Influence of the time/temperature binomial on the hydroxymethylfurfural content of floral honeys subjected to heat treatment

Ribeiro, Roberta de Oliveira Resende; Carneiro, Carla da Silva; Mársico, Eliane Teixeira; Cunha, Fernanda Lima; Conté-Júnior, Carlos Adam; Mano, Sérgio Borges

doi:10.1590/s1413-70542012000200009

Cited by 18 publications

(7 citation statements)

References 17 publications

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“…However, after the burning process of the sugarcane, a common Brazilian stage before harvest, bees use exudate broth to make honey. Due to the heat of burning process, the concentration of furfural becomes high, generating a low price and low quality honey (Ribeiro et al, 2012). Literature evidences present that different types of honey generally are rich in sugar, acids, minerals, aromatic substances, enzymes, vitamins and others (White, 1979), characterized as a potential stuff to alcoholic fermentation.…”

Section: Resultsmentioning

confidence: 99%

Mead features fermented by Saccharomyces cerevisiae (lalvin k1-1116)

Morales¹,

Alcarde²,

Angelis³

2013

Afr. J. Biotechnol.

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Alcoholic beverages are produced practically in every country in the world representing a significant percentage of the economy. Mead is one of the oldest beverages and it is easily obtained by the fermentation of a mixture of honey and water. However, it is still less studied compared to other beverages and does not have industrialized production. It is prepared as a handmade product. The origin of the honey used to formulate the mead creates differences on the final product characteristics. In this study, fermentation occurred at temperatures of about 22.1 ± 0.4°C after a previous pasteurization and inoculation. Saccharomyces cerevisiae (K1-LALVIN 1116) was used to produce the mead that was prepared in order to obtain dry mead by mixing 200 g L-1 of honey in water. For better results inorganic salts were used [(NH 4) 2 SO 4 : 0.2 g L-1 , (NH 4) 2 HPO 4 : 0.02 g L-1 ]. The results at the end of the process were a mead with: 12.5 ± 0.4°GL; pH 3.33; low amounts of high alcohols and methanol and great quantity of esters, that provide a nailing flavor to the beverage. Low production cost and simplicity of the fermentation process may represent good alternative for producers using honey also as raw material in the production of mead.

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Section: Resultsmentioning

confidence: 99%

Mead features fermented by Saccharomyces cerevisiae (lalvin k1-1116)

Morales¹,

Alcarde²,

Angelis³

2013

Afr. J. Biotechnol.

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“…Naturally, honeys contain a small amount of HMF, but which rises under handling, extraction, conditioning and storage operations (TANLEQUE-ALBERTO; JUNA-BORRAS; ESCRICHE, 2019). The HMF content also increases due to heat treatment made by beekeepers to reduce viscosity and prevent crystallization on honey (RIBEIRO et al, 2012).…”

Section: Certifiedmentioning

confidence: 99%

Physicochemical Quality of Certified and Uncertified Honeys from the Brazilian Semi-Arid Region

et al. 2021

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O Brasil se destaca como um dos principais produtores mundiais de mel. A legislação brasileira estabelece parâmetros de qualidade e análises físico-químicas para avaliar e controlar a qualidade do mel comercializado. Essas análises também são importantes para detectar adulterações que podem causar diversos efeitos negativos aos consumidores. O objetivo deste estudo foi avaliar e comparar a qualidade físico-química de amostras de mel certificadas e não-certificadas produzidas em diferentes cidades da região semiárida brasileira. Vinte e quatro amostras de mel da região semiárida do Brasil foram coletadas e analisadas: quatro de mel certificadas com garantia de genuinidade e origem conhecida e vinte de mel não-certificadas. As seguintes análises foram realizadas em duplicata: umidade, atividade da água, açúcares redutores, sacarose, matéria insolúvel, cinzas, acidez livre, pH e hidroximetilfurfural (HMF). O conteúdo de sacarose foi mais alto nas amostras não-certificadas (p≤0.05), enquanto que as amostras certificadas apresentaram maior acidez livre (p≤0.05). Todas as amostras de mel atenderam aos padrões de umidade, açúcares redutores e cinzas. Sacarose e HMF estavam dentro dos padrões apenas nas amostras certificadas. Algumas amostras de mel de ambos os grupos não atenderam aos padrões de matéria insolúvel e acidez livre. É possível produzir mel em escala comercial nas regiões rurais do semiárido brasileiro, desde que alguns cuidados sejam tomados, especialmente em relação ao tempo prolongado de armazenamento, para que as amostras atendam aos padrões de qualidade. Palavras-chave: Apis melífera. Brasil. Certificação. Mel. Clima Semiárido Abstract Brazil stands out as one the world’s largest producers of honey. The Brazilian legislation establish quality standards and physicochemical analyses to evaluate and control the quality of honey sold. These analyses are also important to detect adulterations that can cause several negative effects to consumers. The aim of this study was to evaluate and compare physicochemical quality of certified and uncertified honey samples produced in different cities of the Brazilian semi-arid region. Twenty-four honey samples from semi-arid region of Brazil were collected and analysed: four from certified honey with a guarantee of genuineness and known history and twenty from uncertified honey. The following analysis were performed in duplicate: moisture, water activity, reducing sugars, sucrose, insoluble matter, ash, free acidity, pH and hydroxymethylfurfural (HMF). Sucrose content was higher on uncertified samples (p≤0.05), while certified samples had higher free acidity (p≤0.05). All honey samples fit the standards for moisture, reducing sugars and ash. Sucrose and HMF were within the standards only in certified samples. Some honey samples of both groups do not fit the standards for insoluble matter and free acidity. It is possible to produce honey on a commercial scale in rural regions of the Brazilian semi-arid, provided that some precautions are taken, especially in relation to the prolonged storage time, so that the samples meet the quality standards. Keywords: Apis mellifera. Brazil. Certification. Honey. Semi-Arid Climate

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“…Volatile-profile studies have identified chemical markers in monofloral honeys (BARONI et al, 2006;SEISONEN et al, 2015). Changes in volatiles have been reported in honeys subjected to heating, with a consequent alteration of flavor, intensifying the bitter and roasted tastes, and development of the appearance and taste of medicine (CASTRO-VÁZQUEZ et al, 2012;RIBEIRO et al, 2012). KRUŽÍ et al (2017) reported a methodology for investigating volatile compounds in honeys to evaluate the quality and the occurrence of adulterations.…”

Section: Food Technologymentioning

confidence: 99%

Volatile compounds in off-odor honey

et al. 2021

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Climatic conditions in the mid-northern region of Mato Grosso State in Brazil are favorable for beekeeping. However, since 2011, the honey production chain has suffered losses because the production of off-odor honey has made it impossible to market the honey. Reports from beekeepers indicated a relationship between the off-odor in the honey and the nectar of Borreria verticillata (L.) G. Mey (Rubiaceae). In this study, the botanical origins and volatile profiles of ten off-odor honeys (H1-H10) and flowers of B. verticillata were evaluated. Palynological and sensorial analyses of the honeys were performed; a scale from 1 to 4 was applied for the sensorial analysis, in which 1 indicates no off-odor and 4 indicates extreme off-odor. Analysis of volatile was performed by using headspace solid-phase microextraction and gas chromatography-mass spectroscopy methods. The honeys investigated were classified with very high to intense off-odors, except H4 and H5, which did not differ from the control honey (no off-odor). Palynological analyses showed that honeys H1-H4, H7, and H9 were monofloral from B. verticillata, whereas in H5, H6, H8, and H10 this pollen were accessory. However, there was no quantitative correlation between the B. verticillata pollen content and the off-odor attributes of the honeys. Skatole was identified in all of the honeys except H4, H5, and the control honeys, suggesting that skatole contributed to the off-odor attributes of the products. However, further studies are required to investigate the origin of the skatole because it is not transferred directly from B. verticillata flowers to the honey.

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Influence of the time/temperature binomial on the hydroxymethylfurfural content of floral honeys subjected to heat treatment

Cited by 18 publications

References 17 publications

Mead features fermented by Saccharomyces cerevisiae (lalvin k1-1116)

Mead features fermented by Saccharomyces cerevisiae (lalvin k1-1116)

Physicochemical Quality of Certified and Uncertified Honeys from the Brazilian Semi-Arid Region

Volatile compounds in off-odor honey

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