Dados do Trabalho

Título

KOMBUCHA ADDED WITH LACTICASEIBACILLUS CASEI AND CAMU-CAMU PULP HAS IMPROVED PHYSICOCHEMICAL PROPERTIES, PHENOLIC COMPOUNDS CONCENTRATION AND BIOACCESSIBILITY, AND FUNCTIONAL PROPERTIES

Introdução

Kombucha is a beverage fermented with a colony of microorganisms known as SCOBY (Symbiotic Culture of Bacteria and Yeasts) using tea and sugar as raw materials. It has been popularly recognized as a probiotic beverage, but the lack of consistency in the presence of probiotic microorganisms precludes this denomination. Thus, adding a recognized probiotic culture may allow the use of the product as a probiotic. Camu-camu (Myrciaria dubia) is a fruit native to the Amazon region and is notable for its exceptional composition of bioactive compounds, which can contribute to its antioxidant properties. Probiotic cultures may biotransform compounds from fruits and improve the product's functional properties.

Material e Métodos

This study aimed to evaluate the effect of adding Lacticaseibacillus casei as probiotic culture and camu-camu pulp on the physicochemical properties, phenolic compounds concentration and bioaccessibility, and functional properties of kombucha. Four formulations of kombucha were processed: KB (base), KF (with fruit [camu-camu pulp]), KLC (with L. casei), and KFLC (with fruit [camu-camu pulp] and L. casei).

Resultados e Discussão

A higher concentration of citric acid and titratable acidity characterized KF. A higher concentration of lactic acid characterized KLC. KFLC was characterized by a higher concentration of citric and acetic acids, ethanol, and phenolic compounds, higher bioaccessibility of phenolic compounds, increased consistency index, and improved functional properties (inhibition of α-glucosidase and antioxidant activity). L. casei survived the processing (> 7 log CFU/mL) and simulated gastrointestinal conditions (>5 log CFU/mL).

Conclusão

In conclusion, the association of L. casei and camu-camu pulp resulted in kombuchas with improved physicochemical properties, phenolic compounds concentration and bioaccessibility, and functional properties.