Hydromel, food fortification potential


Alexandru E. Rinovetz, Felicia-Antonela Bernat, Ersilia Alexa, Corina Mișcă, Despina Bordean, Ariana Velciov, Ileana Cocan, Monica Negrea, Roxanda Elena Simescu, Petru Bogdan Rădoi, Adalbert Oros

Volume 27, Issue 2;
Pages: 203-210; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Quality benefits in current diet led to discovery of medicine-edibles with target functions, associated to food supplements. A new, fast growing market with diverse opportunities for food processors. The biotechnological, natural recovery of honey can be structured in two directions: 1. hydromel (stum or wine, depending on the period of fermentation); 2. vinegar. The paper proposes the obtaining at lab scale and afterwards the characterisation of hydromel (natural liquid prepared, energising/filled with vitamins/antioxidant), to which herbs have been integrated in the original recipe (mint, cinnamon, thyme, ginger). This approach started from the preventive- functional association with benefits for health. The paper aims at increasing functionality of the product through addition of herbs with healing potential, has been raised. These aspects will be quantified through comparison of some quality characters.
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