Banca de QUALIFICAÇÃO: ELISIANE BEATRIZ DA SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ELISIANE BEATRIZ DA SILVA
DATE: 03/05/2024
TIME: 14:00
LOCAL: Link da videochamada: https://meet.google.com/swu-wyxq-dmp
TITLE:

DEVELOPMENT AND CHARACTERIZATION OF KOMBUCHA-LIKE BEVERAGE
USING YELLOW MOMBIN RESIDUE AS RAW MATERIAL

KEY WORDS:

Fermented drink. Symbiotic culture. Phytochemical compounds. Spondias
mombin. Sustainable food system.

PAGES: 31
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Kombucha is a beverage traditionally produced from the fermentation of green
or black tea. However, alternative raw materials have been studied for the
production of new kombucha-like beverages. Thus, the objective of this study
was to develop and characterize a kombucha-like beverage using yellow
mombin residue as raw material. Kombucha-like beverages were made with
the aqueous extract of yellow mombin residue by heating in the autoclave, as
this is the condition that provided a higher concentration of total phenolic
compounds. Six formulations of the beverage were developed, three being
based on cajá yellow mombin extracts (KRC 2%, 10%, and 15%), and three
combining extracts from yellow mombin residue with green tea in a 1:1 ratio
(KRCCV 2%, 10%, and 15%). The beverages were fermented for 15 days and evaluated at times 0, 5, 7, 10 and 15 days. The results showed physical- chemical changes in the beverages, with a reduction in pH and an increase in total acidity throughout fermentation. The concentration of total phenolic compounds increased during fermentation, reaching maximum final values of

16.16 mg EAG/mL for KRCCV 2% and 22.89 mg EAG/mL for KRC 2%. The
antioxidant activity was evaluated by the DPPH and ABTS radical scavenging
methods. Fermentation also resulted in an increase in antioxidant activity by
scavenging the ABTS radical, with activity of 249.17 μM Trolox/mL for KRC
15% and 261.75 μM Trolox/mL for KRCCV 15%, in 15 days of fermentation, a
behavior similar to radical scavenging DPPH. The population of acetic bacteria
increased until the 7th day of fermentation, however, between the 7th and 15th
day, stability or a drop in the number of these microorganisms was observed.
On the other hand, yeasts showed growth in the enumeration until the end of
fermentation (15th day). Therefore, the partial results of this study demonstrate
that yellow mombin residue are a potential raw material to be explored in the
production of kombucha-like beverages.

COMMITTEE MEMBERS:
Externa à Instituição - ESTER RIBEIRO DE ANDRADE
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Externo à Instituição - SÉRGIO DANTAS DE OLIVEIRA JÚNIOR