Uma Trends in kombucha research: a bibliometric and technological prospection analysis

Authors

DOI:

https://doi.org/10.5327/fst.00261

Keywords:

VOSviewer, kombucha, bibliometric analysis, technological prospection

Abstract

Kombucha is a fermented beverage that is gaining more and more attention due to its biological activities and health benefits. This study presents a bibliometric analysis and technological prospection of the kombucha beverage from 1996 to 2022, with indexed data performed in the Web of Science and the Lens databases for the bibliometric analysis, and VOSviewer was used to analyze the data and provide the bibliometric networks. To date, the United States, China, India, Brazil, and Serbia have contributed to most of the results on kombucha. Jayabalan and Malbasa, affiliated with the University of Bharathiar (India) and University of Novi Sad (Serbia), provide the most productive research. Research on kombucha is focused on the biological activities, health benefits, fermentative process, composition, and microbiology. The United States and China have the most number of patents, with the main depositors being private companies such as reGenics, Shi Weiyao, and EPC Natural Products Co Ltd. This analysis makes it possible to understand the trends and gaps in kombucha research, providing researchers with future perspectives aimed at deepening the knowledge about kombucha.

Downloads

Download data is not yet available.

References

Ahmed, R. F., Hikal, M. S., & Abou-Taleb, K. A. (2020). Biological, chemical and antioxidant activities of different types kombucha. Annals of Agricultural Sciences, 65(1), 35-41. https://doi.org/10.1016/j.aoas.2020.04.001

Amarasinghe, H., Weerakkody, N. S., & Waisundara, V. Y. (2018). Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Food Science and Nutrition, 6(3), 659-665. https://doi.org/10.1002/fsn3.605

Ampese, L. C., Buller, L. S., Monroy, Y. M., Garcia, M. P., Ramos-Rodriguez, A. R., & Forster-Carneiro, T. (2021). Macaúba’s world scenario: a bibliometric analysis. Biomass Conversion and Biorefinery, 13, 3329-3347. https://doi.org/10.1007/s13399-021-01376-2

Antolak, H., Piechota, D., & Kucharska, A. (2021). Kombucha tea—A double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY). Antioxidants, 10(10), 1541. https://doi.org/10.3390/antiox10101541

Ayed, L., Ben Abid, S., & Hamdi, M. (2017). Development of a beverage from red grape juice fermented with the Kombucha consortium. Annals of Microbiology, 67(1), 111-121. https://doi.org/10.1007/s13213-016-1242-2

Bhattacharya, D., Bhattacharya, S., Patra, M. M., Chakravorty, S., Sarkar, S., Chakraborty, W., Koley, H., & Gachhui, R. (2016). Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens. Current Microbiology, 73(6), 885-896. https://doi.org/10.1007/s00284-016-1136-3

Chen, C., & Liu, B. Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology, 89(5), 834-839. https://doi.org/10.1046/j.1365-2672.2000.01188.x

Clarke, N. S. (2018). The basics of patent searching. World Patent Information, 54(Suppl.), S4-S10. https://doi.org/10.1016/j.wpi.2017.02.006

Cruz-O’Byrne, R., Piraneque-Gambasica, N., Aguirre-Forero, S., & Ramirez-Vergara, J. (2020). Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019). Coffee Science, 15, e151773. https://doi.org/10.25186/.v15i.1773

Danvila-del-Valle, I., Estévez-Mendoza, C., & Lara, F. J. (2019). Human resources training: A bibliometric analysis. Journal of Business Research, 101, 627-636. https://doi.org/10.1016/j.jbusres.2019.02.026

Donthu, N., Kumar, S., Mukherjee, D., Pandey, N., & Lim, W. M. (2021). How to conduct a bibliometric analysis: An overview and guidelines. Journal of Business Research, 133, 285-296. https://doi.org/10.1016/j.jbusres.2021.04.070

Donthu, N., Kumar, S., & Pattnaik, D. (2020). Forty-five years of Journal of Business Research: A bibliometric analysis. Journal of Business Research, 109, 1-14. https://doi.org/10.1016/j.jbusres.2019.10.039

Dufresne, C., & Farnworth, E. (2000). Tea, Kombucha, and health: A review. Food Research International, 33(6), 409-421. https://doi.org/10.1016/S0963-9969(00)00067-3

Emiljanowicz, K. E., & Malinowska-Pańczyk, E. (2019). Kombucha from alternative raw materials–The review. Critical Reviews in Food Science and Nutrition, 60(19), 3185-3194. https://doi.org/10.1080/10408398.2019.1679714

George, T. T., Obilana, A. O., Oyenihi, A. B., & Rautenbach, F. G. (2021). Moringa oleifera through the years: a bibliometric analysis of scientific research (2000-2020). South African Journal of Botany, 141, 12-24. https://doi.org/10.1016/j.sajb.2021.04.025

Giugni, D., & Giugni, V. (2010). Intellectual property: A powerful tool to develop biotech research. Microbial Biotechnology, 3(5), 493-506. https://doi.org/10.1111/j.1751-7915.2010.00172.x

Gonçalves, M. C. P., Kieckbusch, T. G., Perna, R. F., Fujimoto, J. T., Morales, S. A. V., & Romanelli, J. P. (2019). Trends on enzyme immobilization researches based on bibliometric analysis. Process Biochemistry, 76, 95-110. https://doi.org/10.1016/j.procbio.2018.09.016

Greenwalt, C. J., Steinkraus, K. H., & Ledford, R. A. (2000). Kombucha, the fermented tea: Microbiology, composition, and claimed health effects. Journal of Food Protection, 63(7), 976-981. https://doi.org/10.4315/0362-028X-63.7.976

Hu, C., Song, M., & Guo, F. (2019). Intellectual structure of market orientation: a citation/co-citation analysis. Marketing Intelligence and Planning, 37(6), 598-616. https://doi.org/10.1108/MIP-08-2018-0325

Ivanišová, E., Meňhartová, K., Terentjeva, M., Harangozo, Ľ., Kántor, A., & Kačániová, M. (2020). The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. Journal of Food Science and Technology, 57(5), 1840-1846. https://doi.org/10.1007/s13197-019-04217-3

Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538-550. https://doi.org/10.1111/1541-4337.12073

Jayabalan, R., Marimuthu, S., & Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102(1), 392-398. https://doi.org/10.1016/j.foodchem.2006.05.032

Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., & Swaminathan, K. (2008). Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chemistry, 109(1), 227-234. https://doi.org/10.1016/j.foodchem.2007.12.037

Lee, I. S., Lee, H., Chen, Y. H., & Chae, Y. (2020). Bibliometric analysis of research assessing the use of acupuncture for pain treatment over the past 20 years. Journal of Pain Research, 13, 367-376. https://doi.org/10.2147/JPR.S235047

Malbaša, R., Lončar, E., & Djurić, M. (2008). Comparison of the products of Kombucha fermentation on sucrose and molasses. Food Chemistry, 106(3), 1039-1045. https://doi.org/10.1016/j.foodchem.2007.07.020

Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Čanadanović-Brunet, J. M. (2011). Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry, 127(4), 1727-1731. https://doi.org/10.1016/j.foodchem.2011.02.048

Marsh, A. J., O’Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiology, 38, 171-178. https://doi.org/10.1016/j.fm.2013.09.003

May, A., Narayanan, S., Alcock, J., Varsani, A., Maley, C., & Aktipis, A. (2019). Kombucha: A novel model system for cooperation and conflict in a complex multi-species microbial ecosystem. PeerJ, 7, e7565. https://doi.org/10.7717/peerj.7565

Prajapati, B. P., Kumar Suryawanshi, R., Agrawal, S., Ghosh, M., & Kango, N. (2018). Characterization of cellulase from Aspergillus tubingensis NKBP-55 for generation of fermentable sugars from agricultural residues. Bioresource Technology, 250, 733-740. https://doi.org/10.1016/j.biortech.2017.11.099

Raspor, P., & Goranovič, D. (2008). Biotechnological applications of acetic acid bacteria. Critical Reviews in Biotechnology, 28(2), 101-124. https://doi.org/10.1080/07388550802046749

van Eck, N. J., & Waltman, L. (2017). Citation-based clustering of publications using CitNetExplorer and VOSviewer. Scientometrics, 111(2), 1053-1070. https://doi.org/10.1007/s11192-017-2300-7

Vitas, J., Malbasa, R., Grahovac, J., & Loncar, E. (2013). The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory. Chemical Industry and Chemical Engineering Quarterly, 19(1), 129-139. https://doi.org/10.2298/CICEQ120205048V

Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48(6), 2589-2594. https://doi.org/10.1021/jf991333m

Teoh, A. L., Heard, G., & Cox, J. (2004). Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95(2), 119-126. https://doi.org/10.1016/j.ijfoodmicro.2003.12.020

Zou, C., Li, R. Y., Chen, J. X., Wang, F., Gao, Y., Fu, Y. Q., Xu, Y. Q., & Yin, J. F. (2021). Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile. Food Chemistry, 363, 130322. https://doi.org/10.1016/j.foodchem.2021.130322

Downloads

Published

2024-06-13

How to Cite

ALVES, R. O., OLIVEIRA, R. L. de, ANJOS, D. C. P. dos, PORTO, C. S., & PORTO, T. S. (2024). Uma Trends in kombucha research: a bibliometric and technological prospection analysis . Food Science and Technology, 44. https://doi.org/10.5327/fst.00261

Issue

Section

Literature Review