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Food Res Int

Title:		An overview of physicochemical characteristics and health-promoting properties of honeydew honey
Author(s):		Seraglio SKT; Silva B; Bergamo G; Brugnerotto P; Gonzaga LV; Fett R; Costa ACO;
Address:		"Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil. Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil. Electronic address: ana.costa@ufsc.br"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190116
Issue:
Page Number:		44 - 66
DOI:		10.1016/j.foodres.2019.01.028
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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"
Keywords:		Anti-Infective Agents/analysis Anti-Inflammatory Agents/analysis Antioxidants/analysis Benzoic Acid/analysis Chemical Phenomena Color Coumaric Acids/analysis Food Contamination Food Microbiology Glutamic Acid/analysis *Health Promotion Honey/*analysis/*cl;
Notes:		"MedlineSeraglio, Siluana Katia Tischer Silva, Bibiana Bergamo, Greici Brugnerotto, Patricia Gonzaga, Luciano Valdemiro Fett, Roseane Costa, Ana Carolina Oliveira eng Research Support, Non-U.S. Gov't Review Canada 2019/03/20 Food Res Int. 2019 May; 119:44-66. doi: 10.1016/j.foodres.2019.01.028. Epub 2019 Jan 16"