Characterization and Evaluation of Agro-industrial Residues of Bacuri (Platonia Insignis Mart.) and Sweet Cassava (Manihot Esculenta Crantz) in the Production of 6pentyl-α-pyrone by Solid State Fermentation

Abstract

SUMMARY The 6 pentyl-α-pyrone (6-PP) is a natural aroma, with a coconut smell, obtained by fermentation processes with fungi of the genus Trichoderma. The objective of this research was to evaluate the nutritional potential of bacuri bark and sweet cassava peels in the production of coconut bioaroma through solid state fermentation (SSF). To this end, analyses of physicochemical characterization, antimicrobial, volatile, surface, and composition activities were performed, including lignocellulosic profile, among others. The fermentations were conducted under humidification conditions with water, nutrient solution without additive and nutrient solutions with glucose or sucrose during 9 days. The quantification of aroma compounds was performed by gas chromatography, aided by solid phase microextraction. The results showed that there was inhibition of fungal growth in the bacuri residue motivated by the presence of inhibitory compounds, especially resin. The residues of sweet cassava, with a high percentage of starch, were favorable to microbial growth, however, the quantification of the bioaroma presented values below 7.0 ppm. Therefore, strategies to increase this production were necessary and the use of sweet cassava bark as a solid supplement, mixed with bacuri residue, was satisfactory reaching concentrations of 26.43±5.72ppm in the presence of nutrient solution with glucose; 42± 6.8ppm with nutrient solution only; 142±2.46 ppm only with distilled water and 202.46±1.30 ppm with sucrose nutrient solution, showing the efficiency of the mixture for fungal development conditions and also for aroma production.