PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF SWEET PALM PICKLES (Nopalea cochenillifera) MADE WITH KOMBUCHA VINEGAR

The increase in searches for healthier food systems has encouraged interest in the use of Non-Conventional Food Plants (PANCs) in the development of new products. In this scenario, kombucha vinegar — a byproduct of the prolonged fermentation of the traditional drink — stands out as a natural acidulant, due to its composition rich in organic acids and bioactive compounds with preservative properties. The incorporation of this ingredient in canned vegetables represents an effective strategy to add functional and sensory value to food, in addition to promoting the appreciation of agrobiodiversity. The purpose of the research was to develop pickles based on sweet palm, using kombucha vinegar as a natural acidifier, according to a methodology adapted from Krolow (2006). The proposal aims to value native cacti, with an emphasis on the use of ingredients with functional potential, promoting sustainable and innovative alternatives for the conservation and use of non-conventional food species. For the characterization of the product, physicochemical and bioactive analyses were carried out, including the determination of the contents of total phenolic compounds, flavonoids, pH, soluble solids and titratable acidity. The microbiological conditions were evaluated by counting mesophilic aerobic bacteria, yeasts, molds and investigating the presence of Escherichia coli. The physicochemical parameters showed an average pH of 3.4, titratable acidity of 0.87 g of acetic acid/100g and significant levels of phenolic compounds (163.7 mg/100 g) and flavonoids (0.65 mg/100 g).Microbiological analyses showed that aerobic mesophilic bacteria counts were around 1.5 × 10³ CFU/g, and mold and yeast counts were 6.5 × 10⁴ CFU/g. E. coli was not observed in any of the samples analyzed, indicating adequate hygienic and sanitary conditions of the product. The high acidity and low pH demonstrate the effectiveness of kombucha vinegar as a preservative in the formulation, while the presence of bioactive compounds confirms the product's functional potential. Microbial counts remained within the limits established by ANVISA Resolution RDC No. 352 of December 23, 2002, for fermented plant foods, indicating microbiological stability and safety. Thus, the use of kombucha vinegar in the production of palm pickles has proven to be a safe and effective alternative, promoting natural preservation, product stability, and the appreciation of regional species with potential for use in unconventional foods.