Production process and characteristics of kombucha fermented from alternative raw materials
2022
Leonarski, Eduardo | Guimarães, Alana C. | Cesca, Karina | Poletto, Patrícia
Kombucha is a beverage obtained by fermenting sweetened green or black tea with a symbiotic culture of bacteria and yeasts (SCOBY), which claims nutritional characteristics. As demand for kombucha increased, alternative extracts to green or black tea such as herbs, fruits, milk, agro-industrial materials started to be used in fermentation, giving rise to kombucha-like beverages. The literature review shows that the procedure and conditions used to obtain kombucha-like beverages are similar to the traditional fermentation. However, some additional steps may be necessary to prepare the raw material for its use as an alternative to green or black tea, the main approaches being highlighted in this review. Bioactive compounds (mainly phenolics) are considered one of the main attractions of kombucha due to their antioxidant characteristics. It is observed that, regardless of the extract used, the bioactive compounds (mainly phenolics) and also the antioxidant activity tend to increase during the fermentation of these beverages. Thus, the use of alternative raw materials to tea for the preparation of kombucha is viable and tends to serve a wide range of products according to different regions of the world. These new beverages have similar characteristics to the traditional beverage and respect the diversity of consumer market trends.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library