On the nature of the relationship between water activity and % moisture in honey

Zamora, Marı́a Clara; Chirife, Jorge; Roldán, Dana

doi:10.1016/j.foodcont.2005.04.002

Cited by 45 publications

(46 citation statements)

References 14 publications

(16 reference statements)

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“…Although the water activity is not regulated by any law, it is useful to analyze it as an indicator of the risk of contamination with microorganisms. Water activity consists in the real amount of water that is available for yeast to grow and develop [13]. The water activity of honey is within a range of 0.5 to 0.65.…”

Section: Physicochemical Parametersmentioning

confidence: 99%

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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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Section: Physicochemical Parametersmentioning

confidence: 99%

“…Mean fructose/glucose ratio for the analyzed honey samples was 1.05, which suggest that samples are blossom honeys. For honeys from more than 6 countries around the world, [13] reported values between 78.50 and 92.70 for fructose + glucose as % of total solids. In our study honeys have a fructose + glucose mean value of 77.44% of total solids (dry weight).…”

mentioning

confidence: 99%

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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“…3 The direct methods are based on techniques of physical separation of water (desiccation by water transfer, distillation, oven drying), on selective chemical reactions of the water in the sample (Karl Fischer tritation, calcium carbide and calcium hydride methods), or on a combination of both, i.e., on the chemical determination of the water obtained by physical separation (evaporation and Karl Fischer tritation). 5,[7][8][9][10][11][12] The indirect methods are based on spectroscopic properties of the water molecule (NMR, NIR, Raman, microwave spectroscopies) or on physical properties of the sample that depend on its water content. 5,7 In samples of fish and algae of the same species, the morphological and structural differences of the tissues, as well as age, size, collection site or seasonality, affect the total water content.…”

Section: Introductionmentioning

confidence: 99%

“…[9][10][11][12]18,19 Thermal analysis consists of a set of techniques that are very useful in the characterization of biological materials, since they reduce the quantity of sample and the time of analysis, preventing errors in the handling of the samples, allowing for the simultaneous determination of moisture content, dry mass and ashes, and providing information about the temperatures and heat of crystallization or fusion and of vaporization, as well as a certain level of specificity when allied to other techniques. 16 In this work, thermoanalytical techniques were employed to develop a simple and precise method to determine the a w from the moisture content obtained by thermogravimetry (TGA) and the cryoscopic depression by differential scanning calorimetry (DSC) of samples of different algae species subjected to different forms of pretreatment and preservation, and of fish collected in the coastal waters of the state of Bahia, Brazil.…”

Section: Introductionmentioning

confidence: 99%

Determination of moisture content and water activity in algae and fish by thermoanalytical techniques

Silva¹,

Silva²,

Andrade³

et al. 2008

Quím. Nova

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Recebido em 18/12/07; aceito em 25/2/08; publicado na web em 2/4/09The water content in seafoods is very important since it affects their sensorial quality, microbiological stability, physical characteristics and shelf life. In this study, thermoanalytical techniques were employed to develop a simple and accurate method to determine water content (moisture) by thermogravimetry (TG) and water activity from moisture content values and freezing point depression using differential scanning calorimetry (DSC). The precision of the results suggests that TG is a suitable technique to determine moisture content in biological samples. The average water content values for fish samples of Lutjanus synagris and Ocyurus chrysurus species were 76.4 ± 5.7% and 63.3 ± 3.9%, respectively, while that of Ulva lactuca marine algae species was 76.0 ± 4.4%. The method presented here was also successfully applied to determine water activity in two species of fish and six species of marine algae collected in the Atlantic coastal waters of Bahia, in Brazil. Water activity determined in fish samples ranged from 0.946 -0.960 and was consistent with values reported in the literature, i.e., 0.9 -1.0. The water activity values determined in marine algae samples lay within the interval of 0.974 -0.979.

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“…These microorganisms, after exceeding the upper limit of water activity, are involved in the fermentation of honey, resulting in the formation of alcohol and carbon dioxide. An increasing level of fermentation leads to reduced sensory attractiveness of honey (50,54). Spores of aerobic and anaerobic bacteria, especially Bacillus spp., and Clostridium spp., are responsible for microbial contamination of honey with their vegetative forms and toxins.…”

mentioning

confidence: 99%

Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Madras-Majewska¹,

Rosiak²,

Jaworska³

et al. 2016

Medycyna Weterynaryjna

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The aim of this paper was to compare the microbiological and sensory quality of Polish and Thailand multifloral honeys. The honeys selected for testing were classified into the multifloral honey group on the basis of a pollen analysis. The microbiological analyses of multifloral honey samples confirmed a good microbiological quality of the honey samples tested. No presence of pathogenic bacteria of the species Salmonella has been demonstrated. The total number of aerobic mesophilic microorganisms and the number of mesophilic bacteria of the species Bacillus were less than the permissible microbiological limits for bee products. A significant excess of yeasts and moulds was found in one Thailand honey sample, which produced undesirable sensory factors as a result of honey fermentation. The tests performed revealed that lime and multifloral honeys were the varieties most preferred by consumers and that most consumers presented a neutral attitude towards imported honeys. A consumer sensory test showed differences in the quality of the honey samples tested. Three samples of domestic multifloral honeys and one sample of imported honey were assessed as the most attractive. Two Thailand honey samples were characterized by a significantly lower sensory quality than the other samples tested in the study. The method of sensory profiling applied in this study made it possible to be obtained precise information on the reasons for consumers’ preferences identified during the hedonic test. The results for the most unattractive samples obtained by this method were confirmed by the results of microbiological and physicochemical analyses.

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On the nature of the relationship between water activity and % moisture in honey

Cited by 45 publications

References 14 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

Determination of moisture content and water activity in algae and fish by thermoanalytical techniques

Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

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