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Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food
Thida Kaewkod1,2, Nitsanat Cheepchirasuk1, Wipawadee Teppabut1
1Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Foods (Basel, Switzerland)
|July 28, 2026
Summary
Green tea kombucha shows enhanced fermentation and antioxidant activity, with no cytotoxicity. A stable nanoemulsion system effectively encapsulates its bioactive compounds for potential use in functional foods.
Area of Science:
- Food Science
- Biotechnology
- Fermentation Technology
Background:
- Kombucha, a fermented tea, offers bioactive compounds with potential health benefits.
- Different tea substrates influence kombucha's fermentation and composition.
- Encapsulation technologies can enhance the stability and delivery of bioactive compounds.
Purpose of the Study:
- To assess the impact of green, oolong, and black tea on kombucha fermentation, bioactive profiles, antioxidant activity, and cytotoxicity.
- To develop and characterize a nanoemulsion system for encapsulating green tea kombucha's bioactive compounds for food applications.
Main Methods:
- Kombucha fermentation for 15 days, monitoring microbial growth, pH, acidity, and sugar consumption.
- High-performance liquid chromatography (HPLC) for analyzing bioactive compounds.
- DPPH, ABTS, and FRAP assays for antioxidant activity assessment.
- Cytotoxicity assays on RAW 264.7, Caco-2, and A549 cell lines.
- Nanoemulsion formulation and characterization (particle size, PDI, zeta potential, stability, encapsulation efficiency, release profile).
- Cellular uptake studies.
Main Results:
- Green tea kombucha exhibited more active fermentation (lower pH, higher acidity).
- Green tea kombucha was rich in catechin, caffeine, and organic acids; black tea kombucha had higher epigallocatechin gallate (EGCG).
- Green tea kombucha showed superior antioxidant activity and no significant cytotoxicity.
- Developed nanoemulsion (110 nm) demonstrated good stability, high encapsulation efficiency (91.66%), and biphasic release.
- Nanoemulsion showed efficient cellular uptake in tested cell lines.
Conclusions:
- Green tea kombucha is a promising functional food ingredient due to its bioactivity and safety.
- Nanoemulsion technology is effective for encapsulating and delivering kombucha bioactive compounds.
- This approach offers a viable strategy for developing value-added fermented beverages and functional foods.
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