Autor(es)

Amorim-Neto, Dionisio Pedro ; Lima, Clara Mariana Goncalves ; Ramos, Simone de Nazare Melo ; Araujo, Raimunda Susielen Ribeiro ; Giordano, Ana Luisa Perini Leme ; Schreiber, Angelica Zaninelli ; Sant'Ana, Anderson S. ; Efraim, Priscilla

• Tipo de documento: Artigo Científico
• Fonte: APPLIED FOOD RESEARCH; v. 5, n. 2, p. 9-pg., 2025-12-01.

Resumo

Guarana, a fruit native to South America, is a key ingredient in various products, including beverages and supplements, due to the high caffeine content, which gives the drinks stimulating properties. While the chemical properties of guarana seeds are well-studied, their microbiological profile remains largely unknown. For this reason, this study investigates the microbiological characteristics of guarana-based products and by-products, focusing on quantifying viable spoilage microorganisms, pathogens, and opportunists throughout the guarana production chain. The study also assessed water activity and pH across different guarana products, noting that most products had low water activity (0.501-0.918) and acidic pH levels (4.97-6.65), similar to other processed fruits such as coffee and cocoa. Despite these conditions, microbial populations, including spore-forming bacteria such as Bacillus cereus and potential pathogens like Cronobacter sp. and Enterobacter cloacae, were detected. These microorganisms pose significant food safety concerns, as some can survive harsh processing conditions and cause severe health issues. However, pathogens like Salmonella and Listeria monocytogenes were not detected. Notably, guarana powder, often consumed directly, exhibited high microbial counts, highlighting the need for improved hygiene and good manufacturing practices throughout the guarana production chain to ensure consumer safety. (AU)

• Processo FAPESP: 22/10849-2 - Ecologia microbiana de ingredientes e bebidas vegetais comerciais
• Beneficiário: Clara Mariana Gonçalves Lima
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 21/15224-8 - Do campo à aplicação terapêutica: investigando o potencial neuroprotetor de bactérias ácido láticas isoladas durante a fermentação do café (Coffea arabica) sobre a Doença de Parkinson Esporádica
• Beneficiário: Dionisio Pedro Amorim Neto
• Modalidade de apoio: Bolsas no Brasil - Doutorado