Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (322 pages)

Ausgabe: 1st ed.

ISBN: 9780443132964

Anmerkung: Front Cover -- Kombucha -- Kombucha: Technology, Traceability, and Health-Promoting Effects -- Copyright -- Dedication -- Contents -- Contributors -- Introduction -- 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 -- References -- 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 -- References -- 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 -- Acknowledgments -- References -- 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 -- References -- 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 -- Acknowledgments -- References -- 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 -- References -- 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 -- References -- 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 -- References -- 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 -- References -- 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 -- References -- 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 -- References -- 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 -- References -- 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 -- References -- 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 -- References -- Index -- Back Cover.

Weitere Ausg.: Print version: Rocha-Guzmán, Nuria Elizabeth Kombucha Chantilly : Elsevier Science & Technology,c2025 ISBN 9780443132971

Sprache: Englisch