Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Kędzierska‐Matysek, Monika; Florek, Mariusz; Wolanciuk, Anna; Skałęcki, Piotr

doi:10.1007/s13197-016-2313-x

Cited by 32 publications

(30 citation statements)

References 18 publications

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“…The pH values that were obtained in the analyzed samples ranged between 3.96 and 5.23; avocado honey showed the highest values and was similar to those reported in avocado honey from Spain [ 7 , 15 ]. The pH values in Eucalyptus honey were also within the range of values previously reported by this monofloral honey [ 9 , 16 ], while Rapeseed honey showed high acidity, being within the range of values previously reported [ 12 ].…”

Section: Resultssupporting

confidence: 88%

“…Colour values in the Ecuadorian Eucalyptus honey were lower than those previously reported in other regions, such as Eucalyptus honey from the northwest Iberian Peninsula, classified as light amber [ 9 ], or Italian Eucalyptus honey, classified as light amber [ 10 ]. Rapeseed honey was classified as extra light amber, which is within the range of the colour values previously reported for this monofloral honey [ 10 , 11 , 12 ].…”

Section: Resultssupporting

confidence: 80%

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Influence of Botanical Origin and Chemical Composition on the Protective Effect against Oxidative Damage and the Capacity to Reduce In Vitro Bacterial Biofilms of Monofloral Honeys from the Andean Region of Ecuador

García-Tenesaca

Navarrete

Iturralde

et al. 2017

IJMS

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Three types of monofloral honey from the Andean regions of Ecuador (Avocado, Eucalyptus, and Rapeseed honey) were analyzed to determine their floral origin, physicochemical parameters, chemical composition, antioxidant capacity, and their capacity to reduce in vitro bacterial biofilms. The chemical composition varied considerably depending on floral origin. The highest values of bioactive compounds were found in Avocado honey, classified as dark amber in color, while the lowest values were found in Eucalyptus honey followed by Rapeseed honey, both classified as extra light amber. When compared to Eucalyptus and Rapeseed honey, Avocado honey showed a more effective superoxide scavenging activity, chelating metal ions capacity, and a higher ability to protect human erythrocyte membranes against lipid peroxidation. For antimicrobial activity, the hydrogen peroxide content and the capacity to inhibit the biofilm formation, and to remove preformed biofilm from Staphylococcus aureus and Klebsiella pneumoniae was determined. Avocado honey showed the highest values of hydrogen peroxide content, as well as the highest capacity to reduce in vitro bacterial biofilms. A correlation between color vs. phenolics content vs. superoxide scavenging activity vs. chelating metal ions capacity, and the capacity to protect human erythrocyte membranes against lipid peroxidation was found.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 80%

Influence of Botanical Origin and Chemical Composition on the Protective Effect against Oxidative Damage and the Capacity to Reduce In Vitro Bacterial Biofilms of Monofloral Honeys from the Andean Region of Ecuador

García-Tenesaca

Navarrete

Iturralde

et al. 2017

IJMS

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“…The apiaries were located in the Lublin region. The characterization of honey sample collection and storage was described in detail in an earlier paper (Kędzierska-Matysek et al, 2016a). Briefly, honey samples were collected in May/June 2014.…”

Section: Methodsmentioning

confidence: 99%

“…Dynamic viscosity was measured in line with the procedure published previously (Kędzierska-Matysek et al, 2016a;Kędzierska-Matysek et al, 2016b) using the Zwick/ Roell Proline BDO-FB0.5TS universal testing machine (Zwick GmbH and Co, Ulm, Germany) with the back extrusion rig and the testXpert II software.…”

Section: Methodsmentioning

confidence: 99%

Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Florek¹,

Kędzierska‐Matysek²,

Teter³

et al. 2020

Int. Agrophys.

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The effects of storing honey for 18 months at room temperature or in a freezer as well as the impact of heating it to different temperatures (30, 40 and 50°C) were studied. The rheological parameters of fresh rapeseed honey were compared to those of the non-stored and unheated samples (control). The storage temperature significantly influenced the rheological behaviour of the honey (except adhesiveness). Higher values of all textural parameters were found in frozen honey in comparison with control and room temperature samples. However, in comparison with the control samples, higher values (around twice) of the dynamic viscosity, firmness, work and adhesive force were produced by honey stored at room temperature. Thermal treatment of the honey heated at 30, 40 and 50°C influenced a continuous decrease in all of the textural properties (with the exception of the cohesive force) compared to the control samples (20°C). The average change in the texture-temperature coefficient for dynamic viscosity, firmness, work, adhesiveness and adhesive force from 20 to 50°C was similar (between 6.62 and 4.09%). Significant, very close and positive Spearmen's rank correlations (0.894 ≤ r S ≤ 0.987) were observed for dynamic viscosity, firmness, work, adhesiveness and adhesive force. Lower correlations (0.524 ≤ r S ≤ 0.684) were found between the cohesive force and all of the other textural properties. K e y w o r d s : rapeseed honey, storage, temperature, rheology, texture

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“…About 90 mL of yogurt sample was carefully placed into the measurement cell and the test was carried out at a constant temperature of 6°C, with the use of a temperature chamber, and was repeated five times for each experimental group, at five shear rates (1.14, 2.28, 4.56, 9.11 and 18.22 s -1 ). The mean viscosity η (Pa·s) was calculated using the testXpert II program, which was developed specifically for viscosity testing (Kędzierska-Matysek et al, 2016). The difference in initial apparent viscosity (η i ) and final apparent viscosity (η f ) was calculated as % lost structure (L s ) using the following formula:…”

Section: Rheological Measurementsmentioning

confidence: 99%

Quality of yogurt fortified with magnesium lactate [pdf]

Szajnar¹,

Znamirowska²,

Kalicka³

et al. 2018

Acta Sci Pol Technol Aliment

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phone +48 725 228 614 www.food.actapol.net pISSN 1644-0730 eISSN 1898-9594 http://dx.Functional dairy products with health-promoting properties are becoming more fashionable and are desired by consumers around the world (Gera et al., 2012). With our current eating habits, the demands of the human body for minerals are not fully met, and the significant deficiencies of magnesium and calcium ABSTRACT Background. Magnesium is a micronutrient which plays an important role in a wide range of fundamental cellular reactions. Deficiency of magnesium leads to serious biochemical and symptomatic changes. The present study was carried out to establish the influence of magnesium lactate fortification on the physicochemical, microbiological and rheological properties of fat-free yogurt manufactured using different starters. Material and methods. In this study, yogurts were produced from fat-free milk, standardized with skimmed milk powder to 6% protein content, and then divided into two parts. One part was left without supplementation as a control and in the second part, magnesium L-lactate hydrate was added in the amount of 317.30 mg 100 g -1 , which was equal to 35 mg of Mg 2+ 100 g -1 of milk. Both mixtures were blended, pasteurized at 85°C for 30 minutes, cooled to 45°C and then divided into three parts, inoculated with: (1) YC-X11 yogurt culture, (2) YF-L811 yogurt culture and (3) VITAL yogurt culture supplemented with probiotics (Lactobacillus acidophilus, Bifidobacterium lactis) respectively. Fermentation was performed at 43°C and the final yogurts were cooled to 5°C. After 24 hours of cold storage, the pH values, titratable acidity, syneresis, color, texture profile, viscosity, sensory analysis and microbiology of the yogurts were analyzed. Results. The results showed that addition of magnesium lactate significantly reduced syneresis and increased the hardness of fat-free yogurts. There was no impact on the viability of starter bacteria in the yogurts after 24 hours of refrigerated storage. Conclusions. Magnesium lactate showed good potential for the fortification of dairy foods, according to physicochemical data. Further research is needed regarding the influence of storage time and to establish whether the observed effects are largely due to the magnesium cation or lactate anion.

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Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Cited by 32 publications

References 18 publications

Influence of Botanical Origin and Chemical Composition on the Protective Effect against Oxidative Damage and the Capacity to Reduce In Vitro Bacterial Biofilms of Monofloral Honeys from the Andean Region of Ecuador

Influence of Botanical Origin and Chemical Composition on the Protective Effect against Oxidative Damage and the Capacity to Reduce In Vitro Bacterial Biofilms of Monofloral Honeys from the Andean Region of Ecuador

Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C

Quality of yogurt fortified with magnesium lactate [pdf]

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