Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review
Authors
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Department of Chemistry, Raj Rishi College (RRBM University), Alwar - 301001, Rajasthan. ,IN
Kalpana Gupta -
Department of Chemistry, Raj Rishi College (RRBM University), Alwar - 301001, Rajasthan. ,INYogita Malhotra
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Department of Chemistry, Raj Rishi College (RRBM University), Alwar - 301001, Rajasthan. ,INPriyanka Choudhary
DOI:
https://doi.org/10.18311/jnr/2024/34587Keywords:
Antioxidant, Acetobacter, Fermentation, Flavonoids, Health BenefitsAbstract
Kombucha is a traditional carbonated tea obtained by fermentation with Symbiotic Culture of Bacteria and Yeast(SCOBY). The SCOBY consumes sugar in tea and produces enzymes and organic acids. The process typically takes one or two weeks and changes tea into a fizzy, slightly sour fermented (generally non-alcoholic) beverage. Kombucha contains chemical and biologically active compounds such as polyphenols, antioxidants, and a source of probiotics (Lactobacillus) that show health-promoting properties. Kombucha has potential health benefits, but not all have been proven in studies with humans. It is being commercialized in India and can be prepared at home easily with precautions. It can be prepared by fermenting sweetened green or black tea using a Symbiotic Culture of Bacteria and Yeast (SCOBY). As the fermentation proceeds, the yeast in the SCOBY breaks down the sugar present in the tea and releases friendly probiotic bacteria. In this paper, we highlighted various factors affecting fermentation, where the pH shows a significant impact on the tea quality. Herein, we have also discussed the health benefits and toxicity of Kombucha tea along with the recent literature.
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Copyright (c) 2024 Kalpana Gupta, Yogita Malhotra, Priyanka Choudhary (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Accepted 2023-09-20
Published 2024-02-01
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