Natural crystallization properties of honey and seed crystals-induced crystallization process for honey performance enhancing

Ji, Peirong; Liu, Xiaotong; Chao, Yang; Wu, Fanhua; Sun, Jun; Cao, Wenming; Zhao, Haoan

doi:10.1016/j.foodchem.2022.134972

Cited by 9 publications

(5 citation statements)

References 36 publications

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“…Crystallized honey is currently garnering considerable enthusiasm as a novel honey product, although historical perceptions viewed crystallization as an undesirable process with less consumer preference, leading to efforts to prevent or delay it in liquid honey. Given consumer preferences for noncrystallized honey, producers commonly employ methods like the addition of food additives or interferents (such as trehalose and seed crystals), ultrafiltration, filtration, microwave, ultrasound, and heat treatment at high or very low temperatures to prevent crystallization (Amariei et al., 2020; Ji et al., 2023; Krishnan et al., 2021). These strategies aim to maintain honey in a liquid state, preserving its desired sensory attributes and meeting consumer expectations.…”

Section: Possible Changes To Honey Characteristicsmentioning

confidence: 99%

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Manickavasagam,

Saaid,

Lim

2024

Journal of Food Science

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This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5‐hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (p‐value) in the reported studies. However, all the reported studies used the simplest approach (one‐way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S‐plot, variable importance of projection, and one‐way ANOVA, which can produce the most accurate and precise results rather solely depending on one‐way ANOVA.

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Section: Possible Changes To Honey Characteristicsmentioning

confidence: 99%

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Manickavasagam,

Saaid,

Lim

2024

Journal of Food Science

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“…Honey with large crystal grains and coarse texture that causes greater friction on the palate is not easily accepted by consumers. Honey crystallization is often confused with honey adulterated with sugar (Ji et al, 2023). A special production method of induced crystallization was performed to improve sensory and physical properties of all Slovak rapeseed honeys to obtain a smooth spreadable consistency and a typical lighter, butter-like color.…”

Section: Figure 1 Comparison Of Water Content (A) and Water Activity ...mentioning

confidence: 99%

“…Crystallization of honey decreases the glucose concentration in the liquid phase and thus increases the water activity, which sometimes can allow naturally occurring yeasts cells to multiply, causing fermentation of the honey (Zamora & Chirife, 2006). Stirring and the presence of impurities such as air bubbles or pollen particles in honey lead to inhomogeneity within the phase, reducing the surface energy barrier, with crystals nucleus forming, followed by the growth of more crystals attached, thus accelerating the crystallization of honey (Ji et al, 2023). In our study, some samples of creamed rapeseed honey exceeded aw value above 0.600, which is considered as a maximum value typical for honey (Zamora & Chirife, 2006) which may not be sufficient to inhibit the growth of osmophilic yeasts.…”

Section: Figure 1 Comparison Of Water Content (A) and Water Activity ...mentioning

confidence: 99%

Qualitative Parameters of Monofloral Honeys From Slovakia and Austria and the Role of Water Activity

Kukurová,

Ciesarová,

Jelemenská

et al. 2023

J microb biotech food sci

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The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monofloral honeys were performed. In total 65 local monofloral honeys denoted by beekeepers as acacia (n = 20), rapeseed (n = 10), linden (n = 10), honeydew (n = 6), forest (n = 12) and chestnut (n = 7) were collected. The parameters such as moisture content, water activity, electrical conductivity, pH, free acidity, and 5‑hydroxymethylfurfural (HMF) content were assessed for physicochemical characterization and comparison of all monofloral honeys. Electrical conductivity showed to be the most significant indicator for honeydew origin, that together with pH and aw led to 81.54 % correct classification of samples according to honey type using multivariate statistical analysis. In context to undesirable fermentation and spoilage, aw value below 0.600 showed to be an important control parameter that could be recommended to control especially for creamed rapeseed honeys.

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“…Continuous intelligent manufacturing, − especially continuous crystallization, has been receiving increasing attention in the field of chemical engineering, which plays an important role in realizing green, continuous, and efficient production processes in industrialization. , Crystallization is an important separation and purification technology, which is widely used in the fields of pharmaceutical, , chemical industry, food, semiconductor, ceramic, metal, and other materials. , Therefore, crystallization is a common operation in chemical processes and often used to purify and separate organic − and inorganic − compounds.…”

Section: Introductionmentioning

confidence: 99%

Primary and Secondary Nucleation Threshold of Succinic Acid: From the Perspective of Dimensionless Solid–Liquid Interfacial Tension

Xu,

Liu,

et al. 2024

Ind. Eng. Chem. Res.

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This contribution aims to clarify the influence of solvent, solubility, cooling rate, and seed loading on the primary and secondary nucleation threshold (SNT) from the perspective of metastable zone width (MSZW). Interestingly, we find that the MSZWs of succinic acid tend to decrease with increasing solubility. Therefore, we define dimensionless interfacial tensions under different conditions to further analyze the relationship between solubility and the MSZWs, as well as their impact on nucleation ability. When the solvent is the same, the dimensionless interfacial tension decreases with increasing temperature, promoting nucleation and narrowing the MSZWs of primary nucleation. When the solvent is different, the dimensionless interfacial tension increases with decreasing solubility, hindering nucleation and widening the MSZWs of primary nucleation. Furthermore, by coupling classical nucleation theory (CNT) with a secondary nucleation empirical model, we find that there is a linear relationship between 1/(T nuc ΔT 2 max ) and ln(R/T nuc ) at the same seed loading. More importantly, the theoretical seed loading for the elimination secondary nucleation threshold was calculated and validated. Subsequently, we conclude that the dimensionless solid−liquid interfacial tension decreases linearly with increasing seed loading, thus leading to a narrower SNT. Finally, inspired by the dimensionless interfacial tension, by defining the dimensionless Gibbs free energy of nucleation, we reveal that dimensionless Gibbs free energy decreases linearly with increasing seed loading, hence reducing the nucleation difficulty and decreasing the SNT, thereby providing new insights and ideas for achieving precise regulation and prediction of the SNT.

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Natural crystallization properties of honey and seed crystals-induced crystallization process for honey performance enhancing

Cited by 9 publications

References 36 publications

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Qualitative Parameters of Monofloral Honeys From Slovakia and Austria and the Role of Water Activity

Primary and Secondary Nucleation Threshold of Succinic Acid: From the Perspective of Dimensionless Solid–Liquid Interfacial Tension

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