{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,31]],"date-time":"2026-10-31T21:20:24Z","timestamp":1793481624756,"version":"4.5.0"},"reference-count":75,"publisher":"SAGE Publications","issue":"7","license":[{"start":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T00:00:00Z","timestamp":1760659200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:p>Kombucha is a fermented beverage with a slightly acidic taste, flavor, and natural carbonation. It has gained popularity due to its health benefits. Traditional kombucha is prepared by fermentation of black tea and sucrose. Today, kombucha products do not have a standard composition and there is a growing demand. Therefore, the purpose of this research was to produce kombucha with hibiscus and two different sweeteners (apple juice concentrate and sucrose), to examine physicochemical properties, ethanol and vitamin B12 contents, to identify volatiles, and to study its compatibility in spherification. Fermentation resulted in a pH drop. Decrease in \u00baBx of kombucha with apple juice concentrate was seen whereas \u00baBx of kombucha with sucrose did not change. While density and fermentation rate of apple juice concentrate containing sample were higher than those of the sucrose containing one, beverage yields were similar. Negligible color changes were encountered during fermentation. Ethanol, vitamin B12, and carbon dioxide levels were determined as 1.08\u20131.12\u2005g\/L, 0.054\u20130.071\u2005\u00b5g cyanocobalamin\/100\u2005g, and 0.40\u20130.43\u2005g\/L, respectively. Decanoic acid, octanoic acid, and lauric acid were the major volatiles. Kombucha spheres with apple juice concentrate had higher diameter and weight whereas spheres with sucrose had more uniform surface and less color change.<\/jats:p>","DOI":"10.1177\/10820132251387866","type":"journal-article","created":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T18:24:48Z","timestamp":1760725488000},"page":"805-816","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":1,"title":["Physicochemical properties, volatile compounds and basic spherification of hibiscus (\n                    <i>Hibiscus sabdariffa L.)<\/i>\n                    kombucha beverage"],"prefix":"10.1177","volume":"32","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7424-7378","authenticated-orcid":false,"given":"Suzan","family":"Tireki","sequence":"first","affiliation":[{"name":"Faculty of Applied Sciences, Ozyegin University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,10,17]]},"reference":[{"key":"e_1_3_3_2_1","first-page":"7","article-title":"Effect of type and concentration of encapsulating agents on physicochemical, and antioxidant properties of red dragon fruit kombucha prowdered beverage","volume":"23","author":"Agatha R","year":"2021","unstructured":"Agatha R, Maryati Y, Susilowati A, et al. (2021) Effect of type and concentration of encapsulating agents on physicochemical, and antioxidant properties of red dragon fruit kombucha prowdered beverage. Indonesian Journal of Applied Chemistry 23: 7\u201315.","journal-title":"Indonesian Journal of Applied Chemistry"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.2174\/1573401313666170214165641"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.06.041"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.133904"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116882"},{"key":"e_1_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2621.2000.00342.x"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106782"},{"key":"e_1_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2022.100025"},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.108782"},{"key":"e_1_3_3_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsagscitech.4c00372"},{"key":"e_1_3_3_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113569"},{"key":"e_1_3_3_13_1","doi-asserted-by":"publisher","DOI":"10.34117\/bjdv8n3-047"},{"key":"e_1_3_3_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.16029"},{"key":"e_1_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1679714"},{"key":"e_1_3_3_16_1","unstructured":"Experiment (2024a December 1) CO2 Production of Kombucha Grown in the Absence of Spirulina over a 2-Week Period. Retrieved from https:\/\/experiment.com\/u\/3fDG9Q."},{"key":"e_1_3_3_17_1","unstructured":"Experiment (2024b December 1) CO2 Production of Kombucha Grown in the Presence of Spirulina over two weeks. Retrieved from https:\/\/experiment.com\/u\/zIm8KA."},{"key":"e_1_3_3_18_1","first-page":"1714","article-title":"Characterization of flavoured sweet balls prepared by basic spherification technique","volume":"7","author":"Gaikwad SA","year":"2019","unstructured":"Gaikwad SA, Kulthe AA, Suthar TR (2019) Characterization of flavoured sweet balls prepared by basic spherification technique. International Journal of Chemical Studies 7: 1714\u20131718.","journal-title":"International Journal of Chemical Studies"},{"key":"e_1_3_3_19_1","doi-asserted-by":"publisher","DOI":"10.1166\/jbmb.2023.2314"},{"key":"e_1_3_3_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsfoodscitech.4c00242"},{"key":"e_1_3_3_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bamboo.2022.100007"},{"key":"e_1_3_3_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-816397-9.00012-1"},{"key":"e_1_3_3_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12073"},{"key":"e_1_3_3_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/jib.417"},{"key":"e_1_3_3_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-002-0505-2"},{"key":"e_1_3_3_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages10010009"},{"key":"e_1_3_3_27_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.12962"},{"key":"e_1_3_3_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/beverages6010015"},{"key":"e_1_3_3_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.16170"},{"key":"e_1_3_3_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103431"},{"key":"e_1_3_3_31_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9445"},{"key":"e_1_3_3_32_1","doi-asserted-by":"publisher","DOI":"10.1080\/03610470.2020.1734150"},{"key":"e_1_3_3_33_1","first-page":"3045","article-title":"Reconstruction of simplified microbial consortia to modulate sensory quality of kombucha tea","volume":"11","author":"Leali FN","year":"2022","unstructured":"Leali FN, Binati RL, Martelli F, et al. (2022) Reconstruction of simplified microbial consortia to modulate sensory quality of kombucha tea. Foods (Basel, Switzerland) 11: 3045.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2013.06.003"},{"key":"e_1_3_3_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2019.03.021"},{"key":"e_1_3_3_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2022.11.001"},{"key":"e_1_3_3_37_1","doi-asserted-by":"publisher","DOI":"10.1201\/9780429168703-81"},{"key":"e_1_3_3_38_1","doi-asserted-by":"publisher","DOI":"10.1002\/1521-3803(20000501)44:3<152::AID-FOOD152>3.0.CO;2-8"},{"key":"e_1_3_3_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2023.100804"},{"key":"e_1_3_3_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137060"},{"key":"e_1_3_3_41_1","doi-asserted-by":"publisher","DOI":"10.3109\/13813455.2013.822521"},{"key":"e_1_3_3_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fhfh.2022.100072"},{"key":"e_1_3_3_43_1","first-page":"281","article-title":"Comparative chemical characteristics of hydrochloric acid- and ammonium oxalate-extracted pectin from roselle (Hibiscus sabdariffa L.) calyces","volume":"20","author":"Nazaruddin R","year":"2013","unstructured":"Nazaruddin R, Noor-Baiti AA, Foo SC, et al. (2013) Comparative chemical characteristics of hydrochloric acid- and ammonium oxalate-extracted pectin from roselle (Hibiscus sabdariffa L.) calyces. International Food Research Journal 20: 281\u2013284.","journal-title":"International Food Research Journal"},{"key":"e_1_3_3_44_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2023.1039203"},{"key":"e_1_3_3_45_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9050472"},{"key":"e_1_3_3_46_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-023-34954-7"},{"key":"e_1_3_3_47_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00203-024-04086-1"},{"key":"e_1_3_3_48_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.01989.x"},{"key":"e_1_3_3_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopha.2018.03.023"},{"key":"e_1_3_3_50_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15302"},{"key":"e_1_3_3_51_1","first-page":"44","article-title":"Characterization of bubble pearls from a mixture of tapioca and glucomannan","volume":"5","author":"Rusdianto AS","year":"2024","unstructured":"Rusdianto AS, Purnamasari DA, Herlina H (2024) Characterization of bubble pearls from a mixture of tapioca and glucomannan. International Journal on Food, Agriculture, and Natural Sources 5: 44\u201353.","journal-title":"International Journal on Food, Agriculture, and Natural Sources"},{"key":"e_1_3_3_52_1","first-page":"484","article-title":"Volatilome, microbial, and sensory profiles of coffee leaf and coffee leaf-toasted mate kombuchas","volume":"13","author":"Sales AL","year":"2024","unstructured":"Sales AL, Cunha SC, Ferreira IMPLVO, et al. (2024) Volatilome, microbial, and sensory profiles of coffee leaf and coffee leaf-toasted mate kombuchas. Foods (Basel, Switzerland) 13: 484.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_53_1","first-page":"2710","article-title":"Volatile, microbial, and sensory profiles and consumer acceptance of coffee cascara kombuchas","volume":"12","author":"Sales AL","year":"2023","unstructured":"Sales AL, Cunha SC, Morgado J, et al. (2023) Volatile, microbial, and sensory profiles and consumer acceptance of coffee cascara kombuchas. Foods (Basel, Switzerland) 12: 2710.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_54_1","unstructured":"Selimoglu BS (2022) Investigation of the physicochemical antioxidant and antimicrobial activities of herbal teas prepared by fermenting with kombucha culture. MSc Thesis Sivas Cumhuriyet University Sivas T\u00fcrkiye."},{"key":"e_1_3_3_55_1","first-page":"1","article-title":"Crosslinking of calcium ion in alginate produce spherification in molecular gastronomy by pseudoplastic flow","volume":"5","author":"Sen DJ","year":"2017","unstructured":"Sen DJ (2017) Crosslinking of calcium ion in alginate produce spherification in molecular gastronomy by pseudoplastic flow. World Journal of Pharmaceutical Sciences 5: 1\u201310.","journal-title":"World Journal of Pharmaceutical Sciences"},{"key":"e_1_3_3_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0723-2020(11)80420-0"},{"key":"e_1_3_3_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.115398"},{"key":"e_1_3_3_58_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.865991"},{"key":"e_1_3_3_59_1","first-page":"1657","article-title":"Characterization of aroma active compound production during kombucha fermentation: Towards the control of sensory profiles","volume":"12","author":"Suffys S","year":"2023","unstructured":"Suffys S, Richard G, Burgeon C, et al. (2023) Characterization of aroma active compound production during kombucha fermentation: Towards the control of sensory profiles. Foods (Basel, Switzerland) 12: 1657.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_60_1","first-page":"1803","article-title":"Benzophenone: A ubiquitous scaffold in medicinal chemistry","volume":"9","author":"Surana K","year":"2018","unstructured":"Surana K, Chaudhary B, Diwaker M, et al. (2018) Benzophenone: A ubiquitous scaffold in medicinal chemistry. RSC Medicinal Chemistry 9: 1803\u20131817.","journal-title":"RSC Medicinal Chemistry"},{"key":"e_1_3_3_61_1","doi-asserted-by":"publisher","DOI":"10.4236\/fns.2016.75040"},{"key":"e_1_3_3_62_1","first-page":"579","article-title":"Influence of water properties on the physicochemical and sensorial parameters of water kefir","author":"Tireki S","year":"2024","unstructured":"Tireki S (2024) Influence of water properties on the physicochemical and sensorial parameters of water kefir. Journal of Culinary Science & Technology 23: 579\u2013599.","journal-title":"Journal of Culinary Science & Technology"},{"key":"e_1_3_3_63_1","doi-asserted-by":"publisher","DOI":"10.1063\/5.0246163"},{"key":"e_1_3_3_64_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12574"},{"key":"e_1_3_3_65_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-019-00068-w"},{"key":"e_1_3_3_66_1","doi-asserted-by":"publisher","DOI":"10.2298\/CICEQ190708034V"},{"key":"e_1_3_3_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2023.106339"},{"key":"e_1_3_3_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103029"},{"key":"e_1_3_3_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104340"},{"key":"e_1_3_3_70_1","first-page":"3456","article-title":"Kombucha: Production and microbiological research","volume":"11","author":"Wang B","year":"2022","unstructured":"Wang B, Rutherfurd-Markwick K, Zhang X-X, et al. (2022) Kombucha: Production and microbiological research. Foods (Basel, Switzerland) 11: 3456.","journal-title":"Foods (Basel, Switzerland)"},{"key":"e_1_3_3_71_1","doi-asserted-by":"publisher","DOI":"10.1155\/2015\/591869"},{"key":"e_1_3_3_72_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12752"},{"key":"e_1_3_3_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112909"},{"key":"e_1_3_3_74_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15613"},{"key":"e_1_3_3_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130322"},{"key":"e_1_3_3_76_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755-1315\/131\/1\/012040"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132251387866","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/10820132251387866","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132251387866","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T10:52:36Z","timestamp":1790247156000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/10820132251387866"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,17]]},"references-count":75,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1177\/10820132251387866"],"URL":"https:\/\/doi.org\/10.1177\/10820132251387866","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10,17]]}}}