Processo de biotransformação das sementes de cupuaçu para uso industrial na Amazônia Brasileira

Abstract

This study aimed to develop and evaluate a biotechnological process for the biotransformation of cupuaçu seeds (Theobroma grandiflorum Schum) targeting industrial applications in the Brazilian Amazon, with an emphasis on improving the quality of the almond and butter through acidity reduction. To achieve this, a solid-state fermentation process was conducted, associated with dehydration and cold-press extraction stages. Variations in physicochemical parameters such as pH, acidity, moisture, lipids, proteins, and density were analyzed in fermented and non-fermented seeds. The results showed that fermentation promoted significant changes in seed composition, including an increase in pH (from 4.55 to 5.88), a reduction in titratable acidity (from 8.97% to 2.55%), and a decrease in lipid content (from 36.02% to 21.52%). These adjustments favor product stability and broaden its applicability in the food and cosmetic industries. The physicochemical characterization of the lipid fractions demonstrated that the fermentation process significantly influenced the acidity index without affecting the density and pH of the samples, maintaining characteristics consistent with industrial standards. Furthermore, fermentation reduced dehydration time, improving process efficiency. The study also proposed a conceptual model diagram of a solid-state biotransformation bioreactor, not as a physical prototype, but as an innovative proposal for more efficient, sustainable, and regionally adapted processes, aiming at scalable and environmentally responsible production. This research contributes to the full utilization of agro-industrial residues, adding value to cupuaçu seeds, strengthening the Amazonian bioeconomy, and reducing environmental impacts. The results open new perspectives for future validation studies at pilot and industrial scales, consolidating biotransformation as an innovative alternative for the valorization of cupuaçu and the sustainable development of the Amazon region.