Chemistry and Technology of Honey Production

Baglio, Ettore

doi:10.1007/978-3-319-65751-6

Cited by 19 publications

(12 citation statements)

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“…The production flow of commercial honey processing involves six different steps, from the initial extraction to the final packaging. It should be considered that different industries can perform their processes in a different ways depending on various factors, including economic, technique and technological reasons [13].…”

Section: Principles Of Commercial Honey Processingmentioning

confidence: 99%

A Review on the Effect of Processing Temperature and Time duration on Commercial Honey Quality

Eshete¹,

Eshete²

2019

Madridge J Food Technol

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Raw honey after harvesting is usually strained and filtered to remove suspended materials including pollen, proplis and bee wax prior to heating for commercial processing. Heating honey is to facilitate filtering and bottling of honey by reducing the viscosity. In commercial processing plant, honey is usually heated in order to purify, filter, facilitate packaging to inhibit microorganism growth, to reduce the moisture content at the standard level and to delay crystallization process. Even though heating is of great important in commercial honey processing, no guideline is available till to date for the use of heating temperature and time combination based on types and origin of honey. The optimal heating conditions are mainly relied on the geographical and botanical origins of honey. Uncontrolled temperature can be detrimental to the quality of honey and to its biological and bio active chemical properties. In Ethiopia, commercial honey processing industries can perform their processes in a different ways depending on various factors, including economic, technological and technique reasons. Honey has a probability to loss the natural quality when it goes through uncontrolled thermal processing. The loss of the natural quality is due to the decomposition of vitamins, destruction of the integrity of the enzymes and the development HFM content. HMF content and enzymatic activities are the recognized honey quality parameters to penetrate and sustain in the international market. As heating is of great important on commercial honey processing industry, it needs to have standard guideline for the use of optimum heating temperature and time duration.

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Section: Principles Of Commercial Honey Processingmentioning

confidence: 99%

A Review on the Effect of Processing Temperature and Time duration on Commercial Honey Quality

Eshete¹,

Eshete²

2019

Madridge J Food Technol

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“…Honey is a bee product from the nectar or excretions of plants, composed of a complex mixture of carbohydrates [12]. The main nutritional value of honey is due to the presence of simple, inverted sugars, such as glucose and fructose, which are an immediate and prompt source of energy for the human body-for example, 100 g of honey generates 300 kcal of energy [13]. According to Bilsel et al [14], honey displays its curative properties in the treatment of diabetic ulcer and external wounds in the case of allergies, inflammation of the pharynx, and coughs, and it also has visible antimicrobial properties [15], can prevent gastroesophageal reflux [16], and its components have shown apoptotic effects in colon cancer cells [17].…”

Section: Introductionmentioning

confidence: 99%

Heavy Metal Content in PolyfloralHoney and Potential Health Risk. A Case Study of Copșa Mică, Romania

Bartha

Tăut

Goji³

et al. 2020

IJERPH

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Honey is both a complex food and medicine as well as a healthy alternative to refined sugar. Besides a complex mixture of carbohydrates, honey contains other minor substances which may threaten human health in excess concentrations. Several environmental conditions can affect the quality of honey. This research paper aims to measure the degree of heavy metals (Lead (Pb), Cadmium (Cd), Zinc (Zn), and Copper (Cu)) in some polyfloral honey from an industrial area of Romania, considered to be one of the most polluted regions in Eastern Europe. The samples were collected from six stationary apiaries and analysed using the atomic absorption spectrometry method. The content of Pb was higher in the sampling areas exposed directly to the polluted air masses. Cd concentration decreases exponentially while Cu concentration increases as the distance from the source of pollution increases. The checking of the quality of polyfloral honey from local producers is imperative because this product is intended to be consumed by the beekeeper’s family or the local community without being sold to an authorised processor. The results of the study can help to set a threshold for the concentration of Pb and Cd in honey marketed in the European Union.

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“…Honey is regarded as an important energy-providing food throughout the world, with the energy value of honey being an important quality that depends on the presence of simple, inverted sugars, such as glucose and fructose, which are an immediate and prompt source of energy for the human body [70], [71]. The mean energy values of all the honey samples analyzed in this study were found to be between 1386.613 KJ/100 g (Bebeji sample) to 1396.157 KJ/100 g (Ajingi sample).…”

Section: Resultsmentioning

confidence: 99%

Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

Yau

Ali

Ahmad³

2020

EJCHEM

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Honey, the sweet, nutritious substance produced by honeybees, is of good nutritional and medicinal importance to consumers. The present study aimed at comparing the nutritional compositions of pure and adulterated honey samples collected directly from the honey beekeepers from Kano South Senatorial District of Kano State, Nigeria. For this purpose, a total of three samples each were randomly collected from three randomly selected local governments of the Senatorial District and analyzed for some nutritional values. Similarly, an adulterated honey sample was randomly collected from each of the three local governments. The mean nutritional values obtained for the pure sample were as follows: Moisture content (17.69-18.02%); crude fat (0.89-1.29%); crude protein (0.02-0.13%); ash content (0.44-0.51%); carbohydrate content (80.16-80.75%); energy values (1386.613-1396.157 KJ/100 g). While the adulterated honey sample recorded the following results: Moisture content (24.01%); crude fat (0.94%); crude protein (1.26%); ash content (2.64%); carbohydrate content (71.15%); energy values (1247.847 KJ/100 g). These results indicate that the pure honey sample analyzed are of good quality, as such could be used for both nutritional and medicinal purposes, having met the international honey standards. On the other hand, the adulterated honeys should always be used with care since they usually fall below the international honey standards.

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Chemistry and Technology of Honey Production

Cited by 19 publications

References 0 publications

A Review on the Effect of Processing Temperature and Time duration on Commercial Honey Quality

A Review on the Effect of Processing Temperature and Time duration on Commercial Honey Quality

Heavy Metal Content in PolyfloralHoney and Potential Health Risk. A Case Study of Copșa Mică, Romania

Comparative Study of the Nutritional Compositions of Pure and Adulterated Honey Samples Collected from Kano South Senatorial District of Kano State, Nigeria

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