Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile
The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple and passion fruit mixed beverage with added...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1525 |
| _version_ | 1797527167737790464 |
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| author | Iris Batista Leite Carolina Duque Magalhães Mariana Monteiro Eliane Fialho |
| author_facet | Iris Batista Leite Carolina Duque Magalhães Mariana Monteiro Eliane Fialho |
| author_sort | Iris Batista Leite |
| collection | DOAJ |
| description | The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple and passion fruit mixed beverage with added honey. The addition of honey did not produce a noticeable change in instrumental color but led to an increase in total soluble solids contents, and FRAP (20%), TEAC (72%), and DPPH (62%) values. The honey mixed beverages exhibited a better phenolic compound profile with an increase in catechin contents and an enrichment of quercetin when compared to the control mixed beverage, as well presenting good sensory acceptance. In conclusion, our results show that the addition of honey can be an alternative for improving the nutritional and sensorial characteristics of an apple and passion fruit mixed beverage. |
| first_indexed | 2024-03-10T09:39:15Z |
| format | Article |
| id | doaj.art-6bd66f6dab55448d83d3af8189c920ef |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:39:15Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6bd66f6dab55448d83d3af8189c920ef2023-11-22T03:46:38ZengMDPI AGFoods2304-81582021-07-01107152510.3390/foods10071525Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound ProfileIris Batista Leite0Carolina Duque Magalhães1Mariana Monteiro2Eliane Fialho3Functional Foods Laboratory, Nutrition Institute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373 Bloco J, 2° Andar, Sala 16, Rio de Janeiro 21941-902, BrazilFunctional Foods Laboratory, Nutrition Institute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373 Bloco J, 2° Andar, Sala 16, Rio de Janeiro 21941-902, BrazilFunctional Foods Laboratory, Nutrition Institute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373 Bloco J, 2° Andar, Sala 16, Rio de Janeiro 21941-902, BrazilFunctional Foods Laboratory, Nutrition Institute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373 Bloco J, 2° Andar, Sala 16, Rio de Janeiro 21941-902, BrazilThe addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study, we investigated the chemical composition and sensory acceptance of an apple and passion fruit mixed beverage with added honey. The addition of honey did not produce a noticeable change in instrumental color but led to an increase in total soluble solids contents, and FRAP (20%), TEAC (72%), and DPPH (62%) values. The honey mixed beverages exhibited a better phenolic compound profile with an increase in catechin contents and an enrichment of quercetin when compared to the control mixed beverage, as well presenting good sensory acceptance. In conclusion, our results show that the addition of honey can be an alternative for improving the nutritional and sensorial characteristics of an apple and passion fruit mixed beverage.https://www.mdpi.com/2304-8158/10/7/1525hydroxycinnamic acidsantioxidant activitymultifloral honeyHPLC/MS |
| spellingShingle | Iris Batista Leite Carolina Duque Magalhães Mariana Monteiro Eliane Fialho Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile Foods hydroxycinnamic acids antioxidant activity multifloral honey HPLC/MS |
| title | Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile |
| title_full | Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile |
| title_fullStr | Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile |
| title_full_unstemmed | Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile |
| title_short | Addition of Honey to an Apple and Passion Fruit Mixed Beverage Improves Its Phenolic Compound Profile |
| title_sort | addition of honey to an apple and passion fruit mixed beverage improves its phenolic compound profile |
| topic | hydroxycinnamic acids antioxidant activity multifloral honey HPLC/MS |
| url | https://www.mdpi.com/2304-8158/10/7/1525 |
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