Publication
Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product
| dc.contributor.author | Cavaco, Teresa | |
| dc.contributor.author | Figueira, Ana Cristina | |
| dc.contributor.author | González-Domínguez, Raúl | |
| dc.contributor.author | Sayago, Ana | |
| dc.contributor.author | Fernández-Recamales, Ángeles | |
| dc.date.accessioned | 2022-01-13T12:43:09Z | |
| dc.date.available | 2022-01-13T12:43:09Z | |
| dc.date.issued | 2021-12-23 | |
| dc.date.updated | 2022-01-10T14:38:04Z | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.sponsorship | This research was funded by FCT—Foundation for Science and Technology (UIDB/04020/2020) and Proyectos de Cooperación Transfronteriza en la Eurorregión Alentejo-Algarve-Andalucia (“Caracterización de mieles y productos derivados (água-mel) en el suroeste de la península ibérica. Estudio de su potencial biológico”) | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Molecules 27 (1): 57 (2022) | pt_PT |
| dc.identifier.doi | 10.3390/molecules27010057 | pt_PT |
| dc.identifier.issn | 1420-3049 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/17479 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Research Centre for Tourism, Sustainability and Well-being | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Água-mel | pt_PT |
| dc.subject | Thermal processing | pt_PT |
| dc.subject | 5-hydroxymethylfurfural | pt_PT |
| dc.subject | Sugars | pt_PT |
| dc.subject | Color | pt_PT |
| dc.subject | Kinetics | pt_PT |
| dc.title | Evolution of physicochemical parameters during the thermal-based production of água-mel, a traditional Portuguese honey-related food product | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Research Centre for Tourism, Sustainability and Well-being | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04020%2F2020/PT | |
| oaire.citation.issue | 1 | pt_PT |
| oaire.citation.startPage | 57 | pt_PT |
| oaire.citation.title | Molecules | pt_PT |
| oaire.citation.volume | 27 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Oliveira Lopes Figueira | |
| person.givenName | Ana Cristina | |
| person.identifier.ciencia-id | EF17-53B3-B05F | |
| person.identifier.orcid | 0000-0002-9845-0127 | |
| person.identifier.rid | A-1479-2013 | |
| person.identifier.scopus-author-id | 15842834500 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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