The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chain
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 rema...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004676 |
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| author | Dionisio Pedro Amorim-Neto Clara Mariana Gonçalves Lima Simone de Nazaré Melo Ramos Raimunda Susielen Ribeiro Araújo Ana Luisa Perini Leme Giordano Angélica Zaninelli Schreiber Anderson S. Sant’Ana Priscilla Efraim |
| author_facet | Dionisio Pedro Amorim-Neto Clara Mariana Gonçalves Lima Simone de Nazaré Melo Ramos Raimunda Susielen Ribeiro Araújo Ana Luisa Perini Leme Giordano Angélica Zaninelli Schreiber Anderson S. Sant’Ana Priscilla Efraim |
| author_sort | Dionisio Pedro Amorim-Neto |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-81bc3ec9d4ed49a98de6e560d9c350e7 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-81bc3ec9d4ed49a98de6e560d9c350e72025-08-20T03:12:31ZengElsevierApplied Food Research2772-50222025-12-015210116210.1016/j.afres.2025.101162The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chainDionisio Pedro Amorim-Neto0Clara Mariana Gonçalves Lima1Simone de Nazaré Melo Ramos2Raimunda Susielen Ribeiro Araújo3Ana Luisa Perini Leme Giordano4Angélica Zaninelli Schreiber5Anderson S. Sant’Ana6Priscilla Efraim7Department of Food Science and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas, Campinas, SP 13083-862, BrazilDepartment of Food Science and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas, Campinas, SP 13083-862, BrazilDepartment of Food Engineering and Technology, Faculty of Food Engineering, Universidade Estadual de Campinas, Campinas, SP 13083-862, BrazilFaculty of Food Technology, Universidade Estadual do Amazonas, Faculdade de Tecnologia de Alimentos, Maués, AM 69190-000, BrazilDepartment of Pathology, Faculty of Medical Sciences, University of Campinas, Campinas, SP 13083-862, BrazilDepartment of Pathology, Faculty of Medical Sciences, University of Campinas, Campinas, SP 13083-862, BrazilDepartment of Food Science and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas, Campinas, SP 13083-862, BrazilDepartment of Food Engineering and Technology, Faculty of Food Engineering, Universidade Estadual de Campinas, Campinas, SP 13083-862, Brazil; Corresponding author at: Laboratory of Fruits and Vegetables, Department of Food Engineering and Technology, Faculty of Food Engineering, Universidade Estadual de Campinas. Monteiro Lobato, 80, Zip Code: 13083-862, Cidade Universitária, Campinas, São Paulo, Brazil.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.http://www.sciencedirect.com/science/article/pii/S2772502225004676ContaminationLow-moisture foodsTraditional foodSporeforming bacteriaMaldi-tof |
| spellingShingle | Dionisio Pedro Amorim-Neto Clara Mariana Gonçalves Lima Simone de Nazaré Melo Ramos Raimunda Susielen Ribeiro Araújo Ana Luisa Perini Leme Giordano Angélica Zaninelli Schreiber Anderson S. Sant’Ana Priscilla Efraim The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chain Applied Food Research Contamination Low-moisture foods Traditional food Sporeforming bacteria Maldi-tof |
| title | The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chain |
| title_full | The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chain |
| title_fullStr | The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chain |
| title_full_unstemmed | The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chain |
| title_short | The culturable microbiological landscape of guarana-based products and wastes: insights from the Amazon state (Brazil) production chain |
| title_sort | culturable microbiological landscape of guarana based products and wastes insights from the amazon state brazil production chain |
| topic | Contamination Low-moisture foods Traditional food Sporeforming bacteria Maldi-tof |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004676 |
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