The hydrolysates of kombucha cellulose and the intact kombucha cellulose were used to make deep-fried donuts. The water-holding capacity of the kombucha cellulose hydrolysates formed by these two methods was higher than for the intact kombucha cellulose, while the oil-holding capacity was lower. To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed. Thus, this study focuses on a pertinent theme and alerts to the need for legislation for these products, to draw attention to the inexistent legislative control and the consequent need for regulatory guidelines for better and safer production and consumption. Likewise, it is important to spread awareness among the population of these products and their impacts on people's health. Thus, it is essential to highlight the potential value of this product and invest in its development and marketing. The lack of regulation and the low level of literacy about this product can limit its development, marketing, and impact on health. The study intends to draw attention to the need for regulatory guidelines and the potential of this product in the market and peoples' health. However, it needs regulatory guidelines to control the production and guarantee the product's efficacy and safety. This natural product has been developed to improve or promote physical and mental health. Legislative efforts about these products remain confusing and without global harmonization. Kombucha is an increasingly consumed product classified as a nutraceutical. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. There are several already published in-depth scientific reviews covering these topics. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. The scientific research on kombucha also got active along with the growth in the market. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S.
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