Avaliação físico-química e antioxidante da Kombucha com beterraba

Abstract

Kombucha is a fermented beverage recognized for its functional and antioxidant properties, and it is increasingly consumed by individuals seeking a healthier diet. Following the trend of adding natural ingredients to this drink, red beetroot appears promising due to its richness in bioactive compounds, such as nitrates and betalains. This study aimed to evaluate the effects of adding beetroot juice on the physicochemical characteristics and antioxidant activity of kombucha. The research involved two fermentation phases: the first with green tea and SCOBY, and the second in sealed bottles with beetroot juice, allowing carbonation and interaction between compounds. The analyses performed in this study were pH, ºBrix, and antioxidant activity. Antioxidant activity was determined using the DPPH method, comparing both versions of the beverage. The results indicated that the traditional kombucha presented an antioxidant activity of 91.19%, while the kombucha flavored with beetroot juice presented 72.24%, indicating a significant reduction. The pH of the flavored kombucha was slightly higher (3.26) compared to the traditional version (3.09), but the difference was not significant. The ºBrix value increased from 2.78 to 4.13, suggesting that beetroot juice influenced the concentration of soluble solids. These results show that the addition of beetroot juice to kombucha resulted in significant changes in its physicochemical and functional characteristics. These changes should be considered when developing new formulations to balance the functional benefits and the quality of the final product.