Mangrove-Based Kombucha as a Functional Beverage: A Literature Review

Abstract

Mangrove plants are potential alternative substrates for functional kombucha because they contain bioactive compounds and are widely available in coastal ecosystems. This review aims to examine mangrove-based kombucha based on substrate types, fermentation conditions, bioactive components, and biological activities. A narrative literature review was conducted using articles obtained from Google Scholar, ScienceDirect and Consensus, with priority given to publications from 2020 to 2026. The reviewed studies showed that Rhizophora mucronata, Sonneratia caseolaris, Sonneratia ovata, and Rhizophora apiculata have been explored as substrates or complementary ingredients in kombucha production. Fermentation factors, including sugar concentration, starter concentration, and fermentation time, influence acidity, microbial growth, secondary metabolites, and functional properties. The reported bioactive components include phenolics, flavonoids, tannins, saponins, alkaloids, triterpenoids, and organic acids. The main biological activities are antidiabetic, antioxidant, and antibacterial effects. Overall, mangrove-based kombucha is promising as a functional beverage innovation derived from coastal biological resources. Further studies are needed to validate its safety, bioactivity, formulation, and consumer acceptance.