Desenvolvimento de kombucha de chá verde (Camellia sinensis L.) adoçada com açúcar de palma e saborizada com cajuína

Abstract

The consumption of functional foods has increased due to the growing demand for products that combine health benefits, technological innovation, and sustainability. In this context, kombucha stands out as a fermented beverage with functional potential, whose formulation can be enhanced through the use of alternative substrates and regional ingredients. The present study aimed to develop a green tea kombucha sweetened with palm sugar and flavored with different concentrations of cajuína, evaluating its physicochemical, nutritional, and microbiological characteristics. The research was conducted experimentally using a completely randomized design, including three formulations containing 15%, 30%, and 45% cajuína. The beverages were subjected to analyses of pH, total titratable acidity, soluble solids, vitamin C, proximate composition, energy value, and microbiological parameters, in addition to the characterization of the raw material used. The results showed that increasing the concentration of cajuína promoted a significant increase in soluble solids, protein, and especially vitamin C contents, while parameters such as titratable acidity, moisture, carbohydrates, and energy value remained stable. All formulations showed absence of pathogenic microorganisms, indicating adequate hygienic–sanitary conditions during processing. It is concluded that the use of cajuína as an ingredient in kombucha sweetened with palm sugar is technologically feasible and contributes to the nutritional enrichment of the beverage without compromising its physicochemical and microbiological quality, representing an innovative and sustainable alternative in the development of functional fermented beverages.