Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

Sousa, Janaína Maria Batista de; Souza, Evandro Leite de; Marques, Gilmardes; Benassi, Marta de Toledo; Gullón, Beatriz; Pintado, Manuela; Magnani, Marciane

doi:10.1016/j.lwt.2015.08.058

Cited by 200 publications

(189 citation statements)

References 21 publications

Supporting

Mentioning

144

Contrasting

Unclassified

Order By: Relevance

“…It has been reported that the Brix value is directly related to the level of sugar in the honey. [42] This means our honey samples had lower sugar contents than the honeys tested by. [13] Honeys with higher sugar contents will exhibit higher Brix values.…”

Section: Moisture Contentmentioning

confidence: 81%

“…[41] The moisture content is greatly influenced by the floral source used by the stingless bee as well as by the harvesting season, maturation level in the honeypots, weather and environmental conditions. [42] The mean moisture content for the stingless bee honeys was significantly higher than that of Apis mellifera honey (14.74 g/100 g of honey). The difference in the moisture contents of Apis mellifera and stingless bee honey may be due to the different preferred food sources used by the stingless bee and honeybee to produce the honey.…”

Section: Moisture Contentmentioning

confidence: 85%

See 1 more Smart Citation

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Shamsudin

Selamat

Sanny

et al. 2019

International Journal of Food Properties

122

View full text Add to dashboard Cite

The physicochemical characteristics, antioxidant properties and botanical discrimination according to the organic acid content in Malaysian stingless bee honey were investigated. The results showed that the botanical origin and bee species significantly influenced the physicochemical characteristics and antioxidant properties of stingless bee honey. Principle component analysis (PCA) revealed that stingless bee honey was differentiable from Apis mellifera honey by acetic, citric, D-malic and tartaric. Starfruit could be distinguished from gelam and acacia honeys by lactic. Whereas the gluconic and succinic acids were confirmed as a marker to discriminate honey samples from Heterotrigona itama and Geniotrigona thoracica species. ARTICLE HISTORY

show abstract

Section: Moisture Contentmentioning

confidence: 81%

Section: Moisture Contentmentioning

confidence: 85%

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Shamsudin

Selamat

Sanny

et al. 2019

International Journal of Food Properties

122

View full text Add to dashboard Cite

show abstract

“…Honeys from stingless bees are considered a rare product that differs from honey produced by Apis mellifera bees, mainly in terms of accentuated sensory characteristics, physical properties, and a peculiar chemical composition, as it has a high moisture and acidity content and a low sugar content, such as fructose and glucose (Biluca, Braghini, Gonzaga, Costa, & Fett, 2016;Chuttong, Chanbang, Sringarm, & Burgett, 2016;Sousa, de Souza, Marques, de Benassi, et al, 2016).…”

mentioning

confidence: 99%

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant coliforms, and Salmonella spp.). The results showed that after the thermal treatment application, the physicochemical characteristics of the honeys did not undergo statistically significant changes for most of the evaluated parameters. Regarding the concentrations and profiles of phenolic compounds, alterations were detected, which revealed new compounds not detected in fresh samples, thus, positively influencing the antioxidant activity. The application of the thermal treatment also reduced the aforementioned microbial load. Consequently, the applied process can be highlighted as an alternative method for the preservation of honey, since its application did not reduce the quality and specific characteristics of stingless bee honey. Practical applications Stingless honey bees (Meliponinae) form a large group of bees that lack of a sting and are found among various tropical and subtropical regions of the world. The honey produced by these bees is a product peculiar, as for the physical, chemical, and sensorial characteristics. Such characteristics, for example the high moisture content, may directly influence fermentation, and early deterioration of honey. Thus, the application of thermal treatment can be an efficient to minimize losses of honey. The results of the present work may point out the impacts of heat treatment on the characteristics on stingless bee honeys, serving as an incentive or starting point for future shelf‐life studies of honeys, contribute to the production chain of this honey and its valorization.

show abstract

“…A UV–VIS spectrophotometer was employed to determine the color of honey according to the method described by de Sousa et al (). Two dilutions with ultrapure water were performed prior to measurement at 636 nm, using ultrapure water as a reference.…”

Section: Methodsmentioning

confidence: 99%

“…A UV-VIS spectrophotometer was employed to determine the color of honey according to the method described by de Sousa et al (2016).…”

Section: Colormentioning

confidence: 99%

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Baroyi

Yusof

Ghazali

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

Stingless bee honey from Heterotrigona itama exhibits a high moisture content (>27.0%) and therefore, is highly susceptible to undesirable microbial fermentation unless it is reduced to less than 20%. This study aims to reduce the moisture content of honey using a novel method based on passive diffusion and monitor the subsequent changes in several properties of honey. To achieve this, approximately 50 mL of freshly harvested honey samples was placed in clay pots (4 cm diameter × 6 cm height), covered with lids, and stored at temperatures of either 25 ± 1°C, 60% relative humidity (RH), or 35 ± 1°C, 25% RH. The results showed that the moisture content and Aw of honey after storage were significantly reduced (p ≤ .05) from 25.8 to 19.5% and from 0.79 to 0.70, respectively. A similar level of reduction was achieved at 25°C, although this process took 21 days and resulted in some losses of honey solids due to cross‐wall diffusion. The reduction in moisture content also resulted in a decrease in pH and free acidity of honey and an increase in viscosity. The data obtained in this study indicate the feasibility of using clay pots as an alternative method to reduce the moisture content in honey and protect it against fermentative deterioration. Practical Applications Stingless bee honey is highly popular in Malaysia and many other countries as it is high in carbohydrates and possesses many health benefits such as antioxidants and antimicrobial properties. However, the honey is susceptible to fermentation as its moisture content often exceeds the level required for microbial stability. Traditionally, the moisture content of stingless bee honey is reduced by drying the honey in shallow trays at elevated temperatures. However, this leads to contamination if the drying is performed under unhygienic conditions. Therefore, this study proposed the application of a passive diffusion method that serves as an effective alternative for moisture reduction in honey. It is anticipated that this method will not only reduce the moisture content but also retain most of its properties when the filtration process is performed under appropriate conditions.

show abstract

Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

Cited by 200 publications

References 21 publications

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Contact Info

Product

Resources

About