Effect of botanical origin on stability and crystallization of honey during storage

PurposeThe purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage.Design/methodology/approa...

Full description

Saved in:
Bibliographic Details
Published in:British food journal (1966) 2022-08, Vol.124 (9), p.2689-2704
Main Authors: Schiassi, Maria Cecília Evangelista Vasconcelos, Souza, Vanessa Rios de, Alves, Nathila Angela, Lago, Amanda Maria Teixeira, Silva, Sérgio Henrique, Carvalho, Gabriel Ribeiro, de Resende, Jaime Vilela, Queiroz, Fabiana
Format: Article
Language:English
Subjects:
Absorbance
Beekeeping
Coffee
Color
Crystallization
Eucalyptus
Fructose
Glucose
Honey
Laboratories
Microscopic analysis
Moisture content
Moisture effects
Rheological properties
Rheology
Sugar
Sugarcane
Viscosity
Water activity
Water analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:PurposeThe purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage.Design/methodology/approachThe honeys were stored at 14 °C, and the analysis of water activity, color, absorbance, rheological behavior and microscopic analysis were performed during 6 months (T0, T30, T60, T90, T120, T150 and T180 days); quantification of sugars (fructose (F) and glucose (G)), moisture (M), F/G and G/M ratio only at T0.FindingsAll honeys showed changes during storage, and sugarcane honey stood out for presenting greater crystallization, influenced by the high content of glucose and fructose. Coffee honey showed the least crystallization. The crystallization of honeys influenced the increase in water activity, Newtonian viscosity, color and absorbance. The composition of the honeys directly influenced the crystallization process during storage.Originality/valueCrystallization is a natural process that occurs spontaneously in honey. Thus, the knowledge of the crystallization rate of honeys from different origins (botanical and geographical) during storage, is of great importance and interest for the industry, beekeepers and consumers, since each type of honey crystallizes in different ways and periods.
ISSN:0007-070X
1758-4108
DOI:10.1108/BFJ-06-2021-0680