Abstract
Interest in fermented foods has grown due to potential health benefits, and kombucha, an ancient beverage originating in Asia, has been highlighted for its probiotic properties and unique flavor. Combining kombucha with spices has shown promising results in improving the flavor and nutritional properties of the fermented beverage. The study evaluated the composition of kombucha prepared with green tea (Camellia sinensis), both in the first and second fermentation, using homemade samples from consumers. Cinnamon (Cinnamomum verum), cloves (Syzygium aromaticum), and turmeric (Curcuma longa) were added to enrich kombucha with different aromas and health benefits. The results indicated increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds in all samples kombucha fermented on the seventh day. Adding clove and cinnamon spices in the second fermentation increased the concentration of antioxidants, but the same effect was not observed with turmeric. Furthermore, fermentation also increases the presence of essential mineral compounds in the kombucha.
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