Dados do Trabalho

Título

INFLUENCE OF SOLAR RADIATION ON DELAYING SPONTANEOUS FERMENTATION OF COCOA HONEY (Theobroma Cacao L.)

Introdução

Cocoa honey, a nutritious liquid derived from cocoa beans, has gained recognition as a superfood. This byproduct of the cocoa chain naturally undergoes spontaneous fermentation by autochthonous microorganisms. To preserve its properties and ensure safe consumption, stabilization methods are necessary. However, conventional methods, such as pasteurization, are logistically challenging to scale. Ultraviolet (UV) radiation, already widely used for product sterilization, presents a promising alternative. Therefore, the primary goal of this research is to investigate the influence of UV radiation on the spontaneous fermentation of cocoa honey, providing a more accessible and practical solution for implementation on cocoa farms.

Material e Métodos

Raw cocoa honey was exposed to solar radiation under controlled time conditions. UV intensity was monitored using meteorological data, and fermentation trials were conducted using a randomized design with high, medium, and low UV radiation index, selected based on preliminary studies indicating their impact on fermentation. After exposure to UV radiation, the collected samples were incubated in a Biochemical Oxygen Demand incubator for 8 days. During this period, pH, Brix, and yeast count were evaluated, with the last observed directly using a Neubauer chamber, with samples diluted at a 1:10 ratio.

Resultados e Discussão

The greatest influence on yeast colony inhibition was observed with a high UV radiation index. The difference in the number of yeast cells per mL of sample (NC mL-1) between 30 minutes of exposure and no exposure was one of the most pronounced, with a variation of 9.0×10^4 NC mL-1. Incubated samples also showed a significant difference, with the number of colonies formed being three times lower, indicating a retardant effect on the deterioration process of cocoa honey after treatment. No changes in Brix and pH were observed following the different solar exposure treatments.

Conclusão

This test suggests that solar radiation exposure on cocoa honey may offer alternative methods to slow down the yeast fermentation process. Nevertheless, further studies are needed to evaluate the effects of solar incidence, contact time, and radiation on the nutritional safety of the byproduct.