Detalhes do Documento

Apples are one of the most rejected fruits when they don’t have the appearance appreciated by the consumer. The apple processing industry also generates a lot of waste. This fruit is rich in phytochemicals, but many are complex and have low bioavailability. Fermentation is a metabolic process in which complex sugars are converted into small alcohols or organic acids, simpler compounds with greater oral and cutaneous bioavailability. Enhance, through fermentation, the microbial inhibition capacity of apple waste, combining the concept of circular and sustainable economy. The apples were supplied by the “Fruta Feia” cooperative, which aims to end food waste of fruits and vegetables due to their imperfect appearance. Different parts of the apple, prepared in different ways and adding sterile water, were fermented in flasks placed in an incubator at 30 °C. Samples were collected every 24 hours and the pH was measured. The fermented products were analyzed to evaluate the antimicrobial activity by measuring the inhibition halo for several species. The tests using apple pulp resulted in a greater inhibition halo. It would be interesting to vary the state of fruit division, as well as to perform biostimulation and bioinoculation tests. Regarding the species tested, fermented apple pulp demonstrated greater activity in the sensitivity test for Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus epidermidis. Apples that are rejected by the commercial circuit can be valued through fermentation, showing promising antimicrobial activity for some bacterial species.