Physicochemical and rheological characterization of honey from Mozambique

Escriche, Isabel; Tanleque-Alberto, Fernando; Visquert, Mario; Oroian, Mircea

doi:10.1016/j.lwt.2017.07.053

Cited by 29 publications

(33 citation statements)

References 29 publications

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“…Escriche et al . () and Gómez‐Díaz et al . () also found that at temperature above 25 °C, variation in operating temperature caused small changes in viscosity of honey.…”

Section: Resultsmentioning

confidence: 85%

“…However, the MF treatment caused significant reduction in shear stress and viscosity of honey when compared with the control samples (P ≤ 0.05). Escriche et al (2017) and G omez-D ıaz et al (2009) also found that at temperature above 25°C, variation in operating temperature caused small changes in viscosity of honey. Because water is the only solvent in honey, the change in flow properties of honey could be appropriately explained using the concept of water molecular friction reduction by magnetic field.…”

Section: Resultsmentioning

confidence: 92%

“…. The Newtonian behaviour can be observed for most honey (Yanniotis et al ., ; Karaman et al ., ; Oroian et al ., ; Escriche et al ., , ; Belay et al ., ). Treatment temperature and magnetic field strength influenced the relationship constant (slope of the graph).…”

Section: Resultsmentioning

confidence: 97%

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Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

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“…Escriche et al . () and Gómez‐Díaz et al . () also found that at temperature above 25 °C, variation in operating temperature caused small changes in viscosity of honey.…”

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 92%

See 1 more Smart Citation

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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“…Mozambique is very low, about 600 tons/year (FAOSTAT, 2016), with a growing trend in the last 5 years. However, due to the availability of agro-ecological resources, the production capacity could reach 3,600 tons/ year Africa ; Sudán (Makawi, Gadkariem, & Ayoub, 2009); Túnez (Martos, Cossentini, Ferreres, & Tomas-Barbera, 1997); Morroco (Malika, Mohamed, & Chakib, 2005) and Mozambique (Escriche, Tanleque-Alberto, Visquert, & Oroian, 2017).…”

Section: Calorimetría Diferencial De Barrido (Dsc)mentioning

confidence: 99%

“…Turning the focus on Mozambiquean honey, there is very little scientific data (Escriche, Tanleque-Alberto, Visquert & Oroian, 2017) and absolutely nothing about its antioxidant characteristics, neither specific compounds nor total antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Características diferenciadoras de mieles y ceras de abeja del Norte y Centro de Mozambique

Tanleque-Alberto¹

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Mozambique, located on the east coast of Africa, is a developing country with great potential in terms of the availability of agroecological resources. In this country, apiculture does not play an important social, economic or environmental role but it has potential to increase the sustainability of poor rural communities. North and Central regions of Mozambique enjoy a favourable climate and have sufficient natural resources, particularly vast forest areas rich in melliferous flora ideal for beekeeping. In Mozambique, beekeeping could be an attractive income generating activity that can be exploited by smallholder farmers even women of rural populations. There is no doubt that beekeeping can help generate social change and play an important role in society while creating sustainable livelihoods. In the last years, the world market has been demanding differentiated agro-alimentary products with specific characteristics based on the following criteria: botanical or geographical origin, quality and safety, specific organoleptic or nutritional properties, among others. For this reason, is interesting to expand the knowledge about apiculture products from Mozambique, especially related to quality indicators. Advertising could attract the attention of local authorities in charge of the national regulation of this product. This will facilitate its quality control, thus promoting the commercialization in local and international markets and to support and further develop apiculture. Therefore, the objective of this doctoral thesis is to characterize honey and beeswax of four provinces of Mozambique: Nampula (located in the North) and Manica, Sofala and Zambezia (in the Center), and establish their differentiating characteristics, along with providing knowledge of these bee products as a basis for better exploitation and marketing. In general, all the physicochemical parameters analysed in the honey samples were in agreement with the international regulations. In most cases, they dealt with honeydew honey since they were dark and with conductivity values above 0.800 mS/cm. Flora that surrounds the hives, and the apicultural practices influence in the variability of their physicochemical quality parameters, colour, sugars, total antioxidants, pollen analysis and volatile profile. According to a similar pollen spectrum, eight types of honey were found. In these, the predominant pollens were: I-Astragalus type; II-Acanthus sp.

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Using an automatic pulse voltammetric electronic tongue to verify the origin of honey from Spain, Honduras, and Mozambique

et al. 2019

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BACKGROUND: The growing need to classify the origin of honey in a simple way is leading to the development of affordable analytical equipment that is in-line and manageable, enabling rapid on-site screening. The aim of this work was therefore to evaluate whether an electronic tongue (made of four metallic electrodes: Ir, Rh, Pt, Au), based on potential multistep pulse voltammetry with electrochemical polishing, is able to differentiate between honey samples from Spain, Honduras, and Mozambique.RESULTS: It was demonstrated, for the first time, that automatic pulse voltammetry, in combination with principal component analysis (PCA) statistical analysis, was able to differentiate honey samples from these three countries. A partial least squares (PLS) analysis predicted the level of certain physicochemical parameters, the best results being for conductivity and moisture with correlation coefficients of 0.948 and 0.879, whereas the weakest correlation was for the sugars. CONCLUSION:The tool proposed in this study could be applied to identify the country origin of the three types of multifloral honey considered here. It also offers promising perspectives for expanding knowledge of the provenance of honey. All of this could be achieved when a comprehensive database with the information generated by this electronic tongue has been created.

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Physicochemical and rheological characterization of honey from Mozambique

Cited by 29 publications

References 29 publications

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Características diferenciadoras de mieles y ceras de abeja del Norte y Centro de Mozambique

Using an automatic pulse voltammetric electronic tongue to verify the origin of honey from Spain, Honduras, and Mozambique

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