ArticleScientific reports2023
Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges.Molecules (Basel, Switzerland) · 2026Review
- Enhancing the antioxidant and phenolic profiles of fermented mulberry leaf (Morus alba L.) tea using symbiotic culture of bacteria and yeast.Journal of the science of food and agriculture · 2026Article
- Kombucha Tea Fortified WithFood science & nutrition · 2026Article
- Article
- Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha.Foods (Basel, Switzerland) · 2026Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- Process-Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential.International journal of food science · 2026Article
- Synergistic Effect of Enzyme-Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn-Based Cereal Beverages.Food science & nutrition · 2025Article
- Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha.Journal of microbiology and biotechnology · 2025Article
- Advancements in Targeted Quantum Dots Structures for Enhanced Cancer Treatment.Pharmaceutics · 2025Review
- Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans.Scientific reports · 2025Article
- Enhancing the Bioactive Properties of Sugarcane Vinegar ThroughAntioxidants (Basel, Switzerland) · 2025Article
- ThaiFoods (Basel, Switzerland) · 2025Article
- Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices.FEMS yeast research · 2025Article
- Article
- Changes in amino acids, catechins and alkaloids during the storage of oolong tea and their relationship with antibacterial effect.Scientific reports · 2024Article
- Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea.Foods (Basel, Switzerland) · 2023Article
- Research progress on alternative kombucha substrate transformation and the resulting active components.Frontiers in microbiology · 2023Review
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9 authors.
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Abstract
Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.
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