Banca de QUALIFICAÇÃO: ALBERTO AUGUSTO BEZERRA DE MEDEIROS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ALBERTO AUGUSTO BEZERRA DE MEDEIROS
DATE: 06/06/2025
TIME: 14:00
LOCAL: Online:
TITLE:

Development and Evaluation of the Physical, Chemical, and Sensory Characteristics of Fermented Cashew Alcoholic Beverage Obtained by the Traditional Method of Sparkling Wine Production

 

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KEY WORDS:

Waste reduction, value addition, peduncle, cashew sparkling wine, Saccharomyces spp., physicochemical and sensory analyses

PAGES: 100
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Processos Industriais de Engenharia Química
SPECIALTY: Processos Bioquímicos
SUMMARY:

Despite its significant economic importance and potential as a raw material for a wide range of products — such as pulp, sweets, jams, and wines — the cashew apple peduncle, rich in vitamins and minerals, remains underutilized. It is estimated that between 80% and 90% of the annual production is wasted. Among the main factors contributing to this scenario are its high perishability, low resistance to mechanical damage, short post-harvest shelf life, and the fact that the cashew production chain is heavily focused on the nut. Given this context, the objective of this study was to develop a technological and sustainable alternative to add value to the cashew peduncle and reduce waste: the production of a fermented beverage analogous to sparkling wine — Cashew Sparkling Wine.The base juice was obtained by direct extraction from whole fruits of the early dwarf cashew tree clone CCP 76, developed by EMBRAPA, followed by clarification. The clarified juice was characterized through physicochemical analyses, including soluble solids, pH, titratable acidity, and colorimetry. For fermentation, three different treatments were applied using commercial strains of Saccharomyces spp. yeasts widely employed in the wine industry. The fermented samples were evaluated for density, acidity, pH, color, and alcohol content. Volatile compounds — alcohols and acids — were identified using HS-SPME-GC/MS (Headspace Solid-Phase Microextraction coupled with Gas Chromatography–Mass Spectrometry), with identification based on retention indices obtained from a standard alkane mix (C7–C30). In addition to instrumental analysis, the samples underwent sensory evaluation by 60 participants, assessing attributes such as color, aroma, flavor, and overall acceptance using a hedonic scale and a purchase intention test. Data were statistically analyzed using STATISTICA software (version 7.0), applying Tukey’s test (p ≤ 0.05). A total of 23 volatile compounds were identified, with esters and alcohols being the predominant classes. Esters were the most abundant, especially ethyl octanoate, ethyl decanoate, and 9-ethyl-decanoate. The hydrocarbon styrene was also detected, with high concentrations in sample T1MJ, associated with undesirable sensory notes such as plastic aroma and astringency. In contrast, samples T2BL and T3RS exhibited more pleasant aromatic profiles, characterized by sweet and fruity notes, and proved more promising for the production of high-quality cashew sparkling wine.This study reinforces the potential of the cashew apple peduncle as a valuable raw material for the development of innovative products, contributing to the reduction of post-harvest losses and to the strengthening of the regional agroindustry.

COMMITTEE MEMBERS:
Presidente - 1517220 - MARCIA REGINA DA SILVA PEDRINI
Externa ao Programa - 1803301 - KATIA NICOLAU MATSUI - UFRNExterno à Instituição - FÁBIO GONÇALVES MACÊDO DE MEDEIROS
Externo à Instituição - GUSTAVO ADOLFO SAAVEDRA PINTO