Kombucha production using raw materials from Brazil

Area of Science:

• Food Science
• Fermentation Technology
• Biotechnology

Background:

• Kombucha and analog beverages are gaining market share globally.
• Brazil's rich fruit diversity offers potential for novel fermented products.
• Existing research focuses on traditional kombucha and analog extracts in Brazil.

Purpose of the Study:

• To review studies on traditional kombucha and analog beverage production in Brazil.
• To identify the types of extracts and byproducts used in Brazilian kombucha analogs.
• To assess the impact of fermentation on key chemical and functional properties.

Main Methods:

• Literature review of Brazilian studies on kombucha and analog beverage production.
• Analysis of fermentation substrates, including traditional teas, fruits, coffee, yerba mate, yams, and byproducts.
• Evaluation of changes in total phenolic compounds and antioxidant activity during fermentation.

Main Results:

• Analog kombucha production in Brazil frequently utilizes fruits from the Northeast and South regions.
• Alternative extracts include coffee, yerba mate, yams, and byproducts from cocoa, acerola, guava, tamarind, mango, and grape.
• Fermentation consistently increases total phenolic compounds and antioxidant activity across various extracts.

Conclusions:

• Brazil possesses significant potential for developing innovative kombucha-type beverages using diverse local resources.
• Regulatory hurdles concerning alternative extracts, SCOBY characterization, probiotic claims, and ethanol control need addressing.
• Standardizing fermentation processes with regional SCOBY variations is crucial for consistent and viable product development.