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An overview of physicochemical characteristics and health-promoting properties of honeydew honey

Author:
Seraglio, Siluana Katia Tischer, Silva, Bibiana, Bergamo, Greici, Brugnerotto, Patricia, Gonzaga, Luciano Valdemiro, Fett, Roseane, Costa, Ana Carolina Oliveira
Source:
Food research international 2019 v.119 pp. 44-66
ISSN:
0963-9969
Subject:
acidity, adulterated products, antioxidants, bioactive properties, blossom honey, color, electrical conductivity, food industry, functional properties, health promotion, honeydew honey, minerals, monosaccharides, oligosaccharides, pH, phenolic compounds, proteins
Abstract:
Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.
Agid:
6292984