Propiedades fisicoquímicas, antioxidantes y sensoriales de las Kombuchas obtenidas de la fermentación de oolong y yerba mate

Autores/as

DOI:

https://doi.org/10.33448/rsd-v10i11.18790

Palabras clave:

Fermentación; Bebida sin alcohol; Reducción de capacidad; Aceptación sensorial.

Resumen

La kombucha es una bebida fermentada sin alcohol, tradicionalmente producida a partir de un té azucarado, tiene un sabor ácido y refrescante. Este trabajo tuvo como objetivo desarrollar, caracterizar y evaluar la aceptación sensorial de Kombucha a base de oolong, tradicionalmente utilizado para la producción de esta bebida y mate, muy popular y fácil de encontrar en Brasil. Los productos se caracterizaron por sólidos solubles totales (TSS), azúcares, pH, acidez titulable (TA), ácidos orgánicos (OA), contenido alcohólico (AC), fenólicos (PHE), flavonoides (FL), actividad antioxidante (AA), además de la aceptación sensorial por parte de los bebedores potenciales. El TSS disminuyó un 8,3% en la formulación de oolong y un 7,0% en la formulación de té de yerba mate. El pH osciló entre 4,3 y 4,5 a 2,8 y 3,1 después de 14 días, respectivamente. La acidez titulable alcanzó 8,97 g.L-1 para Kombucha oolong y 6,75 g.L-1 para yerba mate. El ácido acético fue el ácido orgánico más grande identificado y cuantificado al final del tiempo de fermentación. Los flavonoides disminuyeron durante la fermentación en ambas muestras, mientras que la capacidad reductora no difirió en este proceso. En relación a la capacidad antioxidante, en las formulaciones con oolong y yerba mate presentó mayor capacidad inhibitoria del radical ABTS de 90.22 y 68.75%, mientras que la capacidad inhibitoria del radical DPPH fue de 89.74 para oolong y 86.72% para yerba mate. La kombucha formulada con té de yerba mate resultó en una bebida ácida y refrescante, con mayor aceptación global en comparación con el té oolong, ambas bebidas exhibieron potencial antioxidante in vitro.

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Publicado

24/08/2021

Cómo citar

TSURU , V. H. .; GOMES, R. J. .; SILVA, J. R. .; PRUDENCIO, S. H. .; COSTA, G. N.; SPINOSA, W. A. . Propiedades fisicoquímicas, antioxidantes y sensoriales de las Kombuchas obtenidas de la fermentación de oolong y yerba mate. Research, Society and Development, [S. l.], v. 10, n. 11, p. e62101118790, 2021. DOI: 10.33448/rsd-v10i11.18790. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/18790. Acesso em: 5 jul. 2025.

Número

Sección

Ciencias Exactas y de la Tierra