Elaboração e caracterização do vinagre artesanal de jaca com diferentes concentrações de açúcar

Autores

  • Edineide Ferreira Matos da Silva Serviço Nacional de Aprendizagem Rural da Bahia. BA, Brasil. https://orcid.org/0009-0003-9984-9812
  • Marcone Matos de Oliveira Serviço Nacional de Aprendizagem Rural da Bahia. BA, Brasil. https://orcid.org/0009-0008-9655-9808
  • Bruno Emanuel Souza Coelho Universidade Federal do Vale do São Francisco, Departamento de Engenharia Agronômica. PE, Brasil. https://orcid.org/0000-0002-4526-6369
  • Luany Caroline do Nascimento Carvalho Universidade Federal do Recôncavo da Bahia, Programa de Pós-Graduação em Ciências Agrárias. BA, Brasil. https://orcid.org/0000-0003-4007-981X
  • Ana Carolina Dias Braga Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano. PE, Brasil.
  • Acácio Figueiredo Neto Universidade Federal do Vale do São Francisco, Departamento de Engenharia Agrícola. BA, Brasil. https://orcid.org/0000-0002-0326-9123

DOI:

https://doi.org/10.17921/1415-6938.2026v30n1p76-95

Resumo

O crescente interesse por produtos naturais, funcionais e obtidos por processos sustentáveis tem impulsionado a valorização de alimentos fermentados artesanais, entre eles o vinagre. Este estudo focou 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 diferentes concentrações de açúcar (0%, 5%, 10%, 15% e 20%) sobre a eficiência fermentativa e a qualidade do produto. O processo incluiu fermentação alcoólica com Saccharomyces cerevisiae e acética com Acetobacter sp., além de análises físico-químicas e sensoriais. Parâmetros como pH, acidez titulável, sólidos solúveis e cor foram avaliados. O aumento do açúcar melhorou a fermentação até 15%, concentração ideal para obter acidez equilibrada e melhores características sensoriais. Concentrações superiores a 15% reduziram a eficiência fermentativa devido à alta pressão osmótica. O vinagre com 15% de açúcar apresentou o melhor desempenho, atendendo aos padrões regulatórios e destacando-se por suas qualidades físico-químicas e sensoriais. 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.

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Biografia do Autor

Edineide Ferreira Matos da Silva, Serviço Nacional de Aprendizagem Rural da Bahia. BA, Brasil.

Technician in Fruit Science and Technician in Agribusiness, Serviço Nacional de Aprendizagem Rural da Bahia (SENAR/BA).

Marcone Matos de Oliveira, Serviço Nacional de Aprendizagem Rural da Bahia. BA, Brasil.

Technician in Fruit Science and Technician in Agribusiness, Serviço Nacional de Aprendizagem Rural da Bahia (SENAR/BA).

Bruno Emanuel Souza Coelho, Universidade Federal do Vale do São Francisco, Departamento de Engenharia Agronômica. PE, Brasil.

Master’s degree in Agronomy – Crop Science, with emphasis on Production, Management, and Postharvest, from the Federal University of the São Francisco Valley (Univasf) (2022). Specialist in Postharvest of Horticultural Products from the Federal Institute of the Sertão Pernambucano (IF Sertão-PE) (2024), in Quality Management and Food Technology from the Federal Institute of Paraná (IFPR) (2023), and in Food Science, in the area of Fruit and Vegetable Technology, from the Federal University of Pelotas (UFPel) (2022). Holds a Bachelor’s degree in Agronomic Engineering from the Federal University of the São Francisco Valley (Univasf) (2019) and a technical qualification in Food and Beverages from Senai Technical School of Petrolina (2011).

Luany Caroline do Nascimento Carvalho, Universidade Federal do Recôncavo da Bahia, Programa de Pós-Graduação em Ciências Agrárias. BA, Brasil.

Master’s student in Agricultural Sciences in the Graduate Program in Agricultural Sciences at the Federal University of Recôncavo of Bahia (UFRB). Holds a Bachelor’s degree in Bioprocess Engineering and Biotechnology from the State University of Bahia (UNEB). During undergraduate studies, participated in scientific initiation projects in the areas of Food and Beverage Technology, served as a teaching assistant in the Plant Physiology course, and was involved in extension projects and activities in a Junior Enterprise. Currently, is a member of the Insecta Research Group. Has experience in the field of Food Science, with emphasis on the production and quality of beverages and fermented foods.

Ana Carolina Dias Braga, Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano. PE, Brasil.

Holds a Bachelor’s degree in Food Technology from the Federal Institute of Education, Science and Technology of the Sertão Pernambucano (2004), a specialization in Processing of Fruit and Vegetable Products from the same institution (2008), and a Master’s degree in Irrigated Horticulture (Plant Physiology and Postharvest of Horticultural Crops) from the State University of Bahia (2014). She is a Basic, Technical and Technological Education (EBTT) Professor at the Federal Institute of Education, Science and Technology of the Sertão Pernambucano, in the area of Agroindustry, currently assigned to the Petrolina Rural Zone Campus. She has experience in the areas of drying and storage of agricultural products, beverage technology, and development and processing of plant-based products.

Acácio Figueiredo Neto, Universidade Federal do Vale do São Francisco, Departamento de Engenharia Agrícola. BA, Brasil.

Holds a Bachelor’s degree in Agronomic Engineering from the Federal University of Paraíba (2000), a Master’s degree in Agricultural Engineering from the Federal University of Campina Grande (2003), and a PhD in Agricultural Engineering through a joint program between the Federal University of Viçosa (UFV) and the Federal University of Campina Grande (UFCG) (2012). He is currently an Associate Professor at the Federal University of the São Francisco Valley (Univasf). He has experience in the fields of Agronomy and Agricultural Engineering, with emphasis on Good Agricultural Practices (GAP) and logistics for the storage of agricultural products, working mainly on the following topics: quality control of fruits, vegetables, and grains; management of rural properties in the storage and drying sectors; and postharvest technology of seeds, vegetables, and tropical fruits.

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Publicado

2026-03-25

Como Citar

SILVA, Edineide Ferreira Matos da; OLIVEIRA, Marcone Matos de; COELHO, Bruno Emanuel Souza; CARVALHO, Luany Caroline do Nascimento; BRAGA, Ana Carolina Dias; FIGUEIREDO NETO, Acácio. Elaboração e caracterização do vinagre artesanal de jaca com diferentes concentrações de açúcar. Ensaios e Ciência: Ciências Biológicas, Agrárias e da Saúde, [S. l.], v. 30, n. 1, p. 76–95, 2026. DOI: 10.17921/1415-6938.2026v30n1p76-95. Disponível em: https://ensaioseciencia.pgsscogna.com.br/ensaioeciencia/article/view/15101. Acesso em: 18 jun. 2026.

Edição

v. 30 n. 1 (2026)

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Artigos

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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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Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.