PurposeThe purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage.Design/methodology/approachThe honeys were stored at 14 °C, and the analysis of water activity, color, absorbance, rheological behavior and microscopic analysis were performed during 6 months (T0, T30, T60, T90, T120, T150 and T180 days); quantification of sugars (fructose (F) and glucose (G)), moisture (M), F/G and G/M ratio only at T0.FindingsAll honeys showed changes during storage, and sugarcane honey stood out for presenting greater crystallization, influenced by the high content of glucose and fructose. Coffee honey showed the least crystallization. The crystallization of honeys influenced the increase in water activity, Newtonian viscosity, color and absorbance. The composition of the honeys directly influenced the crystallization process during storage.Originality/valueCrystallization is a natural process that occurs spontaneously in honey. Thus, the knowledge of the crystallization rate of honeys from different origins (botanical and geographical) during storage, is of great importance and interest for the industry, beekeepers and consumers, since each type of honey crystallizes in different ways and periods.
Ora‐pro‐nobis mucilage (MOPN) was incorporated into starch films to improve their mechanical, chemical, and retrogradation properties. Films were made in four MOPN content (0%, 10%, 20%, and 30%) by casting. Films with added MOPN presented antioxidant capacity varying from 3.9% to 23.3%. Chemical cross‐links between starch and MOPN were observed in Fourier transform infrared spectroscopy (FTIR) spectrum, resulting in a reinforced network with the greater young modulus (0.02 Pa, control‐film, to 2.20 Pa, 30%‐MOPN), higher tensile strength (1.34 Pa, control‐film, to 4.38 Pa, 30%‐MOPN), and reduction in elongation (250.32%, control‐film, to 6.55%, 30%‐MOPN). Water vapor permeability did not differ statistically between films. In assays photodegradation, higher MOPN content exhibited less shrinkage of films over time and more loss mass in films during 28 days. FTIR spectrum showed that the films increased crystalline regions during storage, which resulted in stronger aggregation between aligned helices. In addition, water molecules were released which allowed a better alignment of the starch chains. Starch‐based films added MOPN can alternatively be used as active biodegradable packaging since it is able to form cohesive, flexible films and with antioxidant action. Furthermore, MOPN, especially 30% addition, reduces drastic changes in mechanical properties over time.
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