Uruçú-Amarela (Melipona mondury)蜂蜜的成熟:宏基因组学，核磁共振1H代谢组学，物理化学和抗氧化特性

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2023-07-30 DOI:10.1016/j.fochms.2022.100157

José Renato Silva , Fernanda Carla Henrique-Bana , Jerônimo Kahn Villas-Bôas , Tatiana Colombo Pimentel , Wilma Aparecida Spinosa , Sandra Helena Prudencio

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引用次数: 1

摘要

本研究的目的是通过宏基因组学来表征乌苏-阿玛雷拉蜂蜜的微生物群生物多样性。此外，研究了成熟温度（20和30°C）和时间（0–180天）对理化和抗氧化性能的影响。进行1H NMR以验证在成熟过程中形成的代谢物。Uruçú-Amarela蜂蜜主要由乳酸菌和发酵酵母属的渗透性酵母组成。在30°C下成熟导致更高的发酵活性，导致在180天内消耗更多的碳水化合物，形成乙醇（0.0-0.6%），酸度增加（34.78-45.74 meq/kg）。它还使蜂蜜具有更高的棕色（a*0.7至3.89，b*17.50至25.29）和抗氧化能力，证实了成熟是无刺蜂蜜的合适保存技术，因为它不会导致负面变化，因为它延长了无刺蜂蜂蜜的保质期。

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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 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.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.