ArticleMolecules (Basel, Switzerland)2021
Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Storage-Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched With Propolis.Food science & nutrition · 2026Article
- Effects of fermentation byFood chemistry: X · 2026Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Protective role of hydroalcoholic extract ofResearch in pharmaceutical sciences · 2026Article
- Assessment of Winery By-Products as Ingredients as a Base of "3S" (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins.Foods (Basel, Switzerland) · 2025Article
- Kombucha as a Solvent for Chitosan Coatings: A New Strategy to Extend Shelf Life of Red Peppers.Materials (Basel, Switzerland) · 2025Article
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 2025Article
- Determination of AGE-CML Level in Commercially Available Sports Bar in Italy.Recent advances in food, nutrition & agriculture · 2025Article
- Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential.Food technology and biotechnology · 2024Article
- Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.Molecules (Basel, Switzerland) · 2024Article
- Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review.Foods (Basel, Switzerland) · 2023Review
- Kombucha: Challenges for Health and Mental Health.Foods (Basel, Switzerland) · 2023Review
- Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion.Antioxidants (Basel, Switzerland) · 2023Article
- Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties.Foods (Basel, Switzerland) · 2022Article
- Article
- Kombucha - An ancient fermented beverage with desired bioactivities: A narrowed review.Food chemistry: X · 2022Article
- Influence of Three Extraction Methods on the Physicochemical Properties of Kefirans Isolated from Three Types of Animal Milk.Foods (Basel, Switzerland) · 2022Article
- Jasmonate resistant 1 and ethylene responsive factor 11 are involved in chilling sensitivity in pepper fruit (Capsicum annuum L.).Scientific reports · 2022Article
- Microbial and Chemical Profiles of Commercial Kombucha Products.Nutrients · 2022Article
- Phenolic Compounds in Food: Characterization and Health Benefits.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL
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