The compositional and functional properties of Kombucha: A literature review

Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park, Sae Hun Kim

Research output: Contribution to journalReview article

Abstract

Kombucha is a fermented tea manufactured by adding various microorganisms and sugars to brewed herb tea such as green tea and black tea. Its components and functions vary depending on ingredients, inoculated microorganism compositions, and fermentation conditions. Therefore, this study aims to examine which conditions affect kombucha properties and how these features are affected. Types of substrates, specifically plant-based foods, alter profiles of polyphenol, organic acids, carbohydrates, and protein amounts in kombucha. Long fermentation time raises polyphenol contents and high fermentation temperatures increase sourness in kombucha. Microbial composition of SCOBY, which is the symbiotic culture of bacteria and yeast used to inoculate microorganisms, change the kombucha microbiome that contributes to the chemical composition and functions of kombucha. Several studies have discovered that kombucha has health beneficial functions such as antioxidant activity, hepatic protective effects, antimicrobial effects, anti-diabetic effects, anti-inflammatory effects, and cholesterol reducing effects. These findings indicate that kombucha has high potential as a health functional food. However, future studies are needed to further determine the relationship of manufacturing conditions and functional properties of kombucha.

Original languageEnglish
Pages (from-to)1-14
Number of pages14
JournalFood Engineering Progress
Volume24
Issue number1
DOIs
Publication statusPublished - 2020 Jan 1

Keywords

  • Fermentation
  • Function
  • Kombucha
  • Properties
  • Scoby

ASJC Scopus subject areas

  • Food Science

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