Desenvolvimento de bebida alcoólica fermentada à base de umbu-cajá (Spondias bahiensis)

Abstract

Brazil is a country of continental dimensions, whose diversity of climates and soils provides an ideal environment for a wide variety of fruits, many of which are endemic and exotic. Several of these fruits are edible and can serve as raw materials for the development of food products; however, much of their potential remains underexplored. Many of these species are found exclusively within their native biomes and are at risk of extinction. Umbu-cajá (Spondia bahiensis) is an exotic fruit found in semi-arid and Atlantic Forest regions of northeastern Brazil, often in isolated areas. It is currently listed as an endangered species in the national register. Like most fruits from northeastern Brazil, umbu-cajá is consumed primarily in natura, but it is also used for producing frozen pulps, jams, and preserves, often due to limited knowledge of alternative processing techniques. In this context, the present study aimed to develop an alternative for the valorization of umbu-cajá through the theoretical design of an alcoholic fermented beverage. Based on a theoretical approach and preliminary tests, the production process for the umbu-cajá alcoholic ferment was proposed, including the evaluation of processing steps, industrial layout, mass and energy balances, as well as preliminary economic feasibility and waste management analyses. This work provides a theoretical and technical foundation for the utilization of umbu-cajá in the fermented beverage industry, promoting the sustainable cultivation of the species and contributing to the development of novel products with economic potential.