Kefir de água saborizado com abacaxi (Ananas comosus) e hortelã (Mentha spicata): desenvolvimento, avaliação físico-química e microbiológica

Abstract

The present study aimed to develop fermented beverages based on water kefir flavored with pineapple (Ananas comosus) and mint (Mentha spicata), employing strategies for whole food utilization, as well as to evaluate their effects on physicochemical parameters. Three treatments were prepared: an unsweetened and unflavored control (T0 – kefiraride) and two formulations supplemented with pineapple and mint extracts at concentrations of 15% (T1) and 25% (T2). The beverages were characterized in terms of pH, total titratable acidity, soluble solids, hardness, electrical conductivity, and microbiological profile, in addition to multivariate analysis using Principal Component Analysis (PCA). Microbiological evaluation was performed exclusively on the control treatment (T0 – kefiraride) to assess the safety of the unflavored water kefir. The results indicated that the addition of plant extracts promoted mineral enrichment of the beverages, associated with increased acidity and reduced residual sugars, particularly in the formulation containing 25% extract. PCA revealed a clear separation between the control treatment and the flavored beverages, confirming the impact of pineapple and mint incorporation on the physicochemical properties of the product. All samples of the control treatment complied with current microbiological standards, indicating suitability for consumption. The use of fruits and herbs represents a viable strategy to enhance the nutritional and sensory value of water kefir, with the formulation containing 15% pineapple and mint extract standing out as the most balanced and technically suitable option for industrial application and potential consumer acceptance.