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Saatchi A, Kiani H, Labbafi M. Stabilization activity of a new protein-carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5523-5530. [PMID: 35368104 DOI: 10.1002/jsfa.11907] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 03/05/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sesame protein concentrate is a by-product of sesame processing with great nutritional and functional value. In the present study, sesame protein concentrate and a conjugated form of the protein with maltodextrin were applied to improve stability and texture of sesame paste. The rheological properties of samples were studied using dynamic measurement, controlled rate and controlled stress rheological analysis, and creep analysis to investigate the sesame paste structure and to illustrate the mechanism of their stability against oil separation. RESULTS Samples containing the conjugate showed good stability, low average droplet size and uniform microstructure. Creep analyses showed as the conjugate was added to sesame paste, μ0 and μ1 values (corresponding dashpot viscosities) were higher than that of G0 and G1 (shear moduli of Maxwell and Kelvin-Voigt springs). Dynamic shear test exhibited increased storage modulus (G') and loss modulus (G″) by the increase in frequency and elastic structure of sesame paste converted to viscose behavior with the contribution of conjugate. CONCLUSION Particle interaction in sesame protein concentrate (SPC)-maltodextrin conjugate (SMC), may be overcome by steric repulsion force. Furthermore, impression of a weak network structure can be observed. These phenomenon could resolve the phase separation problem of traditional sesame paste. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Aida Saatchi
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj, Iran
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, University of Tehran, Karaj, Iran
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2
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Patrignani M, Battaiotto LL, Conforti PA. Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3
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Ciursa P, Oroian M. Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups. Sci Rep 2021; 11:23408. [PMID: 34862474 PMCID: PMC8642391 DOI: 10.1038/s41598-021-02951-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/24/2021] [Indexed: 11/08/2022] Open
Abstract
The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology. There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (G">>G'). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*-complex viscosity, G' -elastic modulus and G"-viscous modulus) and glass transition temperature (Tg) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus.
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Affiliation(s)
- Paula Ciursa
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, Suceava, Romania.
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Faustino C, Pinheiro L. Analytical Rheology of Honey: A State-of-the-Art Review. Foods 2021; 10:1709. [PMID: 34441487 PMCID: PMC8391245 DOI: 10.3390/foods10081709] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 12/22/2022] Open
Abstract
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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Affiliation(s)
| | - Lídia Pinheiro
- iMed.Ulisboa—Research Institute for Medicines, Faculty of Pharmacy, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
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Orczykowska M, Olejnik TP, Rosicka‐Kaczmarek J, Miśkiewicz K, Kowalska G. Use of phenomenological rheology methods to analyze the viscoelastic properties of bee honeys. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13637] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Magdalena Orczykowska
- Department of Chemical Engineering, Faculty of Process and Environmental Engineering Lodz University of Technology Lodz Poland
| | - Tomasz P. Olejnik
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
| | - Justyna Rosicka‐Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
| | - Karolina Miśkiewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
| | - Gabriela Kowalska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland
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Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2015.08.017] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Otmani I, Abdennour C, Dridi A, Kahalerras L, Halima-Salem A. Characteristics of the bitter and sweet honey from Algeria Mediterranean coast. Vet World 2019; 12:551-557. [PMID: 31190710 PMCID: PMC6515822 DOI: 10.14202/vetworld.2019.551-557] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 02/22/2019] [Indexed: 12/14/2022] Open
Abstract
Aim This study aimed to compare the physicochemical, the biochemical, and the antioxidant characteristics of unifloral bitter honey and polyfloral sweet honey. Materials and Methods Unifloral bitter and polyfloral sweet honey samples were, respectively, harvested in January and July, and then, they were extracted by the traditional method. The markers of refractive index, pH, free acidity, Brix index, density, reducing sugars, total polyphenols, flavonoids, tannins, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were evaluated. Results The obtained results showed that the physicochemical parameters are within the normal ranges, in which they meet the international standards (Codex Alimentarius). For biochemical constituents, matching concentrations of reducing sugars (glucose+fructose) were observed in both samples, while that of sucrose were very low in unifloral than polyfloral honey. The levels of the active ingredients showed a difference in total polyphenols and tannins of the two types of honey studied, whereas that of flavonoids were almost similar. The antioxidant activity of various samples evaluated by DPPH and FRAP indicated that unifloral has a superior activity. Conclusion Compared to polyfloral honey, unifloral bitter honey has lower sucrose, high total polyphenols, and tannins levels, in addition to higher antioxidant potential.
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Affiliation(s)
- Ines Otmani
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Cherif Abdennour
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Amina Dridi
- Department of Biology, Laboratory of Plant Biology and Environment, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Labiba Kahalerras
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Abdelaziz Halima-Salem
- Department of Pharmacy, Laboratory of Bromatology and Hydrology, Faculty of Medicine, University of Badji Mokhtar-Annaba, Annaba, Algeria
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Oroian M, Ropciuc S, Paduret S. Honey authentication using rheological and physicochemical properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4711-4718. [PMID: 30482967 PMCID: PMC6233437 DOI: 10.1007/s13197-018-3415-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2018] [Accepted: 09/05/2018] [Indexed: 11/30/2022]
Abstract
The aim of this study was to evaluate the influence of honey botanical origins on rheological parameters. In order to achieve the correlation, fifty-one honey samples, of different botanical origins (acacia, polyfloral, sunflower, honeydew, and tilia), were investigated. The honey samples were analysed from physicochemical (moisture content, fructose, glucose and sucrose content) and rheological point of view (dynamic viscosity-loss modulus G″, elastic modulus G', complex viscosity η*, shear storage compliance-J' and shear loss compliance J″). The rheological properties were predicted using the Artificial Neural Networks based on moisture content, glucose, fructose and sucrose. The models which predict better the rheological parameters in function of fructose, glucose, sucrose and moisture content are: MLP-1 hidden layer is predicting the G″, η* and J″, respectively, MLP-2 hidden layers the J', while MLP-3 hidden layers the G', respectively. The physicochemical and rheological parameters were submitted to statistical analysis as follows: Principal component analysis (PCA), Linear discriminant analysis (LDA) and Artificial neural network (ANN) in order to evaluate the usefulness of the parameters studied for honey authentication. The LDA was found the suitable method for honey botanical authentication, reaching a correct cross validation of 94.12% of the samples.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sergiu Paduret
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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Duhan N, Sahu JK, Naik SN. Temperature dependent steady and dynamic oscillatory shear rheological characteristics of Indian cow milk ( Desi) ghee. Journal of Food Science and Technology 2018; 55:4059-4066. [PMID: 30228404 DOI: 10.1007/s13197-018-3332-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2018] [Accepted: 07/03/2018] [Indexed: 11/28/2022]
Abstract
Rheological characteristics of Desi ghee were investigated at 18, 24, 30 and 36 °C. The steady shear properties were evaluated by varying the shear rate from 0.01 to 100 s-1 and the dynamic shear properties were studied by varying strain and frequency sweep from 0.01 to 100% and 0.1 to 100 rad s-1, respectively. At the four selected temperatures, the ghee samples displayed non-Newtonian shear thinning behavior with flow behavior index (n) ranging from 0.224 to 0.911. As the shear rate increased from 0 to 100 s-1, the values of dynamic viscosity decreased from 54 to 8.14, 20.01 to 1.05, 1.33 to 0.295, and 3.02 to 0.0025 Pa s at 18, 24, 30 and 36 °C, respectively. Out of four rheological models (Power-law or Ostwald-de Waele, Herschel-Bulkley, Casson, and Bingham model) fitted to the shear rate and stress data, the Ostwald model was found to be superior in predicting the shear rate-stress data at 18 °C, whereas Ostwald-de Waele and Herschel-Bulkley models predicted all the data points over the temperature range of 24-30 °C, as observed by the values of coefficient of determination (R2 ), standard deviation (SD), and relative deviation percentage (Rd ). The value of activation energy (EA ), as calculated from Arrhenius type equation, was found to be 1.98 × 106 kJ mol-1 over the entire temperature range. The study also revealed that the magnitudes of dynamic shear viscosity (η*) were higher than those of the steady shear viscosity (η) at the four temperatures, indicating that the Cox-Merz rule was not applicable to the ghee samples.
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Affiliation(s)
- Neha Duhan
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110 016 India
| | - J K Sahu
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110 016 India
| | - S N Naik
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110 016 India
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10
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Rheological analysis of honeydew honey adulterated with glucose, fructose, inverted sugar, hydrolysed inulin syrup and malt wort. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Maldonado GE, Navarro AS, Yamul DK. A comparative study of texture and rheology of Argentinian honeys from two regions. J Texture Stud 2018; 49:424-433. [PMID: 29935039 DOI: 10.1111/jtxs.12349] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 06/05/2018] [Accepted: 06/06/2018] [Indexed: 11/29/2022]
Abstract
The rheological and textural properties of 26 eastern Argentinian honeys from two different regions (North and Central) were investigated. The viscosity curves of the samples were obtained using a rotational rheometer over a temperature range of 10 to 50C. The viscosity decreased with temperature and all honeys showed a Newtonian behavior. The temperature dependence of viscosity was described using the Arrhenius, Williams-Landel-Ferry, Vogel-Taumman-Fulcher, and Power Law models. The glass transition temperatures of honeys were measured with differential scanning calorimetry and values ranged from -42.63 to -47.71C. The glass transition temperature was also predicted with the Williams-Landel-Ferry model and no significant differences were observed with the experimental results. Rheological parameters were obtained by small amplitude oscillation experiments. Results indicated that the viscous modulus was higher than the storage modulus within all the frequency ranges assayed and honeys from the North region were more viscous. Results of the back extrusion test showed that honeys from the Central region are harder and both groups of honeys (North and Central) exhibited the same consistency and adhesivity. PRACTICAL APPLICATIONS The honey chain production starts with the extraction of the product from the combs, pumping it through pipes and finishes at the packaging of the product. During all these stages, honey viscosity is a key parameter to ensure proper processing and quality control, preventing the waste of economic resources. Determining honey viscosity is of great importance for the industry to select the equipment such as pumps, mixers, filters, centrifuges, heat exchangers, and optimization of industrial processes. The rheological and textural properties of honey are very important in terms of applications related to quality control and authenticity of honeys. Honey authenticity increases the trust of consumers to certified food products. Argentina is one of the leading honey producers and exporters in the world, but information on the rheological, thermal, and textural characteristics of Argentinian honey is very poor in the scientific literature.
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Affiliation(s)
- Gerardo E Maldonado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, La Plata, Argentina
| | - Alba S Navarro
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, La Plata, Argentina
- Facultad de Ingeniería, UNLP, La Plata, Argentina
| | - Diego K Yamul
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, La Plata, Argentina
- Departamento de Tecnología y Calidad de los Alimentos, Facultad de Ciencias Veterinarias, UNICEN, Campus Universitario, Tandil, Argentina
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12
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Sakdatorn V, Thavarungkul N, Srisukhumbowornchai N, Intipunya P. Improvement of rheological and physicochemical properties of longan honey by non-thermal magnetic technique. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13756] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vinyoo Sakdatorn
- Division of Material Technology; School of Energy, Environment and Materials; King Mongkut's University of Technology Thonburi; 126 Pracha Uthit Rd., Bang Mod, Thung Khru Bangkok 10140 Thailand
| | - Nandh Thavarungkul
- Division of Material Technology; School of Energy, Environment and Materials; King Mongkut's University of Technology Thonburi; 126 Pracha Uthit Rd., Bang Mod, Thung Khru Bangkok 10140 Thailand
| | - Nakorn Srisukhumbowornchai
- Division of Material Technology; School of Energy, Environment and Materials; King Mongkut's University of Technology Thonburi; 126 Pracha Uthit Rd., Bang Mod, Thung Khru Bangkok 10140 Thailand
| | - Pilairuk Intipunya
- Division of Food Science and Technology; Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
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Silva VMD, Torres Filho RDA, Resende JVD. Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1370599] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Vanelle Maria da Silva
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Minas Gerais, Brazil
- Instituto de Ciência Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV) campus Florestal, Minas Gerais, Brazil
| | | | - Jaime Vilela de Resende
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Minas Gerais, Brazil
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Oroian M, Olariu V, Ropciuc S. Influence of Adulteration Agents on Physico-Chemical and Spectral Profile of Different Honey Types. ACTA ACUST UNITED AC 2018. [DOI: 10.18178/ijfe.4.1.66-70] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Escriche I, Tanleque-Alberto F, Visquert M, Oroian M. Physicochemical and rheological characterization of honey from Mozambique. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.053] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Dianat M, Taghizadeh M, Shahidi F, Razavi S. The flow properties of honey-malt spread. FOOD SCI TECHNOL INT 2017; 23:415-425. [PMID: 28675972 DOI: 10.1177/1082013217695175] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow behavior properties of honey-malt spread at three temperature levels (35 ℃, 45 ℃ and 55 ℃) was investigated. Time-dependent behavior data of the spread samples were appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also, the Power-law, Herschel-Bulkley, Casson and Bingham models were used for curve fitting the time-independent behavior data. Regarding the R2 and root mean square error coefficients, the first-order stress decay with a non-zero stress value and Herschel-Bulkley models were selected as the suitable models to describe the flow behavior of samples. The results for time-dependent properties showed that spread samples exhibit a thixotropic behaviour, as the viscosity for all samples decreased with increase in shearing time at a constant shear rate of 50 s-1.
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Affiliation(s)
- M Dianat
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
| | - M Taghizadeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
| | - F Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
| | - Sma Razavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Islamic Republic of Iran
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Romanian honey authentication based on physico-chemical parameters and chemometrics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9441-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Escriche I, Oroian M, Visquert M, Gras ML, Vidal D. Rheological Properties of Honey from Burkina Faso: Loss Modulus and Complex Viscosity Modeling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1136938] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Isabel Escriche
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Mario Visquert
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
| | - María L. Gras
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
| | - Daniel Vidal
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
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Silva VMD, Carvalho LAD, Oliveira NLD, Torres Filho RDA, Resende JVD. Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins. J Texture Stud 2016. [DOI: 10.1111/jtxs.12174] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Vanelle Maria Da Silva
- Departamento de Ciência dos Alimentos; Universidade Federal de Lavras (UFLA); Lavras Minas Gerais Brazil
- Instituto de Ciência Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus Florestal; Florestal Minas Gerais Brazil
| | | | - Natália Leite De Oliveira
- Departamento de Ciência dos Alimentos; Universidade Federal de Lavras (UFLA); Lavras Minas Gerais Brazil
| | - Robledo De Almeida Torres Filho
- Instituto de Ciência Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus Florestal; Florestal Minas Gerais Brazil
| | - Jaime Vilela De Resende
- Departamento de Ciência dos Alimentos; Universidade Federal de Lavras (UFLA); Lavras Minas Gerais Brazil
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Oroian M. Influence of temperature, frequency and moisture content on honey viscoelastic parameters – Neural networks and adaptive neuro-fuzzy inference system prediction. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.051] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Oroian M, Amariei S, Rosu A, Gutt G. Classification of unifloral honeys using multivariate analysis. JOURNAL OF ESSENTIAL OIL RESEARCH 2015. [DOI: 10.1080/10412905.2015.1073183] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bozdogan A. Viscosity behavior of bitter orange ( Citrus aurantium) juice as affected by temperature and concentration. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1012120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2014.12.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Oroian M, Amariei S, Escriche I, Leahu A, Damian C, Gutt G. Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.791835] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Leite TS, Augusto PED, Cristianini M. Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9082-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.045] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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SANTOS FRANCISCOK, DANTAS FILHO ANTONION, LEITE RICARDOH, AROUCHA EDNAM, SANTOS ANDARAIRG, OLIVEIRA THIAGOA. Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga. AN ACAD BRAS CIENC 2014. [DOI: 10.1590/0001-3765201420130064] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The aim of this paper was to investigate the physicochemical characteristics and rheological behavior of some floral honeys from species of wild plants found in the Caatinga biome, as well as, correlate honey viscosities with its chemical composition. Thus, five honeys with floral predominance of typical plants foraged by honeybees in Caatinga were analyzed. Results showed that moisture content of honeys ranged from 17.45 to 21.50 g/100g. The samples exhibited higher fructose content (37.58 - 43.95 g/100g) and lower glucose content (27.41- 33.80 g/100g). The glucose-water ratio ranged from 1.55 to 1.80. Sucrose contents, excluding Croton campestris honey sample, exhibited values above the highest sucrose content (6.0 g/100g) allowed by Brazilian norm. The ash content ranged from 0.02 to 0.19 %. The insoluble solids content were above 0.1 g/100 g. The electrical conductivity ranged between 144.90 and 412.55 µS.cm–1. All the honey samples behaved as Newtonian fluids. The viscosity values, measured at 293 K, varied from 1.90 to 8.55 Pa.s. An empirical mathematical model adapted from the Arrhenius model provides a good description of honey viscosity as a function of combined effects of temperature and moisture content.
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Measurement, prediction and correlation of density, viscosity, surface tension and ultrasonic velocity of different honey types at different temperatures. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.029] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Visquert M, Vargas M, Escriche I. Effect of postharvest storage conditions on the colour and freshness parameters of raw honey. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12296] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mario Visquert
- Departamento de Tecnología de Alimentos; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Maria Vargas
- Departamento de Tecnología de Alimentos; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Isabel Escriche
- Departamento de Tecnología de Alimentos; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
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Rababah TM, Al-Omoush M, Brewer S, Alhamad M, Yang W, Alrababah M, Al-Ghzawi AAM, Al- u'datt M, Ereifej K, Alsheyab F, Esoh R, Almajwal A. Total Phenol, Antioxidant Activity, Flavonoids, Anthocyanins and Color of Honey as Affected by Floral Origin Found in the Arid and Semiarid Mediterranean Areas. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12071] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Taha M. Rababah
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Mohamad Al-Omoush
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Susan Brewer
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana IL USA
| | - Mohammad Alhamad
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Wade Yang
- Food Science and Human Nutrition Department; University of Florida; Gainesville FL USA
| | - Mohammad Alrababah
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Abd Al-Majeed Al-Ghzawi
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Muhammad Al- u'datt
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Khalil Ereifej
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Fawzi Alsheyab
- Faculty of Science and Arts; Jordan University of Science and Technology; Irbid Jordan
| | - Ranya Esoh
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Ali Almajwal
- Department of Community Health Sciences; College of Applied Medical Sciences; King Saud University Riyadh Saudi Arabia
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A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP). FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0893-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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