This study evaluated the influence of tea, sucrose, and inoculum concentrations on green tea kombucha’s physicochemical properties and antioxidant capacity to optimize its production. The highest total phenolic content (98.61 mg GAE/100 mL) and radical scavenging activity for ABTS (9647.14 μmol/mL) and DPPH (6640.00 μmol/mL) were observed with 8 g/L of tea, 80 g/L of sucrose, and 30% inoculum. Principal Component Analysis highlighted inoculum as the key factor influencing these parameters. Following this, fermentation was scaled up in 6.5 L bioreactors operating under static and stirred conditions. Monitoring physicochemical properties, antioxidant capacity, and volatile compounds revealed the impact of agitation on fermentation, with the kombucha obtained by static cultivation presenting higher biological activity. Eleven volatile compounds were identified, including carboxylic acids, terpenes, esters, alcohols, and phenols. Notably, α-terpinolene, dodecanoic acid, and 2,4-di-tert-butylphenol, found in kombucha, exhibit antioxidant properties linked to health benefits. Differences in volatile compound profiles were observed between static and stirred processes. This study concluded that kombucha maintains its physicochemical characteristics and bioactivity during scale-up, contributing to a better understanding of large-scale production. It also suggests stirred cultivation as an alternative for kombucha production.

Teas derived from Camellia sinensis are traditionally used in kombucha fermentation, a process in which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, and white teas, as well as their combinations, on the physicochemical properties, antioxidant capacity, and total phenolic compound content of kombucha. In addition, the production of kombucha flavored with fruits. Statistical analysis of simplex centroid mixture design indicated that green tea promoted a positive increase in total phenolic content and antioxidant activities against ABTS and DPPH free radicals, being observed at 5868.46 µmol/mL, 705.40 µmol/mL, and 380.77 mg GAE/100 mL in the kombucha prepared using this tea individually. Then, six kombucha beverages were prepared from green tea, flavored with grape, caja, cashew apple, genipap, passion fruit, and tamarind. The phenolic profile analysis revealed the presence of twenty-six compounds, including twenty-five phenolics and one caffeine derivative. Among the beverages, tamarind-flavored kombucha stood out, exhibiting the highest total flavonoid content (156.77 mg EQ/g), which highlights the positive influence of tamarind on the bioactive properties of kombucha beverages. These results provide valuable insights to optimize kombucha production and explore the potential beneficial effects of flavored non-alcoholic beverages.

The present study evaluated the influence of the variables polyethylene glycol (PEG) molar mass, pH, PEG concentration and sodium citrate concentration in the integrated production of the protease from Aspergillus tamarii Kita UCP1279 by extractive fermentation, obtaining as a response the partition coefficient (K), activity yield (Y) and concentration factor (CF). The enzyme preferably partitioned to the top phase and obtained in the system formed by variables M_PEG = 400 g mol⁻¹, C_PEG = 20% (w w⁻¹), and C_CIT = 20% (w w⁻¹) and pH 6, in this condition were obtained CF = 1.90 and Y = 79.90%. The protease showed stability at a temperature of 60 °C for 180 min, with optimum temperature 40 °C and pH 8.0. For the ions and inhibitors effects, the protease activity increased when exposed to Fe²⁺, Ca²⁺ and Zn^{2 +} and inhibited by EDTA, being classified as metalloprotease. The kinetic parameters K_m (35.63 mg mL⁻¹) and V_max (1.205 mg mL⁻¹min⁻¹) were also estimated. Thus, the protease showed desirable characteristics that enable future industrial applications, especially, for beer industry.

Kombucha is a fermented beverage that is gaining more and more attention due to its biological activities and health benefits. This study presents a bibliometric analysis and technological prospection of the kombucha beverage from 1996 to 2022, with indexed data performed in the Web of Science and the Lens databases for the bibliometric analysis, and VOSviewer was used to analyze the data and provide the bibliometric networks. To date, the United States, China, India, Brazil, and Serbia have contributed to most of the results on kombucha. Jayabalan and Malbasa, affiliated with the University of Bharathiar (India) and University of Novi Sad (Serbia), provide the most productive research. Research on kombucha is focused on the biological activities, health benefits, fermentative process, composition, and microbiology. The United States and China have the most number of patents, with the main depositors being private companies such as reGenics, Shi Weiyao, and EPC Natural Products Co Ltd. This analysis makes it possible to understand the trends and gaps in kombucha research, providing researchers with future perspectives aimed at deepening the knowledge about kombucha.

A produção de farinha de mandioca representa uma atividade de grande relevância socioeconômica em diversas regiões do Brasil, especialmente em unidades de base familiar conhecidas como casas de farinha. Apesar de sua importância, esse processo gera quantidades expressivas de resíduos sólidos e líquidos, cuja gestão inadequada pode resultar em impactos ambientais, sanitários e operacionais. O presente trabalho teve como objetivo classificar os resíduos sólidos gerados durante a produção de farinha de mandioca em uma casa de farinha localizada no município de Lagoa de Itaenga-PE e propor alternativas viáveis de reaproveitamento, com base na caracterização físico-química e no diagnóstico do manejo adotado na unidade produtiva. Foram coletadas três frações de resíduos sólidos oriundos da etapa de raspagem da mandioca: Fração I (periderme e casca externa), Fração II (fração intermediária) e Fração III (resíduos associados à água de lavagem), além da farinha de varredura. As amostras foram submetidas à secagem e analisadas quanto à umidade, cinzas, atividade de água, pH e cor. Os resultados evidenciaram diferenças significativas entre as frações, refletindo a heterogeneidade dos resíduos ao longo das etapas do processamento. Com base na integração entre os resultados laboratoriais e o diagnóstico do manejo, foram propostas alternativas de reaproveitamento como compostagem, alimentação animal, processos fermentativos e biodigestão anaeróbia da manipueira, contribuindo para a valorização sustentável dos subprodutos gerados em casas de farinha.