Rheological and microstructural characterization of royal jelly at different temperatures

Abstract

In this study, effect of temperature (4, 10, 25, and 35°C) on microstructural and rheological properties of royal jelly (RJ) was investigated. Our results indicated that pH and proximate composition of RJ was insignificantly affected by temperature, but °Brix values increased. Microstructural images showed that RJ particles were homogeneous at 10 and 25°C, but swelled at 35°C. RJ samples showed shear thinning behavior with yield stress. The increasing temperature caused the increase of yield stress due to swelling of particles. All samples were characterized as weak gel‐like behavior because G′ > G″ at up to 100 rad/s. Three interval thixotropic test (3ITT) showed that RJ samples could partially recover after high shear deformation, but increasing temperature decreased recovery percentage of samples. This study revealed that the temperature of RJ should never exceed to 10°C to obtain better recovery during the processing.Practical applicationsApicultural products such as royal jelly (RJ) have become very important nutritional products in recent times due to bioactive properties and are increasingly attracted by consumers. Bioactive properties of RJ can highly be deteriorated by process temperature and storage conditions. RJ has creamy and milk‐like structure and contains high amounts of proteins and carbohydrates. Therefore, the rheological characterization of RJ can provide significant information about structure, freshness, end product quality for consumers, as well as process equipment design and energy consumption for manufacturers. The freshness of RJ is determined with the analysis of 10‐HDA, furosine, superoxide dismutase and 57 kDa proteins. This study revealed that the rheological characterization of RJ at different temperatures may be helpful to estimate freshness and process conditions easier than analytical methods.

Development of a Freshness Assay for Royal Jelly Based on the Temperature- and Time-Dependent Changes of Antimicrobial Effectiveness and Proteome Dynamics of Royal Jelly Proteins

“…It has been reported that MRJP1 polymerizes into oligomers and further assembles into long fibrous structures . Additionally, the rheological and microstructural characterization of RJ changes with temperature . Therefore, 40 °C may be a key temperature for the depolymerization and degradation of MRJP1.…”

Reduced Water Negatively Impacts Social Bee Survival and Productivity Via Shifts in Floral Nutrition

“…Recent studies have documented that changes in pollen lipids alter the ability of bees to learn ( Arien et al 2015 , Arien et al 2018 ) as well as their foraging behavior with subsequent impacts on mortality ( Vaudo et al 2016 , Moerman et al 2017 ). While temperature can influence the sugar concentration and viscosity of royal jelly ( Saricaoglu et al 2019 ), if and how water availability directly influences royal jelly quality or composition is unknown. Further research is needed to assess how water restriction affects additional nutrients, such as pollen lipids and free amino acids in nectar and the composition of royal jelly.…”

Recent advances and opportunities related to the use of bee products in food processing

“…For this purpose, special devices are used, operating on the principle of sucking in the raw material. After harvesting, the raw material is stored in a hermetically sealed and dry container, preferably at low temperature, as it easily loses its nutritional properties (Saricaoglu et al, 2019). Royal jelly retains its properties for several days at room temperature.…”