An overview of physicochemical characteristics and health-promoting properties of honeydew honey
| Autor: | Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Ana Carolina Oliveira Costa, Roseane Fett, Luciano Valdemiro Gonzaga, Greici Bergamo, Bibiana Silva |
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| Rok vydání: | 2019 |
| Předmět: |
Honeydew
animal structures Chemical Phenomena Coumaric Acids Proline Food industry Phenylalanine Rutin Anti-Inflammatory Agents Color Glutamic Acid Food Contamination Health Promotion Antioxidants Anti-Infective Agents Phenols Metals Heavy Hydroxybenzoates Food science Volatile Organic Compounds Chemistry business.industry fungi digestive oral and skin physiology Proteins food and beverages Dark color Honey Vitamins Benzoic Acid Salicylates Food Microbiology behavior and behavior mechanisms business Food Science |
| Zdroj: | Food Research International. 119:44-66 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2019.01.028 |
| Popis: | Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized. |
| Databáze: | OpenAIRE |
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