1
|
Nakib R, Ghorab A, Harbane S, Saker Y, Ouelhadj A, Rodríguez-Flores MS, Seijo MC, Escuredo O. Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria. Foods 2024; 13:2421. [PMID: 39123612 PMCID: PMC11311952 DOI: 10.3390/foods13152421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 07/28/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
There is a demand from the scientific, beekeeping and consumer sectors to characterize honey based on its botanical origin, as it provides unique and distinctive properties. Nevertheless, existing studies on the physicochemical properties and the sensorial profile of honey in relation to botanical origin remain insufficient. This study aimed to understand the relationships between sensory profile and various chemical compounds (minerals, sugars, water content and volatiles) of three monofloral honeys (Atractylis serratuloides, Retama sphaerocarpa and Eruca sativa) produced in Algeria using principal component analysis. Crystallization was detected as a distinctive attribute of Eruca and Atractylis honey. A candy aroma and odor with floral nuances, light color, crystallized state and the volatile compounds Alpha-Bisabolol and Beta-eudesmol characterized the Atractylis honey. Eruca honeys were distinguished by an animal and degraded odor, bitter taste, light color and the presence of Dimethyl trisulfide and Dimethyl tetrasulfide. Finally, a vegetal aroma, some saltiness and sourness, dark amber color, lower sugar content, higher K content and Lilac aldehyde and Lilac aldehyde D characterized Retama honeys.
Collapse
Affiliation(s)
- Rifka Nakib
- Department of Plant Biology and Soil Sciences, Faculty of Science, University of Vigo, 32004 Ourense, Spain; (R.N.); (A.G.); (M.S.R.-F.); (M.C.S.)
| | - Asma Ghorab
- Department of Plant Biology and Soil Sciences, Faculty of Science, University of Vigo, 32004 Ourense, Spain; (R.N.); (A.G.); (M.S.R.-F.); (M.C.S.)
| | - Sonia Harbane
- Ecology, Biotechnology and Health Laboratory, University of Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (S.H.); (Y.S.); (A.O.)
| | - Yasmine Saker
- Ecology, Biotechnology and Health Laboratory, University of Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (S.H.); (Y.S.); (A.O.)
| | - Akli Ouelhadj
- Ecology, Biotechnology and Health Laboratory, University of Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (S.H.); (Y.S.); (A.O.)
| | - María Shantal Rodríguez-Flores
- Department of Plant Biology and Soil Sciences, Faculty of Science, University of Vigo, 32004 Ourense, Spain; (R.N.); (A.G.); (M.S.R.-F.); (M.C.S.)
| | - María Carmen Seijo
- Department of Plant Biology and Soil Sciences, Faculty of Science, University of Vigo, 32004 Ourense, Spain; (R.N.); (A.G.); (M.S.R.-F.); (M.C.S.)
| | - Olga Escuredo
- Department of Plant Biology and Soil Sciences, Faculty of Science, University of Vigo, 32004 Ourense, Spain; (R.N.); (A.G.); (M.S.R.-F.); (M.C.S.)
| |
Collapse
|
2
|
Piana ML, Cianciabella M, Daniele GM, Badiani A, Rocculi P, Tappi S, Gatti E, Marcazzan GL, Magli M, Medoro C, Predieri S. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction. Foods 2023; 12:foods12050986. [PMID: 36900503 PMCID: PMC10000918 DOI: 10.3390/foods12050986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers' side. The purpose of this study was to investigate textural and aromatic properties and consumers' perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers' higher appreciation for liquid and creamy honey.
Collapse
Affiliation(s)
- Maria Lucia Piana
- Piana Ricerca e Consulenza, Castel San Pietro Terme (BO), 40024 Bologna, Italy
| | - Marta Cianciabella
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | | | - Anna Badiani
- Veterinary Medical Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Pietro Rocculi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Silvia Tappi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Edoardo Gatti
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Gian Luigi Marcazzan
- CREA Council for Agricultural Research and Economics, Agriculture and Environment Research Center, 40128 Bologna, Italy
| | - Massimiliano Magli
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Chiara Medoro
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
- Correspondence:
| | - Stefano Predieri
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| |
Collapse
|
3
|
Scripcă LA, Amariei S. The Use of Ultrasound for Preventing Honey Crystallization. Foods 2021; 10:773. [PMID: 33916586 PMCID: PMC8066198 DOI: 10.3390/foods10040773] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/25/2021] [Accepted: 04/01/2021] [Indexed: 01/06/2023] Open
Abstract
The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and microbiological properties of unifloral honey and polyfloral honey. Honey samples without any treatment were used as a control group for comparison. The effect of applying ultrasound treatment was evaluated by studying over time the tendency of crystallization, the rheological properties of honey and chemical and microbiological properties. The parameters analyzed for the two groups of samples (treated and untreated with ultrasound), which did not vary or had small variations during the research were water content, acidity, water activity, glucose, fructose, sucrose, glucose/water ratio, glucose/fructose ratio. The crystallization process was installed in the control samples from the first month of the study, and much later in the treated samples. The color of the untreated samples varied considerably, and the color of the treated ones remained stable or slightly varied. For the control samples, the smallest variation in hydroxymethylfurfural (HMF) concentration was in raspberry honey (5%), and the most significant variation was in honeydew honey (30%). For the treated samples, the largest variation of this parameter was found in tillia honey (127%), and the smallest variation was in rapeseed honey (26%). The microbiological quality was higher for the treated samples. In the ultrasound-treated samples of acacia honey, honeydew honey and grassland honey, yeasts, molds or standard plate counts (SPCs) were undetectable. For control samples, SPC values were <10-50 cfu/g. Ultrasound-treated samples maintained their SPC parameter levels or were thus reduced (<10-20 cfu/g). Yeasts and molds were undetectable or had value between <10 and 10 cfu/g. The yeasts and the molds ranged in the control samples between <10 and 40 cfu/g.
Collapse
Affiliation(s)
- Laura Agripina Scripcă
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
| | | |
Collapse
|
4
|
Malgor M, Sabbione AC, Scilingo A. Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:404-412. [PMID: 32472397 DOI: 10.1007/s11130-020-00818-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In the present work, amaranth proteins were used as a functional ingredient of formulated food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a pseudoplastic and thixotropic fluid, with a Kokini viscosity of 0.42 ± 0.07 Pa.s, a suitable value for elaborating products with good thickness characteristics. Aeration rate of the sorbet was 36.15 ± 3.48, an overrun value within the expected range of 30-50%, indicating that amaranth proteins presented adequate foaming properties in low pH elaboration conditions. Moreover, the stability study showed that the sorbet did not suffer significant changes in its structure over time during the first two months of storage at -20 °C. Sensory evaluation evidenced panelists accepted the product (8 ± 1, acceptability assay) and related it with airy, creamy and healthy attributes (CATA assay). Finally, simulated gastrointestinal digestion was able to release peptides capable of inhibiting fibrin clot formation (IC50 = 3.4 ± 0.1 mg protein/mL), demonstrating that amaranth proteins could be used as a good foaming ingredient in the elaboration of potential functional foods with antithrombotic activity.
Collapse
Affiliation(s)
- Martina Malgor
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET-CIC-UNLP), 47 y 116 -, 1900, La Plata, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 -, 1900, La Plata, Argentina
| | - Ana Clara Sabbione
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET-CIC-UNLP), 47 y 116 -, 1900, La Plata, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 -, 1900, La Plata, Argentina
| | - Adriana Scilingo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET-CIC-UNLP), 47 y 116 -, 1900, La Plata, Argentina.
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 -, 1900, La Plata, Argentina.
| |
Collapse
|
5
|
Bobis O, Moise AR, Ballesteros I, Reyes ES, Durán SS, Sánchez-Sánchez J, Cruz-Quintana S, Giampieri F, Battino M, Alvarez-Suarez JM. Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties. Food Chem 2020; 325:126870. [PMID: 32387927 DOI: 10.1016/j.foodchem.2020.126870] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 04/17/2020] [Accepted: 04/18/2020] [Indexed: 01/20/2023]
Abstract
Eucalyptus honey is an important unifloral honey commercialized worldwide and much desired by consumers due to the medicinal properties attributed to it because of the plant from which it is produced. In general, eucalyptus honey has been classified as being rich in pollen grains from the eucalyptus tree as well as having physicochemical characteristics that, in a way, have made it stand out from other honeys. Similar to other types of honey, eucalyptus honey can suffer contaminations and adulterations that compromise its quality, safety and authenticity. Thus, detailed knowledge of the composition and properties of this monofloral honeys is of great importance. With this background, the aim of this review is to present and discuss recent data regarding the physicochemical characteristics, chemical and health-promoting properties of eucalyptus honey as well as microbial contamination, authenticity, processing and adulteration.
Collapse
Affiliation(s)
- Otilia Bobis
- Life Science Institute, Apiculture and Sericulture Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Adela Ramona Moise
- Life Science Institute, Apiculture and Sericulture Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Isabel Ballesteros
- Facultad de Ingeniería y Ciencias Aplicadas. Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, Quito, Ecuador
| | - Estefanía Sánchez Reyes
- Hispano-Luso Institute for Agricultural Research (CIALE), University of Salamanca, Salamanca, Spain; Catholic University of Ávila (UCAVILA), Ávila, Spain
| | - Silvia Sánchez Durán
- Hispano-Luso Institute for Agricultural Research (CIALE), University of Salamanca, Salamanca, Spain
| | - José Sánchez-Sánchez
- Hispano-Luso Institute for Agricultural Research (CIALE), University of Salamanca, Salamanca, Spain
| | - Sandra Cruz-Quintana
- Facultad de Ciencias Agropecuarias, Universidad Técnica de Ambato, Tungurahua, Ecuador
| | - Francesca Giampieri
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez, Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy; Northwest University, Shaanxi, China; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain
| | - Maurizio Battino
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez, Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - José M Alvarez-Suarez
- Facultad de Ingeniería y Ciencias Aplicadas. Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, Saudi Arabia.
| |
Collapse
|
6
|
Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela. Foods 2020; 9:foods9030339. [PMID: 32183283 PMCID: PMC7143471 DOI: 10.3390/foods9030339] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 03/06/2020] [Accepted: 03/10/2020] [Indexed: 11/17/2022] Open
Abstract
The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58-4.08), free acidity (30.9-36.0 meq/kg), lactone acidity (9.0-14.3 meq/kg), total acidity (42.1-46.0 meq/kg), moisture content (19.1-20.0%), diastase activity (8.11-12.7 ºG), colour intensity (41.5-86.6 mm Pfund), hydroxymethylfurfural (15.7-26.0 mg/kg), and electrical conductivity (0.33-0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence.
Collapse
|
7
|
Scripcă LA, Norocel L, Amariei S. Comparison of Physicochemical, Microbiological Properties and Bioactive Compounds Content of Grassland Honey and other Floral Origin Honeys. Molecules 2019; 24:E2932. [PMID: 31412647 PMCID: PMC6721125 DOI: 10.3390/molecules24162932] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/08/2019] [Accepted: 08/09/2019] [Indexed: 02/07/2023] Open
Abstract
The aim of this study was to compare the physicochemical, the microbiological, and the antioxidant characteristics of unifloral honey, polyfloral honey, honeydew, and hay meadows honey. Hay meadow is type of semi-natural grassland with a great floral diversity, an important resource for pollinators. Grasslands are the source of the spring nectar honey obtained in May and June. Water content, sugars (fructose, glucose, sucrose, trehalose, melezitose, maltose, erlose, turanose, and raffinose), electrical conductivity, phenolic content (gallic acid, protocatechuic acid, 4-hydrxybenzoic acid, vanilic acid, chlorogenic acid, caffeic acid, p-coumaric acid, rosmarinic acid, myricetin, quercitin, luteolin, kaempferol), color, viscosity, and microbiological characteristics were performed for all samples of honey. The total polyphenols content was significant for grassland honey (21.50 mg/100 g) and honeydew (30.49 mg/100 g) and less significant for acacia (0.08 mg/100 g) and rape honey (0.14 mg/100 g). All samples were microbiologically safe, and standard plate count (SPC) values were <10 cfu/g for all the samples, but the grassland honey had the highest microbiological quality: 33.3% of samples without microorganisms, 50.0% with the presence of yeast under limit, and 16.7% with yeast and mold under limit, a situation that does not meet other types of honey. The results of statistical analysis obtained with principal component analysis (PCA) showed a major difference between the grassland honey and the other types of honey.
Collapse
Affiliation(s)
- Laura Agripina Scripcă
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Liliana Norocel
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
| |
Collapse
|
8
|
Gharehyakheh S, Elhami Rad AH, Nateghi L, Varmira K. Production of GABA‐enriched honey syrup using
Lactobacillus
bacteria isolated from honey bee stomach. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14054] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sepideh Gharehyakheh
- Department of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar Iran
| | - Amir Hosein Elhami Rad
- Department of Food Science and Technology, Sabzevar Branch Islamic Azad University Sabzevar Iran
| | - Leila Nateghi
- Faculty of Agriculture, Department of Food Science and Technology, Varamin Pishva Branch Islamic Azad University Varamin Iran
| | - Kambiz Varmira
- Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran
| |
Collapse
|