Produção e caracterização físico-química de fermentados acéticos tipo vinagre a partir de kombucha com cajuína e imbiriba

Abstract

Kombucha, a fermented beverage obtained from the infusion of sweetened tea and the action of SCOBY (Symbiotic Culture of Bacteria and Yeast), is traditionally consumed for its functional and probiotic properties and is being explored as a base for new products, such as vinegar. Vinegar production involves two main stages: mild fermentation, in which yeasts convert sugars into ethanol, and acetic fermentation, conducted by bacteria of the genera Acetobacter and Gluconobacter, which oxidize ethanol into acetic acid. When carried out artisanally, especially using the Orléans method, the process preserves bioactive compounds such as polyphenols, organic acids, vitamins, and antioxidants, in addition to conferring complex sensory characteristics to the final product. This work aims to develop vinegar-type acetic ferments from kombucha, focusing on standardizing the production process and performing physicochemical analyses throughout the fermentation process. Three kombucha formulations were developed: one neutral and two flavored with cashew juice and imbiriba, with and without added sugar. The results showed that the neutral kombucha presented a more stable fermentation process, with a gradual reduction in pH and a continuous increase in acidity. In contrast, the flavored formulations showed greater variation throughout the fermentation, indicating that the addition of cashew juice, imbiriba, and sugar interfered with the activity of the microorganisms. In all samples, there was a reduction in soluble solids, related to sugar consumption, with this effect being more evident in the formulations with added sugar. Despite the increase in acidity at the end of the process, the values did not reach the minimum required by Brazilian legislation for classification as vinegar, characterizing the products as acetic ferments. Overall, the results reinforce the potential of kombucha as a base for the development of active ferments with regional ingredients, while also indicating the need for adjustments in the process to meet legal quality standards.