Avaliação microbiológica, antioxidante e físico-química de kombuchas aromatizadas com anis estrelado, cravo-da-índia e cardamomo

Abstract

Kombucha is a fermented, sweetened, acidic, and carbonated beverage of Asian origin, made from green or black tea, both derived from the Camelia sinensis plant, with the addition of a symbiotic culture of bacteria and yeast (SCOBY). The aim of this study was to perform physicochemical, microbiological, and antioxidant analyses on kombuchas flavored with star anise (Illicium verum Hook), clove (Syzygium aromaticum), and cardamom (Elettaria cardamomum), as they are spices known for their antioxidant properties and used to add aroma and flavor. The pH, acidity, reducing sugars as glucose, alcohol content, total phenolics, flavonoids, aerobic mesophilic count, and yeast count were analyzed. The results showed that all three kombuchas met the current Brazilian legislation standards for pH and alcohol content, while the cardamom-flavored kombucha obtained the highest level of reducing sugars as glucose at 2.33%, and the star anise-flavored one had the highest acidity at 4.39%. Clove and star anise increased the antioxidant concentration in the beverage, with 778.72mg/L and 398.16mg/L for total phenolics, and 283.54mg/L and 304.73mg/L for flavonoids, respectively. Gram-positive bacteria and yeast were also identified through morphological examination. The results are consistent with previous studies conducted by other authors, although differences may arise from climate, preparation method, and spices used by each author.