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Although its popularity has increased markedly in the past decade, there is still limited information on kombucha produced in Latin America, particularly regarding its physicochemical characteristics and antioxidant properties.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>In this study, the chemical composition and antioxidant capacity of eight commercial kombuchas from the Uruguayan market were evaluated. Principal component analysis (PCA) revealed two distinct clusters among the samples, mainly differentiated by ethanol, glycerol, total polyphenols, antioxidant capacity, volatile acidity, and titratable acidity. This multivariate pattern reflected differences in fermentation progress, where samples with lower residual sugar and higher levels of fermentation metabolites also showed greater antioxidant potential. A high degree of variability was detected among Uruguayan kombucha brands, especially regarding acidity and ethanol levels, with several products surpassing the threshold established for non\u2010alcoholic beverages. In this set of samples, locally produced kombuchas tended to show higher phenolic content and antioxidant capacity than the imported products, highlighting their promising potential as functional beverages. However, further studies with a larger sample size are needed to confirm these trends.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This work represents the first report on the characterization of Uruguayan kombucha beverages and highlights the importance of establishing quality and regulatory standards to enhance product uniformity, safety, and consumer trust within the growing Latin American kombucha market. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70589","type":"journal-article","created":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T03:36:55Z","timestamp":1773718615000},"page":"5290-5298","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Commercial kombucha beverages produced in Uruguay: physicochemical composition and antioxidant profile"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-8936-1698","authenticated-orcid":false,"given":"Florencia","family":"Tourn\u00e9","sequence":"first","affiliation":[{"name":"Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Faculty of Chemistry Universidad de la Rep\u00fablica  Montevideo Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karina","family":"Medina","sequence":"additional","affiliation":[{"name":"Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Faculty of Chemistry Universidad de la Rep\u00fablica  Montevideo Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bel\u00e9n","family":"Listur","sequence":"additional","affiliation":[{"name":"Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Faculty of Chemistry Universidad de la Rep\u00fablica  Montevideo Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jessica","family":"B\u00e1ez","sequence":"additional","affiliation":[{"name":"Food Bioactivity and Nanotechnology Laboratory, Food Science and Technology Department, Faculty of Chemistry Universidad de la Rep\u00fablica  Montevideo Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8902-0216","authenticated-orcid":false,"given":"Valentina","family":"Mart\u00edn","sequence":"additional","affiliation":[{"name":"Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Faculty of Chemistry Universidad de la Rep\u00fablica  Montevideo Uruguay"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,16]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12073"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14596"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2019.05.004"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/microbiolres13010010"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/19476337.2017.1410499"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10101541"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-443-14158-4.00084-1"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.25170\/juhr.v3i2.6445"},{"key":"e_1_2_12_10_1","unstructured":"dosSantosWCR BarbosaCDandLacerdaIAC Obten\u00e7\u00e3o e caracteriza\u00e7\u00e3o de kombucha de ch\u00e1 preto. 69aReuni\u00e3o Anual da SBPC \u2010 16 a 22 de julho de 2017: 22\u201324(2017)."},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.14068"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13668-025-00658-9"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages6010015"},{"key":"e_1_2_12_14_1","unstructured":"Market Data Forecast Latin America Kombucha Market Size & Share 2033. 5ADAvailable:https:\/\/www.marketdataforecast.com\/market-reports\/la-kombucha-market[23 October 2025]."},{"key":"e_1_2_12_15_1","volume-title":"Compendium of International Methods of Wine and Must Analysis. 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