Technological Mapping of Fermented Cocoa Honey Beverages Using Kefir Grains  with Functional Effect

Isabela Lessa Sotero Gomes; Carolina de Araújo Rolo; Danielle Devequi Gomes Nunes; Gabriele de Abreu Barreto; Katharine Valéria Saraiva Hodel; Letícia de Alencar Pereira Rodrigues

doi:10.34178/jbth.v8i3.507

Isabela Lessa Sotero Gomes
Carolina de Araújo Rolo
Danielle Devequi Gomes Nunes
Gabriele de Abreu Barreto
Katharine Valéria Saraiva Hodel
Letícia de Alencar Pereira Rodrigues

DOI: https://doi.org/10.34178/jbth.v8i3.507

Resumo

Cocoa honey is a mucilaginous and bittersweet byproduct of the chocolate industry. To increase its added value, producers and researchers have explored new applications such as fermented beverages. Water kefir grains, used in fermentation processes, exhibit functional potential due to the presence of probiotic microorganisms. This study mapped patents related to the production of functional beverages combining cocoa, honey, and kefir, using the Derwent Innovation Index (DII), accessed through Universidade SENAI CIMATEC in Salvador, Brazil. Results revealed a technological gap, with few patents combining these elements, indicating opportunities for research and development of new products. The proposal aligns with global trends in sustainable reuse of byproducts, offering a beverage with attractive organoleptic characteristics and health benefits.