Crystallization in “Tarassaco” Italian honey studied by DSC

Venir, Elena; Spaziani, M.; Maltini, Enrico

doi:10.1016/j.foodchem.2009.04.012

Cited by 87 publications

(56 citation statements)

References 24 publications

(38 reference statements)

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“…Mean result for water activity was below the critical value for osmophilic yeast growth as low as 0.61 (Zamora and Chirife, 2006) ensuring a relatively long shelf life of the honey samples. The results were in line with the mean values of Italian (0.593) (Venir et al, 2010) and Argentinan (0.562) honeys (Zamora and Chirife, 2006). Honey naturally has low pH values affecting the honey extraction process, texture and shelf-life (Terrab et al, 2002).…”

Section: Reference Analysessupporting

confidence: 85%

Quality Control of Honey Using New Generation Infrared Spectrometers

Ayvaz

2017

Turkish JAF Sci.Tech.

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The objective of this study was to develop a rapid infrared technique to determine 10 key quality parameters (sucrose, glucose, fructose, reducing sugar, 5-HMF, °Brix, moisture content, water activity, pH and free acidity) in honey by using new generation portable and handheld devices. The composition of honey samples (n=59) collected from different parts of Turkey was analyzed by using established reference methods, giving wide range of concentrations for each parameter. The levels of sucrose and 5-HMF in some samples were above the established regulatory limits (Codex Alimentarius and European Union standards), indicating possible adulteration or process and storage abuse. Spectra were collected by using portable Fourier-Transformed infrared (FTIR) and handheld NIR (Near Infrared) spectrometers. Partial least squares regression (PLSR) approach was used to correlate the spectral features with compositional reference values, giving strong linear correlation coefficients and standard errors of prediction. Although both systems performed similarly, portable FTIR system was superior in predictions of sucrose, 5-HMF and free acidity while portable NIR system performed noticeably better for °Brix and moisture content. The data indicates that all of the 10 parameters can be measured within the minutes using both systems, providing reliable screening capabilities, flexibility and the potential for in-field applications.

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Section: Reference Analysessupporting

confidence: 85%

Quality Control of Honey Using New Generation Infrared Spectrometers

Ayvaz

2017

Turkish JAF Sci.Tech.

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“…This ratio tells about the crystallization state of honey, i.e. when fructose is higher than glucose the honey is fluid (Ouchemoukh et al, 2010;Venir et al, 2010). It has also been reported that the fructose/glucose ratio may also have an impact on the honey flavor since fructose is much sweeter than glucose (Alvarez-Suarez et al, 2010).…”

Section: Major Sugar Compositionmentioning

confidence: 99%

Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

Boussaid

Chouaibi

Rezig

et al. 2018

Arabian Journal of Chemistry

192

124

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The present study was undertaken to determine the physicochemical, biochemical, and antioxidant activities of Tunisian honey samples. All the extracted honey samples appeared to conform to the European Legislation (EC Directive 2001/110) for all parameters. Mint honey, for instance, possesses significant pH value (p < 0.05), invertase activity, water, and protein contents. In addition, this study demonstrates that the color of the Tunisian honeys is highly variable and ranges from pale yellow to dark brown. The total phenolic, flavonoid and carotenoid contents significantly vary (. p < 0.05). The highest values were found in mint honey, which has a very dark color. Correlations between the analyzed parameters are statistically significant (p < 0.05). The DPPH radical scavenging activity of rosemary honey was determined as lower (p < 0.05) than the other analyzed honey samples. Yet, the highest activity was detected in mint honey. The results suggest that Tunisian honeys could be beneficially used as a functional or nutraceutical substance as they prevent or moderate oxidative stress-related diseases

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“…The disadvantages of crystallization include: (1) difficulty in handling and pouring; (2) consumers' dislike because of changed appearance and homogeneity loss as a result of the formation and coexistence of two phasescrystalline and liquid; (3) water activity (a w ) increase up to levels that may be congruous with microbial fermentative processes. [2,3] Conversion of liquid honey into a solid state will potentially increase the stability of the product. Furthermore, honey powder can be easily blended with other dry ingredients or it can be directly added to seasonings or dry coatings.…”

Section: Introductionmentioning

confidence: 99%

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

2013

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The efficiency of two drying carriers, namely whey protein isolate (WPI) and maltodextrin (MD), alone or in combination, was evaluated during spray-drying of honey. No powder was recovered when pure honey was spray-dried. Honey powders were successfully obtained (powder recovery >50%) by adding MD and WPI alone at a Honey: MD ratio of 40:60 or at a Honey:WPI ratio of 70:30. The addition of a small amount of WPI (as low as 0.5% w/w) to MD reduced the amount of carriers required to spray-dry honey. Powder recovery increased from 0 (Honey:MD:WPI ¼ 60:40:0) to 57.4 AE 4.7% when MD was replaced by 0.5% WPI (Honey: MD:WPI ¼ 60:39.5:0.5). The surface tension of feed solutions, surface elemental composition, and glass transition temperature of spray-dried honey powders was analyzed. The mechanisms of such a significant effect of WPI on spray-drying of honey are attributed to the preferential migration of protein to the droplet/air interface and the limited inward movement of protein during moisture evaporation, in conjunction with excellent skin-forming properties of protein upon drying. Powders' moisture content, water activity, and hygroscopicity were negligibly influenced by different carriers. Bulk density and particle size were positively affected by MD concentration, which might be related to agglomeration process of particles.

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Crystallization in “Tarassaco” Italian honey studied by DSC

Cited by 87 publications

References 24 publications

Quality Control of Honey Using New Generation Infrared Spectrometers

Quality Control of Honey Using New Generation Infrared Spectrometers

Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

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