Evolution of fructose and glucose in honey over one year: influence of induced granulation

Cavia, María del Mar; Fernández-Muiño, Miguel A.; Gomez-Alonso, Esther; Montes-Pérez, M.J; Huidobro, J. F.; Sancho, M. Teresa

doi:10.1016/s0308-8146(01)00393-4

Cited by 82 publications

(65 citation statements)

References 2 publications

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“…This goes in agreement with the fact that in almost all honey types fructose predominates and glucose is the second main sugar [20]. Fructose/glucose ratio is an indicator of nectar source [3], because blossom honeys show a fructose/glucose ratio of about 1.0, while honeydew honeys ratio is about 1.50 to 2.00 [14].…”

supporting

confidence: 85%

Physicochemical and Microbiological Characterization of Apis mellifera sp. Honey from Southwest of Antioquia in Colombia

Giraldo¹,

Vélez

Zuluaga

2013

ing.cienc.

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Characterizations of Apis mellifera honey produced in Southwest of Antioquia, an important coffee region of Colombia, have not been published in recent years. In the present work, seven samples of honey collected in the mentioned region, were physically (refractive index, specific rotation, density), chemically (moisture content, water activity, pH, free acidity, carbohydrates) and microbiologically (Clostridium, fungi and yeast) analyzed. The results show that the analyzed honeys meet both national (Resolución 1057 of 2010) and International (Codex-Stan 12 of 1981) standards for moisture content, free acidity, sucrose content and microbiological parameters, indicating their good quality. Fructose/glucose ratio, pH and specific rotation values indicate that the samples are blossom honeys. Key words: honey; honey bee; apis mellifera; physicochemical parameters; microbiology analysis; quality standards. Highlights• Southwest of Antioquia honeys have different water activity behavior than honeys from other Colombian regions.• Absence of microorganisms reveals the application of good manufacturing practices.• Fructose/glucose ratio, pH and specific rotation values indicate that the samples are blossom honeys.• Southwest of Antioquia honeys meet current Colombian and International regulation.Caracterización físico-química y microbiológica de la miel de Apis mellifera sp. del Suroeste de Antioquia, Colombia ResumenCaracterizaciones de miel de Apis mellifera producida en el Suroeste de Antioquia, una región cafetera de Colombia, no se han publicado recientemente. En el presente trabajo, siete muestras de miel recolectadas en la región mencionada, fueron físicamente (índice de refracción, rotación específica, densidad), químicamente (contenido de humedad, actividad acuosa, pH, acidez libre, carbohidratos), y microbiológicamente (Clostridium, hongos y levaduras) analizadas. Los resultados muestran que las mieles analizadas cumplen tanto los estándares nacionales (Resolución 1057 de 2010) como internacionales (Codex-Stan 12 de 1981) para contenido de humedad, acidez libre, contenido de sacarosa y los parámetros microbiológicos, indicando su buena calidad. Los valores de relación fructosa/glucosa, pH y rotación específica indican que las muestras son mieles florales.Palabras clave: miel de abejas; abeja melífera; apis mellifera; parámetros físico-químicos; análisis microbiológico; estándares de calidad.

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supporting

confidence: 85%

Physicochemical and Microbiological Characterization of Apis mellifera sp. Honey from Southwest of Antioquia in Colombia

Giraldo¹,

Vélez

Zuluaga

2013

ing.cienc.

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“…Honey crystallising in small containers typically forms layers and creates coarse solid blocks. As such, crystallised honey has not been readily accepted by consumers (Cavia et al, 2002). At the same time, consumers have shown interest in fine grained or creamy honey characterised by a semi-liquid consistency (Bhandari et al, 1999).…”

Section: Rheological Properties Of Some Polish Honeys At 25°cmentioning

confidence: 99%

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Бакиер

Miastkowski

Bakoniuk³

2016

Journal of Apicultural Science

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A b s t r a c t The paper presents the results of rheological measurements conducted on three types of Polish honey: rape, multi-floral, and buckwheat honeys. The investigations involved identification of the properties of the honeys in both liquefied (by heating) as well as crystallised states. Both steady shear as well as dynamic rheological tests were performed. As a result, it was possible to show that the liquefied honeys behave like Newtonian fluids. Good agreement of the results between the rotary shear and oscillation rotary tests was observed, thus fulfilling the Cox-Mertz rule. The structure of the honeys was subjected to qualitative scrutiny by analysing photographs of the crystals taken in the conditions of shearing interferometry. The quantitative analysis was made by presenting a numerical distribution of crystal colonies with reference to the maximum dimensions of individual crystals. The geometric measurements of the crystals were carried out using analiSIS software. In the crystallised form, the media showed a thixotropic effect, and their apparent viscosity was many times higher than the dynamic viscosity in the liquid state. After plasticising by deformation with an increasing shear rate of up to 450s -1 , the equilibrium melting curves of the crystallised honeys were described by the Ostwald-de Waele model. One particular reason for the research was to show that the results obtained for the honeys crystallised by the steady shear method, were qualitatively different from the results obtained in the dynamic measurements. The Cox-Mertz rule cannot be applied for the crystallised honeys.

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“…), organic acids, and slight amounts of such valuable substances as amino acids, enzymes, minerals, and hydroxyacids (Lazaridou et al, 2004;Isidorov et al, 2011;Escuredo et al, 2014). Since glucose is found in the supersaturated state, honey rapidly crystallises during storage (Cavia et al, 2002). Generally consumers prefer honey in the liquid form, thus the technological process includes liquefaction (Assil et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Differential Scanning Calorimetry for Determining the Thermodynamic Properties of Selected Honeys

Tomaszewska-Gras

Бакиер

Goderska

et al. 2015

Journal of Apicultural Science

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A b s t r a c t Thermodynamic properties of selected honeys: glass transition temperature (Tg), the change in specifi c heat capacity (∆Cp), and enthalpy (∆H) were analysed using differential scanning calorimetry (DSC) in relation to the composition i.e. water and sugar content. Glass transition temperatures (Tg) of various types of honey differed signifi cantly (p<0.05) and ranged from -49.7°C (polyfl oral) to -34.8°C (sunfl ower). There was a strong correlation between the Tg values and the moisture content in honey (r = -0.94). The degree of crystallisation of the honey also infl uenced the Tg values. It has been shown that the presence or absence of sugar crystals infl uenced the glass transition temperature. For the decrystallised honeys, the Tg values were 6 to 11°C lower than for the crystallised honeys. The more crystallised a honey was, the greater the temperature difference was between the decrystallised and crystallized honey. In conclusion, to obtain reliable DSC results, it is crucial to measure the glass transition after the complete liquefaction of honey.

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Evolution of fructose and glucose in honey over one year: influence of induced granulation

Cited by 82 publications

References 2 publications

Physicochemical and Microbiological Characterization of Apis mellifera sp. Honey from Southwest of Antioquia in Colombia

Physicochemical and Microbiological Characterization of Apis mellifera sp. Honey from Southwest of Antioquia in Colombia

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Differential Scanning Calorimetry for Determining the Thermodynamic Properties of Selected Honeys

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