Tecnologia de produção de kombucha e seus benefícios para a saúde
Abstract
Kombucha is a beverage obtained through the fermentation of tea from the Camellia sinensis
plant, sugar, and a culture of bacteria and yeast known as SCOBY. The consumption of this
functional drink has significantly increased in recent years due to a growing demand for foods
with health-benefiting properties, as people seek a healthier lifestyle. This study aims to conduct
a literature review on the chemical and microbial composition of kombucha, potential
production technologies for this fermented beverage, its health benefits, while also evaluating
technological innovations and current market trends for kombuchas in Brazil. Upon analysis of
the studies, it was found that kombucha's chemical composition is rich in organic compounds,
resulting in antioxidant and antimicrobial effects, and a reduction in health-related issues, such
as cancer prevention, arthritis relief, improved immunity, anti-hypertensive activity, anticholesterolemic
effects, and anti-inflammatory properties. The beverage's symbiotic culture can
act in the human body with a probiotic effect. Kombucha can be produced either artisanally or
on an industrial scale, depending on the available infrastructure for its production. The basic
steps include: preparation of infused tea, first fermentation in aerobic conditions, flavoring and
carbonation in suitable bottles or cans, and the second fermentation in anaerobic conditions. In
conclusion, due to its significant growth potential, further studies will be conducted to analyze
the benefits of the drink and develop new formulations and processing alterations.
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