The European Food Legislation and its impact on honey sector

Fallico, Biagio; Arena, Elena; Verzera, Antonella; Zappalà, M.

doi:10.1007/s00769-006-0128-6

Cited by 52 publications

(33 citation statements)

References 3 publications

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“…Its level depends upon geographic and floral origins of the product, as well as on its freshness. As with HMF, diastase activity can be used as indicative of aging and temperature abuse, but with precaution, since its variability has been higher, confirmed in several honeys (Fallico et al, 2006). All honeys under analysis in the present study fall within imposed limits.…”

Section: Physicochemical Analysesmentioning

confidence: 72%

“…Several factors influence the levels of HMF, such as temperature and time of heating, storage conditions, pH and floral source, thus it provides an indication of overheating and storage in poor conditions (Fallico et al, 2006). Two of the samples (samples 2 and 5) showed levels of HMF higher than the allowed limits of 80 mg/kg, which are indicative of temperature abuse during processing and/or bad storage practices.…”

Section: Physicochemical Analysesmentioning

confidence: 99%

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Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Gomes

Dias

Moreira

et al. 2010

Food and Chemical Toxicology

293

218

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a b s t r a c tThe present study aimed to characterize five commercial honeys available in the Portuguese market in respect to their floral origins, physicochemical parameters and microbial safety and commercial quality assessment. Pollen profile, colour, moisture content, ash, acidity, electrical conductivity, pH, reducing sugars, apparent sucrose and HMF were the parameters analysed in each honey sample. Aerobic mesophiles, moulds and yeasts, fecal coliforms and sulphite-reducing clostridia were the microbial contaminants of interest studied. The antimicrobial effect against four fermentative yeasts was determined.Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters, except for HMF and apparent sucrose. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. We also verified that the presence of honey differentially affected the growth of fermentative yeasts under study, depending on the type of yeast, but this growth was not significantly influenced by the type of honey used.

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Section: Physicochemical Analysesmentioning

confidence: 72%

Section: Physicochemical Analysesmentioning

confidence: 99%

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Gomes

Dias

Moreira

et al. 2010

Food and Chemical Toxicology

293

218

View full text Add to dashboard Cite

show abstract

“…Diastase activity is closely related to the structure of the honey and can be modiied by denaturing performed by overheating the honey, which seriously compromises its quality [25,46]. In addition to shelf life and heating the product, another indicator of reduced enzyme levels are honey samples from fast nectar lows, due to the accumulation of the material processed inside the hive.…”

Section: Diastase Activitymentioning

confidence: 99%

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Sereia¹,

Março²,

GeraldoPerdoncini³

et al. 2017

Honey Analysis

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Honey is a concentrated aqueous solution of sugar, especially glucose and fructose, and minor amounts of dextrin, enzymes, waxes, volatile oils, organic acids, ethers, albuminoidal gum substances and minerals. Commercially available honey samples vary in quality according to various factors such as climate diversity, type of lora of the surrounding region, geographical characteristics, processing, loral supply period, and packaging and storage conditions, which can compromise the standardization and quality of the inal product. The diferent techniques that will be presented in this chapter to assess the quality of honey are tests required by identiication standards and national and international quality control or are important quality tools that can be used in the evaluation of the conditions for obtaining and processing of the honey, fraud identiication and changes to and/or adulteration of the honey, ensuring the physical and chemical composition of the project and guaranteeing quality standards, directly impacting the shelf life and use and presentation of the product.

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“…2004). The negative effects of too restrictive an HMF standard in trading some unifloral honeys have been highlighted (Fallico et al. 2006).…”

Section: Introductionmentioning

confidence: 99%

Prediction of Honey Shelf Life

Fallico¹,

Arena²,

Zappalà³

2009

Journal of Food Quality

Self Cite

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Fourteen commercial honey samples of different botanical origin (acacia, chestnut, citrus, eucalyptus, multifloral) were stored for up to 18 months at room temperature. Both 5‐hydroxymethylfurfural (HMF) and diastase were evaluated and kinetics carried out. The highest HMF increase was in citrus and eucalyptus honeys at 3 mg/kg/month; the lowest in chestnut at 0.256 mg/kg/month. The highest diastase deactivation was in eucalyptus honey at 0.485 DU/kg/month; the lowest was in chestnut at 0.258 DU/kg/month. Honey shelf life was estimated for both indices, HMF and diastase, using a Bayesian approach. The results show that commercial honey shelf life depends on botanical origin as well as processing. Except chestnut, all other honeys showed shorter shelf lives than the declared one (usually 36 months). The shortest values, 15 months, were for citrus and eucalyptus honeys. The longest, 20 months, was for acacia and multifloral honeys. PRACTICAL APPLICATIONS Both kinetic equations and results of simulations can be used to estimate, for quality control purposes as well as regulation requirements, the most probable value of shelf life for a specific honey.

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The European Food Legislation and its impact on honey sector

Cited by 52 publications

References 3 publications

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Prediction of Honey Shelf Life

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