{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T05:45:58Z","timestamp":1785217558464,"version":"3.55.0"},"reference-count":35,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,8,3]],"date-time":"2025-08-03T00:00:00Z","timestamp":1754179200000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>The growth of the global kombucha market highlights the importance of quality control in production, a crucial factor to ensure consumer safety, regulatory compliance, and product consistency. This study aimed to develop and validate rapid, direct multivariate methods based on Fourier transform infrared (FTIR) spectroscopy combined with partial least squares (PLS) regression to simultaneously quantify alcohol content and acidity. The method requires minimal sample preparation, with no need for extraction or derivatization, allowing spectral acquisition in about 30 s\u2014ideal for high\u2010throughput analysis and aligned with green chemistry principles. Infrared spectra were recorded in the range of 4000\u2013650 cm\u207b\u00b9. Reference values were obtained by gas chromatography with flame ionization detection (GC\u2010FID), following validated protocols. Thirty kombucha brands from different regions of Brazil were analyzed, all labeled with an alcohol content of up to 0.5% v\/v. However, 60% of the samples exceeded this limit, with levels ranging from 0.10% to 1.70% v\/v. Acidity ranged from 17 to 71\u00a0mEq\/L, with only 50% of the samples meeting the recommended specifications (30\u2013130\u00a0mEq\/L). The PLS model showed RMSEC and RMSEP values of 0.09% and 0.07% v\/v for alcohol, and 3.2 and 3.9\u00a0mEq\/L for acidity, respectively. Metrics such as precision, bias, and RPD &gt; 2.4 confirmed the robustness of the models. The results reveal discrepancies between declared and measured values, especially for alcohol content, emphasizing the need for stricter regulatory oversight. The method is reliable, efficient, and suitable for routine analyses and regulatory monitoring.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The FTIR\u2010PLS method developed in this study offers a rapid, accurate, and environmentally friendly alternative for routine monitoring of alcohol content and acidity in kombucha. Its application facilitates verification of regulatory compliance and strengthens quality control in the beverage industry, contributing to consumer safety. Moreover, the method can be adopted by regulatory agencies and producers to ensure the conformity of products available on the market.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70433","type":"journal-article","created":{"date-parts":[[2025,8,4]],"date-time":"2025-08-04T03:44:30Z","timestamp":1754279070000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Simultaneous Quantification of Alcoholic Content and Acidity in Brazilian Commercial Kombuchas by FTIR Spectroscopy and Chemometric Analysis"],"prefix":"10.1111","volume":"90","author":[{"given":"Gabriela Fioravante","family":"da Silva","sequence":"first","affiliation":[{"name":"Chemistry Department ICEx, Federal University of Minas Gerais  Belo Horizonte Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3961-1194","authenticated-orcid":false,"given":"Bruno Gon\u00e7alves","family":"Botelho","sequence":"additional","affiliation":[{"name":"Chemistry Department ICEx, Federal University of Minas Gerais  Belo Horizonte Minas Gerais Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,8,3]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26165026"},{"key":"e_1_2_8_3_1","unstructured":"AOAC International.2016. \u201cAppendix F: Guidelines for Standard Method Performance Requirements.\u201dhttps:\/\/www.aoac.org\/wp\u2010content\/uploads\/2019\/08\/app_f.pdf."},{"key":"e_1_2_8_4_1","doi-asserted-by":"crossref","unstructured":"ASTM International.2012. \u201cASTM E1655\u201012: Standard Practices for Infrared Multivariate Quantitative Analysis.\u201dhttps:\/\/doi.org\/10.1520\/E1655\u201005.","DOI":"10.1520\/E1655"},{"key":"e_1_2_8_5_1","unstructured":"Barbosa L. 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Conselho Nacional de Tr\u00e2nsito","author":"Brasil","year":"2013","journal-title":"Disp\u00f5e Sobre Os Procedimentos a Serem Adotados Pelas Autoridades De Tr\u00e2nsito e Seus Agentes Na Fiscaliza\u00e7\u00e3o Do Consumo De \u00e1lcool Ou De Outra Subst\u00e2ncia Psicoativa Que Determine Depend\u00eancia"},{"key":"e_1_2_8_10_1","first-page":"1","article-title":"Instru\u00e7\u00e3o Normativa n\u00b0 41, de 17 de Setembro de 2019, do Minist\u00e9rio da Agricultura, Pecu\u00e1ria e Abastecimento (MAPA), Estabelece o Padr\u00e3o de Identidade e Qualidade da Kombucha (PIQ) no Brasil","volume":"181","author":"Brasil","year":"2019","journal-title":"Di\u00e1rio Oficial Da Uni\u00e3o"},{"key":"e_1_2_8_11_1","volume-title":"Elabora\u00e7\u00e3o de Kombuchas Artesanais \u00e0 base de ch\u00e1 verde: An\u00e1lise F\u00edsico\u2010qu\u00edmica e Microbiol\u00f3gica [Trabalho de Conclus\u00e3o de Curso]","author":"Cabral E. D.","year":"2021"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1093\/jaoacint\/qsaa094"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.33448\/rsd\u2010v10i15.22992"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.5740\/jaoacint.16\u20100404"},{"key":"e_1_2_8_15_1","volume-title":"The fitness for purpose of analytical methods . A laboratory guide to method validation and related topics","author":"EURACHEM","year":"2025"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161\u2010021\u201002126\u2010w"},{"key":"e_1_2_8_17_1","unstructured":"Grand View Research.2024. \u201cKombucha Market Size Share & Trends Analysis Report by Distribution Channel (Supermarkets & Hypermarkets Health Stores) by Region and Segment Forecasts 2024\u20132030.\u201dhttps:\/\/www.grandviewresearch.com\/horizon\/outlook\/kombucha\u2010market\u2010size\/global."},{"key":"e_1_2_8_18_1","volume-title":"Kombucha Artesanal e Comercial: Aspectos Microbiol\u00f3gicos e Par\u00e2metros F\u00edsico\u2010qu\u00edmicos [Trabalho de Conclus\u00e3o de Curso]","author":"Hume C. P. B. 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