Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

Abstract

The aim of this paper was to investigate the physicochemical characteristics and rheological behavior of some floral honeys from species of wild plants found in the Caatinga biome, as well as, correlate honey viscosities with its chemical composition.

Quality Assessment of Raw Honey Issued from Eastern Romania

“…Studies made on Libyan honey, honey from the Czech Republic market and on honey collected from the western part of Turkey showed a content of water-insoluble solids under 0.1% [22,[24][25][26]. High values of this parameter were found in honey samples from Brazil of 0.27-0.95% [27].…”

Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering

“…The flow curves for the analyzed honeys at different temperatures are depicted in Figure 2a-e. Table 2 shows the calculated activation energy (Ea) and the apparent viscosity (η) at different temperatures, in addition to the rheological parameters of the five honey samples fitted to the OW and CA models. The viscosity of honey is dependent on factors such as moisture, the flowering of origin, the species of bees, the presence of crystals, among others [7,29]. By analyzing Table 2, the honey RSb produced by T. angustula bees presents lower η than the other HDH samples at all temperatures studied, probably because of its higher moisture content (≈19.8%) and small total reducing sugars content (≈52.27%), as shown in Table 1.…”

“…A linear relationship between log η and 1/T is observed for the samples SP, PR, RSa and RSb in all temperatures (Figure 2i); however, for sample SC there was a deviation of this behavior occurring at a 40 °C, i.e., the values of the η were lower than the expected following the trend observed at the other temperatures. It is important to emphasize that the application of models always represents an excellent way to better understand the nature of foods [29][30][31]. Thus, the experimental data were analyzed by the CA and OW models ( Table 2 and Figure 2i).…”

Co‐crystallized honey with sucrose: Evaluation of process and product characterization

“…In the co‐crystallization process, 9 honey samples were used individually. Honey may present physico‐chemical differences on its composition, as well as different crystallization and viscosity behavior, which can influence its use (Boussaid et al., 2015; Santos et al., 2014).…”