Nayara Ferreira Zagnoli¹, Thays Luke Archangel¹, Victórya Soares Ávila¹, Vitória Oliveira Silva Paes¹, Najara Souza da Silva², Ana Clara De Alvarenga Morais³, Eloisa Helena Medeiros Cunha⁴ and Anderson Ferreira Vilela⁵*

¹Nutrition Student Vale do Rio Doce University UNIVALE - Governador Valadares-MG, Brazil

*Corresponding Author: Jessica Mariela Rodríguez Hernández, Degree in Applied Linguistics with an Emphasis in Didactics, Doctorate in Philosophy with an Orientation in Educational Studies, Full-Time Professor at the Faculty of Public Health and Nutrition, Autonomous University of Nuevo León, Monterrey, Mexico.

Received: October 07, 2021; Published: December 20, 2021

Abstract

Kombucha is a drink typically made of green or black tea, as well as needs the fermentation coming from an association of microorganisms beneficial to health. The consumption of Kombucha has become more frequent, since it brings vast benefits to health, as well as preventing cardiovascular diseases, promoting digestive functions, stimulating the immune system, reducing inflammatory problems. The objective of this work was to evaluate the physical-chemical parameters of Kombucha samples sold in the city of Governador Valadares-MG. This was a qualitative and quantitative experimental type of analytical study, where pH, humidity, ashes, sugars and antioxidants were analyzed. The results obtained showed moisture values according to the standards required by current legislation, no indicative legislation was found for ash values, also showed ideal pH values for Kombucha according to current legislation, presence of ascorbic acid, small amount of reducing and non-reducing sugars and presented satisfactory results for consumption. Therefore, it is of great importance to encourage the consumption of the beverage since it presents benefits for health and quality of life.

Keywords: Kombucha; Fermentation; Microorganisms; Physical-chemical Analysis

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Citation

Citation: Anderson Ferreira Vilela., et al. “Physical - Chemical Profile of Kombuchas Marketed in the Governador Valadares City - Brazil". Acta Scientific Nutritional Health 6.1 (2022): 78-85.

Copyright

Copyright: © 2022 Anderson Ferreira Vilela., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.