Kombucha: Technology, Traceability, and Health-promoting Effects

Kombucha, or fermented tea, has become popular in recent years due to its unique taste and health benefits. Kombucha: Technology, traceability, and health-promoting effects covers both conventional and unconventional sources for the development of kombucha analogues as well as the sensory, functional, and nutritional aspects of kombucha beverages. 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. Kombucha: Technology, traceability, and health-promoting documents the probiotic potential of this popular drink, highlighting the metabiotics, nutribiotics, and pharmabiotics present. This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation. Includes aspects of technology and scaling to obtain kombucha and its analogues, as well as the development of a biofilm (scoby)Summarizes the biochemical aspects involved in the process of creating fermented beveragesDiscusses regulatory aspects and as well as health claims, separating myth from fact INDICE: I.??? KOMBUCHA PROCESSING (CONVENTIONAL SOURCE)1. The biochemistry behind SCOBY and kombucha tea production2. Step-by-step guidance on key procedures / processes3. Traditional and innovative processing of kombucha4. Kombucha technologyScaling upTraditional scaling up5. Artificial intelligenceII.??? NON-CONVENTIONAL SOURCES (kombucha analogues)6. Conventional and non-conventional sources7. Kombucha analogues: their quality characteristics8. Chemical composition of kombucha analogues and their influence on sensory acceptabilityIII.??? MICROBIOME OF KOMBUCHA AND ITS ANALOGUES9. The metagenome of the kombucha microbiome10. SCOBYProductionApplicationsProperties11. Kombucha probiotics (metabiotics, nutribiotics y pharmabiotics)IV.??? KOMBUCHA AND ITS ANALOGUES: HEALTH PROMOTING-EFFECTS12. Health claims (myths or facts)13. Biological potential of constituents of kombucha14. Studies related to gastrointestinal health and modulation of gut microbiota15. Relationship of the consumption of kombucha and its analogues in immune responses16. Kombucha and heart diseases17. Kombucha and metabolic syndromeV. REGULATION18. Kombucha toxicology19. Regulatory aspects of fermented beverages with the artisanal kombucha consortium

• ISBN: 978-0-443-13297-1
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 300
• Fecha Publicación: 01/01/2025
• Nº Volúmenes: 1
• Idioma: Inglés