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

被引：1

作者：

Cavaco, Teresa ^{[1
,2
]}

Figueira, Ana Cristina ^{[3
,4
]}

Gonzalez-Dominguez, Raul ^{[1
,2
]}

Sayago, Ana ^{[1
,2
]}

Fernandez-Recamales, Angeles ^{[1
,2
]}

机构：

[1] Univ Huelva, Fac Expt Sci, AgriFood Lab, Huelva 21007, Spain

[2] Univ Huelva, Int Campus Excellence CeiA3, Huelva 21007, Spain

[3] Univ Algarve, Dept Food Engn, Inst Engn, Campus Penha, P-8005139 Faro, Portugal

[4] Univ Algarve, Res Ctr Tourism Sustainabil & Well Being CinTurs, Campus Gambelas, P-8005139 Faro, Portugal

来源：

MOLECULES | 2022年 / 27卷 / 01期

关键词：

agua-mel; thermal processing; 5-hydroxymethylfurfural; sugars; color; kinetics; MAILLARD REACTION; CHEMICAL-CHARACTERIZATION; ANTIOXIDANT ACTIVITY; SARDINIAN PRODUCT; COLOR; KINETICS; MODEL; DEGRADATION; GLUCOSE;

D O I：

10.3390/molecules27010057

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of agua-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H degrees; 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 degrees 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.

引用

页数：8