Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity

Using Amazonian fruits to flavor kombuchas is a promising proposal, as it adds nutritional value to the drink. This work sought to develop kombucha flavored with Amazonian fruits and evaluate the bioactive compounds and antioxidant capacity of the formulations. Three kombucha formulations were prepa...

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Bibliographic Details
Published in:	Anais da Academia Brasileira de Ciências Vol. 96; no. suppl 1; p. e20230356
Main Authors:	Crispino, Ana Carolina S, Silva, Lucas F DA, Lima, Moisés Felipe T, Oliveira, Johnatt Allan R DE
Format:	Journal Article
Language:	English
Published:	Brazil Academia Brasileira de Ciências 01-01-2024
Subjects:	Antioxidants - analysis Ascorbic Acid - analysis Bacuri Cupuassu Fermentation Flavoring Fruit - chemistry Kombucha Tea - analysis MULTIDISCIPLINARY SCIENCES Phenols - analysis Symbiotic Colony Vitamin C Flavoring Symbiotic Colony Fermentation Bacuri Cupuassu Vitamin C
Online Access:	Get full text
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