Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product

Detalhes bibliográficos
Autor(a) principal: Cavaco, Teresa
Data de Publicação: 2021
Outros Autores: Figueira, Ana Cristina, González-Domínguez, Raúl, Sayago, Ana, Fernández-Recamales, Ángeles
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/17479
Resumo: The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.
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spelling Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food productÁgua-melThermal processing5-hydroxymethylfurfuralSugarsColorKineticsThe purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.MDPISapientiaCavaco, TeresaFigueira, Ana CristinaGonzález-Domínguez, RaúlSayago, AnaFernández-Recamales, Ángeles2022-01-13T12:43:09Z2021-12-232022-01-10T14:38:04Z2021-12-23T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/17479eng1420-304910.3390/molecules27010057info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-29T10:52:55Zoai:sapientia.ualg.pt:10400.1/17479Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-29T10:52:55Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
title Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
spellingShingle Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
Cavaco, Teresa
Água-mel
Thermal processing
5-hydroxymethylfurfural
Sugars
Color
Kinetics
title_short Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
title_full Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
title_fullStr Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
title_full_unstemmed Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
title_sort Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
author Cavaco, Teresa
author_facet Cavaco, Teresa
Figueira, Ana Cristina
González-Domínguez, Raúl
Sayago, Ana
Fernández-Recamales, Ángeles
author_role author
author2 Figueira, Ana Cristina
González-Domínguez, Raúl
Sayago, Ana
Fernández-Recamales, Ángeles
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Cavaco, Teresa
Figueira, Ana Cristina
González-Domínguez, Raúl
Sayago, Ana
Fernández-Recamales, Ángeles
dc.subject.por.fl_str_mv Água-mel
Thermal processing
5-hydroxymethylfurfural
Sugars
Color
Kinetics
topic Água-mel
Thermal processing
5-hydroxymethylfurfural
Sugars
Color
Kinetics
description The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-23
2021-12-23T00:00:00Z
2022-01-13T12:43:09Z
2022-01-10T14:38:04Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/17479
url http://hdl.handle.net/10400.1/17479
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1420-3049
10.3390/molecules27010057
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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