Banca de DEFESA: RANIELE OLIVEIRA ALVES

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : RANIELE OLIVEIRA ALVES
DATE: 19/02/2025
TIME: 09:00
LOCAL: Audiório do Departamento de Ciências do Consumo
TITLE:

DEVELOPMENT AND CHARACTERIZATION OF INDUSTRIAL FERMENTATION TECHNOLOGY FOR KOMBUCHA USING REGIONAL FRUITS IN A BIOREACTOR

KEY WORDS:

Kombucha; Camellia sinensis; SCOBY; Health benefits; antioxidant activity; Phenolic compounds; mixing planning;

PAGES: 145
BIG AREA: Ciências Biológicas
AREA: Biotecnologia
SUBÁREA: Biotecnologia Industrial
SUMMARY:

The present study aimed to develop and characterize a technology to produce fermented kombucha beverages using regional fruits in a bioreactor. Initially, a bibliometric analysis was performed with the aid of the VOSviewer software, complemented by technological prospecting. It was observed that the countries that contributed the most with research results on kombucha were the United States, China, India, Brazil and Serbia. The most productive authors were R. Jayabalan and R. Malbasa affiliated with the University of Bharathiar (India) and the University of Novi Sad (Serbia). The areas of research with kombucha were focused on biological activities, health benefits, fermentation process, composition and microbiology. Regarding the number of patents, the USA and China stood out as the largest patent holders. Considering that different types of Camellia sinensis tea (green, black and white) are the main matrices for kombucha production, a study was conducted to evaluate the effects of these teas, individually and in combination, green tea stood out as a substrate that significantly influenced the antioxidant activity values for ABTS and DPPH analysis with 5868.46 µmol/mg and 705.40 µmol/mg respectively and total phenolics 380.77 mg/mg. Based on the results, green tea presented better antioxidant characteristics and a higher content of phenolic compounds was used as a matrix for flavoring kombucha with regional fruits, including grape, cajá, cashew, genipap, passion fruit and tamarind, where in these flavored kombuchas twenty-six compounds were identified, of which twenty-five are phenolic compounds. After defining the type of tea, the impact of the variables concentration of green tea, sucrose and inoculum on the kombucha fermentation process was evaluated, analyzing the physicochemical parameters and antioxidant capacity as quality metrics. These results were used to scale up the production of the beverage in bioreactors operating under static and agitated conditions. It was found that the kombucha produced without agitation presented the best results for phenolic compounds and antioxidant activity. The results obtained in the present study indicate that the beverage maintains its physicochemical characteristics and bioactivity during the scale-up process. In addition, it contributes to a better understanding of the kombucha scale-up processes and the definition of alternatives for production such as agitated cultivation. Additionally, the sensory profile of beverages flavored with grape, cajá and cashew apple, fruits characteristic of the Northeast region and widely consumed, was performed. The results demonstrated that the participants were able to describe the sensory attributes of each beverage relating to the characteristics of the fruits in which kombucha was flavored. It was also observed that the highest degree of acceptance was observed in the cajá kombucha. The volatile compound profile of the flavored beverages demonstrated the changes that occurred with the addition of different fruits. These compounds were considered essential for the characterization of kombucha and for strengthening its acceptance among consumers. This study contributed to the expansion of knowledge about kombucha production, providing relevant data on the formation of new products and stimulating innovation in the sector. In addition, the results obtained can reduce the technological deficit and strengthen the beverage industries in the states of Pernambuco and Alagoas, promoting regional development.

COMMITTEE MEMBERS:
Presidente - TATIANA SOUZA PORTO
Interna - RAQUEL PEDROSA BEZERRA
Externa ao Programa - 2526149 - MARIA TACIANA HOLANDA CAVALCANTI - UFRPEExterno à Instituição - FABIO ANDERSON PEREIRA DA SILVA - UFPB
Externa à Instituição - JENYFFER MEDEIROS CAMPOS GUERRA - UFPE