Estudo da atividade enzimática, capacidade antioxidante, compostos bioativos e da qualidade sensorial de Coffea canephora submetido à fermentação por anaerobiose autoinduzida
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Data
2025-12-12
Autores
Oliveira, Erick Fonseca de
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Universidade Federal do Espírito Santo
Resumo
The increased consumption of specialty coffees has driven the market to seek new technologies to improve the quality of these beverages. Fermentation can be considered a tool to improve coffee quality, obtaining diverse sensory profiles. The microorganisms that participate in the fermentation process release enzymes that degrade compounds in the pulp and mucilage, producing metabolites that are precursors of aroma and flavor. Self-induced anaerobic fermentation (SIAF) promotes a favorable environment for the fermentative microbial community, providing a reduction in fermentation time and improving the sensory profile of the beverage. This study aimed to evaluate the influence of self-induced fermentation with or without yeast inoculation on enzymatic activity, antioxidant capacity, bioactive compounds, volatile compounds, and the sensory profile of Coffea canephora. Experiments were conducted with ripe Coffea canephora fruits subjected to the following treatments: a) Natural Processing (NP, direct drying on raised drying beds), b) SIAF without inoculation, c) SIAF MG with inoculation of the yeast Meyerozyma guilliermondii CCMA 1740. The fermentation process was monitored for 72 hours, measuring temperature, pH, and soluble solids content. Enzymatic activity (invertase and protease) was evaluated before and after fermentation. The chemical composition (organic acids, volatiles, bioactive compounds, and total phenolic content) and antioxidant capacity (DPPH and ABTS) were investigated before and after fermentation, at the end of drying, and after roasting. The sensory quality of the beverages was evaluated using Q-Graders. Volatile analysis identified 30 compounds, predominantly alcohols, pyrazines and phenols in roasted coffees, and ester formation after SIAF fermentation compared to PN. Inoculation with M. guilliermondii CCMA 1740 resulted in coffees with greater homogeneity and sensory balance, characterized by sweet and fruity notes, classifying them in the specialty Canephora category. After 72 hours of fermentation, the concentration of succinic acid increased, while acetic acid did not change in the SIAF treatments. The more pronounced reduction in total soluble solids in the SIAF MG treatment by a non-pectinolytic yeast demonstrates greater metabolic efficiency of the microorganism in the formation of aromatic compounds. In the SIAF treatment without yeast, the high invertase activity promoted greater release of glucose and fructose. The stability of bioactive compounds throughout processing demonstrates that the fermentation process preserves the antioxidant capacity of the coffee, even in the face of metabolic transformations. The possible degradation of caffeine by M. guilliermondii CCMA 1740 suggests alternative metabolic pathways that are still poorly explored, with the potential to reduce the bitterness of the beverage
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Palavras-chave
Café conilon , Fermentação , Enzimas , Cultura starter , Qualidade do café , Coffee quality , Enzymes , Starter culture , Self Induced Anaerobiosis Fermentation (SIAF)