Halal Assurance System for Authentic Indonesian Kombucha

The advent of tissue and organ engineering provides long-term treatment for conditions previously considered chronic and untreatable. Through advances in the field of tissue engineering, patients have the potential to receive synthetic replacements of damaged tissues and cellular grafts. Scaffolds, based in either synthetic or natural polymers, are fundamental to tissue engineering approaches because they provide a structure that mimics the native environment which facilitates cellular differentiation, organization, and functionality. However, current protocols for creating scaffolds remain complex and difficult to translate to the clinic. Our investigation aimed to provide potential solutions to fundamental issues associated with islet cell transplantation, a possible cure for type 1 diabetes. In this study, we used bacterial cellulose as the polymer to create scaffolds. We modulated the structural characteristics of the bacterial cellulose to aid cellular infiltration. After processing, scanning electron micrographs of the scaffolds showed that a favorable blood vessel morphology was maintained and an open pore geometry was obtained. We effectively manipulated the porosity of the scaffold by altering agarose concentrations. The 0.5% agarose-cellulose composite group had an average pore area of 20,000 µm2, which permitted the establishment of regionalized cells islands. Notably, the popular fermented tea drink, kombucha, produces bacterial cellulose as a waste product. Kombucha is made using a symbiotic culture of bacteria and yeast (SCOBY). Normally, SCOBYs are simply discarded after the fermentation process is complete, but could have untapped potential as a platform for tissue engineering and transplantation procedures. To verify that bacterial cellulose can be used as a biomimetic platform, INS-1 cells (an insulin-secreting beta cell-derived line) were seeded in the bacterial cellulose scaffold. We observed morphological changes, such as cytoplasmic extensions and clustering, suggesting reestablishment of functional cell islands. Hence, the results of our experiments suggested that bacterial cellulose is a cost-effective scaffolding platform that can be used to house islet cells as a promising tool in islet cell transplantation, a possible cure for diabetes.

Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast

Increasing demand for functional beverages is attracting consumers' attention and driving research to expand our knowledge of fermentation using symbiotic culture of bacteria and yeast (SCOBY) and demonstrate the health effects of consuming kombucha. The objective of this study was to develop innovative recipes for unpasteurized mint/nettle kombucha analogs, and to compare the products obtained under varying conditions in terms of chemical composition, bioactive polyphenols and health-promoting activity. Four variants of kombucha beverages (K1-K4), differing in the addition of sucrose and fermentation temperature, were formulated. The fermentation process provided data indicating the increase of antidiabetic, anti-inflammatory and anticholinergic properties, while a decrease in antioxidant capacity was observed. The content of polyphenolics was the highest on the seventh day of fermentation. A higher fermentation temperature and a larger amount of sucrose accelerated the fermentation process, which may be crucial for shortening the production time of kombucha drinks.

Kombucha is a functional beverage produced by fermenting tea with a symbiotic culture of bacteria and yeast (SCOBY). It is known for its various health benefits but is limited by its short shelf-life. To improve its stability, kombucha can be converted into powder using the foam-mat drying method, the effectiveness of which depends strongly on the formulation of foaming and filling agents. This study aimed to determine the optimal formulation of foaming and filling agents in kombucha. This study evaluated four formulations combining maltodextrin (15% and 20%), Tween-80 (0.25–1%), egg albumen (0–5%), and carboxymethyl cellulose (CMC; 0.3%). The formulation of 500 g kombucha with 15% maltodextrin, 0.3% CMC, 0.5% Tween-80, and 5% egg albumen produced the best results, yielding 14.38% powder with 5.78% moisture, a hue value of 1.32, chroma of 14.80, and whiteness index of 81.84. These findings indicate that the selected formulation is effective in producing kombucha powder with desirable physical properties.

Kombucha is a fermented beverage produced by a symbiotic culture of bacteria and yeast (SCOBY) and has gained increasing attention as a functional food due to its bioactive compounds. This literature review aims to evaluate the pharmacological activities of kombucha and its potential development as a functional food with economic value. A systematic literature review was conducted using reputable international databases, including Scopus, Web of Science, PubMed, and ScienceDirect, covering publications from 2015 to 2025. The findings indicate that kombucha consistently exhibits antioxidant, antibacterial, anti-inflammatory, antidiabetic, anticancer, and cosmetic-related bioactivities. These effects are influenced by substrate type, fermentation conditions, and microbial composition, which determine the production of organic acids, polyphenols, flavonoids, and postbiotic metabolites. Beyond its health benefits, kombucha contributes significantly to economic development through product diversification, utilization of local resources and agro-industrial by-products, and entrepreneurial opportunities for small and medium enterprises. Nevertheless, challenges related to quality standardization, food safety, and health claim regulations remain critical issues. Overall, kombucha demonstrates strong potential as a functional food and an economically valuable fermented biotechnology product.

Kombucha tea has become a trendy drink and is in demand by consumers because it has many health benefits. However, the fermentation of kombucha also produces ethanol or alcohol. Halal status has become a global issue. No exception for kombucha tea products. The purpose of this study was to examine the health benefits, alcohol content and halal certification of kombucha tea. The method approach used is the literature study method. The results of the study indicate that kombucha tea is a fermented drink that has an effect on the health of the human body by having biological activities such as antioxidants, antimicrobials, antidiabetic, anticancer, hepaprotective and anti-inflammatory properties. The alcohol content in kombucha tea can be consistently below 0.5% if the kombucha manufacture meets certain standard and standard processes. Kombucha tea in Indonesia has products that have received halal certification.

Many epidemiological, clinical and laboratory studies suggest that chronic and moderate consumption of red wine benefits cardiovascular health, because of the alcoholic content or the polyphenols/flavonoids. The antioxidant and cardioprotective properties of a French red wine (cabernet sauvignon, 12% alcohol by volume) were compared with those of the same wine subjected to reverse osmosis for partial removal of alcohol (6% alcohol by volume). Antioxidant capacity was assessed in vitro using the oxygen radical absorbance capacity (ORAC) assay. To test the cardioprotective effect of 12% v. 6% wine, the drinking water of rats used for controls was supplemented with red wine (12% or 6%). After 10 days, hearts were isolated on a Langendorff system and subjected to 30 minutes of global ischaemia plus 30 minutes of reperfusion (I/R). No differences in antioxidant capacity were observed between wine of 12% and 6% alcohol content (n=8 per group). Control hearts subjected to I/R presented a rate pressure product (heart rate x left ventricular developed pressure, expressed as a percentage of baseline value) of 16±4% (mean±standard error). Pretreatment with wine 12% or 6% improved the rate pressure product to 40±6% and 43±6%, respectively (p<0.05 v. control). Our findings suggest that the reduction of alcohol content from 12% to 6% in wine did not alter its antioxidant and cardioprotective properties. Moderate and regular consumption of lower alcohol content wines may confer beneficial effects without the risks associated with traditional wines of higher alcohol content.

Indonesia is a country that has enormous market potential in terms of the halal food industry. The government has been attracting foreign food manufacturers to venture into the country's market; this includes snacks from Taiwan, one of them being Shihlin Taiwan Street Snacks. The public has been highly critical of Shihlin's food products of late due to doubts about its halal status and compliance with halal standards in manufacturing and supply chain activities. The company responded to the public's concern by obtaining the Indonesian Ulema Council (MUI) halal certification, increasing prices and affecting consumers' willingness to pay. In the form of a case study, this research aims to analyse the factors that influence Muslim consumers' willingness to pay for Taiwanese snacks in Indonesia, specifically Shihlin Taiwan Street Snacks. A total of 326 Indonesian Muslims took part in our survey, which data was analysed using SmartPLS. The study results revealed that animal slaughter, halal logos, price consciousness, food quality, and religious commitment positively influence Muslim consumers' willingness to pay for the snacks. The findings can benefit halal food companies in formulating strategies to guarantee consistent compliance of the halal standards in the manufacturing processes. Besides, we urge halal food regulators to provide better clarity in developing the halal and tayyib food criteria to earn better trust and confidence from Muslim consumers.

Our study aimed to investigate the effects of varied inoculation times of a mixed culture of four microorganisms on the fermentation characteristics of kombucha to standardize the process. We selected strains through prior phenotypic and genotypic screening to establish a controlled, mixed microbial fermentation system for kombucha production. A combination of Gluconobacter oxydans SFT-27, Acetobacter pasteurianus SFT-18, Leuconostoc mesenteroides SFT-45, and Saccharomyces cerevisiae SFT-71was used for inoculation at different times (Days 1–5) to assess the effects on fermentation characteristics. Green tea extract was prepared and supplemented with sucrose, glucose, and appropriate nitrogen sources. The extract was inoculated with a primary inoculation of acetic acid bacteria (G. oxydans SFT-27, A. pasteurianus SFT-18). There were subsequent inoculations with yeast (S. cerevisiae SFT-71) and lactic acid bacteria (L. mesenteroides SFT-45) from Day 1–5. We analyzed key fermentation indices, including pH, titratable acidity, ethanol content, °Brix, reducing sugar content, viable microbial counts, and gluconic acid levels over 25 days. Results demonstrated that pH decreased sharply after the third day of inoculation, with titratable acidity peaking at 4.64%, surpassing Korean food code standards. Ethanol peaked on Day 5 and decreased thereafter. There was a steady increase in reducing sugars, particularly in the samples inoculated later, which correlated with enzymatic sucrose hydrolysis and cellulose degradation. Microbial counts indicated stable populations of acetic acid bacteria and yeast when the samples were inoculated on Days 3 and 5. Gluconic acid production was the highest in the sample inoculated on Day 5, exceeding levels reported in symbiotic culture of bacteria and yeast (SCOBY)-based fermentations. These findings suggest that inoculation with yeast and lactic acid bacteria, following prefermentation with acetic acid bacteria, yields superior fermentation performance in terms of acidity, metabolite production, and microbial stability.

SummaryTo mass‐produce nutritional kombucha with quality consistency, it is necessary to design synthetic microbial community (SMC) starters with clear bacterial compositions. In this study, a three‐species SMC, including Acetobacter pasteurianus, Gluconacetobacter xylinus and Zygosaccharomyces bailii, was designed. Acetic acid bacteria (AAB) in SMC produced a higher concentration of organic acids synergistically compared to each strain inoculated alone. Gluconic acid was the most abundant organic acid in kombucha fermented by SMC, which contributed to the pleasant sour taste of the beverage. AAB could also oxidise the alcohol produced by Z. bailii, making kombucha a soft beverage. Total phenol and flavonoid concentrations increased during fermentation, which enhanced the health benefits of kombucha. The sensory evaluation demonstrated tsshat sensory attributes of SMC fermented kombucha were quite similar to those fermented by the symbiotic culture of bacteria and yeast (SCOBY). Therefore, SMC could be utilised in the industrial mass production of kombucha for better quality control and product consistency.

Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed using acid–base titration and high-performance liquid chromatography (HPLC). Kombucha is made via the fermentation of sweetened black tea with a symbiotic culture of bacteria and yeast (SCOBY), which produces acetic acid in addition to a variety of other organic acids and vitamins. The aim of this study was to analyze the acid content of kombucha over a 21-day fermentation period in order to characterize the fermentation kinetics. Titrimetric analysis revealed that the total acidity increased linearly with fermentation time at a rate of 1.5 mM/day. The acetic acid content was also quantified by HPLC at 7-day intervals by standard addition and compared to the total acidity determined by titration. A paired Student’s t test was used to validate the methods. In an extension of the lab, HPLC was also used to identify and quantify the caffeine content of kombucha. The experiments utilized in this study provide a means to characterize beverages and fermentation as well as teach important quantitative and statistical skills. This study was implemented as a three-week teaching lab in a quantitative analysis course for undergraduate chemistry majors.

Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY

Kombucha is a fermented tea-based beverage produced by a symbiotic culture of bacteria and yeast (SCOBY), and has gained prominence for its therapeutic properties associated with benefits for human health.Kombucha has recently emerged as a promising natural alternative for food biopreservation.This review examines the current literature concerning the antimicrobial and antifungal activity of kombucha, emphasizing the influence of fermentation conditions, microbial diversity, substrate composition, and metabolite profiles on its inhibitory efficacy against pathogenic and spoilage microorganisms.The antimicrobial activity of kombucha is attributed to the synergistic action of organic acids, polyphenolic compounds, and other metabolites derived from fermentation.In vitro studies demonstrate strong antibacterial activity, particularly against Gram-positive bacteria, while antifungal effects are more species-dependent.Despite promising results, significant challenges persist, including a lack of standardized fermentation protocols, limited validation in real-world food matrices, and an incomplete understanding of the mechanisms underlying antimicrobial activity.This review highlights critical research gaps and future perspectives, including the evaluation of kombucha in complex food systems, the development of kombucha-based active packaging, and the assessment of safety and regulatory aspects.Overall, kombucha represents a multifunctional and sustainable biopreservative with substantial potential to contribute to innovative clean-label food preservation strategies.

Kombucha, a fermented tea beverage celebrated for its unique flavor and health-promoting properties, is traditionally produced from sugared tea and a symbiotic culture of bacteria and yeast (SCOBY). In this study, Nashi pear (Pyrus pyrifolia) pomace, a nutrient-rich by-product of juice processing, was explored as a novel substrate for kombucha production, combining sustainability with functional innovation. Beverages were prepared using black tea or pear pomace with varying sugar concentrations (3%, 5%, 7% w/v) and fermented for six days at 22 °C. Physicochemical parameters, bioactive compounds, antioxidant activity, color, and microbial populations were systematically analyzed. Pomace-based kombucha exhibited higher initial pH (4.3–4.7) and higher initial titratable acidity compared to tea-based variants (pH 3.4–3.6). These values stabilized at 3.6–3.8 by the end of fermentation, ensuring safety while preserving bioactive stability. While tea kombucha had higher polyphenol content (943.81–967.74 mg GAE/100 mL) and antioxidant activity (52.22–99.87% DPPH scavenging), pear pomace kombucha offered moderate bioactivity (up to 435.13 mg GAE/100 mL and 33.52% DPPH scavenging) and distinctive color (significantly higher b* value reaching 42.7), along with robust microbial growth. The results demonstrate that Nashi pear pomace can serve as a functional, eco-friendly alternative substrate, transforming fruit processing waste into a value-added beverage with enhanced health-promoting properties. This approach highlights a sustainable pathway for circular economy practices in food production and introduces a promising direction for innovative kombucha formulations.

Tissue engineering includes the construction of tissue-organ scaffold. The advantage of three-dimensional scaffolds over two-dimensional scaffolds is that they provide homeostasis for a longer time. The microbial community in Symbiotic culture of bacteria and yeast (SCOBY) can be a source for kombucha (kombu tea) production. In this study, it was aimed to investigate the usage of SCOBY, which produces bacterial cellulose, as a biomaterial and 3D scaffold material. 3D printable biomaterial was obtained by partial hydrolysis of oolong tea and black tea kombucha biofilms. In order to investigate the usage of 3D kombucha biomaterial as a tissue scaffold, "L929 cell line 3D cell culture" was created and cell viability was tested in the biomaterial. At the end of the 21st day, black tea showed 51% and oolong tea 73% viability. The cytotoxicity of the materials prepared by lyophilizing oolong and black tea kombucha beverages in fibroblast cell culture was determined. Black tea IC50 value: 7.53 mg, oolong tea IC50 value is found as 6.05 mg. Fibroblast viability in 3D biomaterial + lyophilized oolong and black tea kombucha beverages, which were created using the amounts determined to these values, were investigated by cell culture Fibroblasts in lyophilized and 3D biomaterial showed viability of 58% in black tea and 78% in oolong tea at the end of the 7th day. In SEM analysis, it was concluded that fibroblast cells created adhesion to the biomaterial. 3D biomaterial from kombucha mushroom culture can be used as tissue scaffold and biomaterial.