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Modulation of Kombucha Functionality by Whey Protein-Encapsulated Lactobacillus: Effects on Bioactive Properties
Tara Budimac1, Aleksandra Ranitović1, Olja Šovljanski1
1Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|April 14, 2026
Summary
Whey protein encapsulation preserves lactic acid bacteria (LAB) in kombucha, enhancing microbial stability and boosting functional properties like antimicrobial and anti-inflammatory activities for improved functional beverages.
Area of Science:
- Food Science and Technology
- Microbiology
- Biochemistry
Background:
- Kombucha, a fermented tea, is popular for purported health benefits.
- Probiotic viability in kombucha is often inconsistent due to fermentation challenges.
- Need for methods to stabilize and enhance the functional properties of kombucha.
Purpose of the Study:
- To investigate the efficacy of whey protein encapsulation for preserving lactic acid bacteria (LAB) during kombucha fermentation.
- To evaluate the impact of LAB-enriched kombucha on chemical composition and functional properties.
- To explore the potential for developing enhanced functional kombucha beverages.
Main Methods:
- Three specific Lactobacillus strains (L. rhamnosus, L. plantarum, L. hilgardii) were encapsulated in whey protein via lyophilization.
- Encapsulated LAB were added to kombucha fermentation; samples were analyzed for chemical composition and functional activities (antimicrobial, antiproliferative, antioxidant, anti-inflammatory).
- Comparison of LAB-enriched kombucha with a control (traditional kombucha).
Main Results:
- Encapsulation successfully maintained LAB viability (>6-7 log CFU/mL) throughout fermentation, ensuring enhanced microbial stability.
- LAB-enriched kombucha showed increased L-lactic acid content and enhanced antimicrobial activity.
- Specific strains (L. rhamnosus, L. hilgardii) boosted antiproliferative and anti-inflammatory activities, linked to organic acids, polyphenol modulation, and bioactive metabolites.
Conclusions:
- Whey protein encapsulation is an effective strategy for preserving LAB viability during kombucha fermentation.
- This method enhances the microbial stability and specific bioactive properties of kombucha.
- Encapsulation offers a viable platform for creating functional kombucha with potential food industry applications.
Keywords:
antimicrobial activityantiproliferative activityenriched kombucha fermentationfermentation microbiologyin vitro bioactivitylactic acid bacteria (LAB)organic acidsprobiotic viabilitywhey protein encapsulationMore Related Videos
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