Kombucha production relies on complex microbial consortia, which often vary across batches, posing challenges for fermentation reproducibility, product standardization, and industrial scalability. This study explored the effects of spray drying (SD) and freeze drying (FD) on the viability and metabolic activity of kombucha starter cultures, using maltodextrin (MD) and gum Arabic (GA) as drying carriers. The dried starter cultures exhibited favorable physicochemical properties, including low moisture content (2.22 – 3.62%), reduced water activity (0.135 – 0.230), and high solubility (> 90%). Fermentation performance varied according to the drying method and carrier used. Acetic acid concentrations in beverages fermented with dried cultures ranged from 1.49 to 2.67 g/L, with the lowest values in the MD‐SD treatment, suggesting thermal damage to microbial cells. In contrast, GA effectively protected microorganisms, as indicated by comparable acid production and minimal reductions (<1 log CFU/mL) in viable cell counts between GA‐SD and GA‐FD treatments. Ethanol concentrations ranged from 1.84 to 2.67 g/L, with no significant differences among treatments. Total phenolic content ranged from 271.32 to 391.47 mg GAE/L, with higher values observed in beverages fermented with freeze‐dried cultures, corresponding to enhanced antioxidant activity. These findings confirm the feasibility of producing kombucha starter cultures in a dried form, offering a potential avenue for microbial stabilization and industrial process standardization. Practical Applications: This research demonstrates that kombucha starter cultures can be effectively dried using spray‐drying or freeze‐drying techniques, preserving their microbial viability and fermentation capabilities. These stable, dry cultures can be easily stored, transported, and reactivated, offering a practical solution for the industrial production of kombucha and other fermented beverages.

As the global demand for eco-friendly food ingredients grows, marine macroalgae emerge as a valuable resource for multiple applications using a circular bioeconomy approach. In this study, green macroalgae Ulva flexuosa, naturally accumulated in aquaculture ponds as a residual biomass (by-product) of shrimp and oyster farming, were investigated regarding their bioactivity, chemical composition, and antioxidant properties. The use of aquaculture by-products as raw materials not only reduces waste accumulation but also makes better use of natural resources and adds value to underutilized biomass, contributing to sustainable production systems. For this, a comprehensive approach including the evaluation of its composition and environmentally friendly extraction of bioactive compounds was conducted and discussed. Green macroalgae exhibited high fiber (37.63% dry weight, DW) and mineral (30.45% DW) contents. Among the identified compounds, palmitic acid and linoleic acid (ω-6) were identified in the highest concentrations. Pigment analysis revealed a high concentration of chlorophylls (73.95 mg/g) and carotenoids (17.75 mg/g). To evaluate the bioactivity of Ulva flexuosa, ultrasound-assisted solid–liquid extraction was performed using water, ethanol, and methanol. Methanolic extracts showed the highest flavonoid content (59.33 mg QE/100 g), while aqueous extracts had the highest total phenolic content (41.50 mg GAE/100 g). Ethanolic and methanolic extracts had the most potent DPPH scavenging activity, whereas aqueous and ethanolic extracts performed best at the ABTS assay. Overall, we show the upcycling of Ulva flexuosa, an underexplored aquaculture by-product, as a sustainable and sensible strategy for multiple value-added applications.

Os licores são bebidas alcoólicas apreciadas desde as mais antigas civilizações, obtidas por mistura e caracterizadas pelo elevado teor alcoólico e conteúdo de açúcares. Sua aromatização pode empregar matérias-primas diversas, em especial extratos e aromas de estruturas vegetais como frutos e ervas aromáticas, que quando combinadas permitem a produção de bebidas com características sensoriais únicas. Considerando que o atual segmento de bebidas alcoólicas exige uma diversificação de produtos e que existe uma crescente demanda mundial pela redução de perdas na indústria de alimentos, esse trabalho buscou desenvolver o Green apple, um licor de maçã-verde e hortelã-pimenta a base de xarope de bordo. A tecnologia empregada na elaboração do licor permite a utilização de excedentes da indústria processadora de maçã e do xarope de bordo, que tanto possibilita a utilização de cultivares mais ácidas pouco aceitas pelo mercado in natura, quanto xaropes que não atendem aos padrões de qualidade do mercado. Desse modo, o presente trabalho utiliza uma abordagem teórica e com uma ótica voltada à produção industrial, aborda as etapas de processamento da bebida incluindo seu fluxograma. O Green apple se mostra como uma bebida inovadora, com equilibrada combinação de sabores e alto valor agregado frente aos custos de produção.