Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product

Molecules

Ana Sayago¹  Raúl González-Domínguez¹  Ángeles Fernández-Recamales¹  Teresa Cavaco¹  Ana Cristina Figueira² 

[1]AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain

[2]Department of Food Engineering, Institute of Engineering, University of the Algarve, Campus da Penha, 8005-139 Faro, Portugal

关键词: água-mel;    thermal processing;    5-hydroxymethylfurfural;    sugars;    color;    kinetics;   

DOI  :  10.3390/molecules27010057

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown