Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting Levels
Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/1/56 |
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| author | Juciane Prois Fortes Fernanda Wouters Franco Julia Baranzelli Gustavo Andrade Ugalde Cristiano Augusto Ballus Eliseu Rodrigues Márcio Antônio Mazutti Sabrina Somacal Claudia Kaehler Sautter |
| author_facet | Juciane Prois Fortes Fernanda Wouters Franco Julia Baranzelli Gustavo Andrade Ugalde Cristiano Augusto Ballus Eliseu Rodrigues Márcio Antônio Mazutti Sabrina Somacal Claudia Kaehler Sautter |
| author_sort | Juciane Prois Fortes |
| collection | DOAJ |
| description | Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to <i>p</i>-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead. |
| first_indexed | 2024-03-09T12:07:46Z |
| format | Article |
| id | doaj.art-7ff8a0e727064165be470c6ef7d52ec9 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T12:07:46Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7ff8a0e727064165be470c6ef7d52ec92023-11-30T22:56:17ZengMDPI AGMolecules1420-30492022-12-012815610.3390/molecules28010056Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting LevelsJuciane Prois Fortes0Fernanda Wouters Franco1Julia Baranzelli2Gustavo Andrade Ugalde3Cristiano Augusto Ballus4Eliseu Rodrigues5Márcio Antônio Mazutti6Sabrina Somacal7Claudia Kaehler Sautter8Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilGraduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilGraduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilGraduate Program on Pharmaceutical Sciences, Center of Health Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilGraduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilDepartment of Food Science, Federal University of Rio Grande do Sul, Porto Alegre, RS 91501-970, BrazilDepartment of Chemical Engineering, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilGraduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilGraduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, BrazilConsumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to <i>p</i>-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead.https://www.mdpi.com/1420-3049/28/1/56polyphenolshoneyfunctional beveragecharacterizationalcoholic beveragefermented beverage |
| spellingShingle | Juciane Prois Fortes Fernanda Wouters Franco Julia Baranzelli Gustavo Andrade Ugalde Cristiano Augusto Ballus Eliseu Rodrigues Márcio Antônio Mazutti Sabrina Somacal Claudia Kaehler Sautter Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting Levels Molecules polyphenols honey functional beverage characterization alcoholic beverage fermented beverage |
| title | Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting Levels |
| title_full | Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting Levels |
| title_fullStr | Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting Levels |
| title_full_unstemmed | Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting Levels |
| title_short | Enhancement of the Functional Properties of Mead Aged with Oak (<i>Quercus</i>) Chips at Different Toasting Levels |
| title_sort | enhancement of the functional properties of mead aged with oak i quercus i chips at different toasting levels |
| topic | polyphenols honey functional beverage characterization alcoholic beverage fermented beverage |
| url | https://www.mdpi.com/1420-3049/28/1/56 |
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