PROPRIEDADES ANTIOXIDANTES E EFEITOS ANTIMICROBIANOS DA KOMBUCHA: REVISÃO DA EVIDÊNCIA CIENTÍFICA

Authors

DOI:

https://doi.org/10.21527/2176-7114.2020.40.244-251

Keywords:

Kombucha tea. Antioxidant activity Antimicrobial activity.

Abstract

Kombucha is a beverage produced from the fermentation of teas by symbiotic cultures of bacteria and yeasts. This beverage gained popularity due to its health benefits and its antioxidant properties that may be greater than that of unfermented infusions. Kombucha also has antibacterial activity against pathogenic Gram-positive and Gram-negative bacteria, with the main antibacterial component being acetic acid. Thus, the aim of this integrative review is to evaluate scientific production on the antioxidant properties and antimicrobial effects of kombuchas. The integrative review was based on systematic steps, in the Scopus and ScienceDirect databases. The searches followed the inclusion criteria: studies that addressed the antioxidant and antimicrobial properties of kombucha, available in full in English, Portuguese and Spanish, with no limited publication period. The searches followed the inclusion criteria: studies that addressed the antioxidant and antimicrobial properties of kombucha, available in full in english, portuguese and spanish, with no limited publication period. Excluded: theses, dissertations, reviews (systematic, narrative and integrative), opinion articles and editorials. 18 articles were included, 7 articles determined antibacterial activity and observed that kombuchas have greater effects than unfermented infusions. Most articles determined the antioxidant activity of kombuchas from different substrates, mainly green and black teas. All articles showed an increase in the antioxidant activity of kombuchas during fermentation. Thus, kombucha can be a healthy alternative for maintaining levels of free radicals and fighting pathogenic microorganisms for those who consume it.

Author Biographies

Gislane Romano Mendonça, Federal University of Maranhão

Graduated in Food Engineering from the Federal University of Maranhão. Master's student at the Graduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

 

Ana Lúcia Fernandes Pereira, Universidade Federal do Maranhão

PhD in Food Science and Technology from the Federal University of Ceará. Professor of the Postgraduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

Adriana Gomes Nogueira Ferreira, FEderal University of Maranhão

PhD in Nursing from the Federal University of Ceará (UFC). Professor of the Postgraduate Program in Health and Technology (PPGST) and the Postgraduate Program in Nursing (PPGENF) at the Federal University of Maranhão (UFMA).

Marcelino Santos Neto, Federal University of Maranhão

PhD in Science - Public Health from the School of Nursing of Ribeirção Preto (EERP) of the University of São Paulo. Professor of the Master's Student of the Postgraduate Program in Health and Technology (PPGST) and the Postgraduate Program in Nursing (PPGENF) at the Federal University of Maranhão (UFMA).

Richard Pereira Dutra, Federal University of Maranhão

PhD in Biotechnology - RENORBIO - from the State University of Ceará (UECE). Professor of the Postgraduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

Virgínia Kelly Gonçalves Abreu, Federal University of Maranhão

PhD in Food Science and Technology from the Federal University of Ceará. Professor of the Postgraduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

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Published

2020-11-04

How to Cite

Mendonça, G. R., Pereira, A. L. F., Ferreira, A. G. N., Santos Neto, M., Dutra, R. P., & Abreu, V. K. G. (2020). PROPRIEDADES ANTIOXIDANTES E EFEITOS ANTIMICROBIANOS DA KOMBUCHA: REVISÃO DA EVIDÊNCIA CIENTÍFICA. Revista Contexto & Saúde, 20(40), 244–251. https://doi.org/10.21527/2176-7114.2020.40.244-251

Issue

Vol. 20 No. 40 (2020): jul-dez

Section

Ciências Básicas & Saúde

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