Quality of honeys influenced by thermal treatment

Turhan, İrfan; Tetik, Nedim; Karhan, Mustafa; Gürel, Fehmi; Tavukcuoglu, H. Reyhan

doi:10.1016/j.lwt.2007.09.008

Cited by 121 publications

(104 citation statements)

References 10 publications

(11 reference statements)

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“…Although the concentration of HMF in honey increased due to the heating process, this phenomenon did not reflect for how long and at what temperature the honey was heated. It was estimated that nectar honey processed at 95°C for 90 min as well as honeydew honey heated at 90°C for 75 min had HMF levels below 40 mg/kg [Turhan et al, 2008]. Similar conclusions were drawn by other researchers [Tosi et al, 2002[Tosi et al, , 2004[Tosi et al, , 2008.…”

Section: Fruit and Vegetable Productssupporting

confidence: 83%

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

132

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The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

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Section: Fruit and Vegetable Productssupporting

confidence: 83%

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

132

View full text Add to dashboard Cite

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“…Only one sample (h#77) exceeded the allowed legal limits of 60 mg kg -1 (BRASIL, 2000). HMF is regarded as the main degradation product of heated honey obtained from dehydration of hexose in particular at pH lower than 5 or by the Maillard reaction since HMF content is a suitable feature of honey freshness (TURHAN et al, 2008). Although HMF can be naturally in honey, its content can be increased by the storage conditions, mainly in bee honeys kept at high temperatures.…”

Section: Figure 1 -Box-plot Showing Physicochemical Results For 93 Samentioning

confidence: 99%

Physicochemical Quality Control of Bee Honeys From Campos Gerais Region of Paraná – Brazil

et al. 2010

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Bee (Apis mellifera L.) honeys have been widely used for therapeutic and nutritional proposes. For evaluating the honey production, physicochemical approaches have been extensively performed to ensure that this hive product is authentic in respect to the legal requirements. The aim of this paper was to discuss the quality control of 93 samples of honey from Campos Gerais region of Paraná State – South Brazil by physicochemical parameters. Moisture, reducing sugars, sucrose, water-insoluble solids, ash, free acidity, pH, activity of diastase, hydroxymethylfurfural content and colour were performed by the standard usual methods. Samples were also classified in floral honeys or honeydew honeys according to the Kirkwood equation. A total of 71 samples (76.34%) showed values in accordance with the Brazilian legal requirements for all the achieved physicochemical parameters. Otherwise, all the studied honeys were likewise within the legislation limits only for water-insoluble solids and colour. For pH, an additional parameter that has not been provided in honey legislation, samples showed values ranging from 3.60 to 5.35. By the Kirkwood equation, 61 honeys were considered as floral products.

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“…On the other hand, honey is considered to be a heat sensitive material in general with most of its content can altered due to certain amount of excessive heat especially the antimicrobial antioxidant in it as explained by Fauzi et al 2014 [7]. Turhan et al (2008) stated that excessive heating may also cause crystallization which will decrease the quality of the honey as well [8]. It was also found by Kretavičius et al (2010) that heating the honey lower than 50ºC will not damage the enzyme activity in the honey [9].…”

Section: Introductionmentioning

confidence: 99%

A new dewatering technique for stingless bees honey

et al. 2017

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Abstract.One of the problems faced in stingless bee honey storage is spoilage by the fermentation process occurs in honey due to its high water content. There are a few techniques available currently, but they are time consuming and there is excessive heat involved in the process. The temperature of the process must be kept low because excessive heat can deteriorate nutrition value and biochemical content in honey. Hence, a new method of honey dewatering was developed using a Low Temperature Vacuum Drying (LTVD) with induced nucleation technique.The objective of this research is to investigate the performance of a LTVD with induced nucleation to reduce the water content in honey. First, the honey was placed in a pressure vessel, and then air was removed. Then, the honey was slightly heated at 30ºC and the water content before and after the experiment was measured by a refractometer. The steps were repeated until the water content reached below 20%. It was found that the LTVD method improved the water removal rate significantly with an average of 0.15% of water content per minute. That is 3 times much faster than the conventional method of low temperature heating by Tabouret. Higher temperature during dewatering process improved the dewatering rate significantly. It can be concluded that LTVD is a promising option in tackling the high water content in stingless bee honey issue.

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Quality of honeys influenced by thermal treatment

Cited by 121 publications

References 10 publications

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Physicochemical Quality Control of Bee Honeys From Campos Gerais Region of Paraná – Brazil

A new dewatering technique for stingless bees honey

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