ArticleMolecules (Basel, Switzerland)2020
Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges.Molecules (Basel, Switzerland) · 2026Review
- Gardenia Fruit as a Novel Substrate for Kombucha Fermentation: Impacts on Physicochemical Properties, Bioactive Compounds, Metabolomic Profiles, and Sensory Acceptance.Foods (Basel, Switzerland) · 2026Article
- Shaping the Bioactive Properties of Kombucha Drinks by Using Raw Materials Alternative to Tea.Molecules (Basel, Switzerland) · 2026Review
- Exploring the Dermatological Benefits of Coffee Extracts and Their Derivatives.Antioxidants (Basel, Switzerland) · 2026Review
- Fermentation Technology in Aquafeeds: A Review.Microorganisms · 2026Review
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- 3D printed kombucha biomaterial as a tissue scaffold and L929 cell cytotoxicity assay.Journal of cellular and molecular medicine · 2024Article
- Metabolomics analysis reveals the effect of fermentation on the chemical composition and antioxidant activity ofHeliyon · 2024Article
- Kombucha as a Potential Active Ingredient in Cosmetics-An Ex Vivo Skin Permeation Study.Molecules (Basel, Switzerland) · 2024Article
- Biological Activity of Fermented Plant Extracts for Potential Dermal Applications.Pharmaceutics · 2023Review
- Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice.Foods (Basel, Switzerland) · 2023Article
- Kombucha: Challenges for Health and Mental Health.Foods (Basel, Switzerland) · 2023Review
- Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits.Foods (Basel, Switzerland) · 2023Review
- Phenolic Profile and Comparison of the Antioxidant, Anti-Ageing, Anti-Inflammatory, and Protective Activities ofMolecules (Basel, Switzerland) · 2023Article
- Research progress on alternative kombucha substrate transformation and the resulting active components.Frontiers in microbiology · 2023Review
- Benefits of topical natural ingredients in epidermal permeability barrier.Frontiers in physiology · 2023Review
- Assessment of Cosmetic and Dermatological Properties and Safety of Use of Model Skin Tonics with Kombucha-Fermented Red Berry Extracts.International journal of molecular sciences · 2022Article
- Assessment of Cosmetic Properties and Safety of Use of Model Washing Gels with Reishi, Maitake and Lion's Mane Extracts.Molecules (Basel, Switzerland) · 2022Article
- Kombucha - An ancient fermented beverage with desired bioactivities: A narrowed review.Food chemistry: X · 2022Article
- Application of Levan-Rich Digestate Extract in the Production of Safe-to-Use and Functional Natural Body Wash Cosmetics.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared to the green coffee extract that was not fermented. In this study, the antioxidant potential of obtained ferments was analyzed by assessing the scavenging of external and intracellular free radicals and the assessment of superoxide dismutase activity. Cytotoxicity of ferments on keratinocyte and fibroblast cell lines was assessed as well as anti-aging properties by determining their ability to inhibit the activity of collagenase and elastase enzymes. In addition, the composition of the obtained ferments and the extract was determined, as well as their influence on skin hydration and transepidermal water loss (TEWL) after application of samples on the skin. It has been shown that the fermentation time has a positive effect on the content of bioactive compounds and antioxidant properties. The highest values were recorded for the tested samples after 28 days of fermentation. After 14 days of the fermentation process, it was observed that the analyzed ferments were characterized by low cytotoxicity to keratinocytes and fibroblasts. On the other hand, the short fermentation time of 7 days had a negative effect on the properties of the analyzed ferments. The obtained results indicate that both green coffee extracts and ferments can be an innovative ingredient of cosmetic products.
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