ArticleAntioxidants (Basel, Switzerland)2024
Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions.
Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness.Foods (Basel, Switzerland) · 2026Article
- Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates.Foods (Basel, Switzerland) · 2026Article
- Enhancing Glucuronic Acid and Bacterial Cellulose Yield in Kombucha via Valorization of Male Jelly Fig (Foods (Basel, Switzerland) · 2026Article
- Modulation of Kombucha Functionality by Whey Protein-EncapsulatedFoods (Basel, Switzerland) · 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
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to create novel products with new sensory and health-promoting properties. This paper investigates the antioxidant activity, chemical composition, and sensory properties of mint, nettle, and blackcurrant leaf-based kombucha analogs. It has been demonstrated that the fermentation process with SCOBY significantly influenced (
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Registered trials
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