Saborização de kombucha: da análise de mercado à propostas inovadoras

Abstract

Kombucha is considered a functional drink that has numerous health benefits that has been popularizing and gaining more and more space in the Brazilian market. It is made from the fermentation of sweetened green and/or black tea (F1) with a symbiotic culture of bacteria and yeasts known as SCOBY (Symbiotic Culture of Bacteria and Yeasts) and, subsequently, a second fermentation (F2) can be carried out in the which is added a flavoring of fruits, seeds and spices that contributes to its flavor, aroma and final sensation, these being derived from a secondary fermentation (flavoring) the most commercialized. This work aims to carry out a survey of existing flavors commercialized in the Brazilian market and propose innovation of flavors using regional fruits and spices, in addition to carrying out physical-chemical analyzes of pH, density and volatile acidity of the beverages produced in order to compare whether these analytical parameters are in line with those required by the Ministry of Agriculture, Livestock and Food Supply (MAPA). Five patents for innovation processes in the production of kombucha and 292 brands related to the drink were found at the National Institute of Industrial Property (INPI). Social networks revealed brands not present at the INPI, showing the expansion of the market, especially in electronic commerce. The data reveal that there are 317 flavors being marketed, with green, black, hibiscus and mate teas being the most used for F1. In F2, the most recurrent variations involve the use of citrus fruits and red fruits, in addition to the use of roots such as ginger, herbs such as mint and spices such as cloves, cinnamon and black pepper. For the production of new kombuchas, 8 combinations were made using regional fruits (umbu and seriguela), herbs (catingueira flower) and spices (pepper-of-monkey and imbiriba), and it was found that all the pH values found are within the variation 2.5 to 4.2, however, the volatile acidity analysis revealed that only seriguela flavorings ranged from 30 to 130 mEq/L, as recommended by MAPA. Thus, further tests are needed in order to adjust all the parameters of the produced beverages.