Paulo Sérgio Marinelli

As abelhas nativas sem ferrão, como Scaptotrigona postica (Mandaguari), desempenham papel essencial na polinização de espécies vegetais exóticas e cultivares comerciais, contribuindo para a manutenção da biodiversidade e a sustentabilidade da produção agrícola. O mel e o samburá produzidos por essa espécie despertam interesse devido ao valor nutricional e às propriedades bioativas, embora ainda haja escassez de dados sobre suas características físico-químicas. Este estudo teve como objetivo caracterizar os parâmetros físico-químicos e o potencial antioxidante do mel e do samburá de S. postica, visando gerar subsídios científicos para a padronização da qualidade de méis de abelhas nativas. As amostras foram obtidas de uma colônia mantida na Associação Doce Futuro, em Marília/SP. O mel foi armazenado sob refrigeração (7 °C) por 360 dias e analisado após 150 e 360 dias. As análises incluíram acidez livre, açúcares redutores, umidade, pH, atividade de água, teor de hidroximetilfurfural (HMF), compostos fenólicos totais (Folin–Ciocalteu) e atividade antioxidante (DPPH). O samburá foi analisado apenas após a coleta. As variações observadas entre os tempos de armazenamento foram estatisticamente significativas (ANOVA e Teste de Tukey, p < 0,05), exceto para os teores de cinzas e HMF. Tanto o mel quanto o samburá apresentaram qualidade nutricional satisfatória e elevado potencial antioxidante. Os resultados reforçam a necessidade de estudos que embasem a definição de parâmetros físico-químicos e regulatórios para produtos da meliponicultura.

The objective of this research was to verify the efficiency of adding commercial lactic acid bacteria (LAB) on anaerobic fermentation of (cherry and raisin) arabica Yellow Catuaí coffees, studying the microbiological succession and its influence in modulating sensorial characteristics on their beverages. The study took place in a rural property in Marília region, Sao Paulo State, Brasil, and was performed according to three different treatments: 1) FNC = spontaneous fermentation of cherry coffees; 2) FCBAL = cherry coffee fermentation using Sacco Lyofast SYAB1 BAL; 3) FPBAL = raisin coffee fermentation using Sacco Lyofast SYAB1 BAL. Fermentations occurred in individual (60 liters) high density polyethylene containers, properly sealed to guarantee anaerobic conditions. After a 48-hour fermentation, all the coffee fruits were washed, beans were depulped and dried on suspended terrace until a 12% humidity was observed. Physical, chemical, microbiological and sensory analysis were performed in samples collected from each fermented batch. Fermentation processes of raisin coffees occurred more slowly than fermentations using cherry coffees and resulted in a lesser consumption of soluble solids and in a slower acidification. Fermentation treatments FNC, FCBAL and FPBAL reached the necessary reduction of Enterobateriaceae and molds. The addition of BAL stimulated the growth of yeasts, which are responsible for the inclusion of the most desired flavor. The fermentations conducted in this experiment resulted in coffee beverages that reached notes of specialty coffees (> 80 points). Even though the raisin coffee achieved a lower note than cherry, the LAB inclusion raised it from 77 (non-fermented raisins) to 80 (FPBAL) points. In cherry fruits, FCBAL got 2 points on final comparation to non-fermented cherries. Thus, the inclusion of LAB presented itself beneficial to anaerobic fermentations of cherry or raisin coffees.

Native stingless bees (NSBs) are widely distributed in Brazilian territory. They are responsible for pollinating plants, maintaining biodiversity, and producing honey, a natural and therapeutic sweetener, used by different populations. This study aimed to identify physical, chemical, and microbiological characteristics of honey samples collected during the first harvesting of Tetragonisca angustula, Melipona mondury, and Scaptotrigona postica bees kept in the first public meliponary situated in Marília, São Paulo state, Brazil. Samples were collected directly from NSB’s hives in the meliponary and sequentially matured in plastic bottles with airlock valves, duringn 90 days, in the Physicochemical Analyzes Laboratory at Fatec Marília. Subsequently, analyzes were carried out to determine pathogenic and spoilage microorganisms. In addition, analyzes to determine free acidity, reducing sugars, total soluble solids, apparent sucrose, humidity, insoluble solids, pH, water activity, and hydroxymethylfurfural were performed. Results showed the presence of molds and yeasts. Nevertheless, because the values agreed with the current legislation and the pathogenic and deteriorating contaminants were absent in the honey samples, one may suggest that they were brought to the hive by bees, since floral nectaries are their normal habitats. The physicochemical parameters, with the exception of reducing sugars, agreed with other scientific studies and reinforced the proposal for technical regulation, considering the absence of specific national legislation for NSB’s honey. Therefore, it is considered relevant to establish regulations for NSB’s honey to define identity and standard requirements to guarantee safe consumption and direction for scientific studies in the area.