Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from the fermentation of the infusion of Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, and others. The study aimed to evaluate the antibacterial activity of black and green tea kombucha against eight foodborne pathogenic microorganisms. The antibacterial activity was analyzed using the agar well diffusion method. Each kombucha consisted of three treatments: natural, neutralized, and filtered. The solutions of acetic acid (4% v.v-1) and kanamycin (30 µg.L-1) were used as a control. The black and green tea kombucha beverages, not neutralized, showed antibacterial activity against Escherichia coli serotypes. Black and green tea kombucha did not show antibacterial activity against Staphylococcus aureus, Shigella Flexneri, and Salmonella Typhimurium. The inhibition may be attributed to acetic acid production during the fermentation process. Therefore, it appears that kombucha may have a potential antimicrobial agent. Keywords: Camellia sinensis, fermentation, antimicrobial.

Consumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. Meat substitutes, such as tofu and soy protein, have long been consumed by the population. However, nowadays there is a market demand for plant-based products that resemble animal products in taste, texture and appearance. One of the biggest challenges for the food industry is the development of new innovative products which do not contain ingredients of animal origin and contain nutritional support to act as a replacement for the daily consumption of the population. This work aimed to evaluate the possibility of elaborating plant-based products, the technologies used in the process, and the challenges involved. The study was characterized as a qualitative and bibliographic literature research. Scientific articles, monographs and reviews published between 2018 and 2022 were selected. Studies showed that technological innovations in the food industry produce plant extracts with better sensory characteristics and an increase in acceptability using additives and ingredients that provide a pleasant flavor and aroma. Thus, it was observed that plant-based products are promising and meet market demands, and new technologies have been used to improve their sensory characteristics. However, it is necessary to pay attention to the adequate supply of nutrients essential for the proper functioning of the body through a balanced diet recommended by nutrition professionals.

O processo lento de obtenção de vinagre de fruta é baseado em baixa velocidade de acetificação, boa reprodutibilidade em laboratório e baixo custo. O estudo objetivou produzir um vinagre de manga pelo método de acetificação ou método de Orleans. A fermentação acética foi conduzida com fermentado de manga contendo 7% de álcool e adicionado de 100mL de vinagre forte não pasteurizado como inóculo. A fermentação ocorreu por 28 dias, amostras foram retiradas a cada sete dias (0, 7, 14, 21 e 28). O vinagre de manga apresentou acidez volátil de 3,23 ± 0,07 g.L-1, acidez total 4,21±0,11 g.L-1, pH (3,28 ± 0,03), etanol residual 0,95 ± 0,01 g.L-1, carotenoides 12,67± 1,14 mg. 100mL-1) e compostos fenólicos totais (31,80 ± 2,00 mg catequina. 100mL-1). A conversão em ácido foi de 0,799± 0,01 g. g-1 e o rendimento Gesammte Konzentration (GK) de 64,00 ± 5,04%. O vinagre obtido apresentou níveis significativos níveis de carotenoides e fenólicos. É possível obter vinagre pelo método de acetificação lenta, entretanto é necessário o desenvolvimento de estudos para aumentar a produtividade, eficiência do processo e aumento do teor de ácido acético.