Desenvolvimento e avaliação de uma compota de mel, gengibre e extrato de alecrim

Abstract

The growing interest in healthy eating habits has driven the development of natural functional foods formulated with bioactive ingredients such as honey, ginger, and rosemary. In this context, honey produced in the semi-arid region of Piauí stands out as a promising raw material for the development of innovative, sustainable products with antioxidant potential. The objective of this study was to develop honey (Apis mellifera) jams with added ginger (Zingiber officinale) and rosemary extract (Rosmarinus officinalis), evaluating their physical-chemical and chemical characteristics . Three formulations were prepared in different proportions: treatment T1, with 84.65% honey, 13.76% ginger chips, and 1.59% rosemary extract; T2, with 85.10% honey, 12.77% ginger, and 2.13% rosemary; and T3, with 85.56% honey, 11.77% ginger, and 2.67% rosemary, all produced in triplicate. The analyses were performed in laboratories at the Federal Institute of Piauí (IFPI) and the Federal University of Piauí (UFPI). All treatments showed physical-chemical stability, with T3 standing out for its lower moisture content, higher concentration of carbohydrates and energy value, as well as higher antioxidant activity and content of phenolic compounds, making it the most technically suitable formulation. It is concluded that honey jam with ginger and rosemary extract is technologically and nutritionally viable, showing potential for application as an innovative and value-added product.