Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel,a Traditional Portuguese Honey-Related Food Product |
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| Authors: | Teresa Cavaco Ana Cristina Figueira Raúl Gonzlez-Domínguez Ana Sayago ngeles Fernndez-Recamales |
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| Institution: | 1.AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain; (T.C.); (R.G.-D.); (A.S.);2.International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain;3.Department of Food Engineering, Institute of Engineering, University of the Algarve, Campus da Penha, 8005-139 Faro, Portugal;4.Research Centre for Tourism, Sustainability and Well-Being (CinTurs), University of Algarve, Campus of Gambelas, 8005-139 Faro, Portugal |
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| 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. |
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| Keywords: | á gua-mel thermal processing 5-hydroxymethylfurfural sugars color kinetics |
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