Using Moringa oleifera Lamarck seed extract for controlling microbial contamination when producing organic cachaça

Area of Science:

• Agricultural Science
• Food Science
• Microbiology

Background:

• Sugarcane juice is susceptible to microbial contamination during storage, affecting fermentation and final product quality.
• Traditional clarification methods may not fully address microbial contaminants and can impact fermentation efficiency.
• Moringa oleifera (MO) is known for its natural clarifying and antimicrobial properties.

Purpose of the Study:

• To investigate the efficacy of Moringa oleifera (MO) seed extract in clarifying sugarcane juice.
• To assess the role of MO seed extract in removing fermentation contaminants from stored sugarcane stalks.
• To evaluate the impact of MO seed extract on microbial populations, glycerol content, and congener concentrations during cachaça fermentation.

Main Methods:

• Extraction of active compounds from Moringa oleifera (MO) seeds.
• Application of MO seed extract during sugarcane juice clarification.
• Monitoring microbial populations (lactic acid bacteria, yeasts) in the fermentation process.
• Analysis of glycerol content and congener concentrations in cachaça.

Main Results:

• MO seed extract addition reduced total microbial population by 41.66% during juice clarification.
• Non-stored raw material showed lower lactic acid bacteria and yeast counts, resulting in 8.8% less glycerol.
• Congener concentrations decreased by 5.27% after liming and 10% after MO extract treatment.
• MO extract demonstrated flocculation activity, aiding in contaminant removal.

Conclusions:

• Moringa oleifera (MO) seed extract is effective in clarifying sugarcane juice and controlling microbial contamination.
• The combined clarification process with MO extract can improve fermentation efficiency and potentially increase alcohol yield in cachaça.
• Utilizing MO seed extract offers a natural and sustainable approach to enhance cachaça production quality.