PINEAPPLE AND MINT-FLAVORED WATER KEFIR: FUNCTIONAL PROPERTIES, NUTRITIONAL POTENTIAL, AND CONTRIBUTION TO THE INTEGRAL USE OF FOOD

• DOI: https://doi.org/10.22533/at.ed.515752515121

• Palavras-chave: water kefir; fermented beverage; Ananas comosus; Mentha spicata; full use of food.

• Keywords: water kefir; fermented beverage; Ananas comosus; Mentha spicata; full use of food.

• Abstract:

  Water kefir has stood out as a functional, non-dairy alternative capable of meeting the nutritional demands of consumers with dietary restrictions and those seeking natural and sustainable products. The incorporation of ingredients such as pineapple and mint, in addition to enriching the sensory profile of the drink, contributes to the full use of food and the reduction of waste, a practice in line with sustainable development guidelines. This study presents an analytical review of the literature with the aim of understanding the relevance of water kefir consumption and evaluating the nutritional and functional potential of adding pineapple and mint in the flavoring process. Scientific databases between 2015 and 2025 were consulted, selecting studies that addressed microbiological, nutritional, technological, and sustainable aspects related to the topic. The analysis revealed that water kefir contains microorganisms capable of promoting health benefits, such as modulation of the intestinal microbiota, antioxidant action, immune improvement, and preventive potential against chronic diseases. It was also observed that the use of unconventional parts of pineapple and mint leaves enables the nutritional enrichment of the beverage and is in line with food waste minimization strategies. The results demonstrate that flavoring water kefir with pineapple and mint is a promising alternative for the development of functional, healthy, and sustainable products.