Banca de DEFESA: LIVIA DE MATOS SANTOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LIVIA DE MATOS SANTOS
DATE: 18/12/2023
TIME: 08:30
LOCAL: On-line
TITLE:

SUSTAINABLE INNOVATION: USE OF COCOA BY-PRODUCT AS AN ALTERNATIVE SOURCE IN THE DEVELOPMENT OF A FERMENTED BEVERAGE

KEY WORDS:

Theobroma cacao, Fermentation, Sustainability, High-Throughput Genetic Sequencing, Scientific Prospecting, Technological Prospecting

PAGES: 110
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Cocoa is a globally significant agroindustrial product and it stands out as a considerable driver of the world economy. However, approximately 80% of this fruit is not directly consumed, constituting coproducts generated during its processing, which are often discarded. Nevertheless, these coproducts exhibit nutritionally relevant attributes. The present study aimed to contribute to the valorization of cocoa coproducts through a prospective field and the development of a fermented beverage. To achieve this, a prospective study was initially conducted on scientific (Web of Science, Scopus, Medline/Pubmed) and technological (Espacenet and Instituto Nacional de Propriedade Industrial – INPI) bases. The utilization of cocoa and its coproducts was investigated through search terms "Cocoa* OR Theobroma cacao AND by-product*” and "Cocoa* OR Theobroma cacao AND by-product* AND A23G" and "Cocoa* OR Theobroma cacao AND by-product*” for scientific and technological searches, respectively. A total of 144 articles and 73 patent documents were analyzed, encompassing agricultural and biological fields, with 68% of the publications. Co-occurrence analysis highlighted studies focusing on the biofunctional composition of these coproducts. The oldest patent document on the subject dates back to 1913, with a significant growth observed after 2020. In the scientific search, the shells accounted for 54%, and the tegument for 41%, were the most studied coproducts. In the technological search, in Espacenet, shells and tegument reached 68% and 31%, respectively, while in INPI, values of 9% and 26% were recorded. Brazil (24.4%) and Italy (19.3%) lead scientific publications on the topic, while the United States (29%) and Japan (21%) lead patent documents on Espacenet. The study suggests remarkable technological possibilities for the future. By analyzing the identified gaps, a fermented beverage similar to kombucha was developed using cocoa almond husk (CAC). Its fermentative behavior over 24 hours at different concentrations (0.7%, 1.5%, and 2.3%) was analyzed. Alcoholic content, antioxidant activity, symbiotic culture structure, and physicochemical characteristics during 12 days of storage at 2.7 ± 0.06 °C were investigated. The results for the formulations demonstrated the absence of alcoholic content, the presence of antioxidant activity, with emphasis on the sample with a higher CAC content, and dense structures in symbiotic cultures. pH ranged from 3.58±0.01 to 3.61±0.02, soluble solids (ºBrix) from 7.03±0.06 to 7.13±0.06, and titratable acidity (g acetic acid/100 mL) from 0.29±0.00 to 0.31±0.01. A significant influence of CAC content was evidenced in the increase in luminosity from 90.25±0.01 to 92.45±0.06 and in reddish hue, from 2.01±0.01 to 1.53±0.07, along with variations in total phenolic compound levels (mg GAE/mL) from 2.33±0.00 to 1.73±0.00. Regarding sensory profile, overall acceptability ranged from 6.1 to 6.4, and purchase intention from 2.98 to 3.20. High-throughput genetic sequencing revealed bacterial genera Komagataeibacter, Acetobacter, Gluconacetobacter, and yeast genera Brettanomyces, Pichia, Zygosaccharomyces. In light of the results, the incorporation of CAC in the development of a fermented beverage demonstrated significant potential, contributing to the advancement of scientific and technological knowledge of cocoa industry-derived coproducts and their potential applications in the food industry.

COMMITTEE MEMBERS:
Interna - 1207070 - DEBORAH MUROWANIECKI OTERO
Interna - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Externo ao Programa - 1331849 - RICARDO BIZOGNE SOUTO - UFBA