Imobilização celular em gel de alginato de cálcio e fibra de jaca (Artocarpus integrifolia L) e estudos dos parâmetros fermentativos e físicoquímicos da produção aguardente de hidromel

Abstract

Bahia is one of the leading honey-producing states in Brazil, and the Northeast region is among the areas with the highest cultivation of jackfruit, a fruit with high nutritional value that remains underutilized industrially. Mead is the product obtained from the fermentation of honey must, supplemented with mineral salts, fruits, herbs, spices, or grains, and may be subjected to distillation to produce a spirit. This spirit is a distilled beverage widely consumed in Brazil, with most of its production intended for the domestic market. Accordingly, the present study aims to develop a technology for obtaining a distilled spirit from mead produced by fermenting honey must supplemented with hydrolyzed jackfruit pulp and rice bran extract, using Saccharomyces bayanus Red Star Premier Blanc yeast, both free in suspension and immobilized on calcium alginate and jackfruit fiber supports. The effects of the supports and different initial concentrations of soluble solids in the must were evaluated regarding cell growth, ethanol productivity, yield, and fermentation efficiency. Immobilization experiments were conducted following a 2² factorial design with statistical analysis performed using Statistica 7.0. The optimized formulation was selected for spirit production, which was subsequently aged and physical-chemically characterized. The raw materials demonstrated suitable characteristics for use in mead production. During the first 72 hours of must fermentation with S. bayanus immobilized in alginate and jackfruit fiber, significant cell growth (3.43 and 3.76 g/L), substrate consumption (Yp/s, 0.462 and 0.372 g/g), ethanol production, volumetric productivity (Qp, 1.047 and 1.361 g/L·h), and efficiency (η, 90.34 and 73.51%) were observed, respectively. The resulting spirit exhibited an alcohol content of 40° GL and, after aging, showed improved sensory attributes. The levels of volatile acidity (58.00 mg/100 mL), methanol (152.00 mg/100 mL), and HMF (0.07 g/L) were within the limits established by Brazilian legislation. Based on the results obtained, a patent for the developed product and process was filed. The sustainable use of jackfruit employing its pulp as a supplement and fiber as a support for spirit production contributes to the development of a simple and environmentally attractive technology for processing a high-value beverage.