Kinetics of Hydroxymethylfurfural Accumulation and Color Change in Honey During Storage in Relation to Moisture Content

Bulut, Latife; Kilic, Meral

doi:10.1111/j.1745-4549.2008.00233.x

Cited by 38 publications

(35 citation statements)

References 18 publications

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“…These findings agree quite well with the decreases in L * and concomitant browning of stored honey reported by Bulut and Kilic (2009) as well as with the reports on changes of a solution of honey and sugar, during the two heating steps for the manufacture of Alicante turrón , observed by Vázquez et al . (2007), plum purée found by Ahmed et al .…”

Section: Resultssupporting

confidence: 93%

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Figueira

Cavaco

2011

Journal of Food Processing and Preservation

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Changes in physical and chemical parameters (viscosity, total soluble solids and Hunter color parameters L*, a*, b*, chroma and hue angle) of água‐mel were investigated throughout processing. Kinetic parameters for color change of heat‐processed água‐mel were monitored. A zero‐order kinetic model was applied to changes in L* and b*, while a* and C* were described using a first‐order kinetic model. The heating process changed all three color parameters (L*, a*, b*), causing a shift toward the darker colors. Parameters L* decreased, while a*, b*, C* and hue angle (°h) increased during heating. Regarding changes in total soluble solids and in apparent viscosity, both fitted first‐order kinetics. A direct relationship was found between the changes in these two parameters. The increase in both total soluble solids and viscosity affected a*, b* and C*. In addition, a flow diagram for the Portuguese água‐mel production process has been established. PRACTICAL APPLICATIONS The results of this work have practical uses in the standardization of água‐mel production process. In addition, an instrumental method for color determination, using Hunter color parameters a*, b* and chroma, is suggested for the determination of the production heating time.

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Section: Resultssupporting

confidence: 93%

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Figueira

Cavaco

2011

Journal of Food Processing and Preservation

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“…Mishra (1995) recorded the total and reducing sugars of honey which were near to the values recorded in the investigation. The Hydroxymethylfurfural content recorded in honey was higher than observations of Bulut and Kilic (2009). The fructose and glucose content of honey observed were 34.79 % and 28.93 % respectively, which were in the same range as observed by Poncini and Winner (1987).…”

Section: Resultssupporting

confidence: 76%

Development and evaluation of honey based mango nectar

Lakhanpal

Vaidya

2013

J Food Sci Technol

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Honey enriched mango nectar was prepared by using honey as sweetening agent because of its high fructose and glucose content and medicinal properties. The nectar having 20 % pulp, 15°B TSS and 0.30 % acidity was prepared, filled in pre-sterilized glass bottles, heat processed and stored up to 6 months under ambient (13.3-26.3°C and 44.5-81.0 % RH) and refrigerated (4-7°C and 73 % RH) conditions. The honey enriched mango nectar could be stored for 6 months at ambient temperature and low temperature storage conditions and only little changes in the quality parameters viz., TSS, titratable acidity, ascorbic acid, total and reducing sugars, carotenoids and hydroxymethylfurfural (HMF) were recorded as compared to sugar based nectar. These changes were more under ambient conditions than refrigerated and no microbial growth was found in nectars at fresh stage and during storage up to 6 months. The hydroxymethylfurfural (HMF) content in the mango nectars increased with prolonged storage period. The mustard honey based mango nectar had the higher carotenoids content but this decreased (725.60-689.20 mg/100 ml) during storage up to 6 months under ambient storage conditions, whereas the decrease was less under refrigerated storage conditions. Organoleptic quality score was higher in mustard honey based mango nectar (6.8) as compared to sugar based mango nectar under refrigerated conditions after 6 months storage. The results indicated that the mustard honey based mango nectar stored at low temperature was acceptable with respect to colour, taste and overall acceptability without any microbial spoilage and could be marketed as health drink.

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“…2006) for the studies were performed at high temperature. However, the first‐order kinetics was reported by Bulut and Kilic (Bulut and Kilic 2009); the study was performed at low temperature (20–40C) under 18 and 22% moisture content.…”

Section: Resultsmentioning

confidence: 97%

“…2002; Turhan et al. 2008; Bulut and Kilic 2009) and kinetic models for various sugars and amino acids (Ajandouz et al. 2001; Martins and Van Boekel 2005).…”

Section: Introductionmentioning

confidence: 99%

Chemical Compositions and Non‐enzymatic Browning Compounds of Thai Honey: A Kinetic Study

Boonchiangma

Chanthai

Srijaranai

2011

J Food Process Engineering

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Chemical composition (reducing sugar and amino acid contents and hydroxymethylfurfural [HMF] level) and physicochemical properties (water, color and pH) were determined in floral Thai honeys (seven samples): longan (Euphoria longana L.), Siam weed (Eupotorium odortum L.) and multifloral varieties. The kinetics of the Maillard reaction occurring in honey was also investigated by monitoring the quantity of reactants (sugars and amino acids) and product (HMF) at high temperature (25−85C) in short time periods (0−14 days) under different storage conditions (light and dark). The results revealed that temperature and storage time strongly affected the Maillard reaction, more than light conditions. The first order rate constant (k), activation energy (Ea) and frequency factor (A) for amino acid degradation were deduced from the data, supporting a first order reaction with activation energy of 78.3−79.1 kJ/mol and frequency factor of 4.83 × 1010−5.90 × 1010 day−1. HMF formation exhibited zero order kinetics with activation energy of 135.4−139.6 kJ/mol and frequency factor of 3.47 × 1022−17.17 × 1022 g%day−1. PRACTICAL APPLICATIONS Honey is one of the export products of Thailand. The European Union uses hydroxymethylfurfural (HMF) content as a chemical marker for quality control, so controlling the amount of HMF is important. This research studied the effects of temperature and light on HMF content of several floral Thai honeys. The kinetic data are interpreted in terms of reaction orders, rate constant (k), activation energy (Ea) and frequency factor (A). Moreover, the methods for chemical composition determination in honey are described andthe data on the quality of Thai honey are compared with literature reports on other varieties.

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Kinetics of Hydroxymethylfurfural Accumulation and Color Change in Honey During Storage in Relation to Moisture Content

Cited by 38 publications

References 18 publications

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Changes in Physical and Chemical Parameters of the Traditional Portuguese Product Água-Mel During the Production Process

Development and evaluation of honey based mango nectar

Chemical Compositions and Non‐enzymatic Browning Compounds of Thai Honey: A Kinetic Study

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