Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition

Tosi, Enzo A.; Ré, Edmundo D.; Lucero, H.; Bulacio, Lucía

doi:10.1016/j.lwt.2004.02.005

Cited by 96 publications

(111 citation statements)

References 14 publications

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“…It was estimated that nectar honey processed at 95°C for 90 min as well as honeydew honey heated at 90°C for 75 min had HMF levels below 40 mg/kg [Turhan et al, 2008]. Similar conclusions were drawn by other researchers [Tosi et al, 2002[Tosi et al, , 2004[Tosi et al, , 2008. They investigated the kinetics of HMF formation and changes in enzymatic activity during honey heating.…”

Section: Fruit and Vegetable Productssupporting

confidence: 68%

“…It was shown that the initial HMF concentration did not influence the kinetics of its formation. It was also confirmed that even after intensive heating (90°C for 20 min) HMF concentration did not reach 40 mg/kg [Tosi et al, 2002[Tosi et al, , 2004 Fallico et al [2008] however, pointed out that under different storage conditions degradation of HMF can occur in honey samples. The estimated value of activation energy for the HMF degradation process was almost half the value of HMF formation energy regardless of the botanical origin of honey.…”

Section: Fruit and Vegetable Productsmentioning

confidence: 87%

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5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

127

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The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

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Section: Fruit and Vegetable Productssupporting

confidence: 68%

Section: Fruit and Vegetable Productsmentioning

confidence: 87%

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

127

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“…All 15 samples were not suitable sensory (appearance, taste, odour, color and consistency), in 5 samples were not found HMF (hydroxymethyl furfural) and these samples are the exception in laboratory practice. Hydroxymethyl furfural is the cyclic aldehyde resulting from dehydration of fructose and glucose in acidic conditions (Tosi et al, 2004;Dugalić-Vrndić et al, 2010) and continues to be broken down into formic acid and levulinic acid. Speed of decomposition is higher at elevated temperatures and increase in speed of decomposition is proportional to the temperature rise.…”

Section: Resultsmentioning

confidence: 99%

The influence of strain and age on some egg quality parameters of commercial laying hens

2011

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The experiment was conducted to evaluate the influence of strain and age on some egg quality parameters (egg weight and egg shell strength) of commercial laying hens. Layers of lines ISA Brown and DeKalb White were examined in period of nine months. Both lines were at same age (28 weeks) and were confined in common facility in battery cages. Laying hens were reared and fed according to standard breeding technology. Once a month 25 eggs of each line were taken to be examined for eggshell strength and egg weight, or in other words, total 450 table eggs were tested. Analises were done in Laboratory for testing egg quality by gaudges Egg Multi Tester EMT 5200 and Egg shell Gauge (Robotmation Co. Ltd., Tokyo, Japan) which have computerised equipment to examine quality and physical characteristics of eggs. Statistic analyses on results were done by computer sub-programme ANOVA and Fisher's LSD test to determine the level of statistical significant difference between examined factors. Egg weight was under significant impact of age (P ? 0,05), but not under the influence of strain, although eggs of ISA Brown line were insignificantly heavier than eggs of DeKalb White line. Eggs were heaviest at layers with older age, while they were lightest at younger birds. The results have shown significant differences (P ? 0,05) in eggshell strength compared to line influence (genotype) and months of age. Eggs from ISA Brown laying hens had much better and eggshell strength than those eggs from DeKalb White. Correlations between eggshell strength and egg weight were with significant (R < 0,05) negative value, which indicating that with increasing egg weight decreases of eggshell strength.

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“…The samples were stored at room temperature (25 °C) and 15 °C for a period of 34 days. The colour of honey can easily change from light (crystallized honey) to dark brown (heated or non-crystallized honey) (TOSI et al, 2004), which can be visualized by its absorbance. At the temperature of 25°C, the maximum absorbance values did not exceed 2.5 during the 34 days of storage.…”

Section: Honey Crystallization By the Absorbance Andmentioning

confidence: 99%

Influence of temperature and homogenization on honey crystallization

Costa

Kaspchak

Queiroz

et al. 2015

Braz. J. Food Technol.

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SummaryThis work aimed to verify the influence of prior homogenization and storage temperature on the crystallization of honey. Honeys from Campos Gerais, PR Brazil, were used for the experiments. The samples were subjected to homogenization at 0, 180, 360 and 540 rpm for 15 minutes and stored at 15 °C or 25 °C. Crystallization was monitored by the colour, absorbance at 660 nm and moisture analysis. At the end of the experiment, the crystal sizes were determined by optical microscopy and laser diffraction. It could be observed that the samples kept at 15 °C and homogenized by agitation at 360 or 540 rpm showed crystal formation after 7 days of storage, while all the samples stored at 25 °C showed crystal formation after 20 days. It was also observed that the effect of temperature was much more pronounced than that of mechanical agitation during homogenization. All the samples stored at 15 °C developed crystals that were smaller than 20 μm.Key words: Size distribution; Crystals; Honey. ResumoO objetivo deste trabalho foi verificar a influência da homogeneização prévia e da temperatura de armazenamento na cristalização do mel. Mel da região dos Campos Gerais/PR (Brasil) foi usado para os experimentos. As amostras foram submetidas a homogeneização sob agitação de 0, 180, 360 ou 540 rpm por 15 minutos e armazenadas a 15 °C ou 25 °C. A cristalização foi monitorada por meio de análises de cor, absorbância a 660 nm e umidade. Ao final dos experimentos, o tamanho dos cristais formados foi determinado por microscopia ótica e difração a laser. Pode-se observar que as amostras mantidas a 15 °C homogeneizadas sob agitação de 360 e 540 rpm apresentaram formação de cristais após 7 dias de armazenamento, enquanto todas as amostras armazenadas a 25 °C formaram cristais após 20 dias de armazenamento. Observou-se que a temperatura teve um efeito mais pronunciado na cristalização do que a agitação durante a etapa de homogeneização. Todas as amostras armazenadas a 15 °C apresentaram cristais menores que 20 μm.Palavras-chave: Distribuição de tamanho; Cristais; Mel.

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Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition

Cited by 96 publications

References 14 publications

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

The influence of strain and age on some egg quality parameters of commercial laying hens

Influence of temperature and homogenization on honey crystallization

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