Research Article Kombucha Tea Beverages: Physicochemical Characterization and the Need for Improvement in the Current Legislation
by Dhayane Carolina Zaltran Pezzini, Larissa Macedo dos Santos-Tonial*
Universidade Tecnológica Federal do Paraná, Departamento Acadêmico de Química, Campus Pato Branco, Paraná, Brazil
*Corresponding Author: Dhayane Carolina Zaltran Pezzini, Universidade Tecnológica Federal do Paraná, Campus Pato Branco, Via do Conhecimento, km 1, Bairro Fraron, Pato Branco, Paraná, Brasil.
Received Date: 27 August 2024
Accepted Date: 3 September 2024
Published Date: 7 September 2024
Citation: Pezzini DCZ, dos Santos-Tonial LM (2024) Kombucha Tea Beverages: Physicochemical Characterization and the Need for Improvement in the Current Legislation. Food Nutr J 9: 311. https://doi.org/10.29011/2575-7091.100311
Abstract
The aim of this study was to determine the physicochemical characteristics of kombucha tea beverages commercially available in the southwest region of Paraná. The beverages analyzed presented variations in the pH values. However, they can be considered safe for human consumption. The total acidity, soluble solids, sodium, and potassium values also showed variation, but the limits are not described in the current legislation. The recent surge in consumption of kombucha tea beverages and the unprecedented results obtained in this study about kombucha characteristics suggest the reformulation of current legislation in Brazil, i.e., insert new parameters and their limits to ensure consumer safety.
Keywords: Potassium; SCOBY; Sodium; Soluble Solids; Total Acidity