Characterization of Satsuma mandarin (Citrus unshiu Marc.) nectar-to-honey transformation pathway using FTIR-ATR spectroscopy

Svečnjak, Lidija; Prđun, Saša; Rogina, Josip; Bubalo, Dragan; Jerković, Igor

doi:10.1016/j.foodchem.2017.03.159

Cited by 26 publications

(36 citation statements)

References 30 publications

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“…Similarly as for alcohols, the O-H stretching vibration band in carboxylic acids is very broad and occurs in the field of 3300-2500 cm -1 [18][19][20][21][22] with the maximum at 3000 cm -1 . This is the same area as the stretching vibration region for carbon and aromatic C-H groups [23]. Therefore, carboxylic acids are characterized by an irregular character of absorption in 3300-2500 cm -1 with a wide range of the O-H stretching vibration band for C-H [12].…”

Section: Ftir Spectroscopic Studiesmentioning

confidence: 89%

Application of FTIR spectroscopy for analysis of the quality of honey

et al. 2018

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Abstract. Every kind of honey is a very precious natural product which is made by Mellifera bees species. The chemical composition of honey depends on its origin or mode of production. Honey consists essentially of different sugars, predominantly fructose and glucose. There are also nonsugar ingredients like proteins and amino acids, as well as some kind of enzymes, such as: invertase, amylase, glucose oxidase, catalase and phosphatase. The fact that honey is one of the oldest medicine known worldwide is remarkable. Scientists all over the world have been trying to improve analytical methods as well as to implement new ones in order to reaffirm the high quality of honey the benefits of which may be distracted or disturbed. There are many methods and popular analytical techniques, including as follows: mass spectroscopy and molecular spectroscopy (especially FTIR spectroscopy). The infrared spectroscopy technique is one of the most common analytical methods which are used to analyse honey nowadays. The main aim of the task was to use ATR-FTIR infrared spectroscopy to compare selected honey samples as well as typical sequences coming out from certain functional groups in the analysed samples.

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Section: Ftir Spectroscopic Studiesmentioning

confidence: 89%

Application of FTIR spectroscopy for analysis of the quality of honey

et al. 2018

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“…Honey melissopalynological analysis, based on the identification and quantification of the pollen percentage by microscopic examination, is a very useful method to determine the geographical origin of honeys [44]. However, pollen analysis may not give enough information for several honey types obtained from plant genus with underrepresented or overrepresented pollen, such as Citrus spp., Robinia pseudoacacia, Arbutus unedo or Castanea sativa [45][46][47][48]. Consequently, there is a need for detailed chemical characterization of these honeys, and the identification of volatile compounds can provide an additional tool in its authentication [49][50][51].…”

Section: Introductionmentioning

confidence: 99%

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

et al. 2020

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Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey’s aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey’s complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.

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“…According to Anguebes et al (2016), they may also be related to the presence of organic acids, carotenes, and polyphenols. The differences between R and P spectra in this region sug- (Svečnjak et al, 2017;Tewari & Irudayaraj, 2005). Furthermore, the vibrations with maxima at around 1,102 and 1,021 cm −1 correspond to a band that could originate from the vibration of the C O group in C O C groupings.…”

Section: Methodsmentioning

confidence: 86%

“…The last interesting range in region 4 is an area very distinctive in the evaluation and characteristics of honey—the bands range from 890 to 810cm −1 (in this case, with maxima at 865, 817cm −1 ) and are characteristic of the vibration in the anomeric region in carbohydrates, or of CH deformation. In addition, a relatively intense bands with maxima at around 772 and 711cm −1 belonging to the vibration of the anomeric region in carbohydrates, or CH (δ (CH) deformation (Svečnjak et al, ; Tewari & Irudayaraj, ) were also observed.…”

Section: Resultsmentioning

confidence: 98%

“…Very important vibrations in the region 4 are bands with a maximum of about 1,450, 1,416, and 1,343cm −1 , specific to the vibration of the CH group and CCH in carbohydrate structure, or deformation vibration coming from OH groups in the COH grouping. The bands ranging from 1,255 to 1,140cm −1 are in turn characteristic of CH or CO stretching vibration in the carbohydrate structure (Svečnjak et al, ; Tewari & Irudayaraj, ). Furthermore, the vibrations with maxima at around 1,102 and 1,021cm −1 correspond to a band that could originate from the vibration of the CO group in COC groupings.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Samborska

Suszek

Hać‐Szymańczuk

et al. 2018

J Food Process Engineering

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Canola flower honey solution and glucose/fructose solution were subjected to ultrafiltration (UF) coupled with diafiltration (DF) with the use of 15 kDa ceramic membrane in order to partially remove sugars (with the rejection of proteins at the same time), and enhance a subsequent spray drying process. Membrane processing affected honey solution chemical composition, what was confirmed by Fourier transform infrared spectroscopy ‐ATR spectroscopy analysis. 50% of sugars was removed from honey solution, while 74% of nitrogen‐based compounds was rejected by membrane. Honey pretreatment by UF/DF enhanced the yield of subsequent spray drying process with the application of gum arabic as a drying carrier. Obtained powders, containing 60% of honey solids were fully amorphous (verified by morphology observation and X‐ray diffraction), with physical properties typical for sugar‐rich material dehydrated by spray drying. It was possible to reduce carrier content in honey powder to 40% solids, with a maintenance of drying yield above 50% at the same time. However, the flowability was not enhanced because of UF/DF pretreatment (but it was also not deteriorated). Practical applications The article presents the possibility to improve the process of honey spray drying by the application of membrane pretreatment. It was concluded that ultrafiltration with diafiltration, can be used for selective removal of sugars from honey, with simultaneous rejection of proteins important for antimicrobial properties. The obtained results can be used by food manufactures, because the difficult process of honey spray drying can be boosted by the proposed pretreatment method. The yield of membrane‐treated honey increases, and at the same time honey content in the material can be increased above typical value 50%.

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Characterization of Satsuma mandarin (Citrus unshiu Marc.) nectar-to-honey transformation pathway using FTIR-ATR spectroscopy

Cited by 26 publications

References 30 publications

Application of FTIR spectroscopy for analysis of the quality of honey

Application of FTIR spectroscopy for analysis of the quality of honey

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

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