Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties
The objective of this study was to characterize the microbiota biodiversity of Uruçú-Amarela honey through metagenomics. Furthermore, the impact of maturation temperatures (20 and 30 °C) and time (0–180 days) on the physicochemical and antioxidant properties was investigated. 1H NMR was performed to...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-07-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566222000855 |
| _version_ | 1797802100152860672 |
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| author | José Renato Silva Fernanda Carla Henrique-Bana Jerônimo Kahn Villas-Bôas Tatiana Colombo Pimentel Wilma Aparecida Spinosa Sandra Helena Prudencio |
| author_facet | José Renato Silva Fernanda Carla Henrique-Bana Jerônimo Kahn Villas-Bôas Tatiana Colombo Pimentel Wilma Aparecida Spinosa Sandra Helena Prudencio |
| author_sort | José Renato Silva |
| collection | DOAJ |
| description | The objective of this study was to characterize the microbiota biodiversity of Uruçú-Amarela honey through metagenomics. Furthermore, the impact of maturation temperatures (20 and 30 °C) and time (0–180 days) on the physicochemical and antioxidant properties was investigated. 1H NMR was performed to verify metabolites formed during maturation. Uruçú-Amarela honey was mainly composed by lactic acid bacteria and osmophilic yeasts of genus Zygosaccharomyces. Maturation at 30 °C led to a higher fermentation activity, resulting in greater carbohydrate consumption, ethanol formation (0.0–0.6 %) and increased acidity (34.78–45.74 meq/kg) over the 180 days. It also resulted in honey with higher brown color (a* 0.7 to 3.89, b* 17.50–25.29) and antioxidant capacity, corroborating that the maturation is a suitable preservation technique for stingless bee honey, because it does not cause negative changes as it extends the shelf life of the stingless bee honey. |
| first_indexed | 2024-03-13T05:00:33Z |
| format | Article |
| id | doaj.art-446847cc03e34f51ba6cbe1d2fc3cf6b |
| institution | Directory Open Access Journal |
| issn | 2666-5662 |
| language | English |
| last_indexed | 2024-03-13T05:00:33Z |
| publishDate | 2023-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj.art-446847cc03e34f51ba6cbe1d2fc3cf6b2023-06-17T05:21:15ZengElsevierFood Chemistry: Molecular Sciences2666-56622023-07-016100157Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant propertiesJosé Renato Silva0Fernanda Carla Henrique-Bana1Jerônimo Kahn Villas-Bôas2Tatiana Colombo Pimentel3Wilma Aparecida Spinosa4Sandra Helena Prudencio5Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, BrazilDepartment of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, BrazilReenvolver, Ribeirão Preto-SP 14095-190, BrazilDepartment of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil; Federal Institute of Paraná, Campus Paranavaí, Paranavaí-PR, BrazilDepartment of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, BrazilDepartment of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil; Corresponding author at: Department of Food Science and Technology, State University of Londrina, Rodovia Celso Garcia Cid Pr 445 Km 380, ZIP Code: 86057-970, Londrina, Paraná, Brazil.The objective of this study was to characterize the microbiota biodiversity of Uruçú-Amarela honey through metagenomics. Furthermore, the impact of maturation temperatures (20 and 30 °C) and time (0–180 days) on the physicochemical and antioxidant properties was investigated. 1H NMR was performed to verify metabolites formed during maturation. Uruçú-Amarela honey was mainly composed by lactic acid bacteria and osmophilic yeasts of genus Zygosaccharomyces. Maturation at 30 °C led to a higher fermentation activity, resulting in greater carbohydrate consumption, ethanol formation (0.0–0.6 %) and increased acidity (34.78–45.74 meq/kg) over the 180 days. It also resulted in honey with higher brown color (a* 0.7 to 3.89, b* 17.50–25.29) and antioxidant capacity, corroborating that the maturation is a suitable preservation technique for stingless bee honey, because it does not cause negative changes as it extends the shelf life of the stingless bee honey.http://www.sciencedirect.com/science/article/pii/S2666566222000855MeliponicultureSpontaneous fermentationPreservation techniqueStingless beeMicrobiota |
| spellingShingle | José Renato Silva Fernanda Carla Henrique-Bana Jerônimo Kahn Villas-Bôas Tatiana Colombo Pimentel Wilma Aparecida Spinosa Sandra Helena Prudencio Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties Food Chemistry: Molecular Sciences Meliponiculture Spontaneous fermentation Preservation technique Stingless bee Microbiota |
| title | Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties |
| title_full | Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties |
| title_fullStr | Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties |
| title_full_unstemmed | Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties |
| title_short | Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties |
| title_sort | maturation of honey from urucu amarela melipona mondury metagenomics metabolomics by nmr 1h physicochemical and antioxidant properties |
| topic | Meliponiculture Spontaneous fermentation Preservation technique Stingless bee Microbiota |
| url | http://www.sciencedirect.com/science/article/pii/S2666566222000855 |
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