Banca de QUALIFICAÇÃO: TALITA ANDRADE DA ANUNCIACAO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : TALITA ANDRADE DA ANUNCIACAO
DATA : 10/06/2021
HORA: 14:00
LOCAL: Faculdade De Farmácia UFBA
TÍTULO:

Comparative analysis of kefir and kombucha with probiotic and functional potential: innovation, health and market

PALAVRAS-CHAVES:

Functional foods, patent prospecting, health, probiotics, beneficial microorganisms, scoby.

PÁGINAS: 49
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Microbiologia de Alimentos
RESUMO:

There is currently a growing concern among people to improve and readjust eating habits. However, the need to maintain a fast and practical lifestyle in big cities makes people look for foods that can nourish and bring health benefits without demanding high cost and prolonged time. Functional beverages are becoming more and more attractive in this context. Kefir and kombucha are beverages with functional and probiotic potential that provide great benefits to human health. Kefir is a beverage originating in the Caucasus produced from kefir grains fermentation in sugar water and/or milk. Kefir grains are a symbiotic colony of lactic acid bacteria, acetic acid bacteria and yeasts with probiotic/functional potential. Kombucha is a beverage of Chinese origin obtained from the fermentation of scoby (symbiotic culture of bacteria and yeast) in tea obtained exclusively from Camelia sinensis. Thus, the aim of this study was to carry out a scientific comparison on the functional, health, innovation and consumption aspects of kefir and kombucha, analyzing aspects of the scientific literature and patent prospecting. It was possible to observe that although both beverages have a beneficial role to human health; kefir has a greater prominence in terms of patents and in published scientific articles. Finally, we emphasize that although kefir and kombucha are ancient foods, these beverages are still little explored for scientific innovation and functional aspects. However, the academic and community use of kefir and kombucha for the various functional potentials show growth prospects for the coming years.

MEMBROS DA BANCA:
Presidente - 3053917 - KARINA TEIXEIRA MAGALHAES GUEDES
Externo(a) à Instituição - Cintia Lacerda Ramos - UFVJM
Externo(a) à Instituição - Gilberto Vinícius de Melo Pereira - UFPR