tea." American Journal of Nursing 96, no. 6 (June 1996): 52. http://dx.doi.org/10.1097/00000446-199606000-00050.
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Monson, Nancy. "Kombucha Tea:." Alternative and Complementary Therapies 1, no. 5 (September 1995): 281–83. http://dx.doi.org/10.1089/act.1995.1.281.
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Reyes-Flores, Samanta, Taísa Sabrina Silva Pereira, and Milena Maria Ramírez-Rodrigues. "Optimization of Hempseed-Added Kombucha for Increasing the Antioxidant Capacity, Protein Concentration, and Total Phenolic Content." Beverages 9, no. 2 (June 12, 2023): 50. http://dx.doi.org/10.3390/beverages9020050.
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To enhance the effects of kombucha’s beneficial compounds and their functional properties, studies on kombucha fermentation using alternatives ingredients are needed. The aim of this study was to formulate and optimize kombucha using hempseed as a high antioxidant, phenolic compound, and protein contributor. An experimental central composite design (CCD) with response surface methodology (RSM) was used for maximizing the antioxidant capacity (AC), total phenolic content (TPC), and protein concentrations (PC) of this product. The optimized infusion concentrations were observed at 0.017% of hempseeds and 0.00046% of black tea leaves. AC was determined by the DPPH+ assay in microplate. TPC was determined in microplate using the Folin–Ciocalteu method. PC was determined by Peterson’s modification of the micro-Lowry method. The optimized kombucha results were 0.134 ± 0.002 mg Trolox Eq/mL for AC, 0.473 ± 0.027 mg GA Eq/mL for TPC, and 6.535 ± 0.477 μg/mL of PC. RSM can be developed to optimize the formulation of kombuchas to increase the amounts of desirables compounds. This study demonstrated that hempseeds added to kombucha have a higher antioxidant capacity, total phenolic content, and protein concentration than traditional kombucha.
Dissertations / Theses on the topic "Kombucha tea"
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Villarreal, Soto Silvia Alejandra. "Etude d'un procédé de fermentation de Kombucha : caractérisation chimique, microbienne et activités biologiques." Thesis, Toulouse, INPT, 2019. http://www.theses.fr/2019INPT0080.
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Le Kombucha est une boisson fermentée symbiotique. Il s'agit d'un thé traditionnel fermenté par un consortium de plusieurs bactéries (Komagataeibacter sp, Gluconacetobacter sp, Gluconobacter sp, Acetobacter sp…) et levures (Brettanomyces sp, Schizosaccharomyces sp, Zygosaccharomyces sp…) dont la fermentation conduit à la production de métabolites d'intérêt. La conception d'un procédé de fermentation optimal pour cette boisson est un défi réel en raison de la complexité de son microbiote. L’objectif de ce projet de recherche est d’identifier les paramètres clés susceptibles d’améliorer la production de molécules bioactives et d’établir une base pour sa mise à l’échelle industrielle. Il a été démontré que la géométrie de la cuve de fermentation et le transfert d'oxygène impactent la production de différents métabolites et composés bioactifs. Des extraits ont été préparés par extraction liquide/liquide suivi d’analyses des activités biologiques invitro (activités antioxydante, anti-15-lipoxygénase, anti-acétylcholinestérase et anti-prolifération des cellules cancéreuses) pour étudier l’influence du procédé sur les propriétés des métabolites. En parallèle, une identification et quantification chimique des différents extraits a été réalisée par HPLC-DAD et GC-MS. Une analyse de séquençage à haut débit a été réalisée, permettant l'identification des microorganismes dominants, de leurs gènes fonctionnels et de leurs principales voies métaboliques. L'influence de l’origine du consortium microbien a été évaluée, la cinétique de fermentation optimale a été établie et la caractérisation de la cellulose bactérienne produite a été effectuée. Nos études ont mis en évidence un lien entre le processus, le microbiote, les composés chimiques produits lors de la fermentation et le profil biologique du produit final. Ce travail représente une avancée significative dans l'établissement de certains paramètres clés pour l'optimisation de la fermentation de Kombucha et de la production de métabolitesKombucha, a traditional tea fermented by a consortium of several bacteria (Komagataeibacter sp, Gluconacetobacter sp, Gluconobacter sp, Acetobacter sp…) and yeasts (Brettanomyces sp, Schizosaccharomyces sp, Zygosaccharomyces sp, Saccharomyces sp …) whose fermentation leads to the production of metabolites of interest. The design of an optimal fermentation process for this beverage is a big challenge due to its complex microbiota. The objective of this research project is to identify the key parameters that may improve the production of bioactive molecules and further settle a base for its industrial scale-up. It was demonstrated that the geometry of the fermentation vessel and the oxygen transfer have an influence on the production of metabolites and bioactive compounds. Extracts were prepared by liquid/liquid extractions followed by analysis of their in-vitro biological activities (antioxidant, anti-15lipoxygenase, anti-acetylcholinesterase and anti-proliferation activity of cancer cells) to study the influence of the process on the properties of the metabolites. In parallel, an identification and chemical quantification of the different extracts was carried out by HPLC-DAD and GC-MS. High throughput sequencing analysis was performed allowing the identification of the dominant microorganisms, their functional genes and main metabolic pathways. The influence of the origin of the microbial consortium was evaluated, the kinetics of fermentation and the characterization of the produced bacterial cellulose was also studied. Our studies revealed a link between the process, the microbiota, the chemical compounds produced during fermentation and the biological profile of the final product. This work represents a significant advancement in establishing some of the key parameters for the optimization of Kombucha fermentation and metabolites production
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Radomir, Malbaša. "Istraživanje antioksidativne aktivnosti napitka od čajne gljive." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2004. https://www.cris.uns.ac.rs/record.jsf?recordId=71474&source=NDLTD&language=en.
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Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR).Ispitana je antioksidativna aktivnost različito pripremljenih napitaka i fermentativnih tečnosti od čajne gljive, i to prvenstveno praćenjem sposobnosti transformacije i stabilizacije reaktivnih hidroksi-radikala i redukcije stabilnih 1,1-difeniI- 2-pikriIhidraziI (DPPH) radikala. Određeni su i neki od metabolita kombuhe koji deluju kao antioksidanti (vitamini B2 i C), kao i organske kiseline koje stabilizuju napitak od čajne gljive. Osnovne analitičke tehnike korišćene u radu bile su ESR, HPLC, TLC, spektrofotometrija proizvoda enzimskih reakcija i volumetrija.Abstract was processed by technology for Optical character recognition (OCR).The antioxidant activity of differently prepared beverages and fermentative liquids of tea fungus was examined, primarily by following of ability for transformation and stabilization of reactive hydroxyl-radicals and reduction of stable 1,1- diphenyl-2-picrylhydrazyl (DPPH) radicals. Some of the metabolites of kombucha that act as antioxidants (vitamins B2 and C) and organic acids that stabilize tea fungus beverage were determined. The primary used analytical techniques were ESR, HPLC, TLC, spectrophotometry of products of enzymatic reactions and voIumetry.
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Najmi, Ahmed Essawet. "Funkcionalne karakteristike fermentisanog čajnog napitka obogaćenog CoffeBerry®-jem." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2016. http://www.cris.uns.ac.rs/record.jsf?recordId=101644&source=NDLTD&language=en.
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Cilj ispitivanja čiji su rezultati prikazani u ovoj doktorskoj disertaciji bioje da se ispita mogućnost dobijanja kombuha napitka od/sa CoffeeBerry®ekstraktom i da se ispitaju njegove funkcionalne karakteristike.CoffeeBerry® ekstrakt kao bogat izvor biološki aktivnih jedinjenja biobezbedio dodatne funkcionalne karakteristike kombuha napitku upoređenju sa onim pripremljenim na tradicionalan način od zaslađenogcrnog čaja. U disertaciji je nakon optimizacije sastava podloge zakultivaciju čajne gljive ispitana (in vitro) antioksidativna, antimikrobna icitotoksična aktivnost kombuhe/fermentacione tečnosti obogaćeneCoffeeBerry® ekstraktom. Antioksidativna aktivnost je ispitana ESR(elektron-spin rezonantnom) spektroskopijom na reaktivne hidroksil istabilne DPPH (1,1-difenil-2-pikrilhidrazil) radikale, kao i kvalitativni ikvantitativni sastav fenolnih jedinjenja, potencijalnih nosilaca biološkeaktivnosti (HPLC metodom). Antimikrobna aktivnost je ispitana agardifuzionommetodom na odabrane referentne i izolovane („divlje“)sojeve bakterija (Gram-pozitivnih i Gram-negativnih) i kvasaca.Citotoksična aktivnost uzoraka na rast odabranih ćelijskih linija: Hep2c(Human larynx carcinom), RD (Rhabdomyosarcoma) i L2OB (mišijatumorska fibrolastna linija u koju su transfektovani neki humani geni)ispitana je MTT testom. U navedenim ispitivanjima je tradicionalnakombuha dobijena od zaslađenog crnog čaja korišćena kao kontrolniuzorak. Rezultati su pokazali da CoffeeBerry® ekstrakt značajnodoprinosi antioksidativnoj i citotoksičnoj aktivnosti napitka što govori opunoj opravdanosti upotrebe ovog ekstrakta kao funkcionalnog dodatkapodlozi za kultivaciju čajne gljive. Kombuha napici od crnog čaja i sadodatkom CoffeeBerry® ekstrakta pokazali su približno isto delovanje nabakterijske sojeve, dok je delovanje na kvasce izostalo u potpunosti.Primarni nosilac antibakterijske aktivnosti napitaka je sirćetna kiselina.The aim of this study was to investigate fermentation of sweetenedmedium prepared with CoffeeBerry® еxtract and functionalcharacteristics of a kombucha beverage enriched with CoffeeBerry®еxtract. Total phenol concentration in unfermented samples,fermentation broths and kombucha beverages made of CoffeeBerry®еxtract and black tea was determined spectrophotometrically whereasqualitative and quantitative concentration of polyphenolic compoundswas determined by HPLC method. Antioxidant activity on DPPH andhydroxyl radicals in the same samples was determined on an ESRspectrometer. Fermentation broth and kombucha beverage enriched withCoffeeBerry® еxtract had higher antioxidant activity against bothradicals than control samples. Antimicrobial activity of kombuchabeverages optimal acidity was tested against selected strains of bacteria(Gram-positive and Gram-negative) and yeast. The main activecomponent of antibacterial activity was acetic acid, but samples did notshow any activity against yeast Candida albicans and Saccharomycescerevisiae. Antiproliferative activity of fermentation broth with andwithout CoffeeBerry® еxtract was measured by MTT test on followingcell lines: Hep2c (Human larynx carcinom), RD (Rhabdomyosarcoma) iL2OB (murine tumor fibrolast lines trаnsfеcted by some human genes).The highest antiproliferative activity shown fermentation broth enrichedwith CoffeeBerry® еxtract, wherein Hep2c cells was the mostsusceptible.
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Ferreira, Sofia Teixeira. "O Impacto dos Probióticos na Microbiota Intestinal: destaque para a Kombucha." Master's thesis, 2019. http://hdl.handle.net/10316/88362.
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Relatório de Estágio do Mestrado Integrado em Ciências Farmacêuticas apresentado à Faculdade de FarmáciaO interesse e a procura por hábitos alimentares que garantam o equilíbrio do património bacteriano comensal tem crescido exponencialmente nos últimos anos, principalmente devido à consciencialização sobre a estreita relação entre a microbiota intestinal e a saúde humana. Os alimentos funcionais, em específico os probióticos, dada as suas principais potencialidades imunomudeladoras e antimicrobianas, são constantemente propostos na manutenção da microbiota e consequentemente na prevenção e tratamento de diversos distúrbios gastrointestinais. Ainda que os seus mecanismos de ação e o grau de eficácia não estejam completamente esclarecidos, os resultados experimentas in vitro e in vivo sugerem a sua introdução na prática clínica, com o objetivo de atrasar ou até mesmo reverter alguns estados patológicos. Esta monografia objetivou revisar o impacto do consumo de probióticos na alteração da microbiota intestinal e o respetivo contributo na promoção da saúde e na prevenção da disbiose intestinal, com especial destaque na bebida probiótica Kombucha. A Kombucha consiste na bebida resultante da fermentação de chá açucarado de Camellia sinensis, recorrendo a uma cultura simbiótica de bactérias e leveduras. O seu consumo tem sido associado a uma grande variedade de efeitos benéficos à saúde, desde efeitos imunoestimulantes, antioxidantes, antimicrobianos, hepatoprotetores, anticancerígenos, entre outros. Como nos probióticos, também as potencialidades da Kombucha não são devidamente confirmadas por evidência científica, dada a carência de ensaios clínicos randomizados e bem estabelecidos no âmbito da eficácia do chá fermentado. No entanto, são numerosos os dados na literatura que justificam o papel da Kombucha na reestruturação da microbiota intestinal e na promoção da saúde e do bem-estar geral. Para além da preparação, composição e aplicações clínicas da Kombucha também são abordadas algumas particularidades no que diz respeito à segurança e toxicidade da bebida fermentada.
The interest and demand for eating habits that ensure the balance of commensal bacterial heritage has grown exponentially in recent years, mainly due to awareness of the close relationship between intestinal microbiota and human health. Functional foods, in particular probiotics, due to their main immunomodulatory and antimicrobial potentialities, are constantly proposed in the maintenance of the microbiota and consequently in the prevention and treatment of various gastrointestinal disorders. Although their mechanisms of action and degree of efficiency are not completely understood, experimental results in vitro and in vivo suggest their introduction into clinical practice, for the purpose of delaying or even reversing some disease states. This dissertation is set to reach a review of the impact in probiotic consumption and in the alteration of the intestinal microbiota and its contribution to health promotion and prevention of intestinal dysbiosis, with special emphasis on the probiotic drink Kombucha. Kombucha consists in a beverage that results from a process of fermentation of Camellia sinensis sugary tea, using a symbiotic culture of bacteria and yeast. The consumption of this beverage has been associated with a wide variety of beneficial health effects, from immunostimulant effects, antioxidant, antimicrobial, hepatoprotector, anticancer, among others. As with probiotics, also the potentialities of Kombucha are not adequately confirmed by scientific evidence, given the lack of well-established randomized clinical trials regarding the effectiveness of fermented tea. However, there are numerous data in the literature that justify Kombucha's role in restructuring the intestinal microbiota and promoting health and general well-being. In addition to the preparation, composition and clinical applications of Kombucha, some particularities regarding the safety and toxicity of the fermented beverage are also addressed.
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Chu, Sheng-Che, and 朱聖哲. "Effects of cultivation modes and conditions on microbial activities, antioxidant potential and tea polyphenol levels of kombucha." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/82445103695182949392.
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博士國立中興大學
食品暨應用生物科技學系
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Kombucha have in vivo antioxidant activity. Recently, many researches reported that metabolites from degradation of tea polyphenols by colonic microflora were the major active substances in vivo. This study focused on the variations of microbial activities, antioxidant activities and tea polyphenol levels etc. during kombucha fermentation. There are six topics included as followed. Results showed that (1) Antioxidant activities of kombucha were dependent on starter sources and fermentation time. The average antioxidant potentials of eight kombucha samples after fermentation of 15 days were raised to about 70%, 40%, 49% determined respectively by the assays of DPPH, ABTS radical scavenging, and inhibition of linoleic acid peroxidation, while the ferrous ion binding ability was inversely diminished by 81%. The total phenol content increased up to 98%. (2) Efficiency of kombucha fermentation was enhanced under shaken environment. Compared to 4 g/l tea media, 10 and 20 g/l black or green tea media enhanced sugar consumptions, productions of ethanol and organic acids, and polyphenol degradations by kombucha starter, but accelerated the decline of viable acetic acid bacteria other than yeast counts. Antioxidant activities of black tea media at 4, 10 and 20 g/l against ABTS or DPPH radicals decreased during fermentation; the final retained ratios in 20 g/l media were 64% and 63%, respectively. Antioxidant activities of 4, and 10 g/l green tea media remained constant throughout fermentation; however, the final retained ratios in 20 g/l medium decreased to 51% and 42%, respectively. (3) The antioxidant ability and total color (index of thearubigin level) of kombucha both decreased with fermentation time while cultivation temperatures (27-36℃) showed less effect on these variations; however, higher values were seen when cultivated at 27°C within 6 d. Initial pH values from 4.5 to 6.5 of black tea decoctions, had no influence on variations of antioxidant activities of kombucha during fermentation. However, kombucha had lower antioxidant potential when fermented in media of pH 7.5. Initial pH values also showed no effect on changes in total color during fermentation. Total color of kombucha decreased more obviously when fermented in black tea media at increased concentrations. However, the retained antioxidant ability of kombucha ranged from 92% to 104% when cultivated in media below 30 g/l. No differences were seen in variations of antioxidant activities and total color when kombucha was prepared in media containing various carbon sources. Kombucha cultivated in decoctions containing 4% and 7% sucrose (w/v) retained higher antioxidant activities than that in medium, supplemented with 1%. However, most decrease in total color of kombucha was observed when fermented in sugared media (4% sucrose) within the first 6 days. Decreases of antioxidant activity and total color of kombucha during fermentation were enhanced when nitrogen sources were present in media. Kombucha, prepared from media containing 0.29% and 1.0% peptone (w/v) had higher antioxidant activities than that from medium containing 0.50%. More decreases in total color of kombucha were seen when cultivated in decoctions, containing 0.50% or 1.0% peptone. (4) From the results of RSM analysis, it was found that antioxidant activity of kombucha increase to 1.78 times when cultivated in 30 g/l black tea medium, containing 2% sucrose at 27°C for 48 h. Decreased ratios of total color were up to 74% when kombucha were fermented in medium, containing 10% sucrose and 0.93% peptone at 30°C for 120 h or in medium, containing 10% sucrose and 0.93% peptone at 33°C for 72 h. (5) More decreases in total color of kombucha were observed when 10 or 20 g/l black tea media (residual ratio of total color: 72-73%), aeration rate of 0.5 l/min (52%), agitation rate of 0 rpm (52%), 0.21% peptone (47%), seeding ratio of 2.5% (28%), medium feeding at day 1 (38%), feeding rate of 2250 ml/d (37%), seeding ratio of 1.25% in feed batch fermentation (38%), and inoculation only with yeasts were used for kombucha fermentation with the bioreactor. Decreases in tea polyphenol levels of kombucha were also enhanced when 20 g/l black tea media, aeration rate of 0.5 l/min, agitation rate of 130 rpm, 0.36% peptone, seeding ratio of 10%, medium feeding at day 1, feeding rate of 750 ml/d, seeding ratio of 10% in feed batch fermentation, inoculation with kombucha starter, and alternative green tea medium at 10 g/l were used for fermentation with the bioreactor. (6) Residual ratio of total color of black tea medium was 93% after being reacted to crude enzyme solution from black tea kombucha at 30°C for 48 h; ECG level in this reactant increased while EC and gallic acid levels remained unchanged. EC, ECG, ECG, EGCG and gallic acid levels in green tea medium were not changed after being treated with above crude enzyme solution. Residual ratio of total color of black tea medium was 95% after being reacted to crude enzyme solution from green tea kombucha at 30°C for 48 h; EC, ECG, gallic acid levels of this reactant showed no variations. Decreased EC level and raised gallic acid level of green tea medium were observed while ECG, ECG, and EGCG contents remained constant after being treated with above crude enzyme solution. Tea polyphenol levels of black tea medium were not changed after being treated with crude enzyme solution from fermented broth by yeasts; consistent results were obtained when green tea medium was reacted to above enzyme solution with the exception of observed decrease of EGCG content. Furthermore, all types of crude enzyme solution show no tannase activities. This study might elucidate the relationships among starter activities, and tea polyphenol levels and antioxidant potential of kombucha. Cultivation conditions which increased antioxidant activity or enhanced degradations of tea polyphenols of kombucha might be the reference information for further production. As tea polyphenol hydrolysis activities of crude enzyme solution were not apparent and thearubigin could not be absorbed directly by starter, it was possible that enzymes on cell membrane of starters were major contributors to tea polyphenol degradation.
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Petrosian, Artem. "Production of bacterial cellulose from kombucha SCOBY: optimization of the bioprocess and industrial application." Master's thesis, 2022. http://hdl.handle.net/10198/25113.
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Mestrado de dupla diplomação com a Saint-Petersburg State Institute of TechnologyBacterial cellulose (BC) is a natural polymer that has many relevant characteristics such as high water affinity, viscosity and porosity. These properties allow its use in several fields of human life and also its possible use for novel applications. However, the production of BC is limited by usage of expensive culture media, the need to provide purity of the culture and low yields. The use of a symbiotic culture of bacteria and yeasts (SCOBY) has been pointed out as a way to overcome these constrains. Thus, in this study the most suitable bioprocess conditions that allowed achieving a high yield of BC were evaluated (e.g., temperature and carbon source concentration). Two production approaches were considered namely the cultivating of SCOBY in tea broth or the use of two isolated strains from genus Komagataeibacter (i.e., Komagataeibacter sp. SB6A and Komagataeibacter intermedius SB14), grown in Hestrin-Schramm (HS) medium. The fermentation broths were characterized by high performance liquid chromatography (HPLC) to better understand the fermentation process. The BC obtained in all bioprocesses was characterized by Fourier-Transformed Infra-Red (FTIR) spectroscopy. Finally, BC from SCOBY was functionalized and its surface resistivity was measured to determine its application potential for electronics. Overall, it was found that SCOBY promoted higher yields of BC compared to the two isolated bacteria strains. Moreover, the strain SB6A was not able to produce BC in satisfactory amounts. However, no significant differences were found in the structure of BC produced by SCOBY and by the strain SB14. It was also found the functionalized BC, produced by SCOBY, could be used in electronics, although the surface resistivity needed to be improved.
A celulose bacteriana (CB) é um polímero natural que possui características interessantes, tais como afinidade para a água, viscosidade e porosidade. Estas propriedades permitem que seja usada em diversas áreas de interesse, e revelam potencial para novas aplicações. No entanto, a produção de CB encontra algumas limitações devido ao uso de substratos de fermentação dispendiosos, elevada pureza e baixa produtividade. O uso de culturas simbióticas de bactérias e leveduras (SCOBY, Symbiotic Culture Of Bacteria and Yeasts) tem sido apontado como uma forma de ultrapassar estas limitações. O presente trabalho teve como objetivos: i) obtenção de um processo fermentativo de elevado rendimento na produção de CB a partir de SCOBY em chá preto e de bactérias do género Komagataeibacter isoladas de SCOBY – Komagataeibacter sp. SB6A e Komagataeibacter intermedius SB14 – em caldo Hestrin-Schramm (HS); ii) funcionalizar a CB obtida dependendo das suas características. Os caldos de fermentação foram caracterizados por cromatografia líquida de alta precisão (HPLC) para melhor compreensão do processo fermentativo. A CB obtida foi caracterizada por espectroscopia de infravermelhos (FTIR). Por fim, a CB de SCOBY foi funcionalizada e a sua resistividade superficial foi quantificada para determinação do potencial de aplicação eletrónica. Obteve-se maior rendimento em CB através da fermentação com SCOBY do que com as duas bactérias isoladas, sendo que a estirpe SB6A produziu quantidades muito pequenas de CB. No entanto, verificou-se semelhança estrutural entre as CB produzidas por SCOBY e pela estirpe SB14. Verificou-se também que a CB de SCOBY funcionalizada tem potencial de aplicação eletrónica, apesar de ser necessário otimizar a resistividade superficial.
Books on the topic "Kombucha tea"
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Malczewski, Andra Anastazia. The essential Kombucha. 3rd ed. Redondo Beach, Calf: The Kombucha Network, 1995.
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Malczewski, Andra Anastazia. The essential kombucha. 3rd ed. [Redondo Beach, CA?: The Author?], 1995.
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Henley, J. D. The Kombucha Foundation presents the Kombucha tea mushroom. Joshua Tree, Calif: Kombucha Foundation, 1995.
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Malczewski, Andra Anastazia. The essential Kombucha: Drink to health with an ancient elixir. [California: Kombucha Foundation], 1994.
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Jones, Marya Errin. Brew Yr Own Kombucha. Albuquerque, NM: Marya Errin Jones, 2015.
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Sanford, Holst, ed. Kombucha phenomenon: The miracle health tea : how to safely make and use Kombucha. 2nd ed. Sherman Oaks, Calif: Sierra Sunrise Books, 1996.
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Pryor, Betsy. Kombucha phenomenon: The health drink sweeping America : the tea mushroom handbook. Sherman Oaks, CA: Sierra Sunrise Books, 1995.
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Frank, Gunther W. Kombucha: Healthy beverage and natural remedy from the Far East. Steyr: Ennsthaler, 1991.
Find full textBook chapters on the topic "Kombucha tea"
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Jayabalan, Rasu, Radomir V. Malbaša, and Muthuswamy Sathishkumar. "Kombucha Tea: Metabolites." In Fungal Metabolites, 965–78. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-25001-4_12.
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Jayabalan, Rasu, Radomir V. Malbaša, and Muthuswamy Sathishkumar. "Kombucha Tea: Metabolites." In Fungal Metabolites, 1–14. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-19456-1_12-1.
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Chandrakala, Shenoy K., Reema Orison Lobo, and Flora Olinda Dias. "Kombucha (Bio-Tea): An Elixir for Life?" In Nutrients in Beverages, 591–616. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-816842-4.00016-2.
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Sinir, Gülşah Özcan, Canan Ece Tamer, and Senem Suna. "Kombucha Tea: A Promising Fermented Functional Beverage." In Fermented Beverages, 401–32. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-815271-3.00010-5.
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Chakravorty, Somnath, Semantee Bhattacharya, Debanjana Bhattacharya, Soumyadev Sarkar, and Ratan Gachhui. "Kombucha: A Promising Functional Beverage Prepared From Tea." In Non-Alcoholic Beverages, 285–327. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-815270-6.00010-4.
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"AOAC Official Method 2019.04Ethanol in Kombucha Tea Products." In Official Methods of Analysis of AOAC INTERNATIONAL. 22nd ed. New York: Oxford University Press, 2023. http://dx.doi.org/10.1093/9780197610145.003.2876.
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Yashasvi Waisundara, Viduranga. "Usage of Kombucha ‘Tea Fungus’ for Enhancement of Functional Properties of Herbal Beverages." In Frontiers and New Trends in the Science of Fermented Food and Beverages. IntechOpen, 2019. http://dx.doi.org/10.5772/intechopen.80873.
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OLIVEIRA, I. G., J. F. TROJAHN, F. G. SOUZA, G. A. CREPALDI, M. L. D. A. FREITAS, P. H. O. SAMPAIO, and A. C. JACQUES. "ELABORAÇÃO DE KOMBUCHA ADICIONADA DE PIMENTA DEDO-DE-MOÇA (Capsicum baccatum ) COM HIBISCO (Hibiscus sabdariffa L.) E ERVA-MATE (Ilex paraguariensis): AVALIAÇÃO DO SEU POTENCIAL FÍSICO QUÍMICO E ANTIOXIDANTE." In Produção Animal e Vegetal: Inovações e Atualidades - Volume 2. Agron Food Academy, 2022. http://dx.doi.org/10.53934/9786585062039-59.
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Considerada saudável e que vem se tornando popular em hábitos alimentares, a Kombucha é uma bebida fermentada à base de chá verde e/ou chá preto, açúcar e uma colônia simbiótica de leveduras e bactérias chamada SCOBY (culture of bacteria and yeast). A utilização de frutos com compostos bioativos para a realização da segunda fermentação é um dos principais objetivos de tornar a bebida kombucha funcional. A pimenta dedo-de-moça (Capsicum baccatum), possui uma substância chamada capsaicina, além de ser rica nas vitaminas A, B1, B2, C, E, possui benefícios energéticos, antioxidantes e analgésicos. As PANC’s (Plantas Alimentícias Não Convencionais) são utilizadas na alimentação de diversas formas, porém não são produzidas ou comercializadas em grande escala, dentre elas, destaca-se o hibisco (Hibiscus sabdariffa L.), planta herbácea do gênero Hibiscus da família Malvaceae. A erva-mate (Ilex paraguariensis) possui em sua composição compostos bioativos como a cafeína, polifenóis, xantinas, taninos, vitaminas, entre outros. Com base nos efeitos benéficos e antioxidantes da erva mate e da pimenta dedo-de-moça que o presente trabalho tem por objetivo elaborar bebidas kombuchas adicionadas destes insumos e quantificar os compostos bioativos, tais como atividade antioxidante, compostos fenólicos, além de analisar os parâmetros físico químicos exigidos pela legislação, para esta bebida. Para as determinações físico-químicas (pH, sólidos solúveis, acidez total titulável e teor de álcool), foram utilizadas metodologias oficiais. A atividade antioxidante e os compostos fenólicos totais, foram determinados por método espectrofotométrico. Sendo assim, neste estudo evidencia-se o potencial antioxidante e a presença de compostos fenólicos nas kombuchas elaboradas a base de erva-mate, pimenta dedo-de-moça e hibisco, destacando-se a bebida adicionada de erva-mate.Também destaca-se que todas as bebidas, tiveram seus parâmetros físico-químicos conforme exigidos pela legislação.
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MELO, C. W. B., R. C. RIBEIRO, and J. M. BRAZ. "Aspectos tecnólogicos, composição química e microbiológica da kombucha: uma revisão." In Ciência e Tecnologia de Alimentos: Pesquisas e Avanços - Volume 3. Agron Food Academy, 2022. http://dx.doi.org/10.53934/9786599539695-5.
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A kombucha é uma bebida fermentada proveniente de uma cultura simbiótica de bactérias e leveduras denominada SCOBY (do inglês, Symbiotic Culture of Bacteria and Yeasts) em formato de uma película de celulose. Essa película flutua na superfície do chá em fermentação e representa um ambiente de interfase, onde os microrganismos incorporados obtêm acesso ao oxigênio e aos nutrientes que compõem o chá. A kombucha vem sendo amplamente consumida em função de suas características sensoriais, refrescantes e pelos diversos benefícios que conferem à saúde, quando consumida diariamente. Estudos na literatura a descrevem com uma alta atividade antioxidante, ação antimicrobiana, ação anti-inflamatória, anticancerígena e antidiabética. Esses benefícios são atribuídos principalmente a sua rica composição fitoquímica, composta de polifenóis e os flavonoides que se apresentam na bebida como catequinas, além do alto teor de vitaminas e minerais. Contudo, existe uma grande flutuação em relação as condições utilizadas no processo de elaboração da bebida, resultando assim em variações quanto aos seus parâmetros de composição química e microbiológica. Portanto, essa revisão tem como objetivo compilar e discutir dados reportados na literatura acerca dos aspectos tecnológicos, de composição química e microbiológica do chá de kombucha.
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Silva, Marina França Elias da, Maria Rafaella da Fonseca, José Carlos de Andrade Alves, Renata Valéria Regis de Sousa Gomes, and Emmanuela Prado de Paiva Azevedo. "ANÁLISE FÍSICO-QUÍMICA DA KOMBUCHA DE CHÁ VERDE (CAMELLIA SINENSIS) ENRIQUECIDA COM MEL FLORAL DA CAATINGA DA APIS MELLIFERA." In Agroindústria 4.0: oportunidades e desafios, 450–69. Instituto Internacional Despertando Vocações, 2024. http://dx.doi.org/10.31692/978-65-88970-43-0.450-469.
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Kombucha é uma bebida fermentada feita a partir de chá adoçado. O processo de preparação envolve o cultivo de uma colônia de bactérias e leveduras chamada de SCOBY. Para este estudo, o objetivo foi de produzir uma Kombucha com chá verde a partir da fermentação com adição de mel, e realizar a caracterização fisico-quimica do mel utilizado. Para isso, utilizou-se 1L de água filtrada aquecida a 90o, (1%) chá verde, (10%) mel e (20%) cultura starter. Foram feitas análises (açúcares totais, cinzas, umidade, atividade de água, brix, fenólicos totais, pH e vitamina C) de duas variedades de mel produzidas nos municípios de Verdejante (MV) e Tamandaré (MT), e da Kombucha produzida, no sétimo dia de fermentação.Os valores obtidos para os teores de açúcares totais para os méis (MV=87,16 g glc/100g; MT=53,85 g glc/100g) e cinzas (MV=0,23% e MT=0,51%) mostram que a diferença do bioma e da florada podem impactar na composição do mel. Porém, para ambos, o índice de umidade mostrou- se fora do padrão de qualidade do Regulamento Técnico de Identidade e Qualidade do Mel (MV=21,58% e MT=23,51%) o que pode afetar na preservação dos produtos. Em relação às análises da Kombucha, o pH se mostrou muito baixo, 1,77 no sétimo dia, e 1,72 no décimo quarto. Para os fenólicos totais, foram divididos em dois grupos A e B, com diluições diferentes. O grupo A obteve uma média de resultados de 23,848 mg de EAG/ml, e o grupo B média de 7,631 mg de EAG/ml, mostrando que a bebida produzida possui potencial para ação antioxidante. A atividade de água se mostrou dentro dos parâmetros desejáveis, com média de 0,9842 aw, além do teor de vitamina C encontrado de 0,833 mg/100ml, se mostrando adequado se comparado com a literatura. Com isso, os resultados de açúcares totais, cinzas, atividade de água e brix, para os méis, se encontraram dentro dos parâmetros ditados pela legislação, diferente do teor de umidade. Além disso, nota-se que a vegetação local tem influência sobre as propriedades fisico-quimicas deste alimento. Em relação a Kombucha, apenas o valor de pH se mostrou fora dos valores de qualidade, sendo reajustes necessários na metodologia para tornar a bebida adequada para o consumo. Palavras-chave: mel, kombucha, fermentação.
Conference papers on the topic "Kombucha tea"
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Pathanibul, Panchalee, Pitchayanin Boonjun, and Sairung Sae-heng. "DEVELOPMENT OF KOMBUCHA FROM BLACK TEA AND DRIED ORANGE PEEL TEA." In THE 2023 INTERNATIONAL CONFERENCE ON CREATIITY, MANAGEMENT, EDUCATION, TECHNOLOGY AND SCIENCES. EDUCATION STUDIO, 2023. http://dx.doi.org/10.62788/mm785sh.
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Kombucha is a fermented tea beverage prepared by inoculating sweetened tea with symbiotic culture of bacteria and yeast (SCOBY). SCOBY is generally perceived as a cellulose-based thick biofilm floating in kombucha. Kombucha has been gaining increasing attention globally owing to its numerous health benefits. In this study, the first aim was to investigate the effect of SCOBY age on the quality of kombucha produced. Results showed that the color values of kombucha made from SCOBYs with 1, 3, 6 weeks of age were statistically different (p≤0.05). The 6-week-old SCOBY contributed to the overall darkest color (L*=41.07) as well as the lowest pH (3.13) and the highest acidity (0.39%) of kombucha. However, total soluble solids, ethanol content, antioxidant activity, and microbial counts were similar among kombucha produced from various ages of SCOBY (p>0.05). The second aim was to evaluate the possibility to develop a new flavor of kombucha by incorporating dried orange peel tea (0, 15, 30%) into the black tea base (15%). Kombucha including 30% orange peel tea displayed the darkest color (L*=35.44) compared with the one containing only black tea (L*=63.09). Orange peel tea addition significantly had an impact on the final kombucha regarding decreased ethanol content and microbial counts, and increased antioxidant capacity (p≤0.05). Kombucha with 15% orange peel tea received the highest acceptance by panelists in more sensory quality attributes (p≤0.05). Black tea in combination with dried orange peel tea was promising as the starting teas for developing a novel flavor of kombucha with enhanced health benefits.
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Endelita Musdian, Magita. "ANALYSIS OF ALCOHOL AND SUGAR LEVELS IN KOMBUCHA WITH GREEN TEA AT UKM DEE PARFAIT USING MQ3 AND PHOTODIODES SENSORS." In International conference on Innovation and Technology. JOURNAL OF INNOVATION AND APPLIED TECHNOLOGY, 2021. http://dx.doi.org/10.21776/ub.jiat.2021.se.01.009.
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Kombucha tea is a fermented drink between sugar and tea with a starter culture called SCOBY which can trigger an increase in body immunity and is rich in nutrients. Kombucha Tea at UKM Dee Parfait uses green tea as raw material which is fermented using SCOBY starter culture using 200 grams of sugar. Testing the sugar content in kombucha tea can take advantage of the phenomenon of optical substances, where when polarized light passes through a solution containing sugar groups, the light will rotate because it can change the direction of the light and will be captured by the photodiode sensor. Testing the alcohol content using the MQ3 sensor, this gas sensor is sensitive to detect the ethanol content that evaporates in the free air. Analysis of alcohol and sugar content can be determined by linear equations. Based on the results of research from the green tea leaves kombucha tea product of UKM Dee Parfait by using the MQ3 sensor to detect alcohol content, a linear equation of alcohol content was obtained y=0,115x-3,565, while using a photodiode sensor to detect sugar content obtained a linear equation of sugar content y=0,23-7.13.
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Cvetković, Dragoljub, Aleksandra Ranitović, Tara Budimac, and Olja Šovljanski. "EXAMINATION OF THE SURVIVAL OF Lactobacillus plantarum AND Lactobacillus rhamnosus DURING KOMBUCHA FERMENTATION." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.52dc.
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Kombucha is a traditional fermented beverage, which is usually prepared by fermenting sweetened black tea using a symbiotic consortium of acetic acid bacteria and yeasts. Kombucha exhibits several functional properties, it still can’t be labelled as a probiotic product. In this study, Lactobacillus plantarum and Lactobacillus rhamnosus were added separately at the start of the fermentation to examine their survival during fermentation conditions. Microbiological and chemical parameters were tested during 5 days of Kombucha fermentation. Sample inoculated with L. plantarum demonstrated better survivability, but number was not enough to label the beverage as probiotic.
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Petrova, A., Natalia V. Izgarysheva, Oksana Belyaeva, and Anna Loseva. "DETERMINATION OF THE POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY IN KOMBUCHA-BASED BEVERAGES WITH THE ADDITION OF EXTRACTS OF FRAGRANT HERBS OF VARIOUS CONCENTRATIONS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-105.
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Objective: to identify the effect of various concentrations fragrant herbs extracts additives
of on the content of polyphenols and antioxidant activity of the tea mushroom-based drink
(kombucha)
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Stepanova, A. A., Lyudmila Asyakina, and Larisa Proskuryakova. "METHOD FOR IMPROVING ORGANOLEPTIC PROPERTIES OF A DRINK BASED ON MEDUSOMYCES GISEVII CULTURE BY ADDING PINE CONES DECOAT." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-129.
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The article discusses a method for increasing the organoleptic component of a tea fungus
drink by adding a decoction of pine cones, and a method for cultivating Medusomyces gisevii on
a nutrient medium. The results of evaluating the quality of the cultural liquid of kombucha
according to organoleptic indicators are given: appearance, color, taste and smell.
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Bell, Fiona, Derrek Chow, Eldy S. Lazaro Vasquez, Laura Devendorf, and Mirela Alistar. "Designing Interactions with Kombucha SCOBY." In TEI '23: Seventeenth International Conference on Tangible, Embedded, and Embodied Interaction. New York, NY, USA: ACM, 2023. http://dx.doi.org/10.1145/3569009.3571841.
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