ArticleJournal of food science2026
Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
10 authors.
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Abstract
This study aimed to develop a blueberry-flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage. Active formulations (with viable microbiota) and sterilized control formulations were prepared. Physicochemical, microbiological, and bioactive analyses were performed, along with a controlled clinical trial involving 39 adults who consumed 100 mL of the beverage daily for 28 days. The active kombucha exhibited high microbial viability, with appropriate levels of yeasts, lactic acid bacteria, and acetic acid bacteria, as well as a low pH and safe alcohol content (0.20%). It also presented higher antioxidant activity (IC
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Registered trials
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