Elaboração de kombucha adicionada de plantas alimentícias não convencionais (PANC’s) : aspectos físico - químicos e atividade antioxidante

Abstract

Kombucha is a beverage resulting from the fermentation of black and/or green tea sweetened by the presence of a cellulosic film (SCOBY) composed of the symbiotic association of bacteria, and yeast. The beverage goes through two fermentation processes, the first lasting 7 to 10 days. After this process the second fermentation takes place, which has the objective of carbonating the beverage and also, in some cases, flavoring the kombucha with fruits, juices, vegetables, spices, herbs, and various plants. The PANC's (Non-Conventional Food Plants) are used in food, and can be vegetables, legumes, spices, fruits, nuts, but are not produced or marketed on a large scale, and can also be related to the culture of a particular place and what people are used to consuming. Thus, the objective was to prepare kombuchas with added PANC's (swamp lily, hibiscus and prickly pear), compared to a standard formulation (without added PANC). Initially, a bioactive characterization of the PANC's was performed to then develop the beverages. The same were obtained with the addition of green tea and sugar and performed two fermentations, the first with the SCOBY (symbiotic culture of bacteria and yeast) and soon after the end of the first fermentation, gave the flavoring with different PANC's. The evaluations recommended by legislation were performed, such as pH, total acidity, soluble solids and alcohol content, as well as bioactive characterization. For antioxidant activity of hibiscus, prickly pear and marsh lily, 86.73%, 90.22% and 76.38% of inhibition were found, respectively. For carotenoids of the PANC's hibiscus, prickly pear and lily of the marsh, 235.76; 1093.43 and 613.10 µg of β-carotene.g-1 were found, respectively. For the phenolic compounds of the PANC's hibiscus, prickly pear and marsh lily, 1925.5; 1617.43 and 844.88 mg of gallic acid.100g-1 were found, respectively. For the anthocyanins of hibiscus, prickly pear and lily of the marsh, 261.03; 445.55 and 142.54 mg of cyanidin-3- glycoside were found.100g-1 , respectively. Among the compounds evaluated, the highest results for the prickly pear were observed for carotenoids and anthocyanins, corroborating the high antioxidant potential found for these PANC's. The results obtained for the Kombuchas were: Antioxidant activity of the kombuchas with hibiscus, prickly pear, swamp lily and traditional: 18.90%; 16.22%; 15.50%; and 17.92% inhibition, respectively. Carotenoids of the kombuchas with hibiscus, prickly pear, lily of the marsh and traditional: 0.59; 0.59; 0.47 and 0.47 µg of β-carotene.g-1 , respectively. Phenolic compounds of kombuchas with hibiscus, prickly pear, lily of the marsh and traditional: 42.06; 31.78; 28.59 and 24.17 mg gallic acid.100g-1 , respectively. Anthocyanins of the kombuchas with hibiscus, prickly pear, lily of the marsh and traditional: 6.49; 4.23; 2.86 and 2.43 mg glycoside.100g-1 , respectively. The physical-chemical analysis were all within the analytical parameters required by law for this beverage. The analyzed beverages showed bioactive and physicochemical characteristics compatible with the raw materials and ingredients used, considering that the resulting kombuchas present acids and antioxidant compounds beneficial to health, and may contribute to the antioxidant potential, from the consumption of a beverage that has no chemical additives.