Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species

Nagai, Takeshi; Kai, Norihisa; Tanoue, Yasuhiro; Suzuki, Nobutaka

doi:10.1007/s13197-017-2968-y

Cited by 36 publications

(28 citation statements)

References 15 publications

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“…Honey is composed of at least 181 components and is basically a solution supersaturated in sugars (especially fructose and glucose), where the moisture content is about 17%, and containing a great variety of minor components, such as phenolic acids and flavonoids, the glucose oxidase and catalase enzymes, ascorbic acid, carotenoids, organic acids, amino acids, proteins and α-tocopherol [32,33].…”

Section: Therapeutic Properties Of Honey: a Brief Reviewmentioning

confidence: 99%

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Quality Determinants and Effect of Therapeutic Properties in Honey Consumption. An Exploratory Study on Italian Consumers

et al. 2019

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Nowadays, more and more consumers show a growing interest in healthy food products that may help to maintain or improve human health, such as honey. Honey has always represented a fundamental component of traditional medicine in many world cultures. However, only thanks to several studies carried out in the last years, its use is considered as an alternative and complementary medicine, namely apitherapy. In this way, honey is recognized increasingly by consumers not only as a natural alternative to refined sugar but as healthy food, as shown by determining an increase of its consumption worldwide. This study aims to explore the consumers’ determinants of honey consumption, trying to understand whether, and how much, therapeutic properties of honey affect the Italian consumers’ choices. The findings of this study, although exploratory, provide information on which quality characteristics influence honey consumption in Italy, revealing that, among quality attributes, the therapeutic properties of honey play an important role in affecting consumers’ behavior, followed by income, variety and taste. This could have some implications for producers and marketers as this information could contribute to defining effective marketing strategies for communicating to consumers the quality attributes of honey and its therapeutic benefits.

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Section: Therapeutic Properties Of Honey: a Brief Reviewmentioning

confidence: 99%

“…Finally, in the literature, there are some scientific papers dealing with anti-hypertensive and anti-allergic activities derived from the heating process [32] and prebiotic effects thanks to the content of oligosaccharides [47].…”

Section: Therapeutic Properties Of Honey: a Brief Reviewmentioning

confidence: 99%

Quality Determinants and Effect of Therapeutic Properties in Honey Consumption. An Exploratory Study on Italian Consumers

et al. 2019

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“…Mead is a fermented beverage produced via fermentation of honey, with alcohol content ranging from 8 to 18% v / v [ 1 ]. Honeybee honey, which is the basic raw material in mead production technology, is a valuable natural food product containing sugars, vitamins, minerals, proteins, and polyphenols, and offering a high nutritive value [ 2 , 3 , 4 ]. An increased contribution of natural antioxidants (polyphenols, vitamins) in a diet has been proved to reduce the incidence of neoplasms and cardiovascular diseases [ 5 , 6 , 7 ]; therefore, regular consumption of small amounts of mead may be a good supplement to other plant products, such as fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color (“Yantaryi”—yellow fruits, “Koralovyi”—coral fruits, “Podolski”—red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. “Trójniak” type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin–Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.

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“…The brown color of steak was the result of Maillard reaction and caramelization, which are non-enzymatic browning reactions (Zhang et al, 2015). Caramelization is induced when a sugar is dry-heated at high temperatures (Nagai et al, 2018). Both caramelization and Maillard reactions affect not only the color of the food, but also the aroma and flavor (Hong and Betti, 2016).…”

Section: Colormentioning

confidence: 99%

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Yoo¹,

Kim²,

Yong³

et al. 2020

Food Sci Anim Resour

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The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searingcooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

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Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species

Cited by 36 publications

References 15 publications

Quality Determinants and Effect of Therapeutic Properties in Honey Consumption. An Exploratory Study on Italian Consumers

Quality Determinants and Effect of Therapeutic Properties in Honey Consumption. An Exploratory Study on Italian Consumers

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

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