Influência de diferentes estratégias de saborização nos parâmetros físico-químicos de kombucha gaseificada com polpa de caju (Anacardium Occidentale L.)

Abstract

Kombucha is a fermented beverage obtained from sweetened tea infusion, subjected to the metabolic activity of a symbiotic culture of bacteria and yeast (SCOBY), resulting in the production of organic acids, carbon dioxide, and ethanol. The final composition of the beverage is strongly influenced by fermentation conditions and by ingredients used during the flavoring stage. In this context, the present study aimed to evaluate the influence of different flavoring strategies using cashew apple pulp (Anacardium occidentale L.) on the physicochemical characteristics of carbonated kombucha. Primary fermentation was carried out using green tea (Camellia sinensis), showing a reproducible kinetic behavior characterized by pH reduction (3.71–2.59), consumption of reducing sugars, and increase in total acidity up to approximately 130 mEq/L. In the secondary fermentation, three flavoring strategies were evaluated: addition of mechanically pressed cashew pulp, addition of commercial pulp without preservatives (both at 5%, 10%, and 15%), and fruit infusion under room temperature and refrigeration conditions. The results demonstrated that the method of cashew incorporation directly affected the fermentation dynamics. The addition of pressed pulp promoted greater sugar consumption and fermentation intensification, resulting in higher acidity and ethanol content. Infusion showed temperature-dependent behavior, with room temperature conditions enhancing microbial activity, while refrigeration led to a more controlled fermentation process. The use of commercial pulp without preservatives resulted in higher ethanol production, indicating greater bioavailability of fermentable sugars. All formulations presented pH (2.71–2.97) and total acidity (112–128 mEq/L) values within the limits established by Brazilian regulations; however, ethanol content ranged from 0.82 to 1.79 °GL, classifying the beverages as lowalcohol products. Among the evaluated formulations, K-P5 and K-ITR showed the best balance among physicochemical parameters. It is concluded that the flavoring strategy acts as a key technological variable in modulating kombucha fermentation, directly influencing microbial activity and metabolite formation. Furthermore, the study highlights the potential of cashew as a regional raw material for the development of innovative fermented beverages.