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Study of high pressure and temperature effects on heather honey during storage: Electronic tongue and physicochemical properties

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dc.contributor.authorScepankova, Hana
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorDias, L.G.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2018-04-30T11:36:04Z
dc.date.available2018-04-30T11:36:04Z
dc.date.issued2016
dc.description.abstractHoney is a natural sweet substance produced by Apis mellifera, which has great potential to serve as a natural food antioxidant. The physicochemical quality criteria of honey are well specified by the European Legislation (EC Directive 2001/110). The quality properties of honey can be diminished by the influence of heating. As an alternative to the conventional thermal pasteurization, nonthermal high pressure processing (HPP) has potential to produce safe food with similar characteristics to the raw unprocessed foods. The aim of this study was to investigate the effect of HPP (725 MPa for 10 minutes) and HPP with temperature (725 MPa for 10 minutes at 50 °C) on physicochemical properties (moisture, pH, electrical conductivity, free acidity, diastase activity and hydroxymethylfurfural content) of a heather honey in comparison with thermal treatment (75 °C for 5 minutes) and unprocessed honey. The effect of storage (6 months) in processed and unprocessed samples was also investigated. The results showed significant differences in some physicochemical parameters, for instance, the hydroxymethylfurfural content, an indicator of honeys' freshness that depends on several factors, such as temperature, time of heating and storage conditions. An electronic tongue (ET) with lipidic membranes was used to evaluate the differences between all honey groups. A linear discriminant analysis to the ET results showed that the processed and unprocessed honey samples at day 0 (when treatments were applied) and after the storage have matrix differences that allows a complete separation of groups. The correlation between physicochemical and electronic tongue data showed the advantages of this data fusion.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationScepankova, Hana; Paula, Vanessa; Estevinho, Leticia M.; Dias, L.G.; Saraiva, Jorge (2016). Study of high pressure and temperature effects on heather honey during storage: Electronic tongue and physicochemical properties. In The 1st Food Chemistry Conference. Amsterdampt_PT
dc.identifier.urihttp://hdl.handle.net/10198/17465
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleStudy of high pressure and temperature effects on heather honey during storage: Electronic tongue and physicochemical propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceAmsterdam, Netherlands.pt_PT
oaire.citation.titleThe 1st First Food Chemistry Conferencept_PT
person.familyNamePaula
person.familyNameEstevinho
person.familyNameDias
person.givenNameVanessa B.
person.givenNameLetícia M.
person.givenNameLuís G.
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-1210-4259
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id23569169900
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication960f5ea5-510b-491e-b931-6ab78ab72054
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublicationeac8c166-4056-4ed0-8d8d-7ecb2c4481a5
relation.isAuthorOfPublication.latestForDiscovery960f5ea5-510b-491e-b931-6ab78ab72054

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