Effect of postharvest storage conditions on the colour and freshness parameters of raw honey

The influence of temperature (25, 30, 35 and 40 °C) and storage time (up to 62 or 104 days) on colour; hydroxymethyl furfural (HMF) content; and diastase index (ID) of citrus, rosemary, eucalyptus, polyfloral and honeydew honey was evaluated. Decreases in luminosity, whiteness index, hue and chroma with the increase in temperature and storage time were observed to different extents depending on the botanical origin of the honey. At all temperatures, the highest values of chromatic parameters throughout the whole period of storage corresponded to citrus honey. Honeydew honey showed the lowest values and the fewest colour differences. Principal component analysis explained 89% of the variations. PC1 (73%) separated honey types at lower temperatures in terms of colour parameters. PC2 (16%) described variations in HMF and ID in relation to storage conditions. Honey type had a much greater influence on HMF, ID and colour than storage conditions. The evaluated postharvest treatments did not alter the characteristic colour of each type of honey as long as the commercial requirements for freshness parameters were met.     

Effects of sunflower honey on the physicochemical,microbiological and sensory characteristics in set type yoghurt during refrigerated storage

The primary purpose of this research was to monitor the influence of sunflower honey addition (2%, 4% and 6% w/v) to yoghurt milk on survival of the microbial flora of yoghurt and the physicochemical and sensory characteristics during refrigerated storage for 4 weeks. The water activity decreased according to the addition of honey with higher concentrations in the storage period (4°C). At the end of fermentation, pH values of yoghurt samples ranged between 4.33 (without honey) and 4.52 (addition of honey with 6%). The highest water holding capacity, consistency and the lowest brightness values were determined in the groups produced with 6% honey addition. The water holding capacity and a* (redness) values of the honey incorporated yoghurt samples increased during storage. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus values of the yoghurt with honey increased compared with the control group samples (P < 0.01). Addition of honey to yoghurt milk has affected the vitality of the characteristics starters in the incubation and storage time of the yoghurt samples (P < 0.01). Optimum sweetness was obtained with the samples containing 4% honey level.     

Structural behavior,FTIR spectra of five Algerian honeys,and sensory acceptance of margarine enriched with honey

This study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness. The hardness and elasticity values reveal that H5 honey and its M5 margarine are less hard and regain their height more quickly. The rheological analysis reveals that all honeys and formulated margarines non-Newtonian behavior at 25 and 45°C with a G′ > G″ for each type of honey except for H1 and all margarines elaborated with honey presenting a structure of a gel. Statistical analysis shows no significant differences (p > 0.05) in mean values of activation energy, suggesting that honeys and margarines need the same energy to flow. Chemometric analysis reveals strong similarities between (H3 and H5) and (M3 and M5). Sensory acceptance of margarines enriched with honey shows that M4 and M5 margarines are the most preferred by consumers with a satisfaction rate between 60% and 80%. In conclusion, margarine formulated with honey should be introduced to the market due to their good structural properties and high acceptance.     

Honey‐bee products in prevention and/or therapy of murine transplantable tumours

We investigated the effects of water‐soluble derivative of propolis (WSDP), caffeic acid, honey, royal jelly and bee venom on tumour development and metastasis in murine tumour models. Transplantable murine tumours were used: a spontaneous mammary carcinoma (MCa) and a methylcholanthrene–induced fibrosarcoma (FS) of CBA mouse. Metastases in the lung were generated by injecting 10⁵ or 2 × 10⁵ viable tumour cells intravenously. Tumours in the hind leg were generated by subcutaneous injection of 10⁴ or 10⁵ mammary carcinoma cells. Oral application of WSDP or caffeic acid significantly reduced subcutaneous tumour growth and prolonged survival of mice. Honey also exerted a pronounced antimetastatic effect (p < 0.01 or p < 0.001) when applied before tumour cell inoculation (2 g kg^?1 orally once a day for 10 consecutive days). Royal jelly did not affect the formation of metastases when given intraperitoneally or subcutaneously. However, synchronous application of tumour cells and royal jelly intravenously significantly (p < 0.001) inhibited the formation of metastases. When bee venom was injected intratumourally, tumours decreased in size. These findings demonstrated that honey‐bee products given orally or systemically may have an important role controlling tumour growth and metastasis. Copyright © 2004 Society of Chemical Industry     

Characterisation of honey produced from different fruit plants of northern India

Studies were carried out to determine the affect of different fruit plant sources viz., Litche chinensis (litchi), Citrus sinensis (sweet orange), Ziziphus mauritiana (ber) and Prunus persica (peach) on moisture content, pH, free acidity, reducing sugars and sucrose contents, fructose/glucose ratio, ash and proline content, invertase and diastase activities, hydroxymethylfurfural and mineral (sodium, potassium, iron, calcium, zinc, and copper) contents as well as on rheological properties of honey. The source of honey had a significant (P < 0.05) effect on moisture content, free acidity, reducing sugar, fructose/glucose ratio, hydroxymethylfurfural content, invertase and diastase activities, sucrose content, proline content, ash content, pH and mineral content. The honey from various sources exhibited Newtonian behaviour and the activation energy ranged from 63.63 to 81.48 kJ mol^?1. Pattern recognition methods such as principal component analysis andlinear discriminate analysis were performed to classify honey on the basis of physico‐chemical properties and mineral content. The variables proline, potassium and free acidity exhibited higher discrimination power.     

Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography–mass spectrometry–based untargeted metabolomics

Volatile organic compounds in honey are known for their considerable impact on the organoleptic properties of honey, such as aroma, flavor, taste, and texture. The type and composition of volatile organic compounds are influenced by entomological, geographical, and botanical origins; thus, these compounds have the potential to be chemical markers. Sixty-two volatile compounds were identified using gas chromatography–mass spectrometry from 30 Heterotrigona itama (H. itama) honey samples from 3 different geographical origins. Hydrocarbons and benzene derivatives were the dominant classes of volatile organic compounds in the samples. Both clustering and discriminant analyses demonstrated a clear separation between samples from distant origins (Kedah and Perak), and the volcano plot supported it. The reliability and predictability of the partial least squares–discriminant analysis model from the discriminant analysis were validated using cross-validation (R²: 0.93; Q²: 0.83; accuracy: 0.97) and the permutation test (p < 0.001), and the output depicted that the model is legitimate. In combination with the variable importance of projection (VIP > 1.0) and the Kruskal–Wallis test (p < 0.01), 19 volatile organic compounds (encompassed aldehydes, benzene derivatives, esters, hydrocarbons, and terpenoids) were sorted and named potent chemical markers in classifying honey samples from three geographical origins. In brief, this study illustrated that volatile organic compounds of stingless honey originated from the same bee species, but different geographical origins could be applied as chemical markers.     

Gelling properties of duck albumen powder as affected by desugarization and drying conditions

The effects of desugarization using glucose oxidase/catalase and spray‐drying conditions on gelling properties of duck albumen powder were studied. Gelling temperatures increased as spray‐drying inlet temperatures (140–180C) were increased (p < .05). ΔE*, a*‐, and b*‐ values of gel increased but L* and whiteness decreased when higher spray‐drying temperatures were used (p < .05). However, whiteness and lightness of albumen gel were drastically increased after desugarization (p < .05). Texture profile analysis showed that hardness, springiness, gumminess, and chewiness of gel decreased with increasing spray‐drying temperatures. Moreover, gel of freeze‐dried desugarized albumen powder had higher hardness, springiness, gumminess, and chewiness than that of spray‐dried nondesugarized counterpart (p < .05). Albumen gel prepared from desugarized albumen powder showed the compact network with more connectivity and smaller voids than that from nondesugarized one as visualized by scanning electron microscopy, regardless of drying conditions. Prior desugarization could lower browning and increased gelling properties of duck albumen powder. Higher spray drying inlet temperature generally exhibited the adverse effect on properties of resulting albumen powder. Both desugarization and drying conditions had the profound influence on characteristics and textural property of duck egg albumen.     

Ultrasound-assisted extraction gas chromatography–mass spectrometry analysis of volatile compounds in unifloral thyme honey from Greece

The volatile fraction of unifloral Greek thyme honey was investigated by means of ultrasound-assisted extraction followed by GC–MS analysis. Phenolic compounds were the most abundant, followed by short chain fatty acids. In total, 14 compounds are proposed as potent botanical markers for thyme honey, 12 of which are phenolics. Among them, 3-hydroxy-4-phenyl-2-butanone and 3-hydroxy-1-phenyl-2-butanone were the most important, as their concentration averages more than 35 mg/kg of honey. Significant average proportions were found for 1-phenyl-2,3-butanedione, 3-hydroxy-4-phenyl-3-buten-2-one, 3,4,5-trimethoxybenzaldehyde and 3,4,5-trimethoxybenzoic acid. Minor phenolics with statistical significance (p < 0.0001) are phenylacetonitrile, vanillin, 4-hydroxyphenylethanol, 4-hydroxyphenylacetonitrile, and 2-hydroxyacetophenone. Phenylacetaldehyde, a common honey constituent is present at higher concentrations in thyme honey (p < 0.0001). Important non-phenolic components are 2-methylpropionic acid which was found at higher proportions in thyme honey (p = 0.002) and 4-(4-hydroxy-2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)-3-buten-2-one, a norisoprenoid found solely in this type of honey.     

Honey Amylase Activity and Food Starch Degradation

ABSTRACT: Honey amylase was evaluated for potential to degrade food starch and cause viscosity loss. Honey was assayed for amylase activity with diastase number (DN). A viscosity assay, developed with unmodified waxy maize starch, measured honey amylase rate of viscosity decrease (RVD). The relationship between DN and RVD was linear (R²= 0.98). Modified waxy maize starches showed resistance to honey amylase. Honey heat treatment at 85 °C reduced amylase activity 2 to 5 DN, but confirmed enzyme heat resistance. Optimum pH for honey amylase was confirmed at pH 5.3 to 5.6. RVD activity declined as pH decreased. Preventing food viscosity loss involved selecting honey with lowered DN and/or using modified starches. Complete control of activity was achieved in barbecue sauce at pH < 3.9.     

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers’ preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis.     

Interaction of wheat and rice starches with yellow mustard mucilage

The effect of yellow mustard mucilage (YMM) on gelatinization and retrogradation of wheat and rice starches were studied. Considerable interactions were observed between YMM and wheat and rice starches which were accompanied by a marked increase in viscosity. DSC studies showed that the presence of YMM did not affect peak gelatinization temperature (T_p) of wheat and rice starches, but slightly increased melting enthalpy (ΔH) and the phase transition temperature range (T_c−T₀). Addition of YMM markedly changed wheat and rice starch gel textures by increasing hardness, adhesiveness, chewiness and springiness. The addition of YMM–locust bean gum (LBG) mixture (9:1) similarly increased the viscosity of wheat and rice starches but decreased gel hardness. The swelling power as well as solubilized starch and amylose were decreased for both starches in the presence of YMM. Syneresis in wheat and rice starches was also decreased by the presence of YMM.     

Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

Twenty‐four samples of Apis mellifera honey and twenty‐four samples of Melipona subnitida (Jandaira) honey were collected in the northeast of Brazil. Moisture, hydroxymethylfurfural, free acidity, insoluble solids in water, diastase activity, ashes, electrical conductivity, proteins, lipids, total carbohydrates, energy and sugars were the parameters analysed. The efficiency of the qualitative tests (Fiehe's test, Lugol's reaction, Lund's reaction) was tested. Pollen types and the corresponding plant species were identified in all samples (3 in Apis and 1 in Melipona). Apis mellifera honey samples demonstrated parameters in accordance with the Brazilian Legislation, while the Melipona subnitida honey samples displayed moisture (24.80%) and diastase activity (null) in discordance with the established by the regulation for Apis mellifera honeys. Apis honey samples presented higher values of electric conductivity (284.00 μS cm^?1) than the obtained from the Jandaira honey samples (102.77 μS cm^?1) as well as a darker colour (26.67 mmPfund) when compared with Jandaira honey (7.00 mmPfund). The concentration of the glucose, fructose and sucrose was higher in the Apis honeys than in the Jandaira honey. The characteristics of the two types of honey were very different, highlighting the need of developing specific legislation for stingless bees' honey.     

Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties

Physicochemical properties [swelling power (SP), pasting behaviour and retrogradation] of five wild type (wt), five amylose free (amf), four high-amylose (ha) potato starches (ps) and one wt and amf cassava starch (cs) were investigated. While swelling of wtps occurred in two phases, amfps showed a very fast swelling and no gel of swollen granules was observed at higher temperatures (>90 °C). Haps underwent only restricted swelling. SP of cassava starches were lower than those of potato starches. Wtps leached mainly amylose (AM) during heating at low temperatures. Molecules of higher molecular weight (MW) leached out at higher temperatures. Longer amylopectin (AP) chains [degree of polymerisation (DP) > 18] inhibited swelling while short chains (DP < 14) favoured swelling. Starch pasting behaviour of 5.0 and 8.0% starch suspensions was studied using Rapid Visco Analyser (RVA). For 5.0% suspensions, increased levels of high-MW AP and decreased levels of AM molecules led to higher peak viscosity. Longer AP chains (DP > 18) depressed peak viscosity, while short chains (DP < 14) increased peak viscosity for both concentrations. At 8.0%, peak viscosity increased with starch granule size. After 1 day of storage of gelatinised starch suspensions, wtps and especially amfps showed only limited AP retrogradation. In contrast, the high enthalpies of retrograded AP (ΔH_retro) and peak and conclusion temperatures of retrogradation (T_p,retro and T_c,retro) of haps suggested partial cocrystallisation between AM and AP. Chains with DP 18–25 seemed to be more liable to AP retrogradation. Wtcs and amfcs did not retrograde at room temperature.     

Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation

The effect of vacuum impregnation (VI) of fresh‐cut apple wedges with honey, in presence and absence of a browning inhibitor on physicochemical, sensory and antioxidant properties over 7 days of storage at 2–4 °C was studied. Infusion of wedges with honey resulted in very little weight change indicating loss of internal water and ingress of honey carbohydrates into the wedges, hence the correlation coefficients with soluble solids content (r = ?0.91) and dry matter (r = ?0.77). Water infused samples showed the highest water uptake resulting in an increase in weight of 30%. Browning (P < 0.001) and firmness (P < 0.001) of apple wedges were the quality parameters most affected by VI. Samples dipped in browning inhibitor prior AS1 showed slightly better performance than undipped wedges with regard to browning and firmness. Total phenol content and antioxidant activity were significantly (P < 0.001) lower for honey infused apple wedges.     

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

The influences of salted duck egg albumen powder (SDEAP) as salt replacer at various levels (0.5–2.5%) on autolysis and gelling properties of sardine surimi were investigated. SDEAP had high salt (33.67%) and protein contents (64.52%) with trypsin inhibitory activity of 5,975 kunits/g solid. SDEAP was white in color with L*‐value of 96.72. It had low moisture content (3.98%) and water activity (0.38). Autolysis of sardine surimi was drastically inhibited when SDEAP was incorporated with increasing levels as indicated by the more retained myosin heavy chain and the reduced trichloroacetic acid‐soluble peptide content. Breaking force and deformation of surimi gel increased, while expressible moisture content decreased as the levels of SDEAP added were increased (p < .05). Gumminess, hardness, chewiness, springiness, and cohesiveness of surimi gels also increased as SDEAP levels increased (p < .05). Lightness and whiteness were higher in all surimi gels incorporated with SDEAP than the control (p < .05). For microstructure, surimi gels incorporated with SDEAP at all levels used had finer gel network with smaller voids and more connectivity than the control gel. Thus, SDEAP could be used as a salt replacer for sardine surimi gel preparation and it could improve the properties of resulting gel.     

Optimization of the Process Parameters to Establish the Quality Attributes of DPPH Radical Scavenging Activity,Total Phenolic Content,and Total Flavonoid Content of Apple (Malus domestica) Honey Using Response Surface Methodology

The response surface methodology was used to study the combined effect of temperature (60 to 80°C), time (10 to 15 min), and pH (3 to 6) on the antioxidant activity (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity, total phenolic content, and total flavonoid content) of apple honey. Statistical analysis revealed that all the responses were significantly (p < 0.05) affected by independent process variables. 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content increased with the increase in time and temperature due to the formation of browning pigments. The antioxidant properties of apple honey significantly (p < 0.05) decreased with increase in pH from 3 to 6. The thermal treatment of apple honey at 80°C was found to be more effective than at 70 and 60°C. The average increase in 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content, and total flavonoid content of raw apple honey due to combined effect of three process variables was 9.6% ± 1.9, 13.7 ± 2.5 mg gallic acid equivalent/100 g and 49.3 ± 3.3 mg quercetin/100 g, respectively. The results showed that the most desirable optimum conditions for temperature, time and pH for 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (92.39%), total phenolic content (133.55 mg gallic acid equivalent/100 g of honey), and total flavonoid content (25.82 mg quercetin/100 g of honey) were 80°C, 15 min and 3.01, respectively. The results demonstrated that thermal treatment significantly increased the antioxidant activity of apple honey.     

Quality of honeys influenced by thermal treatment

Honey producers have been heating honeys at mild temperatures below 100 °C chiefly in order to prevent post-bottling crystallization. In this study, we aimed to determine the effects of thermal treatment on the HMF content of honeydew and floral honey during the isothermal heating process at mild temperatures. Water content, formol number, total acidity, pH value and minerals were also determined in both honey types as their characteristics differ with composition, which is able to affect the rate of HMF formation. Potassium content and pH value were found as the distinguishing properties and both were greater in honeydew honey than in floral honey (p<0.01). Honeydew and floral honey samples were heated at 75, 90 and 100 °C for 15-90 min and analysed for HMF content by HPLC-RP. The Arrhenius model was used to calculate reaction rate constants and activation energies which were found to be different for each of the honey types. Heating at 90 °C for up to 90 min in floral honeys and up to 75 min in honeydew honeys did not cause a significant increase of HMF and not exceed the threshold level of 40 mg kg⁻¹. Our results show that the excessive HMF content might be related to primitive storage conditions rather than overheating.     

Relationships Between Selected Properties of Seeds,Flours, and Starches from Different Chickpea Cultivars

ABSTRACT

Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T _o, T _p, T _c, and ΔH _gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH _gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.     

Some properties of corn grains and their flours I: Physicochemical,functional and chapati-making properties of flours

The variability in physical (1000 kernel weight and bulk density) and mechanical (rupture force) properties of grains from different Indian corn varieties (African tall, Ageti, Early composite, Girja, Navjot, Parbhat, Partap, Pb sathi and Vijay) were studied. The functional (colour, gelatinization, retrogradation and pasting) and chapati-making properties of flours milled from corn varieties were evaluated. African tall flour showed the highest enthalpy of gelatinization (ΔH_gel), peak-, trough-, breakdown-, final-, and setback viscosities, and L^∗ (84.4) value and resulted in chapaties with higher extensibility (5.76 mm) and of light colour. African tall flour, with the lowest protein content, showed the lowest grain rupture force. Amylose content and hardness of starch gel from African tall were found to be the lowest among all corn varieties. Girja flour, with the lowest transition temperatures and ΔH_gel, showed the lowest extensibility of chapaties made from it. Pearson correlations between physical and textural properties of corn grains and the functional properties of their flours were established. Rupture force of corn grain and protein content of flour showed a negative correlation with peak viscosity of flour (r = −0.917, and −0.863, p < 0.01). The protein content of flours was negatively correlated with L^∗ (r = −0.759, p < 0.01) value and positively with b^∗ (r = 0.635, p < 0.01) value. Pasting temperature of flours showed a significant negative correlation with peak, trough, breakdown, final and setback viscosities (r = −0.836, −0.846, −0.778, −0.871, and −0.847, respectively, p < 0.01). Pearson correlation was also established between the grain and starch properties. Rupture force of corn grains was positively correlated with the amylose content of starch (r = 0.950, p < 0.01).