Green Tea Beverage Research Articles

Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages

Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages

Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking

The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Additionally, the loss of five aroma compounds—dimethyl sulfide, (E)-β-ionone, 2-methylbutanal, 1-penten-3-one, and (E,Z)-2,6-nonadienal—also caused the emergence this undesirable flavor. One potential solution to reduce the cooked off-flavor was the baking of tea raw materials. While baking did not significantly reduce the concentration of off-flavor compounds, it led to an increase in eight roasty aroma compounds, such as pyrazines and pyrroles, which helped partially mask the cooked off-flavor in green tea beverages.

Green tea beverage protects against thiabendazole-induced kidney and liver injury through antioxidant actions in rats in vivo

ABSTRACT Thiabendazole (TBZ) is an important molecule used in several different areas. Two percent of green tea leaf extracts (GTE) obtained by maceration were tested against TBZ-induced liver and kidney toxicity, by using four groups of male Wistar rats controls, control-tea (2%), TBZ-treated, and TBZ+GTE. The results revealed, after 4 weeks of treatment, an increase in nitric oxide (NO), advanced oxidation protein products (AOPP) and protein carbonyl (PC) levels and a decrease in catalase activity in the tissues homogenates on TBZ-treated rats. The administration of GTE to TBZ-treated rats attenuated the increase in NO, AOPP and PC levels and improved activities of catalase and markers. Histological examination demonstrated marked tissue damage in the liver and kidney of TBZ-treated animals. Co-administration of TBZ and green tea reduced tissue damage. Acute exposure to TBZ leads to acute inflammation through oxidant – antioxidant imbalance. GTE could therefore be a useful therapeutic option for reversing TBZ-induced oxidative stress.

Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations

The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased. Accompanied by a decrease in L-values, ΔE and an increase in a and b-values. Seventeen non-volatile metabolites and three volatile metabolites were identified differential among samples by metabolomics, with subsequent correlation analysis indicating associations between sensory attributes and specific metabolites. Umami was linked to epigallocatechin 3,5-digallate and alpha-D-glucopyranose, astringency was correlated with ellagic acid and 1-ethyl-1H-pyrrole. Ripeness showed associations with ellagic acid, 6,7-dihydroxycoumarin, heptanal, and benzaldehyde, and overall harmonization was linked to 6,7-dihydroxycoumarin, β-myrcene, α-terpineol, and heptanal. A series of verification tests confirmed the feasibility of accelerated heat treatment trials to replace traditional storage trials. These results offer valuable insights into unraveling the complex relationship between sensory and chemical profiles of green tea beverages.

Molecular microbiological profiling of bottled unsweetened tea beverages: A screening experiment

To explore the potential storage and safety of drinking leftover bottled tea beverages from various manufacturers after direct drinking from bottles, we conducted a screening experiment on the growth of salivary bacteria in plastic bottles of tea. The diluted saliva samples from 10 participants were inoculated into the test bottled beverages, which resulted in bacteria, particularly former members of the genus Lactobacillus, growing in some green tea beverages with a neutral pH. In contrast, tea beverages with less bacterial growth contained Streptococcus spp., and the leftovers may be safe to store and drink again.

Analyzing the Effects of Rapid and Natural Cooling Techniques on the Quality of Hand-Shaken Green Tea Beverages.

This study compared the quality of hand-shaken green tea prepared through rapid and natural cooling methods. Cooling is crucial in preserving green tea's flavor, aroma, and nutritional components. In the rapid cooling method, green tea is freshly brewed at an initial temperature of 95 °C for 25 min, and then rapidly cooled to 18 °C for 25 min. Conversely, the natural cooling method involves brewing tea at the same initial temperature and time, but allowing it to cool gradually to 30 °C over approximately 4-5 h at room temperature. This study's findings indicate that the rapid cooling method produced green tea with a more vibrant color and improved clarity versus the natural cooling method. Sensory analysis revealed that the taste and aroma of the hand-shaken green tea prepared using rapid cooling were perceived to be more refreshing and invigorating. However, the natural cooling method preserved a higher level of chemical components, including individual catechin caffeine, total polyphenol, soluble solids, reducing sugar, and total tannins. The essential amino acid content of the rapidly and naturally cooled green tea infusions was 6.85 and 13.55 μg/mL, respectively. The γ-Aminobutyric acid (GABA) content was 439.82 and 457.31 μg/mL, respectively. This study's findings suggest that rapid cooling during the preparation of hand-shaken green tea enhances its overall quality. The vibrant color, improved clarity, refreshing taste, and invigorating aroma make it a preferable choice for tea enthusiasts who seek an enhanced sensory experience and excellent quality.

Characterization of light-induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry

Characterization of light-induced aroma components in green tea beverages using aroma extract dilution analysis with gas chromatography–olfactometry

Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas

The leaves of the Camellia sinensis plant are used to produce many different types of teas, and green tea is particularly noted for its health promoting properties which are attributed to high concentrations of phenolic compounds known as catechins. Green tea is available in forms such as bagged, gunpowder (rolled leaf), and matcha, a fine powder. This study evaluated the phenolic content, catechin composition, caffeine concentration, and antioxidant properties of fifteen commercially-available green teas with an emphasis on identifying differences between ceremonial and culinary matcha. Gunpowder and bagged green teas had higher total phenolic contents and greater CUPRAC (cupric ion reducing antioxidant capacity) and ORAC (oxygen radical absorbance capacity) antioxidant capacities than matcha teas. Among matcha samples, less expensive culinary teas had greater total phenolic contents and higher antioxidant capacities than ceremonial products. Hierarchical cluster analysis was used to determine similarities and differences in catechin composition and revealed that bagged and gunpowder green teas had the highest levels of the stereoisomers epi/catechin gallate, which correlated with their strong antioxidant properties. Bagged and gunpowder teas were the lowest cost products in this study, indicating that they are an economical choice for consumers who want a green tea beverage with high catechin content, although they generally had lower caffeine levels than matcha.

Magnetic multi-walled carbon nanotubes assisted solid phase extraction and detection of neonicotinoid pesticides in honey and tea samples

In this study, magnetic multi-walled carbon nanotubes (MMWCNTs) were prepared by a one-pot solvothermal method. And they were used as the adsorbent of magnetic solid-phase extraction (MSPE) to extract NEOs. MMWCNTs exhibit good adsorption performance toward NEOs. The adsorption capacities for imidacloprid, thiacloprid, and acetamiprid are 18.4, 25.9, and 18.4 mg g−1, respectively. Also, the adsorption process takes 20 min. The adsorption isotherm fitted to the Langmuir model and the adsorption kinetics was well described by the pseudo-second-order kinetic model. Moreover, the adsorption mechanism was discussed. The MMWCNTs-based MSPE method was combined with field-enhanced sample stacking-capillary electrophoresis (FESS-CE) to realize the sensitive detection of NEOs. The detection limits of NEOs in honey and bottled green tea beverage samples ranged from 7.63 to 16.7 ng g−1. The recoveries were in the range of 84.5 ± 3.2 % to 99.2 ± 1.6 %, with relative standard deviations less than 5.5 %, suggesting the feasibility of the method in actual samples.

Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage

As popular and healthy beverage, the shelf life of green tea beverage (GTB) considerably affects their flavor. In this study, metabolomics and quantitative sensory evaluations were used to compare the effects of the aging time on the chemical profile and taste quality of GTB samples. The results indicated that primary polyphenols decreased with age, whereas caffeine remained stable. Bitterness, astringency, freshness, and overall intensity were negatively correlated with age, whereas sweetness, steamed and overcooked were positively correlated with age. L values decreased with age, whereas a and b values increased. Quinic acid, ascorbic acid, and 5-galloylquinic acid were the marker compounds responsible for differentiating GTB samples with different aging time, and catechins, amino acids, organic acids, and flavonoid glycosides were the main compounds responsible for the decrease in the quality of GTB samples. The shelf life of GTB samples can be predicted by performing a linear analysis of marker compounds at various aging time.

The Effect of Milk Thistle, Green Tea, and Cinnamon Beverages on Liver Enzymes of Operating Room Anesthesia Personnel

Background: Millions of health workers in operating rooms worldwide are exposed to inhaled anesthetics. However, the effects of continuous exposure to inhalational anesthetics are still controversial in many studies. Objectives: The present study investigated the effects of milk thistle, green tea, and cinnamon consumption on liver enzymes in operating room personnel. Methods: In this study, we investigated the effects of milk thistle tea, green tea, and cinnamon tea on liver enzymes in operating room staff in a controlled, double-blind study from 2019 to 2020. In two parallel groups, 62 subjects were randomly assigned to ingest the beverages the teas. Milk thistle, green tea, and cinnamon were taken daily for four weeks. During the intervention, all participants were educated about the importance of a balanced diet and physical activity. Results: The milk thistle, green tea, and cinnamon groups showed a significant statistical difference in reduced levels of AST, ALT, ALP, ALB, GGT, bilirubin, and ESR after four weeks (P value < 0.001). Conclusions: The results of this study demonstrated that ingesting green tea and cinnamon reduced liver enzymes in surgical personnel. Among the extracts, milk thistle had a greater effect on liver enzymes than the other two extracts. It can be concluded that the prescribed milk thistle extract can be considered a potential intervention to improve liver enzyme levels in surgical personnel to reduce the adverse effects of anesthetics.

Matcha green tea beverage moderates fatigue and supports resistance training-induced adaptation

BackgroundResistance training adaptively increases muscle strength and mass, contributing to athletic performance and health promotion. Dietary intervention with natural foods provides nutrients that help accelerate muscle adaptation to training. Matcha green tea contains several bioactive factors such as antioxidants, amino acids, and dietary fibers; however, its effect on muscle adaptation is unclear. In this study, we aimed to investigate the effects of matcha beverage intake on muscle adaptation to resistance training.MethodsHealthy, untrained men were randomized into placebo and matcha groups. Participants consumed either a matcha beverage containing 1.5 g of matcha green tea powder or a placebo beverage twice a day and engaged in resistance training programs for 8 (trial 1) or 12 weeks (trial 2).ResultsIn trial 1, maximum leg strength after training tended to increase more in the matcha group than that in the placebo group. In the matcha group, subjective fatigue after exercise at 1 week of training was lower than that in the placebo group. Gut microbe analysis showed that the abundance of five genera changed after matcha intake. The change in Ruminococcus, Butyricimonas, and Oscillospira compositions positively correlated with the change in maximum strength. In trial 2, the change in skeletal muscle mass in response to training was larger in the matcha group. In addition, the salivary cortisol level was lower in the matcha group than that in the placebo group.ConclusionDaily intake of matcha green tea beverages may help in muscle adaptation to training, with modulations in stress and fatigue responses and microbiota composition.

Au@BN-enhanced laser desorption/ionization mass spectrometry and imaging for determination of fipronil and its metabolites in food and biological samples

Gold nanoparticles (AuNPs) represent an attractive inorganic matrix for laser desorption/ionization mass spectrometry (LDI-MS) detection of low-molecular-weight analytes; however, their direct use is hindered by severe aggregation. To limit AuNPs aggregation, hexagonal boron nitride nanosheets (h-BNNs) were employed as supports to improve their desorption/ionization efficiency. Thus, Au@BN was synthesized and systematically characterized. It showed low background noise and high sensitivity for LDI-MS of fipronil and its metabolites. Au@BN-assisted LDI-MS was validated using complex samples including blueberry juice, green tea beverage, and fish muscle, achieving low detection limits (0.05–0.20 µg·L−1 for liquid media, 0.82–1.25 ng·g−1 for fish muscle), wide linear ranges (0.2–100 µg·L−1 for liquid media, 3.00–1000 ng·g−1 for fish muscle), high reproducibility (7.55%–13.7%), and satisfactory recoveries (82.62%–109.1%). Furthermore, spatial distributions of analytes in strawberries and zebrafish were successfully imaged. This strategy allows for the quantitative analysis of other small molecules in complex substrates.

Development of Powdered Mixed Green Tea and Okra Beverage Product by Spray Drying

Thai herbal juices tend to lose nutrients during heat processing. Spray-drying has been one of the most well-known methods of powder production, which involves the transformation of liquid material into dried particles. The study performed the suitable conditions of spray drying for green tea and okra powder qualities. Maltodextrin as a carrier at concentrations of 10, 20, and 30 percent were added to mixed green tea and okra powder. Three inlet and fixed outlet temperatures of 150, 160, 170 and 75C, respectively, were also analysed. Physicochemical properties such as colour, moisture, water activity, pH, yield percentage total phenolic and antioxidant inhibition percentage (DPPH, FRAP and ABTS assay) were assessed, while sensory tests were also performed. The inlet temperature of 150C, maltodextrin 10% showed the highest values of the three assays in terms of antioxidant inhibition percentage (DPPH, ABTS (VEAC), (TEAC) and FRAP assays) and total phenolic compound were 0.235%, 0.974 mM/g, 0.696 mM/g, 0.962 mM Fe+2 /g and 0.235 ppm, respectively. A sensory test of each product’s overall acceptability was performed by 30 untrained panelists using the ranking test. The results revealed that the inlet temperature of 150C, maltodextrin 30% was the most accepted (the highest yield percentage), while the inlet temperature of 170C, maltodextrin 30% was the least accepted. The information obtained describes the most exceptional advantages of the spray-drying method for the production of food particles. Further, the potential of this technique and more advanced equipment to develop processes and industrial-scale processes is essential to the bench-to-bedside translation of innovative instant powdered herbal Thai beverage products.

Tea contamination by mycotoxins and azole-resistant mycobiota – The need of a One Health approach to tackle exposures

Despite tea beneficial health effects, there is a substantial risk of tea contamination by harmful pathogens and mycotoxins. A total of 40 tea samples (17 green (raw) tea; 13 black (fermented) tea; 10 herbal infusions or white tea) were purchased from different markets located in Lisbon district during 2020. All products were directly available to consumers either in bulk (13) and or in individual packages (27). Bacterial analysis was performed by inoculating 150 μL of samples extracts in tryptic soy agar (TSA) supplemented with 0.2 % nystatin medium for mesophilic bacteria, and in Violet Red bile agar (VRBA) medium for coliforms (Gram-negative bacteria). Fungal research was performed by spreading 150 μL of samples in malt extract agar (MEA) supplemented with 0.05 % chloramphenicol and in dichloran-glycerol agar (DG18) media. The molecular detection of the Aspergillus sections Fumigati, Nidulantes, Circumdati and Flavi was carried out by Real Time PCR (qPCR). Detection of mycotoxins was performed using high performance liquid chromatograph (HPLC) with a mass spectrometry detector. Azole resistance screening was achieved following the EUCAST guidelines. The highest counts of total bacteria (TSA) were obtained in green raw tea (81.6 %), while for coliform counts (VRBA) were found in samples from black raw tea (96.2 %). The highest fungal counts were obtained in green raw tea (87.7 % MEA; 69.6 % DG18). Aspergillus sp. was the most prevalent genus in all samples on MEA (54.3 %) and on DG18 (56.2 %). In the raw tea 23 of the samples (57.5 %) presented contamination by one to five mycotoxins in the same sample. One Aspergillus section Fumigati isolate from green tea beverage recovered form itraconazole-Sabouraud dextrose agar (SDA) medium, presented itraconazole and posaconazole E-test MICs above MIC90 values. Our findings open further discussion regarding the One-Health approach and the necessary investment in researching biological hazards and azole-resistance associated with the production and consumption of tea (in particular green tea).

Rapid and Sensitive Determination of Polycyclic Aromatic Hydrocarbons in Green Tea Samples by Dispersive Liquid-Liquid Microextraction Coupled to High-Performance Liquid Chromatography-Diode Array Detection

A rapid and sensitive dispersive liquid-liquid microextraction (DLLME) has been developed for the extraction of selected polycyclic aromatic hydrocarbons (PAHs), namely phenanthrene (PHE) and fluoranthene (FLA) in green tea beverage samples. The extracted PAHs were separated and determined by using high-performance liquid chromatography diode array detection (HPLC-DAD). An experimental design using response surface methodology (RSM) and central composite design (CCD) was performed to evaluate the interactive effects of the 2 most significant parameters, namely extraction time and sample pH. The optimal conditions were sample pH of 6.5 with 1.25 min extraction time. The analysis of variance (ANOVA) showed that the most influential parameter was the extraction time. The predicted values were obtained in good agreement with the actual value (R2 ≥ 0.9086). Under the optimal extraction conditions, the method demonstrated acceptable linearity (R2 ≥ 0.9996) over a concentration range (10 - 1,000 µg L−1) for different PAHs. The limits of detection and quantifications were in the range of (4 - 10 µg L−1) and (18 - 50 µg L−1), respectively. Good analytes recovery (102 - 110 %) and excellent precision level with relative standard deviations (RSD %, n = 3) were obtained between 1.53 and 4.52 %. The method was successfully applied to the analysis of spiked green tea beverage samples. The proposed method is rapid, reliable, sensitive, and environmentally friendly for the detection of PAHs.
 HIGHLIGHTS
 
 A more efficient sample preparation method is required to measure interferences and enrich target analysis of PAHs residues in green tea, as existing methods are time-consuming, significant tendency to form emulsions, consume large volumes of solvents, and involve disposal of toxic or flammable chemicals
 Dispersive liquid-liquid microextraction (DLLME) method coupled with a high-performance liquid chromatography diode array detector (HPLC-DAD) was developed for the analysis of selective PAHs, namely fluoranthene (FLA) and phenanthrene (PHE) in green tea beverage samples
 RSM optimized DLLME parameters based on CCD, and the optimal conditions used during the analysis of PHE and FLA in the green tea samples extracted the non-polar PHE and FLA with good sensitivity. The procedure was simple, rapid, sensitive, and minimized the consumption of organic solvent
 
 GRAPHICAL ABSTRACT

Freeze Surface-Enhanced Raman Scattering Coupled with Thin-Layer Chromatography: Pesticide Detection and Quantification Case.

Thin-layer chromatography (TLC) is widely used in various branches of chemical science to separate components in complex mixtures because of its simplicity. In most cases, analyte spots are visually detected by fluorescence, and the retention factor (Rf) is determined from the distance traveled by the analyte. Further characterizations are often necessary to identify separated chemicals because molecular information other than Rf is not available. Surface-enhanced Raman scattering (SERS) has been coupled with TLC to complement molecular information. In previously reported TLC-SERS, metal nanoparticle suspension was dropped onto analyte spots to obtain SERS spectra. This approach is simple and efficient for SERS measurements on the TLC plate but has limited sensitivity for several reasons, such as the low solubility of analytes in the dropped solution, difficult control of nanoparticle aggregation, and interference from the stationary phase. We recently showed that freezing enhances SERS sensitivity by a factor of ∼103. Freezing simultaneously concentrates analytes and silver nanoparticles (AgNPs) in a freeze concentrated solution, where aggregation of AgNPs is facilitated, allowing sensitive freeze SERS (FSERS) measurements. Here, we discuss FSERS measurements on TLC plates to demonstrate the superiority of this combination, i.e. TLC-FSERS. Freezing enhances SERS sensitivity by freeze concentration and facilitated aggregation of AgNPs and, in addition, eliminates interference from the stationary phase. Under the optimized condition, TLC-FSERS enables the on-site detection of pesticides at the nM level. The use of the SERS signal from adenine added as the internal standard allows us to quantify pesticides. Applications to a commercial green tea beverage are also demonstrated.

Optimization of a green tea beverage enriched with honey and bee pollen

Green tea (Camellia sinensis) has common production in many countries. This plant species has polyphenols with natural antioxidant properties which are very beneficial for human health. The aim of the study was to develop a product made with green tea, honey, and pollen, in order to increase the quantity of health benefit components. The ratio of honey to pollen and percentage of non-tea substances constitute 2 factors of design. The results were compared with untreated green tea after sensory analysis. The total phenolics content, antioxidant capacity, ascorbic acid determination, and sugar analysis were carried out. Optimization of the final product was carried out by considering the highest total phenolics content, total antioxidant, and sensory evaluation as overall acceptability. The optimum conditions were 4:1 honey to pollen ratio and 6% total concentration of non-tea substances with total phenolics content of 578.674 mg gallic acid equivalent/L and total antioxidant capacity of 94.463.

Network pharmacology, molecular docking and in vivo and in vitro experiments to explore the molecular mechanism of licorice green tea beverage to scavenge oxygen free radicals.

Excessive oxygen free radicals can lead to aging, cancer, and other diseases. Therefore, searching for effective antioxidants to scavenge oxygen free radicals has become the focus of modern medicine. In this study, the molecular mechanism of Licorice Green Tea Beverage (LGTB) in scavenging oxygen free radicals was investigated by means of network pharmacology, molecular docking and experimental verification. Network pharmacology studies have shown that paeonol, eugenol, cinnamaldehyde, swertisin, rutin, glycyrrhetinic acid, oleic, pelargonidin-3-O-glucoside and quercetin, kaferempol were the main active components of LGTB, and SOD and CAT are important targets for LGTB in scavenging oxygen free radicals. The results of molecular docking showed that these representative compounds had good affinity to SOD and CAT target proteins. In vitro free radical scavenging experiments showed that LTGB had significant scavenging effects on both DPPH and ABTS radicals, and had strong total reducing power. In vitro cell experiments showed that LGTB could protect HaCaT cells from oxidative stress induced by H2 O2 . The mechanism of LGTB was related to the increase of SOD and CAT activity. Western blotting showed that LGTB could inhibit PI3K/AKT/HIF-1 signaling pathway and improve the antioxidant capacity of HaCaT cells. In vivo experiments showed that LGTB could significantly increase mouse visceral index, increase serum SOD and GSH-Px activity, decrease the content of MDA, and improve liver and kidney pathological state. This study reported the molecular mechanism of LTGB scavenging oxygen free radicals, which provided scientific basis for the treatment and clinical research of aging and other diseases caused by excessive free radicals. PRACTICAL APPLICATIONS: Free radicals are produced by the normal response of cells during aerobic respiration and perform various functions, such as signaling and providing protection against infection. However, excessive free radicals can lead to aging, cancer, and other diseases. The antioxidant can overcome the harm caused by excessive free radicals. In this study, we investigated the molecular mechanism of scavenging oxygen free radicals of Licorice Green Tea Beverage (LGTB) through network pharmacology and molecular docking, and its efficacy was verified by free radical scavenging experiment in vitro, HaCaT cell oxidative stress injury induced by H2 O2 , D-galactose to establish an aging model in mice and Western blotting experiment. It not only elucidates its mechanism at the system level, but also proves its validity at the biological level. It provides the theoretical basis and experimental evidence for the follow-up research and promotion of the product.

Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars.

Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur.