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Bebida vegetal de soja com adição de matcha
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Atualmente, é crescente a preocupação dos consumidores com a saúde e a procura por alimentos que não apenas nutram, mas também promovam o bem-estar. Neste contexto, aumenta a procura por alternativas vegetais ao leite de origem animal, como as bebidas à base de soja, reconhecidas pelo seu elevado valor nutricional. O matcha, chá verde japonês em pó, obtido a partir da moagem das folhas de Camellia sinensis (L.) Kuntze, destaca-se pelo seu elevado teor de compostos bioativos e pela atividade antioxidante elevada.
Face ao exposto, o presente trabalho teve como objetivo desenvolver uma bebida vegetal de soja com adição de diferentes concentrações de matcha (0,4%, 0,8% e 1,2% m/v). A composição nutricional (lípidos, proteínas, fibras, cinzas, hidratos de carbono e valor energético), química (açúcares livres, aminoácidos, ácidos orgânicos, ácidos gordos, tocoferóis e compostos fenólicos) e bioativa (atividade antioxidante, atividade prebiótica e citocompatibilidade) do matcha, bebida vegetal de soja e das formulações foi avaliada.
Os resultados evidenciaram que a adição de matcha aumentou significativamente o teor de fibras (+5 g/100 g ms) e reduziu os hidratos de carbono disponíveis (–7 g/100 g ms) em todas as formulações, sem alterações relevantes nos teores de proteínas e lípidos. Neste sentido, as bebidas vegetais após a adição de matcha tornam-se uma fonte de fibras.
Verificou-se também um incremento no perfil de aminoácidos livres, em particular nas formulações de 0,4 e 1,2% de adição de matcha, com destaque para glicina, alanina, histidina e arginina, além do aumento dos ácidos gordos polinsaturados (59 e 59,7%, respetivamente), sobretudo o ácido linolénico (14,7 e 15,1%, respetivamente).
O perfil fenólico de todas as formulações apresentou a combinação das isoflavonas típicas da soja com catequinas e quercetinas provenientes do matcha com um aumento gradual diretamente proporcional à adição de matcha, reforçando a diversidade de compostos bioativos.
No que diz respeito às propriedades funcionais, as formulações apresentaram maior capacidade antioxidante em comparação com a bebida vegetal de soja, confirmada pelos ensaios ORAC (200 µmol TE/g para bebida vegetal de soja e 300 µmol TE/g para a formulação com 0,4% de adição de matcha) e TBARS (EC50 de 9,1 mg/mL para a bebida vegetal de soja e 5,6 mg/mL para as formulações de 0,8 e 1,2).
As formulações com 0,4 e 1,2% de adição de matcha também demonstraram atividade prebiótica satisfatória, promovendo o crescimento de estirpes probióticas de Lactobacillus e Bifidobacterium.
Nos ensaios de citocompatibilidade, observou-se atividade em células Caco-2 em todas as formulações, embora tenha sido identificada uma redução da viabilidade das células hepáticas AML12, sugerindo potenciais efeitos hepatotóxicos em concentrações elevadas.
Este estudo evidencia que a bebida vegetal de soja enriquecida com matcha apresenta um perfil nutricional e bioativo significativamente melhorado, reunindo
compostos de interesse para a saúde, como proteínas, ácidos gordos, isoflavonas e catequinas. Estes compostos conferem ao produto o potencial de atuar como uma alternativa funcional às bebidas lácteas tradicionais, sobretudo para os consumidores com intolerância à lactose, alergia à proteína do leite ou que procurem por opções de origem vegetal alinhadas com os padrões alimentares mais sustentáveis.
Contudo, apesar dos benefícios observados, os resultados relativos ao potencial hepatotóxico levantam preocupações quanto à segurança do consumo de matcha e das formulações com adição de 0,4 e 1,2% de matcha. Este resultado reforça a importância de investigações adicionais com o intuito de elucidar os mecanismos envolvidos, estabelecer níveis seguros de ingestão e confirmar a viabilidade do uso desta bebida como opção funcional e segura para a população.
Currently, consumer concern with health and the search for foods that not only provide nutrition but also promote well-being is on the rise. In this context, the demand for plant-based alternatives to animal milk, such as soy-based beverages, is increasing, as they are recognized for their high nutritional value. Matcha, a powdered Japanese green tea obtained from grinding the leaves of Camellia sinensis (L.) Kuntze, stands out for its high content of bioactive compounds and strong antioxidant activity. The present study aimed to develop a soy-based plant beverage with the addition of different concentrations of matcha (0.4%, 0.8%, and 1.2% w/v). The nutritional composition (lipids, proteins, fibers, ashes, carbohydrates, and energy value), chemical composition (free sugars, amino acids, organic acids, fatty acids, tocopherols, and phenolic compounds), and bioactive properties (antioxidant activity, prebiotic activity, and cytocompatibility) of the matcha, the soy-based beverage, and the formulations were evaluated. The results showed that the addition of matcha significantly increased the fiber content (+5 g/100 g dw) and reduced available carbohydrates (–7 g/100 g dw) in all formulations, without relevant changes in protein and lipid levels. An increase in the free amino acid profile was also observed, particularly in the formulations with 0.4% and 1.2% matcha addition, with notable rises in glycine, alanine, histidine, and arginine, as well as an increase in polyunsaturated fatty acids (59% and 59.7%, respectively), mainly linolenic acid (14.7% and 15.1%, respectively). The phenolic profile of all formulations showed a combination of the isoflavones typical of soy with catechins and quercetins from matcha, with a gradual increase directly proportional to the matcha addition, enhancing the diversity of bioactive compounds. Regarding functional properties, the formulations showed higher antioxidant capacity compared to the soy-based beverage, as confirmed by the ORAC assay (200 µmol TE/g for the soy-based beverage and 300 µmol TE/g for the formulation with 0.4% matcha addition) and the TBARS assay (EC50 of 9.1 mg/mL for the soy-based beverage and 5.6 mg/mL for the formulations with 0.8% and 1.2% matcha). The formulations with 0.4% and 1.2% matcha addition also demonstrated satisfactory prebiotic activity, promoting the growth of probiotic strains of Lactobacillus and Bifidobacterium. In the cytocompatibility assays, an activity was observed in Caco-2 cells in all formulations, although a reduction in the viability of AML12 hepatic cells was identified, suggesting potential hepatotoxic effects at high concentrations. This study demonstrates that the soy-based beverage enriched with matcha presents a significantly improved nutritional and bioactive profile, bringing together health-promoting compounds such as proteins, fatty acids, isoflavones, and catechins. These compounds give the product the potential to serve as a functional alternative to traditional dairy beverages, particularly for consumers with lactose intolerance, milk protein allergy, or those seeking plant-based options aligned with more sustainable dietary patterns. However, despite the observed benefits, the results regarding hepatotoxicity potential concerns about the safety of consuming matcha and the 0.4% and 1.2% formulations. This finding reinforces the importance of further investigations with the aim of elucidating the underlying mechanisms, establishing safe intake levels, and confirming the feasibility of using this beverage as a functional and safe option for the population.
Currently, consumer concern with health and the search for foods that not only provide nutrition but also promote well-being is on the rise. In this context, the demand for plant-based alternatives to animal milk, such as soy-based beverages, is increasing, as they are recognized for their high nutritional value. Matcha, a powdered Japanese green tea obtained from grinding the leaves of Camellia sinensis (L.) Kuntze, stands out for its high content of bioactive compounds and strong antioxidant activity. The present study aimed to develop a soy-based plant beverage with the addition of different concentrations of matcha (0.4%, 0.8%, and 1.2% w/v). The nutritional composition (lipids, proteins, fibers, ashes, carbohydrates, and energy value), chemical composition (free sugars, amino acids, organic acids, fatty acids, tocopherols, and phenolic compounds), and bioactive properties (antioxidant activity, prebiotic activity, and cytocompatibility) of the matcha, the soy-based beverage, and the formulations were evaluated. The results showed that the addition of matcha significantly increased the fiber content (+5 g/100 g dw) and reduced available carbohydrates (–7 g/100 g dw) in all formulations, without relevant changes in protein and lipid levels. An increase in the free amino acid profile was also observed, particularly in the formulations with 0.4% and 1.2% matcha addition, with notable rises in glycine, alanine, histidine, and arginine, as well as an increase in polyunsaturated fatty acids (59% and 59.7%, respectively), mainly linolenic acid (14.7% and 15.1%, respectively). The phenolic profile of all formulations showed a combination of the isoflavones typical of soy with catechins and quercetins from matcha, with a gradual increase directly proportional to the matcha addition, enhancing the diversity of bioactive compounds. Regarding functional properties, the formulations showed higher antioxidant capacity compared to the soy-based beverage, as confirmed by the ORAC assay (200 µmol TE/g for the soy-based beverage and 300 µmol TE/g for the formulation with 0.4% matcha addition) and the TBARS assay (EC50 of 9.1 mg/mL for the soy-based beverage and 5.6 mg/mL for the formulations with 0.8% and 1.2% matcha). The formulations with 0.4% and 1.2% matcha addition also demonstrated satisfactory prebiotic activity, promoting the growth of probiotic strains of Lactobacillus and Bifidobacterium. In the cytocompatibility assays, an activity was observed in Caco-2 cells in all formulations, although a reduction in the viability of AML12 hepatic cells was identified, suggesting potential hepatotoxic effects at high concentrations. This study demonstrates that the soy-based beverage enriched with matcha presents a significantly improved nutritional and bioactive profile, bringing together health-promoting compounds such as proteins, fatty acids, isoflavones, and catechins. These compounds give the product the potential to serve as a functional alternative to traditional dairy beverages, particularly for consumers with lactose intolerance, milk protein allergy, or those seeking plant-based options aligned with more sustainable dietary patterns. However, despite the observed benefits, the results regarding hepatotoxicity potential concerns about the safety of consuming matcha and the 0.4% and 1.2% formulations. This finding reinforces the importance of further investigations with the aim of elucidating the underlying mechanisms, establishing safe intake levels, and confirming the feasibility of using this beverage as a functional and safe option for the population.
Descrição
Palavras-chave
Matcha Bebida vegetal de soja Valor nutricional Vompostos bioativos Propriedades funcionais