ArticleAntioxidants (Basel, Switzerland)2022
Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed.
- Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges.Molecules (Basel, Switzerland) · 2026Review
- Fermentation-associated compositional changes in hot-brewedFood science and biotechnology · 2026Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.Foods (Basel, Switzerland) · 2026Review
- Protective role of hydroalcoholic extract ofResearch in pharmaceutical sciences · 2026Article
- Unlocking the pharmaceutical potential of Kombucha: production, regulatory challenges and patents landscape.Food science and biotechnology · 2026Review
- The bio-transformation of green tea infusion with tannase enzymes produced byJournal of food science and technology · 2025Article
- Kombucha Prevents Indomethacin-Induced Enteric Damage in Wistar Rat by Enhancing Epithelial Gut Barrier and Modulating Gut Microbiota.Food science & nutrition · 2025Article
- Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation.Scientific reports · 2025Article
- Kombucha Tea: A Functional Beverage and All its Aspects.Current nutrition reports · 2025Review
- Evaluation of Anti-Inflammatory, Antidiabetic, Antioxidant, and Anticholinergic Activities, as Well as Chemical Composition and Polyphenolic Compounds in Novel SCOBY-Fermented Juices.Molecules (Basel, Switzerland) · 2025Article
- Reconstitution of dominant kombucha strains to enhance functional properties and product quality.Frontiers in nutrition · 2025Article
- From Spent Black and Green Tea to Potential Health Boosters: Optimization of Polyphenol Extraction and Assessment of Their Antioxidant and Antibacterial Activities.Antioxidants (Basel, Switzerland) · 2024Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions.Antioxidants (Basel, Switzerland) · 2024Article
- Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators ofMolecules (Basel, Switzerland) · 2024Article
- Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community.Food chemistry: X · 2024Article
- Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation.Foods (Basel, Switzerland) · 2024Article
- Research on Phenolic Content and Its Antioxidant Activities in FermentedAntioxidants (Basel, Switzerland) · 2024Article
- Kombucha as a Potential Active Ingredient in Cosmetics-An Ex Vivo Skin Permeation Study.Molecules (Basel, Switzerland) · 2024Article
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Abstract
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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