References
- Abuduaibifu A, Tamer CE. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha. J Food Process Preserv, 43, e14077 (2019)
- Akarca G. Determination of potential antimicrobial activities of some local berries fruits in kombucha tea production. Braz Arch Biol Technol, 64, e21210023 (2022)
- Alves MDM, Rosa MDS, Santos PPAD, Paz MFD, Morato PN, Fuzinatto MM. Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.). Food Sci Technol, 40, 545-549 (2020)
- Aung T, Eun JB. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium. Food Chem, 350, 129274 (2021)
- Ayed L, Ben Abid S, Hamdi M. Development of a beverage from red grape juice fermented with the Kombucha consortium. Ann Microbiol, 67, 111-121 (2017) https://doi.org/10.1007/s13213-016-1242-2
- Battikh H, Bakhrouf A, Ammar E. Antimicrobial effect of kombucha analogues. LWT - Food Sci Technol, 47, 71-77 (2012) https://doi.org/10.1016/j.lwt.2011.12.033
- Bhattacharya D, Bhattacharya S, Patra MM, Chakravorty S, Sarkar S, Chakraborty W, Koley H, Gachhui R. Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens. Curr Microbiol, 73, 885-896 (2016) https://doi.org/10.1007/s00284-016-1136-3
- Blanc PJ. Characterization of the tea fungus metabolites. Biotechnol Lett, 18, 139-142 (1996) https://doi.org/10.1007/BF00128667
- Chawla PR, Bajaj IB, Survase SA, Singhal RS. Microbial cellulose: Fermentative production and applications. Food Technol Biotechnol, 47, 107-124 (2009)
- Cho MZ. The characteristics of soybean dasik in addition of black pigmented rice. Korean J Food & Nutr, 19, 58-61 (2006)
- Chu SC, Chen C. Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem, 98, 502-507 (2006) https://doi.org/10.1016/j.foodchem.2005.05.080
- Coelho RMD, Almeida AL, Amaral RQG, Mota RN, Sousa PHM. Kombucha. Int J Gastron Food Sci, 22, 100272 (2020)
- Dimowo CG, Omonigho SE, Oshoma CE, Oyedoh OP. Evaluating the concept of reducing sugar (glucose) and growth in l-asparaginase production using some selected marine actinomycetes. Sci Afr, 22, 105-112 (2021)
- Dwiputri MC, Feroniasanti YL. Effect of fermentation to total titrable acids, flavonoid and antioxidant activity of butterfly pea kombucha. J Phys Conf Ser, 1241, 0123014 (2019)
- Ehiowemwenguan G, Emoghene AO, Inetianbor JE. Antibacterial and phytochemical analysis of banana fruit peel. IOSR J Pharm, 4, 18-25 (2014)
- El-Samahy SK, Youssef KM, Moussa-Ayoub TE. Producing ice cream with concentrated cactus pear pulp: A preliminary study. J Prof Assoc Cactus Dev, 11, 1-12 (2009)
- Fawole OA, Makunga NP, Opara UL. Antibacterial, antioxidant and tyrosinase-inhibition activities of pomegranate fruit peel methanolic extract. BMC Complement Altern Med, 12, 1-11 (2012) https://doi.org/10.1186/1472-6882-12-1
- Grand View Research. Kombucha Market Size, Share & Trends Analysis Report by Product (Conventional, Hard), by Distribution Channel (On-Trade, Off-Trade), by Region, and Segment Forecasts, 2022-2030 (2022)
- Ha SJ. "BTS enjoys drinking" ...kombucha, a big hit, sold for 80 billion won. Available from: https://www.hankyung.com/economy/article/202204262857i. Accessed Apr. 25, 2022.
- Hartmann AM, Burleson LE, Holmes AK, Geist CR. Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in c57-bl/6 mice: A pilot study. Nutrition, 16, 755-761 (2000) https://doi.org/10.1016/S0899-9007(00)00380-4
- Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J Agric Food Chem, 53, 2928-2935 (2005) https://doi.org/10.1021/jf047894h
- Hegazy AE, Ibrahium MI. Antioxidant activities of orange peel extracts. World Appl Sci J, 18, 684-688 (2012)
- Hur SJ, Lee SY, Kim YC, Choi I, Kim GB. Effect of fermentation on the antioxidant activity in plant-based foods. Food Chem, 160, 346-356 (2014) https://doi.org/10.1016/j.foodchem.2014.03.112
- Jayabalan R, Chen PN, Hsieh YS, Prabhakaran K, Pitchai P, Marimuthu S, Periyasamy T, Swaminathan K, Yun SE. Effect of solvent fractions of kombucha tea on viability and invasiveness of cancer cells-characterization of dimethyl 2-(2-hydroxy-2-methoxypropylidine) malonate and vitexin. Indian J Biotechnol, 10, 75-82 (2011)
- Jayabalan R, Malbasa RV, Loncar ES, Vitas JS, Sathishkumar M. A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Compr Rev Food Sci Food Saf, 13, 538-550 (2014) https://doi.org/10.1111/1541-4337.12073
- Jayabalan R, Subathradevi P, Marimuthu S, Sathishkumar M, Swaminathan K. Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chem, 109, 227-234 (2008) https://doi.org/10.1016/j.foodchem.2007.12.037
- Jeong CH, Lee WJ, Bae SH, Choi SG. Chemical components and antioxidative activity of Korean gold kiwifruit. J Korean Soc Food Sci Nutr, 36, 859-865 (2007) https://doi.org/10.3746/jkfn.2007.36.7.859
- Jung JG, Yu Y, Kim SK, Lee HR, Choi JU, Lee SH, Ahn H, Chung SK. Quality and nutrition labeling study of domestic fruit (plum). Korean J Food Preserv, 13, 669-674 (2006)
- Kaashyap M, Cohen M, Mantri N. Microbial diversity and characteristics of kombucha as revealed by metagenomic and physicochemical analysis. Nutrients, 13, 4446 (2021)
- Kaewkod T, Bovonsombut S, Tragoolpua Y. Efficacy of kombucha obtained from green, oolong, and black teas on inhibition of pathogenic bacteria, antioxidation, and toxicity on colorectal cancer cell line. Microorganisms, 7, 700 (2019)
- Kandari V, Gupta S. Bioconversion of vegetable and fruit peel wastes in viable product. J Microbiol Biotechnol Res, 2, 308-312 (2012)
- Ko HM, Shin SS, Park SS. Biological activities of kombucha by stater culture fermentation with Gluconacetobacter spp. J Korean Soc Food Sci and Nutr, 46, 896-902 (2017)
- Koschwanez JH, Foster KR, Murray AW. Sucrose utilization in budding yeast as a model for the origin of undifferentiated multicellularity. PLoS Biol, 9, e1001122 (2011)
- Kwon YA, Lee KG, Hong KW, Lee SJ. Improving qualities of rice beer using enzymes and amino acids. Food Eng Prog, 16, 151-156 (2012)
- Laavanya D, Shirkole S, Balasubramanian P. Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation. J Clean Prod, 295, 126454 (2021)
- Leal JM, Suarez LV, Jayabalan R, Oros JH, Escalante-Aburto A. A review on health benefits of kombucha nutritional compounds and metabolites. CYTA J Food, 16, 390-399 (2018) https://doi.org/10.1080/19476337.2017.1410499
- Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH. Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J Food Sci Technol, 44, 540-544 (2012) https://doi.org/10.9721/KJFST.2012.44.5.540
- Loncar ES, Kanuric KG, Malbasa RV, Duric MS, Milanovic SD. Kinetics of saccharose fermentation by kombucha. Chem Ind Chem Eng Q, 20, 345-352 (2014) https://doi.org/10.2298/CICEQ121113016L
- Lu X, Wang J, Al-Qadiri HM, Ross CF, Powers JR, Tang J, Rasco BA. Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chem, 129, 637-644 (2011) https://doi.org/10.1016/j.foodchem.2011.04.105
- Malbasa R, Loncar E, Djuric M. Comparison of the products of kombucha fermentation on sucrose and molasses. Food Chem, 106, 1039-1045 (2008) https://doi.org/10.1016/j.foodchem.2007.07.020
- Marsh AJ, OSullivan O, Hill C, Ross RP, Cotter PD. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol, 38, 171-178 (2014) https://doi.org/10.1016/j.fm.2013.09.003
- Maurer LH, Cazarin CBB, Quatrin A, Minuzzi NM, Costa EL, Morari J, Velloso LA, Leal RF, Rodrigues E, Bochi VC, Junior MRM, Emanuelli T. Grape peel powder promotes intestinal barrier homeostasis in acute TNBS-colitis: A major role for dietary fiber and fiber-bound polyphenols. Int Food Res J, 123, 425-439 (2019) https://doi.org/10.1016/j.foodres.2019.04.068
- Neffe-Skocinska K, Sionek B, Scibisz I, Kolozyn-Krajewska D. Acid contents and the effect of fermentation condition of kombucha tea beverages on physicochemical, microbiological and sensory properties. CYTA J Food, 15, 601-607 (2017) https://doi.org/10.1080/19476337.2017.1321588
- Omar AF, MatJafri MZ. Principles, methodologies and technologies of fresh fruit quality assurance. Qual Assur Saf of Crops Foods, 5, 257-271 (2013) https://doi.org/10.3920/QAS2012.0175
- Ramteke SP, Kankhare DH, Dhumal VS, Desale RJ, Patil VP. Optimization of mango herbal quarg type cheese with mango pulp and spices. Indian J Dairy Sci, 73, 181-183 (2020) https://doi.org/10.33785/IJDS.2020.v73i02.015
- Reiss J. Influence of different sugars on the metabolism of the tea fungus. Z Lebensm Unters Forsch, 198, 258-261 (1994) https://doi.org/10.1007/BF01192606
- Ruiz-Torralba A, Guerra-Hernandez EJ, Garcia-Villanova B. Antioxidant capacity, polyphenol content and contribution to dietary intake of 52 fruits sold in Spain. CYTA J Food, 16, 1131-1138 (2018) https://doi.org/10.1080/19476337.2018.1517828
- Salari M, Khiabani MS, Mokarram RR, Ghanbarzadeh B, Kafil HS. Preparation and characterization of cellulose nanocrystals from bacterial cellulose produced in sugar beet molasses and cheese whey media. Int J Biol Macromol, 122, 280-288 (2019) https://doi.org/10.1016/j.ijbiomac.2018.10.136
- Saravanan S, Parimelazhagan T. In vitro antioxidant, antimicrobial and anti-diabetic properties of polyphenols of Passiflora ligularis Juss. fruit pulp. Food Sci Hum Wellness, 3, 56-64 (2014) https://doi.org/10.1016/j.fshw.2014.05.001
- Sengul M, Erkaya T, Sengul M, Yildiz H. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage. Int J dairy Technol, 65, 429-436 (2012) https://doi.org/10.1111/j.1471-0307.2012.00838.x
- Shahbazi H, Gahruie HH, Golmakani MT, Eskandari MH, Movahedi M. Effect of medicinal plant type and concentration on physicochemical, anti-oxidant, antimicrobial, and sensorial properties of kombucha. Food Sci Nutr, 6, 2568-2577 (2018) https://doi.org/10.1002/fsn3.873
- Sharma SB, Nasir A, Prabhu KM, Murthy PS. Antihyperglycemic effect of the fruit-pulp of Eugenia jambolana in experimental diabetes mellitus. J Ethnopharmacol, 104, 367-373 (2006) https://doi.org/10.1016/j.jep.2005.10.033
- Shehata WA, Akhtar S, Alam T. Extraction and estimation of anthocyanin content and antioxidant activity of some common fruits. Trends Appl Sci Res, 15, 179-186 (2020) https://doi.org/10.3923/tasr.2020.179.186
- Shim KH, Kang KS, Choi JS, Seo KI, Moon JS. Isolation and stability of anthocyanin pigments in grape peels. J Korean Soc Food Sci Nutr, 23, 279-286 (1994)
- Sievers M, Lanini C, Weber A, Schuler-Schmid U, Teuber M. Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation. Syst Appl Microbiol, 18, 590-594 (1995) https://doi.org/10.1016/S0723-2020(11)80420-0
- Sogi DS, Siddiq M, Greiby I, Dolan KD. Total phenolics, antioxidant activity, and functional properties of 'Tommy Atkins' mango peel and kernel as affected by drying methods. Food Chem, 141, 2649-2655 (2013)
- Sreeramulu G, Zhu Y, Knol W. Kombucha fermentation and its antimicrobial activity. J Agric Food Chem, 48, 2589-2594 (2000) https://doi.org/10.1021/jf991333m
- Srihari T, Arunkumar R, Arunakaran J, Satyanarayana U. Downregulation of signalling molecules involved in angiogenesis of prostate cancer cell line (PC-3) by kombucha (lyophilized). Biomed Prev Nutr, 3, 53-58 (2013)
- Tanticharakunsiri W, Mangmool S, Wongsariya K, Ochaikul D. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages. J Food Biochem, 45, e13574 (2020)
- Ting SV, Deszyck EJ. The carbohydrates in the peel of oranges and grapefruit a. J Food Sci, 26, 146-152 (1961) https://doi.org/10.1111/j.1365-2621.1961.tb00784.x
- Ulusoy A, Tamer CE. Determination of suitability of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) juice concentrate, cherry laurel (Prunus laurocerasus), blackthorn (Prunus spinosa) and red raspberry (Rubus ideaus) for kombucha beverage production. J Food Meas Charact, 13, 1524-1536 (2019) https://doi.org/10.1007/s11694-019-00068-w
- Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P. Understanding kombucha tea fermentation: A review. J Food Sci, 83, 580-588 (2018) https://doi.org/10.1111/1750-3841.14068
- Wang H, Cao G, Prior RL. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem, 45, 304-309 (1997) https://doi.org/10.1021/jf960421t
- Watawana MI, Jayawardena N, Gunawardhana CB, Waisundara VY. Health, wellness, and safety aspects of the consumption of kombucha. J Chem, 2015 (2015)
- Wolfe K, Wu X, Liu RH. Antioxidant activity of apple peels. J Agric Food Chem, 51, 609-614 (2003) https://doi.org/10.1021/jf020782a
- Yoon JY, Noh SJ, Yun SJ, Hong SP, Kim ME. Fruit supply and demand trends and prospects. Agricultural Prospect, 16, 549-642 (2021)
- Zahid HF, Ranadheera CS, Fang Z, Ajlouni S. Functional and healthy yogurts fortified with probiotics and fruit peel powders. Fermentation, 8, 469 (2022)
- Zhou X, Tan J, Gou Y, Liao Y, Xu F, Li G, Cao J, Yao J, Yea J, Tang N, Chen Z. The biocontrol of postharvest decay of table grape by the application of kombucha during cold storage. Sci Hortic, 253, 134-139 (2019) https://doi.org/10.1016/j.scienta.2019.04.025
- Zubaidah E, Afgani CA, Kalsum U, Srianta I, Blanc PJ. Comparison of in vivo antidiabetes activity of snake fruit kombucha, black tea kombucha and metformin. Biocatal Agric Biotechnol, 17, 465-469 (2019) https://doi.org/10.1016/j.bcab.2018.12.026