期刊名：Beverages

期刊 ISSN：2306-5710

期刊主页：https://www.mdpi.com/journal/beverages

从健康饮品到科研热点，康普茶正在经历一场“身份升级”。过去，它更多被视为一种富含益生菌的发酵茶；而在2024–2025年的最新研究中，康普茶已经成为连接微生物组学、功能营养与可持续食品的关键研究模型。

最新一批论文显示，这一领域正在发生三大变化：

一是原料彻底“破圈”——从传统茶叶延伸到草本、海藻甚至农副产物；

二是功能研究持续深化——从抗氧化、降糖到“代谢产物（metabiotics）”机制层面；

三是研究手段全面升级——宏基因组与代谢组技术开始揭示其发酵背后的微生物协同机制。

换句话说，康普茶不再只是“好喝”，而是正在被重新定义为一个可设计、可调控、可验证的功能食品系统。

那么，这些论文究竟关注了哪些关键问题？又透露出哪些值得关注的科研趋势？

1. 评估添加特定草药、香料和水果对以百里香蜂蜜调味的奥林匹斯山茶（Sideritis scardica）发酵康普茶的影响：理化和功能特性评估

“Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (Sideritis scardica) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties”

by Ioannis Geraris Kartelias, Ioannis Panagiotakopoulos, Constantina Nasopoulou and Haralabos Christos Karantonis

Beverages 2024, 10(1), 9; https://doi.org/10.3390/beverages10010009

Full text available online: https://www.mdpi.com/2306-5710/10/1/9

2. 红树（Rhizophora mucronata）叶片制成的茶和康普茶的α-葡萄糖苷酶抑制活性

“α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves”

by Yunita Eka Puspitasari, Emmy Tuenter, Annelies Breynaert, Kenn Foubert, Herawati Herawati, Anik Martinah Hariati, Aulanni’am Aulanni’am, Tess De Bruyne and Nina Hermans

Beverages 2024, 10(1), 22; https://doi.org/10.3390/beverages10010022

Full text available online: https://www.mdpi.com/2306-5710/10/1/22

3. 水离子化学对康普茶发酵的影响

“Impact of Water Ionic Chemistry on Kombucha Fermentation”

by Katherine A. Thompson-Witrick, Olivia Sundman, Sadie Disselkoen, Nicholas Hanson, Cheyenne Butler, Victoria Jordan, Ian Galbraith, Jada Spake, Seiler Pollock and Drew M. Budner

Beverages 2024, 10(4), 108; https://doi.org/10.3390/beverages10040108

Full text available online: https://www.mdpi.com/2306-5710/10/4/108

4. 富含酚类物质的绿茶康普茶的抗氧化、抗增殖、抗菌和抗疟疾功效

“Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic-Rich Green Tea Kombucha”

by Udielle Vermelho Lacerda, Carolina Vargas Pereira da Costa, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida, Mariana Araújo Vieira do Carmo, Amanda dos Santos Lima, Laura da Silva Cruz, Amanda Bubula de Souza, Philipe Oliveira Fernandes, Vinícius Gonçalves Maltarollo et al.

Beverages 2025, 11(1), 7; https://doi.org/10.3390/beverages11010007

Full text available online: https://www.mdpi.com/2306-5710/11/1/7

5. 研究不同茶树茶对康普茶发酵的影响及巴西水果风味康普茶的研制

“Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits”

by Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, Tania Maria Sarmento da Silva, Rodrigo Lira de Oliveira, Camila Souza Porto and Tatiana Souza Porto

Beverages 2025, 11(1), 13; https://doi.org/10.3390/beverages11010013

Full text available online: https://www.mdpi.com/2306-5710/11/1/13

6. 利用莲藕茶开发低咖啡因康普茶及其功能特性评价

“Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties”

by Jin Seon Baek, Younhee Nam, Sunghee Kim, Hee Song Kim, Eun Jin Lee, Mee-Ryung Lee and Soo Rin Kim

Beverages 2025, 11(2), 55; https://doi.org/10.3390/beverages11020055

Full text available online: https://www.mdpi.com/2306-5710/11/2/55

7. 利用莲藕茶开发低咖啡因康普茶及其功能特性评价

“Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir”

by Chiara La Torre, Roberta Pino, Alessia Fazio, Pierluigi Plastina and Monica Rosa Loizzo

Beverages 2025, 11(3), 65; https://doi.org/10.3390/beverages11030065

Full text available online: https://www.mdpi.com/2306-5710/11/3/65

8. 海葡萄（Caulerpa racemosa）康普茶：宏基因组学和代谢组学分析、其作为抗氧化剂的分子作用机制以及发酵时间的影响的综合研究

“Sea Grape (Caulerpa racemosa) Kombucha: A Comprehensive Study of Metagenomic and Metabolomic Profiling, Its Molecular Mechanism of Action as an Antioxidative Agent, and the Impact of Fermentation Time”

by Dian Aruni Kumalawati, Reza Sukma Dewi, Noor Rezky Fitriani, Scheirana Zahira Muchtar, Juan Leonardo, Nurpudji Astuti Taslim, Raffaele Romano, Antonello Santini and Fahrul Nurkolis

Beverages 2025, 11(5), 134; https://doi.org/10.3390/beverages11050134

Full text available online: https://www.mdpi.com/2306-5710/11/5/134

9. 研究冷藏条件下康普茶储存过程中挥发性成分的变化

“Investigating the Volatiles of Kombucha During Storage Under Refrigerated Conditions”

by Massimo Mozzon, Luigi Rinaldi, Abdelhakam Esmaeil Mohamed Ahmed, Béla Kovács and Roberta Foligni

Beverages 2025, 11(5), 143; https://doi.org/10.3390/beverages11050143

Full text available online: https://www.mdpi.com/2306-5710/11/5/143

10. 康普茶作为一种可持续的代谢产物来源：潜力、应用和未来展望

“Kombucha as a Sustainable Source of Metabiotics: Potential, Applications, and Future Perspectives”

by Atittaya Tandhanskul, Samatcha Krungkaew, Luoluo Li, Sai Aung Kham and Lina Yonekura

Beverages 2025, 11(6), 173; https://doi.org/10.3390/beverages11060173

Full text available online: https://www.mdpi.com/2306-5710/11/6/173

总结

从原料创新到机制解析，从风味设计到健康功能，这一系列研究共同勾勒出康普茶研究的全新图景：它不仅是一种发酵饮料，更是一个融合食品科学、微生物生态与健康营养的前沿研究载体。

可以预见，随着多组学技术与功能食品研究的进一步融合，康普茶或将不只是“下一代健康饮料”，而是迈向精准营养与可持续食品体系的重要一环。

相关特刊推荐：

The Future of Functional Fermented Beverages: The Case of Kombucha

https://www.mdpi.com/journal/beverages/special_issues/8G5C3I8P14

Fermented Plant-Based Beverages: Nutritional Composition and Functional Properties

https://www.mdpi.com/journal/beverages/special_issues/73TCAKQ49W

Microbial Drivers of Beverage Fermentation

https://www.mdpi.com/journal/beverages/special_issues/0PCWB8X5M6

期刊介绍

Impact Factor: 2.7 (2024) | 2024 CiteScore: 4.6

JCR排名 (2024)：Q3 (食品科学与技术)

Scopus排名 (2024)：Q2 (食品科学)

Beverages (ISSN 2306-5710) 是一本国际同行评审的开放获取（Open Access）科学期刊，专注于发表饮料研发领域的高质量原创研究论文与权威综述。本刊采用月刊在线出版模式，所有文章均可免费阅读、下载及分享。目前，Beverages已被 ESCI（Web of Science）、Scopus 和 DOAJ 等知名数据库收录，彰显其学术影响力。

本期刊涵盖饮料科学的全方位研究，包括饮品研发、营养、品质与安全、生产工艺、功能性饮料、消费趋势及与饮品相关的公共健康政策。