ELABORATION AND FUNCTIONAL CHARACTERIZATION OF KOMBUCHAS OBTAINED FROM AGRO-INDUSTRIAL FRUIT RESIDUES

The use of agro-industrial waste as inputs for fermented beverages emerges as a sustainable strategy to add nutritional value and reduce food waste. This study aimed to develop and characterize kombuchas flavored with agro-industrial residues of acerola, pineapple, grapes and mango, evaluating their physicochemical and bioactive properties. The original kombucha was prepared from the infusion of green tea (Camellia sinensis) with sucrose, inoculated with symbiotic culture of bacteria and yeasts (SCOBY) and subjected to fermentation for 10 days (F1). In the next step, 10% of residues from each fruit were added, fermenting for 48 hours in anaerobiosis. The analyses included pH, soluble solids, acidity, reducing and non-reducing sugars, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity (DPPH and ABTS). The flavored kombuchas showed significant improvements compared to the original formulation. Kombucha with acerola stood out for its high content of ascorbic acid (220.95 mg/mL), phenolic compounds (18.87 mg/100g) and higher antioxidant activity (DPPH: 24,135 mg TE/L; ABTS: 10,080 mg TE/L). The grape plant showed the highest levels of flavonoids (2.72 mg/100g) and anthocyanins (9.98 mg/100g), in addition to excellent antioxidant capacity. Mango showed intermediate results, surpassing the original in all bioactive parameters. Pineapple kombucha showed satisfactory performance, although inferior to the others in bioactive compounds. All formulations maintained adequate pH (3.63 to 3.93), in accordance with IN No. 41/2019 regarding microbiological. The incorporation of waste significantly increased the content of functional compounds, particularly acerola and grapes, which, in addition to providing high nutritional value and antioxidant properties, also contribute to sensory aspects such as color, aroma, and flavor. The intense color of the grape formulation was attributed to anthocyanins, further suggesting potential as a natural colorant. Statistical analysis (ANOVA) confirmed significant differences between treatments (p<0.05), confirming the effectiveness of the waste addition. The results demonstrate the potential of agroindustrial tropical fruit waste in the production of functional fermented beverages. The formulations evaluated combine technological innovation, sustainability, and healthiness, demonstrating promise for the food industry with their appeal to the circular economy and nutritional functionality.