LIQUID GOLD IN A BOTTLE

Dr Surya haritha sreekumar , Kanika , Keerthana , Mohana Sundareshwari K

Berry-kombucha, antioxidant biotransformation, SCOBY fermentation, polyphenol glycosylation, functional beverage regulation.

Kombucha has transitioned from an ancient type of fermented tea to an emerging category of functional beverages being consumed on a large scale. This reflects the increasing popularity of healthy probiotic-like beverages. Berries contribute a variety of phytochemicals including anthocyanins, flavanols, and phenolic acids. The inclusion of these phytochemicals in kombucha formulations leads to products with enhanced antioxidant potential as well as additional health benefits. Berrybased kombuchas exhibit greater antioxidant activity compared to other kombucha products and also exhibit a phenolic profile unique to this beverage. Some of these differences may be attributed to the multiple biotransformation processes that occur during fermentation, as well as potential interactions between the berryderived components and microbial metabolites formed during the fermentation of kombucha. The current body of knowledge is compiled in this review and it provides insight into how to achieve universal health-promoting products through selecting appropriate substrates; understanding fermentation dynamics; identifying phenolic transformations; and developing beneficial functional antioxidant properties, while addressing important legal and regulatory issues. The inclusion of various berries to Kombucha yields Important antioxidant activity versus traditional products. Kombucha undergoes qualitative changes due to microbial biotransformation including Hydrolysis, glycosylation , and esterification of berry polyphenols. Berry compounds interact with Acetic Acid , gluconic acid , & glucuronic acids of Kombucha leading to efficient synergism which results in stability, increased bio-accessibility, and improved flavour characteristics (Tartness & aroma). In addition to changes in composition, berry-kombucha contains significantly higher amounts of total phenolics, greater DPPH, ABTS and FRAP scavenging activities, and evidence of antibacterial activity against foodborne pathogens, indicating that this product may be considered as a "next generation" functional beverage.

Published Paper   E-Certificate

"LIQUID GOLD IN A BOTTLE", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.11, Issue 1, page no.a762-a771, January-2026, Available :https://ijsdr.org/papers/IJSDR2601082.pdf

Volume 11 Issue 1, January-2026

Pages : a762-a771

Paper Reg. ID: IJSDR_306804

Published Paper Id: IJSDR2601082

Downloads: 000253

Research Area: Health Science All

Country: Chennai, Tamilnadu, India

Published Paper PDF: https://ijsdr.org/papers/IJSDR2601082

Published Paper URL: https://ijsdr.org/viewpaperforall?paper=IJSDR2601082

ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Publisher: IJSDR(IJ Publication) Janvi Wave

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