Produção microbiana de aromas naturais: avanços, desafios e aplicações na indústria de alimentos
DOI:
https://doi.org/10.5281/zenodo.20620463Palavras-chave:
Aromas naturais, Biotecnologia, Fermentação, Microrganismos, Indústria de alimentosResumo
A crescente demanda por ingredientes naturais e sustentáveis tem impulsionado a substituição de aromatizantes sintéticos na indústria de alimentos, estimulando o desenvolvimento de alternativas biotecnológicas. Nesse contexto, o presente estudo teve como objetivo analisar a produção microbiana de compostos aromáticos naturais, com ênfase nos avanços tecnológicos, nos principais grupos microbianos envolvidos, nos substratos utilizados e em suas aplicações industriais. O estudo caracteriza-se como uma revisão bibliográfica de natureza qualitativa e sistematizada, realizada nas bases de dados CAPES, SciELO, PubMed, Google Acadêmico e Web of Science, abrangendo publicações entre os anos de 1977 e 2025. Os resultados demonstraram que fungos filamentosos, leveduras e bactérias apresentam elevado potencial biossintético para a produção de compostos voláteis, como ésteres, álcoois, lactonas, aldeídos e terpenos, amplamente empregados como aromatizantes naturais na indústria alimentícia. Dentre as estratégias produtivas, destacaram-se os processos fermentativos, especialmente a fermentação em estado sólido, devido à elevada eficiência produtiva, menor consumo de água e possibilidade de aproveitamento de resíduos agroindustriais como substratos de baixo custo. Entretanto, desafios relacionados à escalabilidade dos processos fermentativos, recuperação e purificação dos compostos aromáticos e exigências regulatórias ainda limitam sua aplicação industrial em larga escala. Conclui-se que a produção microbiana de aromas naturais representa uma alternativa promissora e sustentável, alinhada às demandas contemporâneas da indústria de alimentos, embora ainda sejam necessários avanços tecnológicos para ampliar sua viabilidade industrial.
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