Encapsulated honey melipona (Scaptotrigona mexicana) incorporated into a confectionery product

Authors

  • Martin Lazcano-Hernández Benemérita Universidad Autónoma de Puebla, Puebla
  • Addi Rhode Navarro-Cruz Benemérita Universidad Autónoma de Puebla, Puebla
  • Obdulia Verá-López Benemérita Universidad Autónoma de Puebla, Puebla
  • Raúl Ávila Sosa Sánchez Universidad de las Américas Puebla, Puebla
  • Orietta Segura Badillo Universidad del Bío-Bío, Concepción
  • Zared Gracia-Hernández Benemérita Universidad Autónoma de Puebla, Puebla
  • Patricio Borges Maracaja Instituto Nacional do Semiárido, Campina Grande
  • Daniel Santiago Pereira Embrapa Amazônia Oriental, Belém https://orcid.org/0000-0001-9858-4224

DOI:

https://doi.org/10.18378/aab.11.9905

Keywords:

Honey Meliponini, Gummy, Microencapsulados

Abstract

The Meliponini honey is differentiated by having high humidity and acidity, it is used curatively for eye problems, sores, skin spots, menstrual pain, respiratory conditions, and asthma. Species of Melipona beecheii typical of Yucatan, as well as the species Scaptotrigona mexicana known in communities of the Sierra Poblana have similar chemical characteristics, varying in minerals, floral sources. In this investigation, a mint and eucalyptus gummy with Meliponini honey will be obtained, standardizing the composition of the raw material (MP) as well as the process. In MP and gummies, a physicochemical and microbiological analysis is determined, sensory only for the finished product, prior to the encapsulation of the honey, having the gummies as support material. The MP presents a humidity of 26%; 72° Brix, EC=0.5 mS/cm; pH=2.7, Pfund=87, Free acidity=20meq/Kg, Glucose=2 g/Kg, Hydroxymethylfurfural (HMF)=1.3 mg/Kg. Microbiologically for BMA, fungi and yeasts, total coliforms do not present a risk with results below 10 CFU/g for PM, as well as gummies. Sensorially, it only presents significant differences in firmness (eucalyptus gummy) and flavor (honey gummy) when comparing the encapsulated formulations, the most accepted being the melipona honey encapsulated gummy. When comparing parameters in the best evaluated gummy, a decrease in ash, brix degrees, electrical conductivity is observed, HMF indicates that the process used does not affect melipona honey. The gummy encapsulated with melipona honey is a feasible means of being used as a product in the market.

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Author Biography

Daniel Santiago Pereira, Embrapa Amazônia Oriental, Belém

Técnico em Agropecuária pela Escola Agrotécnica Federal de Iguatu-CE (1999), possui graduação em Engenheiro Agrônomo pela Escola Superior de Agricultura de Mossoró (2006), mestrado e doutorado em Ciência Animal pela Universidade Federal Rural do Semi-Árido (2015). Atuou no atendimento a produtores da agricultura Familiar como consultor em Apicultura/Meliponicultura pela Fundação Guimarães Duque (2003-2008), Centro de Apoio ao Desenvolvimento Sustentável do Semiárido - Rede de ATES (2009), e no Instituto Agropolos do Ceará - Rede de ATER (2009-2012). Foi trainee em empresa de produção de abelhas rainha (Apis melifera L) nos Estados Unidos da América (2008-2009). E professor em Apicultura com Dedicação Exclusiva no IFRN (2012-2014). Atualmente é pesquisador em Sistemas Sustentáveis / Apicultura Sustentável na Empresa Brasileira de Pesquisa Agropecuária, Embrapa Amazônia Oriental.

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Published

2023-12-29

How to Cite

LAZCANO-HERNÁNDEZ, M.; NAVARRO-CRUZ, A. R.; VERÁ-LÓPEZ, O.; SÁNCHEZ, R. Ávila S.; BADILLO, O. S.; GRACIA-HERNÁNDEZ , Z.; MARACAJA, P. B.; PEREIRA, D. S. Encapsulated honey melipona (Scaptotrigona mexicana) incorporated into a confectionery product. ACTA Apicola Brasilica, [S. l.], v. 11, p. e9905, 2023. DOI: 10.18378/aab.11.9905. Disponível em: https://www.gvaa.com.br/revista/index.php/APB/article/view/9905. Acesso em: 24 feb. 2024.

Issue

Section

Food Science

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