REVISÃO SOBRE O DESENVOLVIMENTO DE KOMBUCHÁ

Abstract

The food industry is constantly evolving to meet consumers' demands, who increasingly show interest in products with health-related benefits and well-being. In this regard, fermented products meet these demands, especially Kombucha, which is obtained through aerobic and anaerobic fermentation of the must obtained by infusion or extract of Camellia sinensis and sugars by a culture of bacteria and yeasts. Kombucha can also be characterized as an alcoholic beverage, respecting alcohol content limits of 0.6% to 8.0%. Several studies have addressed the benefits of consuming this beverage, including antioxidant activity, prevention of cardiovascular diseases, cancer, kidney failure, and diabetes. It also possesses antimicrobial activities, derived from catechin and flavonols, and has reported relaxing effects from the amino acid theanine. However, despite these benefits, studies, particularly involving in vitro digestion, are necessary to ascertain the extent of Kombucha's benefits on the human body.