Preparation and Characterization of Artisanal Jackfruit Vinegars with Different Sugar Concentrations
DOI:
https://doi.org/10.17921/1415-6938.2026v30n1p76-95Abstract
The growing interest in natural, functional products obtained through sustainable processes has driven the valorization of fermented foods, including vinegar. This study highlights jackfruit (Artocarpus heterophyllus Lam.), a fruit rich in sugars and bioactive compounds, as a promising raw material for vinegar production. The objective was to develop and characterize artisanal jackfruit vinegars by evaluating different sugar concentrations (0%, 5%, 10%, 15%, and 20%) regarding fermentation efficiency and final product quality. The process included alcoholic fermentation with Saccharomyces cerevisiae and acetic fermentation with Acetobacter sp., in addition to physicochemical analyses. Parameters such as pH, titratable acidity, soluble solids, and color were evaluated. Sugar concentration significantly affected all evaluated parameters (p < 0.05). The pH decreased from 2.62 (0% and 5%) to 2.19 at 15%, with a slight increase to 2.15 at 20%. Titratable acidity increased progressively, meeting Brazilian regulatory standards. Soluble solids ranged from 3.73 to 6.27 °Brix, while alcohol content varied between 9.10% and 14.67% during fermentation. The 15% sugar concentration provided a balance between acidity (4.74 g·100 mL⁻¹), pH (2.19), and soluble solids (5.73 °Brix), indicating optimal fermentation performance. Higher sugar levels (20%) reduced fermentation efficiency due to high osmotic pressure. These results confirm the feasibility of producing artisanal jackfruit vinegar, promoting the valorization of underutilized fruits and the diversification of the fermented food industry. The optimal sugar concentration ensures a balance between process efficiency and product quality, contributing to sustainability and technological innovation in food production.
Keywords: Artocarpus heterophyllus. Biotechnology. Acetic Fermentation. Technological Innovation. Agricultural Sustainability.
Resumo
O crescente interesse por produtos naturais, funcionais e obtidos por processos sustentáveis tem impulsionado a valorização de alimentos fermentados, entre eles o vinagre. Este estudo traz destaque para a jaca (Artocarpus heterophyllus Lam.), fruta rica em açúcares e compostos bioativos, como matéria-prima promissora para produção de vinagre. O objetivo foi desenvolver e caracterizar vinagres artesanais de jaca, avaliando-se diferentes concentrações de açúcar (0%, 5%, 10%, 15% e 20%) sobre a eficiência fermentativa e a qualidade do produto final. O processo incluiu fermentação alcoólica com Saccharomyces cerevisiae e acética com Acetobacter sp., além de análises físico-químicas. Parâmetros como pH, acidez titulável, sólidos solúveis e cor foram avaliados. A concentração de açúcar afetou significativamente todos os parâmetros avaliados (p < 0,05). O pH diminuiu de 2,62 (0% e 5%) para 2,19 em 15%, com um leve aumento para 2,15 em 20%. A acidez titulável aumentou progressivamente, atendendo aos padrões regulamentares brasileiros. Os sólidos solúveis variaram de 3,73 a 6,27 °Brix, enquanto o teor alcoólico variou entre 9,10% e 14,67% durante a fermentação. A concentração de açúcar de 15% proporcionou um equilíbrio entre acidez (4,74 g·100 mL⁻¹), pH (2,19) e sólidos solúveis (5,73 °Brix), indicando desempenho ótimo da fermentação. Níveis mais altos de açúcar (20%) reduziram a eficiência fermentativa devido à alta pressão osmótica. Esses resultados confirmam a viabilidade da produção de vinagre artesanal de jaca, promovendo a valorização de frutas subutilizadas e a diversificação da indústria de alimentos fermentados. A concentração ideal garante um equilíbrio entre eficiência do processo e qualidade do produto, contribuindo para a sustentabilidade e inovação tecnológica na produção de alimentos.
Palavras-chave: Artocarpus heterophyllus. Biotecnologia. Fermentação Acética. Inovação Tecnológica. Sustentabilidade Agrícola.
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Copyright (c) 2026 Edineide Ferreira Matos da Silva, Marcone Matos de Oliveira, Bruno Emanuel Souza Coelho, Luany Caroline do Nascimento Carvalho, Ana Carolina Dias Braga, Acácio Figueiredo Neto
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