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    Additional advances related to the health benefits associated with kombucha consumption
    (Taylor & Francis Inc, 2024) Esatbeyoglu, Tuba; Aydin, Secil Sarikaya; Subasi, Busra Gultekin; Erskine, Ezgi; Goek, Recep; Ibrahim, Salam A.; Yilmaz, Birsen
    Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
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    Application of high pressure processing in ensuring food safety
    (Elsevier, 2022) Ozkan, Gulay; Subasi, Busra Gultekin; Capanoglu, Esra; Esatbeyoglu, Tuba
    As being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life. Food safety might be conceptualized with distinctive subjects, however mostly dominated by microbial safety. Numerous studies have been applied to investigate the effect of HPP on the safety of various food materials in the last decades, particularly associated with reducing the microbial load including some types of bacteria (both vegetative and spore forming cells), molds, yeasts, parasites, and viruses. Detoxification and prevention of toxin production in food materials are also considered as significant effects of HPP for food safety concern. On the other hand, the influence of high-pressure treatment on natural food allergens in order to decrease/inhibit their undesirable health-demoting effects is a promising research area aiming to produce fresh and allergen-free food products. HPP is an important non-thermal tool to obtain gently processed but safer food products when applied either alone or in combination with other hurdle treatments. © 2023 Elsevier Inc. All rights reserved.