Meads with Brazilian honey from different botanical origins DOI Creative Commons
Juciane Prois Fortes, Fernanda Wouters Franco, Sabrina Somacal

et al.

Pesquisa Agropecuária Brasileira, Journal Year: 2023, Volume and Issue: 58

Published: Jan. 1, 2023

Abstract The objective of this work was to evaluate the quality meads prepared with multifloral honey, unifloral orange blossom and a mixture both. To prepare meads, honey from Southern Southeastern Brazil, respectively, were used. physicochemical properties, total phenolic content, antioxidant capacity determined. compounds identified by mass spectrometry, sensory tests carried out. Multifloral showed higher levels ash reducing sugars, than honey. mixed presented highest phenolics, polyphenol index, capacity. mead scores in analysis for color, aroma, flavor, global acceptance. chlorogenic, protocatechuic, syringic, p-coumaric acids, as well naringenin quercetin. physicochemical, functional, characteristics are affected used their preparation.

Language: Английский

Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods DOI Creative Commons
Chris Webster,

David Barker,

Rebecca C. Deed

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115655 - 115655

Published: Jan. 5, 2025

Language: Английский

Citations

2
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods DOI Creative Commons
Elsa Daniela Othón-Díaz,

Jorge O. Fimbres-García,

Marcela Flores-Sauceda

et al.

Antioxidants, Journal Year: 2023, Volume and Issue: 12(4), P. 861 - 861

Published: April 2, 2023

This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity food products. Oxidative negatively impacts quality, causing changes color, odor, flavor reducing shelf life The use natural antioxidants from plant sources, such as extracts, has gained increasing interest due to health concerns associated with synthetic antioxidants. Oak contain various compounds, including phenolic acids, flavonoids, tannins, which contribute antioxidative capacity. discusses chemical composition activity different systems, safety challenges related preservation. benefits limitations using an alternative are highlighted, future research directions optimize determine for human consumption suggested.

Language: Английский

Citations

36
Quantification of methyl glyoxal in New Zealand Mānuka honey and honey meads DOI Creative Commons
Chris Webster,

David Barker,

Rebecca C. Deed

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 478, P. 143697 - 143697

Published: March 4, 2025

Mānuka honey is New Zealand's (NZ) most globally sought-after variety, due to the bioactive effects conferred by methyl glyoxal (MGO). Several NZ meaderies produce mead, being a unique product with significant marketing potential; however, it has not been explored in scientific literature, and MGO never quantified mead of any type. Thus, versatile HPLC method for quantification both developed, optimised validated. Two derivatising agents, pentafluorobenzyl hydroxylamine (PFBHA) o-phenylenediamine were compared, showing better sensitivity matrix. To demonstrate developed method, survey content commercially available meads was conducted. detected four meads, quantifiable levels 8.20-62.45 mg L-1 present three samples; its presence may be result back sweetening honey.

Language: Английский

Citations

0
Comparative Analysis of Physicochemical and Biological Activities of Meads from Five Mekong Region Honeys Pre- and Post-Fermentation DOI Creative Commons
Sahutchai Inwongwan,

Thanaporn Kitcharoen,

Pitchayapak Wongsasuk

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 190 - 190

Published: April 3, 2025

This study examines the physicochemical and biological changes in meads produced from five honey types sourced Mekong region: Tree Marigold (Tithonia diversifolia, Myanmar), Coffee (Coffea canephora, Vietnam), Kapok (Ceiba pentandra, Cambodia), Rubber (Hevea brasiliensis, China), Mixed Floral (Thailand). Honey musts were fermented with Saccharomyces cerevisiae at 25 °C for two weeks. After fermentation, exhibited lighter coloration, a stable pH (3.5–4.5), varying bioactivities. All showed antimicrobial activity against Escherichia coli, while Staphylococcus aureus Klebsiella pneumoniae varied by source depended on fermentation. Antioxidant ranged 19.25 to 68.11% inhibition, peaked after Total phenolic flavonoid contents fluctuated, mead showing highest post-fermentation levels. The results of sensory analysis ranked across taste, mouthfeel, aftertaste, overall preference. These findings underscore influence origin fermentation physicochemical, antimicrobial, properties mead.

Language: Английский

Citations

0
Advances in Mead Aroma Research: A Comprehensive Bibliometric Review and Insights into Key Factors and Trends DOI Creative Commons
Amanda Felipe Reitenbach, Adriana Sturion Lorenzi, Grace Ferreira Ghesti

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 226 - 226

Published: April 17, 2025

This article examines the key factors influencing aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review 44 scientific studies, analysis highlights significant role honey type shaping mead’s sensory characteristics. Acacia contributes subtle floral notes, while eucalyptus brings bolder, resinous aromas. The also emphasizes fermentation conditions, such as temperature and yeast selection, crucial factors. Lower temperatures help preserve volatile compounds, enhancing fruity aromas, higher lead to increased concentrations undesirable alcohols. Additionally, aging mead oak barrels for 6 12 months adds complexity by introducing vanilla, coconut, spice notes from wood’s phenolic compounds. maturation process, including its duration storage enables flavors blend develop over time. Moreover, addition herbs fruits during or has been proven introduce new layers aroma flavor, with ingredients like citrus, berries, final product fresh, lively notes. potential non-Saccharomyces yeasts explored an alternative enriching profiles, capacity unique characteristics, diverse flavor profiles regional terroir-based variations. Finally, reinforces importance selecting appropriate controlling processes improve quality. It suggests exploring microbiomes, exotic varieties, use even more distinct profiles.

Language: Английский

Citations

0
Physicochemical, antioxidant activity, and sensory characteristics of mead produced with Hibiscus sabdariffa and Betula pendula (Birch sap) DOI
Justice Amakye Essiedu, Elena G. Kovaleva

Biocatalysis and Agricultural Biotechnology, Journal Year: 2024, Volume and Issue: 58, P. 103189 - 103189

Published: April 24, 2024

Language: Английский

Citations

3
Meads with Brazilian honey from different botanical origins DOI Creative Commons
Juciane Prois Fortes, Fernanda Wouters Franco, Sabrina Somacal

et al.

Pesquisa Agropecuária Brasileira, Journal Year: 2023, Volume and Issue: 58

Published: Jan. 1, 2023

Abstract The objective of this work was to evaluate the quality meads prepared with multifloral honey, unifloral orange blossom and a mixture both. To prepare meads, honey from Southern Southeastern Brazil, respectively, were used. physicochemical properties, total phenolic content, antioxidant capacity determined. compounds identified by mass spectrometry, sensory tests carried out. Multifloral showed higher levels ash reducing sugars, than honey. mixed presented highest phenolics, polyphenol index, capacity. mead scores in analysis for color, aroma, flavor, global acceptance. chlorogenic, protocatechuic, syringic, p-coumaric acids, as well naringenin quercetin. physicochemical, functional, characteristics are affected used their preparation.

Language: Английский

Citations

1