{"id":143,"date":"2020-04-29T21:37:00","date_gmt":"2020-04-30T00:37:00","guid":{"rendered":"https:\/\/www.ct.ufpb.br\/lba\/?p=143"},"modified":"2025-10-23T13:40:46","modified_gmt":"2025-10-23T16:40:46","slug":"lba-desenvolve-pesquisa-e-obtem-fermentado-a-partir-dos-acucares-extraidos-dos-frutos-do-sapotizeiro","status":"publish","type":"post","link":"https:\/\/www.ct.ufpb.br\/lba\/lba-desenvolve-pesquisa-e-obtem-fermentado-a-partir-dos-acucares-extraidos-dos-frutos-do-sapotizeiro\/","title":{"rendered":"FERMENTADO ALCO\u00d3LICO DE SAPOTI"},"content":{"rendered":"\n<p><strong>Objetivo do projeto <\/strong><\/p>\n\n\n\n<p>O objetivo desta pesquisa foi estudar a cin\u00e9tica da fermenta\u00e7\u00e3o alco\u00f3lica do suco de sapoti para obter uma bebida fermentada.<\/p>\n\n\n\n<p><strong>O sapotizeiro<\/strong><\/p>\n\n\n\n<p>O \u201csapotizeiro\u201d (Manilkara zapota) \u00e9 uma esp\u00e9cie frut\u00edfera da fam\u00edlia Sapotaceae. \u00c9 cultivado principalmente para a produ\u00e7\u00e3o de frutos consumidos in natura. A casca dos frutos \u00e9 fina, e sua polpa \u00e9 macia e muito doce, al\u00e9m de conter uma subst\u00e2ncia gelatinosa que lhe confere um aroma singular (Silva J\u00fanior et al., 2014). <\/p>\n\n\n\n<p>A adapta\u00e7\u00e3o da planta \u00e9 boa em toda a \u00e1rea do Brasil; no Nordeste, inicialmente foi cultivada nas serras \u00famidas, onde o clima \u00e9 bastante favor\u00e1vel para o desenvolvimento e produ\u00e7\u00e3o da sapoti. Posteriormente, expandiu-se para outros ecossistemas (Banderia et al., 2005).<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"650\" height=\"429\" data-id=\"669\" src=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/Plantar-Manilkara-zapota.jpg\" alt=\"\" class=\"wp-image-669\" srcset=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/Plantar-Manilkara-zapota.jpg 650w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/Plantar-Manilkara-zapota-300x198.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Os frutos do sapotizeiro<\/strong><\/p>\n\n\n\n<p>O sapoti amadurece rapidamente, e uma das formas de reduzir as perdas p\u00f3s-colheita \u00e9 a produ\u00e7\u00e3o de uma bebida fermentada, considerando que o fruto possui alto teor de s\u00f3lidos sol\u00faveis (Oliveira et al., 2011), o que \u00e9 um fator importante para a produ\u00e7\u00e3o de uma bebida fermentada com boa qualidade de produ\u00e7\u00e3o. <\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"665\" src=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20230306_155608720-1024x576.jpg\" alt=\"\" class=\"wp-image-665\" srcset=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20230306_155608720-1024x576.jpg 1024w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20230306_155608720-300x169.jpg 300w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20230306_155608720-768x432.jpg 768w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20230306_155608720-1536x864.jpg 1536w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20230306_155608720-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>O fermentado de sapoti<\/strong><\/p>\n\n\n\n<p>A an\u00e1lise dos resultados deste estudo permite concluir que a fermenta\u00e7\u00e3o do suco de sapoti favoreceu a obten\u00e7\u00e3o de um suco fermentado com bom teor alco\u00f3lico, e dentro das especifica\u00e7\u00f5es exigidas pela legisla\u00e7\u00e3o para frutas fermentadas, considerando que o teor alco\u00f3lico do suco fermentado foi proporcional ao conte\u00fado inicial de s\u00f3lidos sol\u00faveis do suco de sapoti.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20171229_205425391-1024x768.jpg\" alt=\"\" class=\"wp-image-629\" srcset=\"https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20171229_205425391-1024x768.jpg 1024w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20171229_205425391-300x225.jpg 300w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20171229_205425391-768x576.jpg 768w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20171229_205425391-1536x1152.jpg 1536w, https:\/\/www.ct.ufpb.br\/lba\/wp-content\/uploads\/sites\/107\/sites\/298\/2020\/04\/IMG_20171229_205425391-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>AUTORES:<\/p>\n\n\n\n<p>Matheus D. B. Albuquerque\u00b9*<\/p>\n\n\n\n<p>Ruth Bezerra Rodrigues\u00b9<\/p>\n\n\n\n<p>Cl\u00f3vis Gouveia da Silva\u00b9<\/p>\n\n\n\n<p>Julice Dutra Lopes\u00b9<\/p>\n\n\n\n<p>\u00b9Federal University of Para\u00edba, Departament of Chemical Engineering<\/p>\n\n\n\n<p>*Email: mattheus_dbernardo@hotmail.com<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/scholar.google.com.br\/scholar?q=kinetics+of+alcoholic+fermentation+of+sapodilla+juice&amp;hl=pt-BR&amp;as_sdt=0&amp;as_vis=1&amp;oi=scholart\" target=\"_blank\" rel=\"noreferrer noopener\">Kinetics of Alcohlic Fermentation of Sapondilla Juice<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Objetivo do projeto O objetivo desta pesquisa foi estudar a cin\u00e9tica da fermenta\u00e7\u00e3o alco\u00f3lica do [&hellip;]<\/p>\n","protected":false},"author":47,"featured_media":629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pesquisa"],"_links":{"self":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts\/143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":8,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts\/143\/revisions"}],"predecessor-version":[{"id":670,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/posts\/143\/revisions\/670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/media\/629"}],"wp:attachment":[{"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/media?parent=143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/categories?post=143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ct.ufpb.br\/lba\/wp-json\/wp\/v2\/tags?post=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}