Impact of Handroanthus albus extract on the bioactive composition and fermentation kinetics of kombucha

Abstract

Kombucha is a fermented beverage produced by bacteria and yeasts in a cellulose matrix immersed in sweetened black tea. This study aimed to improve kombucha using Handroanthus albus (yellow Ipê) flower extracts, which are known for their bioactive potential. A Box-Behnken design was used to optimize the extraction of bioactive compounds from H. albus petals and the fermentation conditions for kombucha. Fermentation kinetics showed that kombucha with H. albus extract had a similar profile of phenolic compounds, flavonoids, and antioxidant activity to black tea-based kombucha, but SCOBY growth was slower in the flower-infused samples. The addition of Ipê extract caused the incorporation of β-lapachone (137 mg/L) into the beverage and promoted the synthesis of glucuronic acid, resulting in a concentration of 0.64 mg/L, about twice the initial concentration. The addition of H. albus extract to kombucha fermentation represents a promising alternative for improving the functional properties of the beverage.

Keywords: Antioxidant activity; Edible flowers; Glucuronic acid; Yellow Ipê; Β-lapachone.