Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties

González-Montemayor, Ángela-Mariela; Flores‐Gallegos, Adriana C.; Serrato-Villegas, Lilia E.; López-Pérez, Mercedes G.; Montañez, Julio; Rodríguez‐Herrera, Raúl

doi:10.1016/b978-0-12-816689-5.00006-7

Cited by 7 publications

(10 citation statements)

References 93 publications

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“…The organic acids content in cacao syrups shows a similar pattern to CME (see Figure S4). Our quantitative analysis revealed organic acids in the range of 8.44–8.59 wt%, which is substantially higher than the amounts reported for commercial liquid sweeteners such as honey (0.5 wt%) (González‐Montemayor et al ., 2019; Suarez‐Luque et al ., 2002), agave syrup (<0.01 wt%) (Willems & Low, 2012), and maple syrup (0.5 wt%) (Perkins & van den Berg, 2009). The sensory characteristics (taste and aroma) of the cacao syrups are different from other sweeteners because of their high organic acid content.…”

Section: Resultsmentioning

confidence: 99%

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Aldana,

Bustos,

Espinoza

et al. 2023

Int J of Food Sci Tech

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SummaryCacao mucilage exudate (CME) is a highly nutritious by‐product of cacao fruit processing containing up to 15 wt% simple sugars and organic acids. We investigate the CME dehydration process to produce cacao syrup (CS) under varying temperatures (60 °C and 70 °C) and pH (4.0 and 5.0) using a 22‐factorial design with a central point (65 °C, pH 4.5). Neither temperature nor pH significantly (P < 0.05) impacts CS chemical composition. Average concentrations of fructose, glucose, and sucrose in the syrups reached 27.79, 25.56, and 12.46 wt%, respectively. Organic acids—citric, malic, lactic, tartaric, and fumaric—represent 5.12, 3.01, 0.20, 0.16, and 0.002 wt%, respectively. Although the heating treatment results in the formation of 5‐(hydroxymethyl)furfural (HMF) (12.8–13.7 mg L−1), its concentration remains below the limits of the regulatory standard. These findings have significant implications for using CME as a sustainable and nutritious source of ingredients for the food industry.

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Section: Resultsmentioning

confidence: 99%

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Aldana,

Bustos,

Espinoza

et al. 2023

Int J of Food Sci Tech

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“…Maple syrup is a natural product obtained from the xylem sap of Acer genus trees, mainly Acer nigrum (black maple), A. rubrum (red maple), and A. saccharum (sugar maple). 1,2 In Canada, there are ten native species, and most of them produce sap that can be used for sugar production. However, A. saccharum is the species that is most prevalently in use for maple production.…”

Section: Introductionmentioning

confidence: 99%

“…However, A. saccharum is the species that is most prevalently in use for maple production. 1,3 Maple syrup is used as a natural sweetener and it is considered to be a superior alternative to other sweeteners due to its unique flavor, antioxidant potential, nutrient content, and health benefits. 4 As the sugaring season advances, the color of maple syrup produced evolves from golden to amber to dark.…”

Section: Introductionmentioning

confidence: 99%

“…6 Maple syrup is therefore considered a product of great economic importance in the eastern North American region. 1 Food fraud, which includes the subcategory of economically motivated adulteration, is of growing concern. 7 The Global Food Safety Initiative (GFSI) defines food fraud as 'the deception of consumers using food products, ingredients and packing for economical gain and includes substitution, unapproved enhancements, misbranding, counterfeiting, stolen goods or others.'…”

Section: Introductionmentioning

confidence: 99%

“…In Canada, there are ten native species, and most of them produce sap that can be used for sugar production. However, A. saccharum is the species that is most prevalently in use for maple production 1,3 . Maple syrup is used as a natural sweetener and it is considered to be a superior alternative to other sweeteners due to its unique flavor, antioxidant potential, nutrient content, and health benefits 4 .…”

Section: Introductionmentioning

confidence: 99%

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Development of a method based on ATR‐FTIR spectroscopy to detect maple syrup adulterated with added syrups

Bilamjian,

Bahadi,

Ismail

et al. 2023

J Sci Food Agric

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BACKGROUNDFood adulteration is a global concern whether it takes place intentionally or incidentally. In Canada, maple syrup is susceptible to being adulterated with cheaper syrups such as corn, beet, cane syrups, and many more due to its high price and economical importance.RESULTSIn this study, the use of Attenuated Total Reflection Fourier Transform Infrared (ATR‐FTIR) spectroscopy was investigated to detect maple syrups adulterated with fifteen various sugar syrups at different concentration levels. The spectra were collected in the range of 4000‐650 cm−1 in the absorbance unit. These spectra were used to build six libraries and three models. A method that is capable of performing a qualitative library search using a similarity search which is based on the first derivative correlation search algorithm was developed. This method was further evaluated and proved to be able to successfully capture adulterated and reject non‐adulterated maple syrups belonging to the color grades golden, and amber maple syrups with an accuracy of 93.9%, and 92.3%, respectively. However, for the maple syrup belonging to the dark color grade, this method demonstrated low specificity of 33.3%, and due to that, it was only able to adequately detect adulterated samples and improperly reject the non‐adulterated ones with an accuracy of 81.4%.CONCLUSIONThis simple and rapid method has great potential to be implemented in different steps of the maple syrup supply chain for early adulteration detection, particularly for golden and amber samples, and further evaluation and improvements are required for the dark color grade.This article is protected by copyright. All rights reserved.

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