Na indústria de bebidas, uma alternativa para acrescentar valor nutricional ou simplesmente desenvolver novos sabores é a mistura de diferentes sucos de frutas na formulação de bebidas mistas. Este trabalho teve como objetivo o desenvolvimento de uma bebida à base de água de coco e suco de caju clarificado (cajuína), com adição de cafeína, conferindo-lhe propriedades estimulantes. Foram avaliadas cinco formulações, com diferentes proporções de cajuína, tendo sido padronizados previamente o pH, teor de sólidos solúveis e cafeína. As formulações foram submetidas à caracterização físico-química (pH, sólidos solúveis, acidez, açúcares redutores, não redutores e totais e vitamina C), análises microbiológicas e avaliação sensorial de aceitação (atributos de cor, sabor, avaliação global e intenção de compra). Todas as formulações em estudo apresentaram boa aceitação sensorial, não havendo diferença entre as médias dos atributos avaliados. Na intenção de compra, a formulação mais aceita foi ACC 20 (20% de cajuína e 80% de água de coco). A incorporação de vitamina C na bebida através da adição da cajuína foi mais evidente até a formulação ACC 20. Os resultados indicaram que a formulação ACC 20 foi a mais viável para elaboração da bebida mista. Todas as formulações apresentaram padrões microbiológicos satisfatórios. | In the beverage industry, an alternative to add nutritional quality or simply to develop new tastes is the blending of different kinds of fruit juices. The objective of this work was the development of blends consisting of coconut water and clarified cashew apple juice with the addition of caffeine so as to provide stimulating properties to the beverage. Five formulations with different concentration of clarified cashew apple juice and previously standardized for pH, total soluble solids and caffeine concentration were evaluated. The formulations were submitted to physiochemical characterization (pH, soluble solids, acidity, total sugar, and vitamin C), microbiological analysis and sensory evaluation (color, taste, overall acceptability and purchase intent). All samples showed good acceptability and no difference among the averages of the evaluated attributes. In the purchase intent, the most accepted formulation was ACC 20 (20% clarified cashew apple juice and 80% coconut water). The vitamin C incorporation in the beverage through the addition of the clarified cashew apple juice was more evident up to formulation ACC 20. The results indicated that the formulation ACC 20 was more viable for elaboration of the mixed drink. All formulations presented satisfactory microbiological standard.

Groundwater quantity and quality may be affected by climate change through intricate direct and indirect mechanisms. At the same time, population growth and rapid urbanization have made groundwater an increasingly important source of water for multiple uses around the world, including southern Africa. The present study investigates the coupled human and natural system (CHANS) linking climate, sanitation, and groundwater quality in Ramotswa, a rapidly growing peri-urban area in the semi-arid southeastern Botswana, which relies on the transboundary Ramotswa aquifer for water supply. Analysis of long-term rainfall records indicated that droughts like the one in 2013–2016 are increasing in likelihood in the area due to climate change. Key informant interviews showed that due to the drought, people increasingly used pit latrines rather than flush toilets. Nitrate, fecal coliforms, and caffeine analyses of Ramotswa groundwater revealed that human waste leaching from pit latrines is the likely source of nitrate pollution. The results in conjunction indicate critical indirect linkages between climate change, sanitation, groundwater quality, and water security in the area. Improved sanitation, groundwater protection and remediation, and local water treatment would enhance reliable access to water, de-couple the community from reliance on surface water and associated water shortage risks, and help prevent transboundary tension over the shared aquifer.