Physiochemical Parameters and Rheological Properties of Citrus, Clover and Marjoram Egyptian Bee Honeys

Elenany, Yasser Essam

doi:10.3923/je.2019.17.22

Cited by 7 publications

(4 citation statements)

References 23 publications

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“…The assertion of Azonwade et al (2018), that reducing sugar content is high in arid areas than in humid areas could form the basis of the variation in the reducing sugar content of the imported and locally produced honey samples. Generally, the variation observed among the physicochemical parameters in this study could be attributed to the geographical differences in weather, nectar conditions, extraction methods as well as storage temperatures and conditions (Elenany, 2019;Muli et al, 2007;Orina, 2012). It was realized from the study on the physicochemical parameters that most honey samples from the different sources were within the recommended standards.…”

Section: Resultsmentioning

confidence: 77%

Physicochemical Properties of Imported and Locally Produced Honey did not translate into its Microbial Quality and Antibacterial Activity

Nzeh

Quansah

Dufailu

2022

Preprint

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Honey is often considered a good substitute for sugar. However, concerns about the poor quality of locally produced honey have necessitated the importation of honey to meet the domestic demand in spite of Ghana’s good climatic conditions suitable for honey production. Due to the increasing level of demand for honey both locally and internationally, we highlighted here the need for an assessment of the physicochemical, microbiological quality and antibiotics resistance of microbes isolated from the imported and locally produced honey vis-à-vis international standards. Thirty honey samples which comprise 7 imported and 23 locally produced were randomly sampled from retail outlets consisting of supermarkets, marts, shops, and open markets as well as from production sites within the northern region for physicochemical analysis, microbial analysis and antibiogram. Results of the physicochemical quality analysis showed that sampled honey (both imported and locally produced) was within acceptable set standards. However, microbial quality was poor as a high incidence of bacterial contamination and resistance was recorded in the study. The High incidence of bacterial contamination and antibiotic resistance recorded in this study gives an indication that all is not well in the honey industry and therefore the need for serious concern to avert possible health issues associated with the consumption of honey found within the region.

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Section: Resultsmentioning

confidence: 77%

Physicochemical Properties of Imported and Locally Produced Honey did not translate into its Microbial Quality and Antibacterial Activity

Nzeh

Quansah

Dufailu

2022

Preprint

View full text Add to dashboard Cite

show abstract

“…The assertion of Azonwade et al [28], that reducing sugar content is high in arid areas than in humid areas could form the basis of the variation in the reducing sugar content of the imported and locally produced honey samples. Generally, the variation observed among the physicochemical parameters in this study could be attributed to the geographical differences in weather, nectar conditions, extraction methods as well as storage temperatures and conditions [29,31]. It was realized from the study on the physicochemical parameters that most honey samples from the different sources were within the recommended standards.…”

Section: Sugar Content Of the Honey Samplesmentioning

confidence: 69%

Physicochemical properties of imported and locally produced honey did not translate into its microbial quality and antibacterial activity

2022

View full text Add to dashboard Cite

Honey is often considered a good substitute for sugar. However, concerns about the poor quality of locally produced honey have necessitated the importation of honey to meet the domestic demand in spite of Ghana’s good climatic conditions suitable for honey production. Due to the increasing level of demand for honey both locally and internationally, we highlighted here the need for an assessment of the physicochemical, microbiological quality, and antibiotics resistance of microbes isolated from the imported and locally produced honey vis-à-vis international standards. Thirty honey samples which comprise 7 imported and 23 locally produced were randomly sampled from retail outlets consisting of supermarkets, marts, shops, and open markets as well as from production sites within the northern region for physicochemical analysis, microbial analysis, and antibiogram. Results of the physicochemical quality analysis showed that sampled honey (both imported and locally produced) was within acceptable set standards. However, microbial quality was poor as a high incidence of bacterial contamination and resistance was recorded in the study. The High incidence of bacterial contamination and antibiotic resistance recorded in this study gives an indication that all is not well in the honey industry and therefore the need for appropriate measures to avert possible health issues associated with the consumption of honey found within the region.

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“…Most honeys are Newtonian fluids [18][19][20][21][22][23][24][25][26] characterized by constant viscosity (η) at a fixed temperature, which can be described by Newton's law for flow (Equation (1)) showing a linear relation between shear stress (σ) and shear rate ( (1) However, some honeys, including heather honey, New Zealand manuka honey, Indian karvi honey, Nigerian honey, buckwheat, white-clover honey and several eucalyptus honeys show non-Newtonian behaviour, with viscosity values that change with shear rate at constant temperature [2,8,11,23,[27][28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45]. For non-Newtonian fluids, the shear stress (SS)/shear rate (SR) ratio defines the apparent viscosity (η app ) of the fluid at constant temperature, similarly to that of Newtonian fluids; however, this coefficient changes with SR while the dynamic viscosity of Newtonian fluids is SR-independent.…”

Section: Rheological Modelsmentioning

confidence: 99%

“…Rheological properties of the three most relevant Egyptian bee honeys (Citrus, Clover, and Marjoram) were measured in combination with a physicochemical characterization, to evaluate their quality [42]. When compared to the other honey samples, Marjoram honey presented the highest value of viscosity and shear stress.…”

Section: Rheological Properties Of Honeymentioning

confidence: 99%

Analytical Rheology of Honey: A State-of-the-Art Review

Faustino

Pinheiro

2021

Foods

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Honey has been used as a nutraceutical product since ancient times due to its nutritional and medicinal properties. Honey rheology influences its organoleptic properties and is relevant for processing and quality control. This review summarizes the rheological behaviour of honeys of different botanical source(s) and geographical locations that has been described in the literature, focusing on the relation between rheological parameters, honey composition (moisture, water activity, sugar content, presence of colloidal matter) and experimental conditions (temperature, time, stress, shear rate). Both liquid and crystallized honeys have been addressed. Firstly, the main mathematical models used to describe honey rheological behaviour are presented highlighting moisture and temperature effects. Then, rheological data from the literature regarding distinct honey types from different countries is analysed and results are compared. Although most honeys are Newtonian fluids, interesting shear-thinning and thixotropic as well as anti-thixotropic behaviour have been described for some types of honey. Rheological parameters have also been successfully applied to identify honey adulteration and to discriminate between different honey types. Several chemometric techniques have also been employed to obtain the complex relationships between honey physicochemical and rheological properties, including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN).

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Physiochemical Parameters and Rheological Properties of Citrus, Clover and Marjoram Egyptian Bee Honeys

Cited by 7 publications

References 23 publications

Physicochemical Properties of Imported and Locally Produced Honey did not translate into its Microbial Quality and Antibacterial Activity

Physicochemical Properties of Imported and Locally Produced Honey did not translate into its Microbial Quality and Antibacterial Activity

Physicochemical properties of imported and locally produced honey did not translate into its microbial quality and antibacterial activity

Analytical Rheology of Honey: A State-of-the-Art Review

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