Desenvolvimento de bebida tipo kombucha de própolis vermelha e mel da abelha sem ferrão Melipona fasciculata Smith

Abstract

The development of functional foods has sparked growing scientific and industrial interest, especially within the context of fermented beverages with bioactive properties. In this scenario, kombucha stands out as a versatile fermented matrix capable of incorporating different natural substrates, thereby expanding its nutritional and functional potential. Consequently, the present study aimed to develop a kombucha-type beverage using Amazonian red propolis (PvAm) and honey from the stingless bee Melipona fasciculata (tiúba) as substrates, seeking to explore the bioactive potential of these bee products and evaluate their technological applicability in the formulation of a functional Beverage.Initially, a hydroalcoholic extract of PvAm was prepared, obtained by maceration in 70% ethanol and subsequently concentrated and lyophilized. Following this, kombucha-type beverages were produced using different concentrations of propolis and honey, defined through a central composite rotatable design (CCRD) with response surface methodology (RSM) for formulation optimization. The microbial viability of the symbiotic culture of bacteria and yeast (SCOBY) was used as the response variable for the experimental model. After the fermentation process, the beverages were evaluated for pH, total phenolic composition, flavonoid content, antioxidant activity via the DPPH radical method, chemical profile by high-performance liquid chromatography coupled with mass spectrometry (HPLC-ESI-IT-MS/MS), and antibacterial activity against Staphylococcus aureus and Escherichia coli strains. Fermentation kinetics studies were also conducted over 12 days, monitoring pH and the dynamics of microbial populations (acetic acid bacteria, lactic acid bacteria, and yeasts). Additionally, a sensory evaluation was performed using the focus group technique to understand consumer perception regarding sensory characteristics and the beverage's acceptance potential.Optimization results indicated that the formulation containing 0.84% PvAm and 8.8% tiúba honey presented the best balance between microbial viability and fermentative stability. During fermentation, a progressive reduction in pH was observed, reaching values compatible with the microbiological safety range established for kombucha type beverages. Kinetic analysis demonstrated the growth of microbial populations throughout the fermentation process. Chemical analyses revealed a significant presence of phenolic compounds and flavonoids in the developed beverages, reflecting the contribution of the red propolis and honey used as substrates. The observed antioxidant activity was consistent with these levels, indicating high reducing potential in the formulations. Chemical characterization by HPLC-ESI-IT-MS/MS allowed for the identification of characteristic red propolis compounds, including isoflavonoids such as formononetin, liquiritigenin, isoliquiritigenin, and calycosin, demonstrating the persistence of these bioactive metabolites within the fermented matrix. Furthermore, the beverages exhibited antibacterial activity against the tested strains, with a predominantly bacteriostatic effect. Sensory analysis indicated that formulations with higher honey content showed better acceptance by participants, suggesting that residual sweetness contributes to balancing the sensory notes derived from the propolis. Thus, the results demonstrate that the combination of PvAm and Melipona fasciculata honey in a kombucha type fermented matrix represents a promising strategy for the development of functional beverages with antioxidant and antibacterial properties.