Kombucha

Technology, Traceability, and Health-Promoting Effects

1st Edition - January 16, 2025
Editors: Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, José Alberto Gallegos-Infante, Martha Rocío Moreno-Jiménez
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 9 7 - 1
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 9 6 - 4

Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sen… Read more

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Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sensory, functional, and nutritional aspects. Topics include process conditions, their escalation and impact on the chemical composition, the biochemistry to produce scoby, and the functionality of the drinks. Regulatory aspects in different countries, as well as myths and realities of kombucha’s bioactivities, are also covered. Users will find a great resource that also documents the probiotic potential of this popular drink, highlighting metabiotics, nutribiotics, and the pharmabiotics present.

This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.

Title of Book
Cover image
Title page
Table of Contents
Copyright
Dedication
Contributors
Introduction
Part I. Kombucha processing (conventional source)
1. The biochemistry behind SCOBY and kombucha tea production
1 Introduction
2 Kombucha processing
2.1 Fermentation
2.2 Preparation of kombucha
2.3 Starter culture
2.3.1 Yeasts
2.3.2 Acetic acid bacteria
2.3.3 Lactic acid bacteria
3 Influence of population dynamics in the biochemical pathways
4 Conclusions
2. Traditional and innovative processing of kombucha
1 Introduction
2 Traditional processing of kombucha
2.1 Definition of traditional kombucha
3 Production process
4 Flavored kombucha processing
5 Innovative processing of kombucha
6 Defined starter cultures
7 Pasteurization
8 Probiotic addition
9 Microfiltration
10 Vessel geometry to control the alcohol content
11 Hard kombucha
12 Kombucha powder
13 Challenges and future perspectives
3. Traditional scaling up to produce kombucha tea
1 What is kombucha and what are its characteristics?
2 How to prepare kombucha beverage at home or in the laboratory?
3 Scale-up
4 Scale-up for kombucha fermentation
5 Conclusion
4. Applications of machine learning in kombucha fermentation process
1 Introduction
2 State of the art of artificial intelligence and machine learning
2.1 Multilayer perceptron
2.2 Bayesian neural networks
2.3 Support vector machines
2.4 Self-organizing maps
3 Application of machine learning methods in the kombucha fermentation process
3.1 Bayesian neural networks in kombucha processing
3.2 Support vector machines in kombucha processing
3.3 Self-organizing maps
3.4 Others
4 Conclusions
Part II. Nonconventional sources (kombucha analogs)
5. Conventional and nonconventional sources for kombucha tea production
1 Traditional substrates
2 Alternative substrates
2.1 Waste materials
2.2 Medicinal herbs as nonconventional sources for kombucha tea production
2.2.1 Kombucha on peppermint (Mentha x piperita) water extract
2.2.2 Kombucha on winter savory (Satureja montana) water extract
2.2.3 Kombucha on stinging nettle (Urtica dioica) water extract
2.2.4 Kombucha on wild thyme (Thymus serpyllum) water extract
2.2.5 Kombucha on elderberry (Sambucus nigra) water extract
2.2.6 Kombucha on quince (Cydonia oblonga) water extract
2.2.7 Kombucha on yarrow (Achillea millefolium) water extracts
2.2.8 Kombucha on lemon balm (Melissa officinalis) water extract
2.2.9 Kombucha on turmeric (Curcuma longa) water extract
2.2.10 Kombucha on ginger water extract
2.2.11 Kombucha on chrysanthemum, honeysuckle, and mint water extracts
2.2.12 Kombucha on rose petals and jujube kernel water extracts
2.2.13 Kombucha on black tea and Aegle marmelos (Bengal quince) or Terminalia catappa (tropical almond) water extracts
2.2.14 Kombucha on purple basil and black tea kombucha enriched with purple basil (Ocimum basilicum L.) water extract
2.2.15 Kombucha enriched with linden, lemon balm, sage, echinacea, mint, and cinnamon water extracts
3 Health benefits
3.1 Antioxidant activity
3.2 Vitamins in kombucha
3.3 Toxicity
4 Cellulose pellicle
6. Kombucha analogs: Their quality characteristics
1 Kombucha analogs
2 Quality parameters
3 Biofilm production
4 Sugar content
5 pH
6 Organic acids
7 Flavor
8 Color
9 Carbonation
10 Chemical composition and nutritional profile
11 Alcohol content
12 Labeling and regulations
13 Toxicity
14 Conclusions and perspectives
7. Chemical composition of kombucha analogs and their influence on sensory acceptability
1 Introduction
2 Traditional kombucha
2.1 Factors influencing sensory properties of kombucha
2.2 Substrates
2.3 Fermentation conditions
3 Kombucha analogs and sensory properties
3.1 Herbal infusions
3.2 Dairy products
3.3 Coffee
4 Fruits and their by-products, vegetables, and flowers
4.1 pH, organic acids, and acidity in kombucha analogs
4.2 Sensory evaluation of kombucha analogs based on fruits, vegetables, and flowers
5 Conclusions
Part III. Microbiome of kombucha and its analogs
8. Metagenome of the kombucha microbiome
1 Introduction
2 Microbial diversity of kombucha
3 Factors affecting the kombucha microbiome
4 Metagenomic approach on kombucha research
5 Further applications of kombucha metagenomics
9. Production of bacterial cellulose from kombucha
1 Introduction
2 Bacterial cellulose production
3 Food applications of bacterial cellulose from kombucha
4 Applications in the textile industry
5 Bacterial cellulose with biomedical applications
6 Bacterial cellulose with environmental applications
7 Bacterial cellulose with cosmetic applications
8 Conclusions
10. Use of kombucha for valorization of food wastes an agro-residues managing the circular economy
1 Circular economy conceptual framework
2 Food loss and food waste
3 Management of agricultural and food wastes
4 Valorization of agricultural and food wastes
5 Kombucha for valorization and reutilization
6 Use of wastes
7 Spent tea leaves
8 Neglected and underutilized crop species
9 Fruit peels and pulp wastes
10 Whey
11 Bacterial cellulose for textile and biomaterials applications
12 Residues from biopolymer production
13 Conclusions and perspectives
Part IV. Kombucha and its analogs: Health-promoting effects
11. Biological potential of kombucha constituents
1 Introduction
2 Antioxidant effect
3 Antinflammatory effect
4 Antimicrobial effect
5 Effect on metabolic diseases
5.1 Decrease in the accumulation of adipose tissue
5.2 Diabetes mellitus
5.3 Dyslipidemias
5.4 Nonalcoholic hepatic steatosis
6 Effect on cardiovascular diseases
6.1 Hypertension
6.2 Atherosclerosis and vascular pathology
7 Anticancer effects of kombucha and its analogs
8 Potential effect of kombucha and its psychobiotics on mental health
9 Conclusion
12. Kombucha as a therapeutic soft drink targeting gut health
1 Introduction
2 Gut health and lifestyle
3 Kombucha and their association with gastrointestinal health
3.1 Probiotic potential of kombucha
3.2 Antimicrobial effects
3.3 Gastroesophageal reflux disease
3.4 Inflammatory response
4 Conclusions
13. Relationship of the consumption of kombucha and its analogs in immune responses
1 Introduction
2 The innate immune system
2.1 Physical barriers
2.2 Humoral components
2.3 Hematopoietic cells
3 Adaptive immune system
4 Immune response organs
5 Mediators of the inflammatory reaction
5.1 Cytokines and chemokines
5.2 Eicosanoids
5.3 Adhesion molecules
5.4 Reactive species
6 Related pathways promoting inflammatory mediators
6.1 NFκB pathway
6.2 MAPK pathway
6.3 JAK-STAT cell signaling pathway
6.4 TCR cell signaling pathway
7 The effect of kombucha on the immune response
7.1 Immune system activation by vitamins present in kombucha and its analogs
7.2 Immune response effects of minerals in kombucha and its analogs
7.3 Immune system modulation by polyphenols of kombucha and their analogs
7.4 Probiotics from kombucha and its analogs are immune modulators
8 Conclusions
Part V. Regulations
14. Safety aspects and toxicological studies in kombucha and its analogs
1 Introduction
2 Microbial contamination in kombucha and its analogs
3 Antinutritional and toxic compounds in Camellia sinensis: Impact on kombucha production substrate
4 Alcohol content in kombucha and its analogs: Risks and concerns
5 Toxicological studies of kombucha and its analogs
5.1 In vitro cytotoxicity studies
5.2 In vivo studies with Wistar rats and mice
5.3 In vivo studies with Galleria mellonella larvae
5.4 Cosmetic safety assessment of kombucha extract
6 Case reports of adverse effects from kombucha consumption
7 Conclusion
Index

Nuria Elizabeth Rocha-Guzmán

Dra. Nuria Elizabeth Rocha-Guzmán (NERG) is a member of the Mexican System of Researchers (SNI) Level III and the Mexican Academy of Sciences. She is a Research-Professor at the Chemical and Biochemical Engineering Department in TecNM/ITD and a founding faculty professor of the M.Sc. in Science and Technology in Functional Foods Graduate Program, as well as a Founder of the Ethics Committee in Research of TecNM / I.T. Durango. She is also a faculty member of the Graduate Doctoral Program in Biochemical Engineering and is responsible for the Research lab in Functional Foods of the Graduate and Research Unit at TecNM-ITD, where she leads research projects on Functional Foods and plant bioactives. Particularly, she is interested in molecular and cellular mechanisms activated after exposure to active constituents from diet and its metabolic derivatives. She has directed more than 30 master’s theses and 8 doctoral theses. She has been responsible for more than 24 successful research proposals, is author in more than a hundred publications, and has over 2200 citations.

Affiliations and expertise

Research-Professor, Chemical and Biochemical Engineering Department, TecNM/ITD, Mexico

Rubén Francisco González-Laredo

Rubén Francisco González-Laredo (RFGL) is native from Durango, Mexico. During more than 30 years of his professional career, has combined academic-scientific activities with administration and directive duties. This experience includes more than 20 courses on Chemistry, Engineering, and Research Methods, topics taught at undergraduate and graduate levels; and directing the Durango State Council of Science and Technology, COCyTED (2001-2005). In the last twenty years has focused more on his scientific endeavor as a Research Professor at TecNM/ITD, becoming reflected in more than 150 publications and research products, generating over 2100 citations, an h-index of 27 (Scopus), and according to Google Scholar Citations, about 4200 cites.

José Alberto Gallegos-Infante

Dr. José Alberto Gallegos Infante (JAGI) is a member of the National System of Researchers (Level III) and a member of the Mexican Academy of Sciences. JAGI has been a professor-researcher in the Department of Chemical and Biochemical Engineering of TecNM/ITD since 2000 and a founding member of the basic academic nucleus (NAB) of the M.Sc. in Science and Technology of Functional Foods. Currently, he is a member of the multidisciplinary research group on Functional Foods and Nutraceuticals. JAGI is Head of the Natural Products Chemistry Laboratory of the Postgraduate, Research and Technological Development Unit. JAGI has been responsible for 22 funded proposals, is the author of more than 100 articles in indexed journals, has supervised 30 master's theses and 12 doctoral theses. As June of 2022, he has 4306 citations.

Affiliations and expertise

Department of Chemical and Biochemical Engineering of TecNM/ITD, Mexico

Martha Rocío Moreno-Jiménez

Dr. Martha Rocío Moreno-Jiménez (MRMJ) is member of the Mexican Researchers System (SNI-level I). She is full time research-professor in the Chemical and Biochemical Engineering Department at the Tecnológico Nacional de Mexico-Instituto Tecnológico de Durango (TecNM/ITD) since 2012. MRMJ is a faculty member of the Master Science Program in Functional Foods and the Doctoral Program in Biochemical Engineering as well. Currently, she is member of the academic multidisciplinary group in Functional Foods and Nutraceuticals. MRMJ is responsible for the lab on Experimental Biology in the Graduate and Research Unit (UPIDET) at TecNM-ITD. Her present research interests are associated with the study of functional foods and bioactive ingredients, with their effect on the impact of Biomarkers related to chronic degenerative diseases in in vitro and in vivo models, as well as studies on the impact in the microbiota. She has written ten successful funded proposals, and is the author of 25 publications; has directed 18 master's theses and 2 doctoral theses.

Affiliations and expertise

Tecnológico Nacional de Mexico-Instituto Tecnológico de Durango (TecNM/ITD), Mexico

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Kombucha

Technology, Traceability, and Health-Promoting Effects

Purchase options

Institutional subscription on ScienceDirect

Nuria Elizabeth Rocha-Guzmán

Rubén Francisco González-Laredo

José Alberto Gallegos-Infante

Martha Rocío Moreno-Jiménez