Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses

Karabagias, Ioannis K.; Badeka, Anastasia V.; Kontakos, Stavros; Karabournioti, Sofia; Kontominas, Michael G.

doi:10.1016/j.foodchem.2014.05.033

Cited by 115 publications

(119 citation statements)

References 29 publications

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“…The values determined for virgin honeys are higher than others reported for Argentine honeys [ Karabagias et al [2014] for unifl oral Greek honeys. Meanwhile, the values were close to or even higher than those permitted by international food codes as Codex Alimentarius standard for honey 12-1981 (20 g/100 g) and the AFC (18 g/100 g).…”

Section: Physicochemical and Thermal Propertiescontrasting

confidence: 70%

Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties

Moliné¹,

Fernández²,

Medici³

et al. 2015

Pol. J. Food Nutr. Sci.

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In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of fl owers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their counts indicative of honeys' commercial quality and safety. Paenibacillus larvae is also of interest since it causes American foulbrood (AFB) in honeybee larvae. The main quality factors that are used in the honey international trade are moisture, hydroxymethylfurfural content (HMF), and enzymatic indices. Moreover, honey exhibits several thermal events, the most important being the glass transition temperature (Tg). The aim of this work was to evaluate microwave effect (800 watts during 45 and 90 seconds) on microbial content in particular over P. larvae spores retained in honey, and on physicochemical and thermal properties. Microwave promoted a decrease of microbial count with time of exposure, including P. larvae. Moisture content diminished after treatment, while Tg increased linearly, and acidity decremented in the majority of cases. Honeys darkened and HMF exceeded the permissible value. Diastase and glucose-oxidase enzymes were totally inactivated by microwave treatment.Unauthenticated Download Date | 5/8/18 7:10 AM

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Section: Physicochemical and Thermal Propertiescontrasting

confidence: 70%

Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties

Moliné¹,

Fernández²,

Medici³

et al. 2015

Pol. J. Food Nutr. Sci.

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“…Balın içerdiği temel şekerler fruktoz ve glikoz olup bu monosakkaritlerin yanı sıra yapısında sakkaroz, maltoz, izomaltoz, laktoz, galaktobiyoz gibi disakkaritleri ve bazı oligosakkaritleri de bulundurmaktadır. Bal, bileşiminde bulunan yüksek karbonhidrat içeriği nedeniyle düşük su aktivitesi değerine sahip olup bu değer yaklaşık 0.59-0.63 aralığında bulunmaktadır [4,10,12,13]. Balın içeriğini oluşturan başlıca bileşenler Tablo 2'de verilmiştir [1].…”

Section: Balunclassified

“…Düşük su içeriğinin ballarda ozmotolerant mayalar tarafından gerçekleştirilen fermantasyon oluşumunu engellediği bildirilmiştir. Yapılan bir çalışmada balda tespit edilen yüksek su içeriğinin, balın depolanması sırasında meydana gelen fermantasyon nedeniyle olduğu bildirilmiştir [4,6,12,16,17].…”

Section: Balin Ki̇myasal öZelli̇kleri̇ Su İçeriğiunclassified

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Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri

Mutlu¹,

Erbaş²,

Arslan‐Tontul³

2017

Akademik Gıda

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Some Properties of Honey and Other Bee Products and Their Effects on Human Health ABSTRACTHoney is a natural functional food of honey bees (Apis mellifera) produced by collecting nectar secreted from flowers and other living parts of plants and from insects living on the plants and these secreted liquids are stored in honeycomb after bees change their compositions. Chemical composition of honey may change depending on their geographical and botanical diversity. It contains macro and micro compounds such as 82% carbohydrate, 17% water, 0.7% mineral, 0.3% protein and vitamin, organic acids, phenolic compounds and free amino acids. With these compounds, honey has antimicrobial and antioxidant properties, and it has beneficial effects on both gastrointestinal system and elimination of carcinogenic and tumor cells. Additionally, propolis, royal jelly, bee venom, beeswax and pollen are produced as a result of beekeeping activities and these products may also have health beneficial effects. In this study, health beneficial effects of honey and some bee products, honey adulteration and methods of its determination are reviewed.

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“…have been largely investigated. [2]. Although these simple and fast methods are usually not satisfactory for the clear differentiation of different honeys and their blends, their combination with sensory analyses may offer promising pathways in authentication.…”

Section: Introductionmentioning

confidence: 99%

Prediction of main analytical and physical parameters of honey with electronic tongue

Koncz¹,

Bodor²,

Kaszab³

et al. 2017

HAE

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Honey is one of the most commonly adulterated product in the food market. The different types of adulterations affect the market negatively, therefore an effective honey evaluation method is required. The electronic tongue could be a new alternative tool for inspection. In this study 78 authentic Hungarian honey samples were analysed with electronic tongue. The main analytical and physical parameters of honey samples were also determined, with classical analytical methods. Multivariate regression models (PLSR, MLR, SVM) were built to predict the main physicochemical properties of honey based on the results of electronic tongue. Results showed that the merged data of electronic tongue and electrical conductivity provided the best models for the prediction of main physicochemical properties of honey.

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Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses

Cited by 115 publications

References 29 publications

Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties

Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties

Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri

Prediction of main analytical and physical parameters of honey with electronic tongue

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