Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity
ANA CAROLINA S. CRISPINO,
LUCAS F. DA SILVA,
MOISÉS FELIPE T. LIMA
et al.
Abstract: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 prepared using green tea (Camellia sinensis) and three Amazonian fruits: cupuassu (Theobroma grandiflorum), tapereba (Spondias lutea L.) and bacuri (Platonia insignis). Kombucha fermentations were evaluated before and af… Show more
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