Cellular electrostimulation of kombucha symbiotic culture and its effects on fermentation kinetics and beverage quality

• Grant number: 24/04948-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2024
• Status: Discontinued
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Eric Keven Silva
• Grantee: Cesar Melo Martins Filho
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials, AP.JP
• Associated scholarship(s): 24/18017-1 - Pulsed electric fields as a pre-treatment of water kefir production, BE.EP.IC

Abstract

The consumption of functional foods, such as kombucha, has been growing as a strategy to combat inflammatory diseases. Kombucha, a traditionally fermented beverage made from green or black tea sweetened with a symbiotic culture of bacteria and yeast (SCOBY), is recognized for its health benefits, including anti-inflammatory, antioxidant, and digestive properties. Recently, scientific interest has focused on improving the fermentation process of kombucha. Pulsed Electric Field (PEF) technology emerges as a promising non-thermal approach to accelerate fermentation, reducing production time and improving product quality. Therefore, this project proposes to explore the effects of PEF pre-treatments on the SCOBY prior to the fermentation process, aiming to reduce fermentation time. The impacts of electric field intensity (kV/cm) and pulse duration (µs) on the microstructural aspects of SCOBY, as well as on the content of bioactive compounds and volatile compound profile, will be investigated. It is expected that this study will contribute to innovation in the production of fermented beverages, offering a sustainable alternative to enhance kombucha.