Characterization of Sicilian Honeys Pollen Profiles Using a Commercial E-Tongue and Melissopalynological Analysis for Rapid Screening: A Pilot Study

Rosa, A. E. Di; Marino, Anna Maria Fausta; Leone, F.; Corpina, Giuseppe G.; Giunta, Renato Paolo; Chiofalo, V.

doi:10.3390/s18114065

Cited by 20 publications

(11 citation statements)

References 65 publications

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“…We observed the possible use of e-tongue to differentiate M. scutellaris honey through the determination of physicochemical parameters and metals (Table 3 and Figures 3 and 4). Di Rosa et al (2018) found a similar result for A. mellifera honey. However, these authors used this analytical equipment along with the melissopalynological analysis, and were able to discriminate the different honey types by the pollen profile of each sample.…”

Section: E-tongue Analysissupporting

confidence: 65%

Use of the electronic tongue as a tool for the characterization of Melipona scutellaris Latreille honey

Nascimento

Silva

Machado

et al. 2020

Journal of Apicultural Research

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This study aimed to characterize honey of Melipona scutellaris regarding its physicochemical parameters using the electronic tongue (e-tongue) technique combined with the multivariate statistical analysis for honey differentiation. Physicochemical parameters were evaluated following official methods of chemical analyses. A potentiometric electronic tongue with 16 cross-sensitivity sensors was used for the analysis. The Principal Component Analysis and the Cluster Analysis distinguished two groups for the sample set in the evaluation of physicochemical parameters, similar to results found using the electronic tongue. We verified a correlation greater than 0.70 between the profile of potentiometric signals and values of pH, ashes, electrical conductivity, HMF, diastase activity, reducing sugars, and apparent sucrose. The combined use of the electronic tongue with the statistical analysis showed the similarity between samples through the formation of two groups of the sample set. The electronic tongue may be used as a complement to traditional techniques of analyses to determine honey physicochemical parameters, constituting a promising tool in association with the multivariate statistical analysis.

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Section: E-tongue Analysissupporting

confidence: 65%

Use of the electronic tongue as a tool for the characterization of Melipona scutellaris Latreille honey

Nascimento

Silva

Machado

et al. 2020

Journal of Apicultural Research

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“…BL5H is orange honey coming from Polistena (Reggio Calabria, Italy, 38°24′ N 16°04′ E), 254 m a.s.l., 20 km from the Ionic coast; it was kindly donated by “La boutique del miele” of Teresa Marcone. The multifloral origin was assessed by melissopalynological analysis [24] (Figure 1).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the In Vitro Wound-Healing Activity of Calabrian Honeys

et al. 2019

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The healing of skin wounds and particularly chronic wounds, such as diabetic foot ulcers, is still a clinical emergency. Despite the many therapeutic tools that are available so far, none seems to be really effective and safe. In this context, we highlighted the renewed wound healing activity of honey, a viscous aromatic and sweet food, by way of in vitro wound-healing assays, using the HaCaT cell line. Specifically, we investigated five monofloral or multifloral honeys from different Calabrian provinces using them as such or extracted (by Amberlite® or n-hexane and ethyl acetate). The chemical composition of honeys was ascertained by 1H NMR spectroscopy and by the gas chromatography/mass spectrometry (GC/MS) method for volatile organic compounds (VOCs). Amongst the five tested honeys, BL1 and BL5 honeys showed the most promising healing properties. Pinocembrin, which was revealed in BL1 (multifloral) and BL5 (orange) honey samples, is a flavanol that is already known to possess interesting biological activities, including healing. This study aims to investigate how a traditional food such as honey, which is appreciated for its nutritional value and used in folk medicine, can be enhanced as an effective modern remedial to promote a multifaceted and safe healing activity for all skin wounds.

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“…Each measurement lasted 120 s, and the sensors were rinsed for 10 s with bi-distilled water after every acquisition. Measurement data, obtained for each solution, was taken as the average of the last 10 s. Moreover, prior to each analysis cycle, the sensors were conditioned and calibrated with aqueous hydrochloric acid 0.01 M as recommended by the manufacturer [33][34][35]. Heated milk usually experiences a color change; for this reason, computer vision has been used to control the possible alterations.…”

Section: Artificial Sensory Analysesmentioning

confidence: 99%

Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

Rosa

Leone

Bressan³

et al. 2018

Electronics

Self Cite

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Thermal treatments are widely-used strategies in the food industry to inactivate microorganisms and enzymes in order to guarantee safe products without the need for preservatives, while still prolonging their shelf life. Commercial sterilization usually relies on pressurized hot water or steam, often leading to long process times and to surface dehydration phenomena and overheating. However, from the recent studies in the field of radio frequency heating, it has emerged that food products can be processed with time-temperature regimes that are much milder than those required with conventional techniques, resulting in minimal modification of the sensory and nutritive attributes of the food product itself. In the present work, raw bovine milk was sterilized through a combination of steam and radio frequencies, at various temperatures. Alongside the chemical composition, the pH, acidity, and total mesophilic count have been evaluated before and after the process and at the different exit temperatures, in order to study the impact of this technique on milk quality and safety aspects, during a storage period of 55 days at +4°C. Moreover, the organoleptic properties of milk have been studied using artificial senses coupled with chemometrics. Different temperatures lead to homogenous physicochemical and microbiological results, which conform to those expected for a good quality bovine milk. The assessment of flavor and appearance revealed retained or the minimally modified milk sensorial properties. Therefore, RF heating appears to be a suitable technique for the production of safe milk with a prolonged shelf life up to 40–45 days and without significant alterations of the organoleptic and nutritional attributes.

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Characterization of Sicilian Honeys Pollen Profiles Using a Commercial E-Tongue and Melissopalynological Analysis for Rapid Screening: A Pilot Study

Cited by 20 publications

References 65 publications

Use of the electronic tongue as a tool for the characterization of Melipona scutellaris Latreille honey

Use of the electronic tongue as a tool for the characterization of Melipona scutellaris Latreille honey

Evaluation of the In Vitro Wound-Healing Activity of Calabrian Honeys

Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

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