| Autor: |
Fortes JP; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil.; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil., Franco FW; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil.; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil., Baranzelli J; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil.; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil., Ugalde GA; Graduate Program on Pharmaceutical Sciences, Center of Health Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil., Ballus CA; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil., Rodrigues E; Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre, RS 91501-970, Brazil., Mazutti MA; Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil., Somacal S; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil.; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil., Sautter CK; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil.; Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil. |
| Abstrakt: |
Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p -coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead. |
