Banca de DEFESA: ALLINY SAMARA LOPES DE LIMA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ALLINY SAMARA LOPES DE LIMA
DATE: 26/02/2025
TIME: 14:00
LOCAL: oneine meet.google.com/sgg-ijiu-ebce
TITLE:

Innovations in the Production of Kombucha-Type Beverages: Stabilization of the Starter Culture and Utilization of Alternative Raw Materials

KEY WORDS:

Kombucha; Drying; Alternative Substrates; Bioactive Compounds; Functional Beverages

PAGES: 91
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Tecnologia Química
SPECIALTY: Alimentos
SUMMARY:

The growing consumer awareness of the relationship between diet and health has driven the demand for foods that not only provide essential nutrients but also contain bioactive compounds with potential health benefits. In this context, kombucha, a fermented beverage produced through the fermentation of sweetened teas by a microbial community, has gained popularity, with projections indicating significant growth in the global market. However, challenges remain in standardizing production, particularly in stabilizing the starter culture and the lack of alternative methods that utilize local and abundant raw materials, such as agricultural by-products, to diversify the sensory and bioactive profile of the beverage. This study aimed to contribute to the advancement of knowledge on kombucha production by addressing: (1) the stabilization of the microbial culture through spray drying and freeze-drying techniques, and (2) the use of alternative substrates, such as an infusion of passion fruit leaves (Passiflora edulis), for fermentation. In the first study, the impact of drying techniques, using maltodextrin and gum arabic as encapsulating agents, was evaluated on the physicochemical properties of kombucha powders and the viability of the starter culture. Analyses included moisture content, water activity, hygroscopicity, solubility, scanning electron microscopy (SEM), X-ray diffraction (XRD), metabolic activity (fermentation metabolites and viable cells), and phytochemical profile (total phenolic compounds and antioxidant activity). The results showed that the obtained powders had suitable physicochemical characteristics and preserved microbial viability after drying. Freeze-dried powders, in particular, presented higher maintenance of microbial viability and metabolic activity, resulting in higher acetic acid production during fermentation. Gum arabic proved effective in protecting microbial cells during spray drying, indicating potential for industrial applications. In the second study, the potential of passion fruit leaves as an alternative substrate for kombucha production was investigated, characterizing the beverage in terms of chemical profile, antioxidant activity, and sensory acceptance. The kombucha produced with passion fruit leaves exhibited a chemical profile within legal standards (alcohol content below 0.5% v/v), along with increased concentrations of phenolic compounds, flavonoids, and antioxidant activity after fermentation. Sensory acceptance was comparable to that of traditional kombucha (made with green tea), demonstrating its potential for market application. Thus, the first approach offers effective techniques for stabilizing kombucha microbial community, with potential contribution to process standardization, while the second promotes the valorization of agricultural by-products and the diversification of the beverage's sensory and bioactive profile. These advances are fundamental for the expansion of the beverage market, aligning with consumer trends that value health and innovation.

COMMITTEE MEMBERS:
Presidente - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Interna - 1246737 - ROBERTA TARGINO HOSKIN
Externo à Instituição - FÁBIO GONÇALVES MACÊDO DE MEDEIROS