Kombucha Innovation Ecosystem: Bibliometric and Patent Landscape Analysis of Scientific and Technological Trends

Abstract

Kombucha has become one of the fastest-growing fermented functional beverages worldwide, driven by its complex microbial ecology, bioactive composition, sensory diversity and biotechnological potential. This study presents an integrated overview of the global kombucha landscape, combining bibliometric analysis, patent prospection, and critical discussion of microbiological, chemical, sensory and technological aspects. Publications indexed in the Scopus database reveal a sharp increase in scientific output after 2020, focusing on SCOBY dynamics, bioactive compounds, bacterial cellulose, fermentation processes and sensory characterization. Brazil, China, India and the United States stand out as major contributors. In parallel, patent analysis shows accelerated technological development, particularly in Asia, highlighting growing industrial interest in functional beverages, microbial biotechnology, biomaterials and sustainability. The convergence between scientific production and patent activity indicates an effective translation of research into innovation. The review also examines the role of raw materials such as teas, fruits, herbs, and agroindustrial by-products in shaping microbial composition, antioxidant capacity, volatile compounds and sensory attributes. Organic acids, esters, terpenes and phenolic compounds are key drivers of kombucha’s characteristic flavour and aroma. Additionally, process variables including substrate composition, sugar source, SCOBY structure, inoculation strategy, fermentation conditions, and oxygen availability strongly influence acidification, ethanol formation and sensory consistency. Overall, kombucha is evolving from a traditional beverage into a multidisciplinary platform that integrates food science, biotechnology, sustainability and functional product innovation. The review further organizes the health-related literature by the level of scientific evidence, separating in vitro assays, animal models and human clinical trials and shows that controlled human evidence is still restricted to a small number of short trials with few participants. Safety, regulatory and quality control aspects are addressed, including ethanol formation and the 0.5 percent threshold that separates nonalcoholic from alcoholic classification, refermentation during storage, contamination risks and the different risk profiles of industrial and domestic production. Sensory perception, consumer acceptance and the environmental and economic dimensions of by-product valorization complete the analysis.