Production and effects of green tea Kombucha with blueberry and orange blossom honey without caffeine as probiotic inhibitor of pathogenic bacteria

Abstract

Kombucha is a probiotic drink of Asian origin, whose symbiotic relationship between acetic bacteria and yeasts provides a wide range of compounds with antioxidant and antimicrobial power (against Gram-negative and Gram-positive bacteria); thus, improving digestion and preventing chronic diseases. Blueberry (Vaccinium corymbosum) of the Ericaceae family is one of the most studied and used fruits due to its high antioxidant benefits. In turn, orange blossom honey is one of several products rich in flavonoids obtained from the Citrus sinensis plant. Due to the high amount of phenolic compounds in these products, a homemade kombucha based on blueberry and orange blossom honey was developed to increase the beneficial properties of this probiotic, generating a value-added product. First, the tea fungus (SCOBY) was obtained in a caffeine-free medium of green tea and white sugar, through a process called "First fermentation". Then we performed a "Second fermentation" by adding the fruit and honey, giving it flavor and increasing its antioxidant properties. Finally, we tested it pleasant taste by means of a sensory evaluation of 30 people, which was statistically analyzed.