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Influência de diferentes estratégias de saborização nos parâmetros físico-químicos de kombucha gaseificada com polpa de caju (Anacardium Occidentale L.)

2026-05-30T06:11:36Z

Título: Influência de diferentes estratégias de saborização nos parâmetros físico-químicos de kombucha gaseificada com polpa de caju (Anacardium Occidentale L.) Autor(es): Ramos, Luan Crispim Gonçalves Orientador: Lopes, Julice Dutra Abstract: Kombucha is a fermented beverage obtained from sweetened tea infusion, subjected to the metabolic activity of a symbiotic culture of bacteria and yeast (SCOBY), resulting in the production of organic acids, carbon dioxide, and ethanol. The final composition of the beverage is strongly influenced by fermentation conditions and by ingredients used during the flavoring stage. In this context, the present study aimed to evaluate the influence of different flavoring strategies using cashew apple pulp (Anacardium occidentale L.) on the physicochemical characteristics of carbonated kombucha. Primary fermentation was carried out using green tea (Camellia sinensis), showing a reproducible kinetic behavior characterized by pH reduction (3.71–2.59), consumption of reducing sugars, and increase in total acidity up to approximately 130 mEq/L. In the secondary fermentation, three flavoring strategies were evaluated: addition of mechanically pressed cashew pulp, addition of commercial pulp without preservatives (both at 5%, 10%, and 15%), and fruit infusion under room temperature and refrigeration conditions. The results demonstrated that the method of cashew incorporation directly affected the fermentation dynamics. The addition of pressed pulp promoted greater sugar consumption and fermentation intensification, resulting in higher acidity and ethanol content. Infusion showed temperature-dependent behavior, with room temperature conditions enhancing microbial activity, while refrigeration led to a more controlled fermentation process. The use of commercial pulp without preservatives resulted in higher ethanol production, indicating greater bioavailability of fermentable sugars. All formulations presented pH (2.71–2.97) and total acidity (112–128 mEq/L) values within the limits established by Brazilian regulations; however, ethanol content ranged from 0.82 to 1.79 °GL, classifying the beverages as lowalcohol products. Among the evaluated formulations, K-P5 and K-ITR showed the best balance among physicochemical parameters. It is concluded that the flavoring strategy acts as a key technological variable in modulating kombucha fermentation, directly influencing microbial activity and metabolite formation. Furthermore, the study highlights the potential of cashew as a regional raw material for the development of innovative fermented beverages. Editor: Universidade Federal da Paraíba Tipo: TCC

Maturação acelerada de cachaça : influência nos parâmetros químicos

2025-05-28T06:16:13Z

Título: Maturação acelerada de cachaça : influência nos parâmetros químicos Autor(es): Silva, Mariana Miranda Alexandria Muniz e Orientador: Bezerra, Taliana Kênia Alencar Abstract: The maturation process is of great importance in the processing of cachaças because of the sensory changes it causes due to the interactions between the wood and the distillate. Traditionally, the ageing process is carried out in wooden barrels. However, the high cost of purchasing barrels and the length of the process has led to the use of alternative methods, such as the use of chips, and has attracted growing interest from producers and the scientific community. The aim of this study was to evaluate the chemical composition of cachaças matured with balsam and jequitibá chips and cachaças stored in barrels. The alcoholic matrix and the barrel-aged cachaças were obtained from a producing mill in Paraíba. This cachaça was subjected to accelerated maturation with chips (balsam and jequitibá) for 28 days. The barrelaged and chip-aged cachaças were analyzed for identity and quality parameters. All the samples were analyzed for total phenolic content, phenolic profile by high performance liquid chromatography (HPLC), color intensity, instrumental color and antioxidant activity using the FRAP, DPPH and ABTS methods. The results obtained were subjected to statistical analysis using ANOVA, Tukey's test and principal component analysis (PCA), as well as the construction of a heat map with the phenolic profile data. The identity and quality parameters showed that all the samples were within the limits set by Brazilian legislation. In addition, the evaluation of the total phenolic content and color intensity showed higher values in the barrel samples, especially the balsam wood. The phenolic profile of the cachaças analyzed revealed the impact of the different types of maturation on the chemical composition of the drink. The use of barrels conferred a diversity of compounds and a more complex composition with a variety of flavonols. On the other hand, the samples subjected to accelerated maturation with chips had a phenolic profile characterized by the presence of ageing markers in significant concentrations and significant antioxidant activity. Thus, although the barrels gave the cachaças a phenolic profile with a greater variety of compounds, the chips demonstrated, even in a short time, the ability to develop a moderate phenolic profile. These findings show the impact of maturation methods, as well as the efficiency of using chips as an alternative method for maturing distillates. Editor: Universidade Federal da Paraíba Tipo: TCC

Ocorrência de escherichia coli em queijo coalho obtido por processo industrial

2023-09-05T06:04:20Z

Título: Ocorrência de escherichia coli em queijo coalho obtido por processo industrial Autor(es): Felix, Maria Thamires Alves Orientador: Maciel, Janeeyre Ferreira Abstract: Coalho cheese is a food produced for more than 150 years, with greater production in the Northeast region, mostly by artisanal processes. It is often prepared as raw milk, which does not meet hygienic-sanitary standards and may pose a risk to the health of the consumer. The pathogenic microorganisms most commonly found in cheese are those of the coliform group, which are Gram-negative, non-sporulating rods that ferment lactose. Group of thermotolerant coliforms may indicate an even greater risk of contamination in this food, indicating that the raw material used in manufacturing may have been contaminated with feces during the process and may be a vehicle for contamination of Escherichia coli, which compromises human health. The present work was carried out with 4 brands of coalho cheese of industrial origin sold in João Pessoa-PB, with 3 different batches for each brand of cheese, totaling 12 samples, with the objective of investigating the occurrence of mesophilic bacteria, coliforms and Escherichia coli . The methodology used was in accordance with standard procedures for specific aerobic mesophilic bacteria, total coliforms, thermotolerants and Escherichia coli. For the count of mesophilic bacteria, all samples had growth for this bacteria, values ranging from 6,10 x 107 CFU/g to 1,70 x 109 CFU/g were obtained. Regarding the presence of total and thermotolerant coliforms, all samples had values >1,100 MPN/g and regarding the occurrence of Escherichia coli, 50% of the samples had growth of this bacterium with values ranging from <3 MPN/g to 16 MPN/g. All analyzed coalho cheeses are in unsatisfactory hygienic-sanitary conditions, being able to have a better control regarding the good practices in their production, transport and storage, in the case of pathogenic bacteria Escherichia coli, the analyzed cheeses do not represent a risk to the health of the consumer, since their values are in accordance with those established in the legislation. Editor: Universidade Federal da Paraíba Tipo: TCC

Atividade apícola brasileira e os entraves da produção de mel na Paraíba: uma revisão bibliográfica

2023-08-26T06:04:26Z

Título: Atividade apícola brasileira e os entraves da produção de mel na Paraíba: uma revisão bibliográfica Autor(es): Albuquerque, Larissa Formiga Rolim de Orientador: Albuquerque, Larissa Formiga Rolim de Abstract: Beekeeping is one of the oldest activities by human beings. Its main product, honey, is very used in formulations in the food and pharmaceutical industries. Other products that come from beekeeping: beeswax, bee pollen, propolis, royal jelly and apitoxin. In Brazil, native vegetation offers an appropriate local to the development of the activity. Paraíba, despite having a favorable flora, has obstacles that hinder the expansion of honey production. This work refers to the beekeeping activity in Brazil, emphasizing the State of Paraíba and the difficulties in the production of honey from Paraíba. To achieve the proposed aim, the research was based on vast publications on the subject in question and adopted as a fundamental methodology the exploratory bibliographic research with a qualitative approach, whose bibliographical review between 2000 and 2021, made it possible to obtain information for its development. From the interpretation of data collected in a descriptive way, it was possible to understand beekeeping in Brazil, as well as the obstacles that honey production faces in Paraíba. Through this review, it was plausible to highlight that beekeeping in the country still prioritizes honey production and as well as the obstacles that honey production encounters in Paraiba, we can mention the climatic conditions; the location of apiaries; the inappropriate handling of hives; the insufficiency of technical assistance; the location of warehouses; the non-certification of a good part of the honey is sold in the region; the lack of technical knowledge by a portion of beekeepers, as the main factors influencing honey production and expansion of the commercialization. Editor: Universidade Federal da Paraíba Tipo: TCC