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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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2
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New insights into the typification of Hellenic monofloral honeys using selected physico-chemical and bio-chemical indicators coupled with z score analysis and chemometric models. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03615-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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3
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Fechner DC, Hidalgo MJ, Ruiz Díaz JD, Gil RA, Pellerano RG. Geographical origin authentication of honey produced in Argentina. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100483] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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4
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Development and characterization of cracker fillings with natural antioxidants. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00306-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Basso IM, Lorenzo DS, Mouteira MC, Custo GS. Mineral analysis of pollen by Total Reflection X-Ray Fluorescence. Appl Radiat Isot 2019; 152:168-171. [PMID: 31306881 DOI: 10.1016/j.apradiso.2019.06.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Inés M Basso
- National Comission of Atomic Energy, Buenos Aires, Argentina.
| | | | - María C Mouteira
- School of Agricultural and Forestry Sciences, National University of La Plata, La Plata, Argentina
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6
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Hempattarasuwan P, Settachaimongkon S, Duangmal K. Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14253] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | - Sarn Settachaimongkon
- Department of Food Technology Faculty of Science Chulalongkorn University Bangkok 10330 Thailand
- Emerging Process for Food Functionality Design Research Unit Chulalongkorn University Bangkok 10330 Thailand
| | - Kiattisak Duangmal
- Department of Food Technology Faculty of Science Chulalongkorn University Bangkok 10330 Thailand
- Emerging Process for Food Functionality Design Research Unit Chulalongkorn University Bangkok 10330 Thailand
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7
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Berriel V, Barreto P, Perdomo C. Characterisation of Uruguayan Honeys by Multi-Elemental Analyses as a Basis to Assess Their Geographical Origin. Foods 2019; 8:foods8010024. [PMID: 30641893 PMCID: PMC6352123 DOI: 10.3390/foods8010024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/07/2019] [Accepted: 01/09/2019] [Indexed: 11/16/2022] Open
Abstract
In this work, we evaluated the possibility of predicting the geographic origin of Uruguayan honeys using discriminant analysis (DA) on mineral concentration. Although the DA results appeared to discriminate between honeys from the south, central and north, the subsequent cross-validation analysis did not confirm this result. We also compared honeys from Uruguay and the Buenos Aires province (Argentina) using DA on mineral composition data. In this case, a clear difference between these two origins was observed. It seems possible to differentiate between Uruguayan honeys and those produced in a neighbouring country based on multivariate statistical methods.
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Affiliation(s)
- Verónica Berriel
- Centre for Applications of Nuclear Technology in Sustainable Agriculture, Soil and Water Department, Agronomy College, University of the Republic. Av. Garzón 809, CP 12.900 Montevideo, Uruguay.
| | - Patricia Barreto
- Soil Fertility Lab, Soil and Water Department, Agronomy College, University of the Republic. Av. Garzón 780, CP 12.900 Montevideo, Uruguay.
| | - Carlos Perdomo
- Soil and Water Department, Agronomy College, University of the Republic. Av. Garzón 780, CP 12.900 Montevideo, Uruguay.
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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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9
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Patrignani M, Ciappini MC, Tananaki C, Fagúndez GA, Thrasyvoulou A, Lupano CE. Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13694] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Mariela Patrignani
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET- CIC; 47 and 116 1900 La Plata Argentina
| | - Maria Cristina Ciappini
- CIDTA; Facultad Regional Rosario; Universidad Tecnológica Nacional; E. Zeballos 1341 2000 Rosario Santa Fe Argentina
| | - Chrysoula Tananaki
- Laboratory of Apiculture-Sericulture; School of Agriculture; Faculty of Agriculture, Forestry and Natural Environmental; Aristotle University; Aristotle University Farm Thermi-Thessaloniki PC 5700 Greece
| | - Guillermina Andrea Fagúndez
- Laboratorio de Actuopalinología; Centro de Investigaciones Científicas y Transferencia Tecnológica a la Producción (CICyTTP - CONICET) - Facultad de Ciencia y Tecnología; (FCyT - UADER); Materi y España E3105BWA Diamante Entre Ríos Argentina
| | - Andreas Thrasyvoulou
- Laboratory of Apiculture-Sericulture; School of Agriculture; Faculty of Agriculture, Forestry and Natural Environmental; Aristotle University; Aristotle University Farm Thermi-Thessaloniki PC 5700 Greece
| | - Cecilia Elena Lupano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET- CIC; 47 and 116 1900 La Plata Argentina
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Patrignani M, Fagúndez GA, Tananaki C, Thrasyvoulou A, Lupano CE. Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin. Food Chem 2017; 246:32-40. [PMID: 29291855 DOI: 10.1016/j.foodchem.2017.11.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 10/03/2017] [Accepted: 11/02/2017] [Indexed: 01/11/2023]
Abstract
The determination of the botanical/geographical origin of honey provides assurance of the product's quality. In the present work, honeys from different ecoregions of Argentina were analysed, and the possible link between the complete pollen profile of honey samples and their volatile composition was evaluated by multivariate statistical tools. A total of 110 volatile compounds were found and semiquantified in honey samples. Redundancy analysis showed significant correlations between the volatile profile of honeys and their production region (P = .0002). According to the present results, 3,8-p-menthatriene; cyclopropylidenemethylbenzene; 1,1,6-trimethyl-1,2-dihydronaphthalene; 1,2,4-trimethylbenzene; α-pinene; isopropyl 2-methylbutanoate; cymene; 2,6-dimethyl-1,6-octadiene; 3-methyloctane; 1-(1,4-dimethyl-3-cyclohexen-1-yl)ethanone; terpinolene; ethyl 2-phenylacetate; naphthalene and 7 unknown compounds could be used to classify Argentinean honeys according to their geographical origin with a prediction success of 96%. Moreover, it could be concluded that honeys with Eucalyptus sp., Aristotelia chilensis and T. Baccharis pollen types presented some characteristic volatile compounds which could be used as floral markers.
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Affiliation(s)
- Mariela Patrignani
- Centre for Research and Development in Food Cryotechnology, (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET- CIC, 47 and 116, 1900 La Plata, Argentina
| | - Guillermina Andrea Fagúndez
- Laboratory of Modern Palynology, Centre for Scientific Research and Technology Transfer to Production - National Council of Scientific and Technical Research (CICyTTP-CONICET) - Faculty of Science and Technology, Autonomous University of Entre Ríos (FCyT-UADER), Materi y España, E3105BWA Diamante, Entre Ríos, Argentina
| | - Chrysoula Tananaki
- Laboratory of Apiculture-Sericulture, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environmental, Aristotle University, Thessaloniki, Greece
| | - Andreas Thrasyvoulou
- Laboratory of Apiculture-Sericulture, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environmental, Aristotle University, Thessaloniki, Greece
| | - Cecilia Elena Lupano
- Centre for Research and Development in Food Cryotechnology, (CIDCA), Faculty of Exact Sciences, UNLP - CCT La Plata - CONICET- CIC, 47 and 116, 1900 La Plata, Argentina.
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Castiglioni S, Stefano M, Pisani M, Carloni P. Geographical characterisation of multifloral honeys from the Marche region (Italy) according to their antioxidant activity and colour using a chemometric approach. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13630] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Sara Castiglioni
- Dipartimento di Scienze Agrarie; Alimentari e Ambientali - D3A; Università Politecnica delle Marche; Ancona 60131 Italy
| | - Mariassunta Stefano
- ASSAM, Agenzia per i Servizi nel Settore Agroalimentare delle Marche; Centro Agrochimico Regionale; Jesi (AN) 60035 Italy
| | - Michela Pisani
- Dipartimento Scienze e Ingegneria della Materia; dell'Ambiente ed Urbanistica - SIMAU; Università Politecnica delle Marche; Ancona 60131 Italy
| | - Patricia Carloni
- Dipartimento di Scienze Agrarie; Alimentari e Ambientali - D3A; Università Politecnica delle Marche; Ancona 60131 Italy
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12
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Pohl P, Bielawska-Pohl A, Dzimitrowicz A, Jamroz P, Welna M, Lesniewicz A, Szymczycha-Madeja A. Recent achievements in element analysis of bee honeys by atomic and mass spectrometry methods. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.05.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Zhang S, Wei Y, Wei S, Liu H, Guo B. Authentication of Zhongning wolfberry with geographical indication by mineral profile. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13301] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Senshen Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yimin Wei
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Shuai Wei
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Hongyan Liu
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Boli Guo
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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