Augmenting Kombucha’s Health Benefits with Plant and Honey Bioactive Molecules Enrichment

Kombucha, a traditionally fermented tea, has gained increasing scientific and commercial interest due to its sensory quality and bioactive metabolites profile associated with different health-related activities. Recent research highlights the value of enriching traditional and honey kombucha with plant-based biomolecules to create new functional beverages with enhanced functional and nutraceutical properties, improved flavor, and chemical stability. Therefore, this study aimed to review and update the research on the enrichment of kombucha with these natural biomolecules that have been shown to expand the spectrum of health-promoting activities (e.g., antioxidant, antimicrobial, anticancer, and anti-aging), while also enhancing the physicochemical stability of raw kombucha. Yet this innovation must be navigated with a thoughtful understanding of safety, biochemical stability, and sensory evaluation. Thus, this review strongly advocates that the integrative enrichment approach presents a promising strategy for developing next-generation functional beverages with synergistic nutritional and therapeutic benefits. Further controlled studies are needed to elucidate the mechanistic interactions between the kombucha’s microbiome and these added bioactive substrates, as well as to optimize formulations for targeted health applications.