Characterization of different unifloral indian honey varieties based on the physico-chemical and rheological properties
Keywords:
browning index, color, honey, rheology, viscosity
Abstract
Honey is a natural product well known for its nutritive value and being usually used as natural sweetener. India is one of the major honey exporting countries in the world. The present research refers to an investigation of the physico chemical and rheological behavior of four freshly harvested unifloral honey samples collected from different plant sources viz Sunflower (H1), Eucalyptus (H2), Mustard (H3) and Prosopis (H4). Rheological studies were carried out by varying honey samples temperature from 10 to 50 oC. Three different models (Arrhenius, Ostwald-de Waele Power law and Newtonian-I) were investigated. A continuous fall in apparent viscosity (p<0.05) with the increase in temperature was observed for all honey varieties. Moreover no significant changes (p>0.05) in apparent viscosity of honey was observed with the variation in shear rate, indicating their Newtonian behavior. The moisture content present in different honey samples (H1, H2, H3 and H4 was 13.6 %, 17.2 %, 15.5 % and 16.1 % respectively) also had a significant effect (p <0.05) on the apparent viscosity of honey following changes in temperature (10-50 oC). The honey samples having higher moisture content exhibited greater decrease in their apparent viscosity. Power law was found to be the most suitable model (R2 > 99%) in explaining the rheological behavior of honey following the variations in temperature when compared with Arrhenius and Newtonian-I respectively.
References
Adenekan, M.O., Amusa, N.A., Okpeze, V.E., Owosibo, A.O. 2012. Nutritional and Microbiological Components of Honey Samples Obtained from Ogun State, Southwestern Nigeria. European Journal of Sustainable Development, 1(2), 271-286.
Al-Malah, K.I.M., Abu-Jdayil, B., Zaitoun, S., Al-Majeed Ghazwi, A. 2001. Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. Journal of Food Process Engineering, 24, 341-357.
A.O.A.C. 1995. Official Methods of Analysis, 16th ed. Arlington: Association of Official Analytical Chemists. Bakier, S., Lewczuk, P. 2000. Włas´ciwos´ci reologiczne miodu pszczelego w postaci
skrystalizowanej. In_zynieria Rolnicza, 16 (5), 23–30 (in Polish).
Basmaci, I. 2010. Effect of ultrasound and high hydrostatic pressure on liquefaction and quality parameters of selected honey varieties [M.Sc. Thesis]. The graduate school of natural and applied sciences, Turkey, Middle East Technical University. Bhandari, B., D'Arcy, B., Chow, S. 1999. Rheology of selected Australian honeys. Journal of Food Engineering, 41, 65-86.
Can, Z., Yildiz, O., Sahin, H., Turumtay, E.A., Silici, S., Kolayli, S. 2015. An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180,133–141.
Capuano, E. and Fogliano, V. 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food, and mitigation strategies. LWTFood Science and Technology, 44,793-810.
Camara, V.C., Laux, D. 2010. Moisture Content in Honey Determination with a Shear Ultrasonic Reflectometer. Journal of Food Engineering, 96, 93–96.
Chaikham, P., Kemsawasd, V., Apichartsrangkoon, A. 2016. Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand. Food Bioscience, 15, 19-26.
Chen, Y.W., Lin, C.H., Wu, F.Y., Chen, H.H. 2009. Rheological Properties of Crystallized Honey Prepared by New Type of Nuclei. Journal of Food Process Engineering, 32, 512–527.
D’Arcy, B.R. 2007. High-Power Ultrasound to Control of Honey Crystallisation, Australian Government, Rural Industries Research and Development Corporation.
Da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. 2016. Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.
Davis, E.A 1995. Functionality of sugars: physiochemical interactions in foods. American Journal of Clinical Nutrition, 62, 170S-177S.
Ferrari, G., Maresca, P. Ciccarone, R. 2010. The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. Journal of Food
Engineering, 100, 245–253.
International Honey Commission (IHC) 2009. Harmonised methods of the International Honey Commission. http://www.bee-hexagon.net/en/network.htm. Janghu, S., Bera, M.B., Nanda, V., Rawson, A 2017. Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey. Food Technology and Biotechnology, 55(4), 570-579.
Jeffrey, A.E., Echazarreta, C.M. 1996. Medical uses of honey. Annual Review of Biomedical Engineering, 7, 43-49.
Junzheng, P., Changying, J. 1998. General rheological model for natural honeys in China. Journal of Food Engineering, 36, 165-168.
Juszczak, L., Fortuna, T. 2006. Rheology of Selected Polish Honeys. Journal of Food Engineering, 73, 43-49.
Kang, K.M., Yoo, B. 2008. Dynamic Rheological Properties of Honeys at Low Temperatures as Affected by Moisture Content and Temperature. Food Science and Biotechnology, 17(1), 90–94.
Kroh, L.W. 1994. Caramelisation in food and beverages. Food Chemistry, 51, 373-379.
Lazaridou, A., Biliaderis, C.G., Bacandritsos, N., Sabatini, A.G. 2004. Composition, Thermal and Rheological Behaviour of Selected Greek Honeys. Journal of Food Engineering, 64, 9-21.
Louveaux, J., Maurizio, A., Vorwohl, G. 1978. Methods of melissopalynology. Bee World, 59, 139-157.
Mayer, D.G., Buttler, D.G. 1993. Statistical Validation. Ecological Modelling, 68, 21-32.
Mehryar, L., Mohsen, E., Hassanzadeh, A. 2013. Evaluation of Some Physicochemical and Rheological Properties of Iranian Honeys and the Effects of Temperature on its Viscosity. American-Eurasian Journal of Agricultural and Environmental Sciences, 13(6), 807-819.
Mossel, B., Bhandari, B., D’Arcy, B., Caffin, N. 2000. Use of an Arrhenius Model to Predict Rheological Behaviour in Some Australian Honeys. LWT-Food Science and Technology, 33, 545-552.
Munro, J.A. 1943. The Viscosity and Thixotropy of Honey. Journal of Economic Entomology, 36, 769-777.
Nozal, M.J., Bernal, J.L,, Toribio, L., Jiménez, J.J., Martín, M.T. 2001. High performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural, and related compounds in honey. Journal of Chromatography A, 917, 95-103.
Oddo, L.P., Piazza, M.G., Pulcini, P. 1999. Invertase activity in honey. Apidologie, 30(1), 57-65.
Omafuvbe, B.O., Akanbi, O.O. 2009. Microbiological and physico-chemical properties of some commercial Nigerian honey. African Journal of Microbiology Research, 3, 891-896.
Pryce-Jones, J. 1953. The Rheology of Honey. In: Foodstuffs, their Plasticity, Fluidity and Consistency, ed. by Scott Blair, G.W. 148–176. North-Holland Publishing Company, Amsterdam.
Rao, M.A. 2014. Rheology of Fluids, Semisolids, and Solid Foods, Food Engineering Series, Springer, Boston, MA.
Recondo, M.P., Elizalde, B.E., Buera, M.P. 2006. Modelling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems. Journal of Food Engineering, 77, 126-134.
Rielly, C.D. 1997. Food Rheology. In: Chemical engineering for the food industry, (pp. 195-233). Springer, Boston, MA
Samanalieva, J., Senge, B. 2009. Analytical and Rheological Investigations into Selected Unifloral German Honey. European Food Research and Technology, 229, 107–113.
Saxena, S., Panicker, L, Gautam, S. 2014. Rheology of Indian Honey: Effect of Temperature and Gamma Radiation. International Journal of Food Science, http://dx.doi.org/10.1155/2014/935129
Serra Bonvehi, J., Granados Tarres, E. 1993. Physico-chemical Properties, Composition and Pollen Spectrum of Ling Heather (Calluna vulgaris L. Hull) Honey Produced in Spain. Apidologie, 24, 586-596.
Shade, J.E., Marsh, G.L., Eckert, J.E. 1958. Diastatic activity and hydroxylmethyl-furfural in honey and their usefulness in detecting heat adulteration. Food Research International, 23, 446-463.
Sopade, P.A., Halley, P., Bhandari, B., D’Arcy, B., Doebler, C., Caffin, N. 2002.
Application of the Williams - Landel - Ferry Model to the Viscosity - Temperature Relationship of Australian Honeys. Journal of Food Engineering, 56(1), 67-75.
Sopade, P. A., Halley, P., D’Arcy, B.R., Bhandari, B., Caffin, N. 2004. Dynamic and steady-state rheology of Australian honeys at subzero temperatures. Journal of Food Process Engineering, 27, 284-309.
Steffe, J.F. 1996. Rheological methods in food process engineering. (2nd ed.). Freeman Press, East Lansing, USA. Vélez-Ruiz, J.F., Barbosa-Cánovas, G.V. 1998. Rheological Properties of Concentrated Milk as a Function of Concentration, Temperature and Storage Time. Journal of Food Engineering, 35, 177-190.
White, J. 1979. Spectrophotometric method for hydroxymethyl furfural in honey. Journal of the Association of Official Analytical Chemists, 62, 509-514.
Witczak, M., Juszczak, L., Galkowska, D. 2011. Non-Newtonian Behaviour of Heather Honey. Journal of Food Engineering. 104, 532-537.
Yanniotis, S., Skaltsi, S., Karaburnioti, S. 2006. Effect of Moisture Content on the Viscosity of Honey at Different Temperatures. Journal of Food Engineering, 72, 372– 377.
Yilmaz, H., Kufrevioglu, I. 2001. Composition of Honey Collected from Eastern and South-Eastern Anatolia and Effect of Storage on Hydroxymethylfurfural content and diastase activity. Turkish Journal of Agriculture and Forestry, 25, 347-349.
Zaitoun, S., Al-Majeed Ghazwi, A., Al-Malah, K.I.M., Abu-Jdayil, B. 2001. Rheological properties of selected light colored Jordanian honey. International Journal of Food Properties, 4, 139-148.
Zhang, Y., Song, Y., Zhou, T., Liao, X., Hu, X., Li, Q. 2012. Kinetics of 5-Hydroxymethylfurfural formation in Chinese Acacia Honey during Heat Treatment. Food Science and Biotechnology, 21(6), 1627-1632.
Al-Malah, K.I.M., Abu-Jdayil, B., Zaitoun, S., Al-Majeed Ghazwi, A. 2001. Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. Journal of Food Process Engineering, 24, 341-357.
A.O.A.C. 1995. Official Methods of Analysis, 16th ed. Arlington: Association of Official Analytical Chemists. Bakier, S., Lewczuk, P. 2000. Włas´ciwos´ci reologiczne miodu pszczelego w postaci
skrystalizowanej. In_zynieria Rolnicza, 16 (5), 23–30 (in Polish).
Basmaci, I. 2010. Effect of ultrasound and high hydrostatic pressure on liquefaction and quality parameters of selected honey varieties [M.Sc. Thesis]. The graduate school of natural and applied sciences, Turkey, Middle East Technical University. Bhandari, B., D'Arcy, B., Chow, S. 1999. Rheology of selected Australian honeys. Journal of Food Engineering, 41, 65-86.
Can, Z., Yildiz, O., Sahin, H., Turumtay, E.A., Silici, S., Kolayli, S. 2015. An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180,133–141.
Capuano, E. and Fogliano, V. 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food, and mitigation strategies. LWTFood Science and Technology, 44,793-810.
Camara, V.C., Laux, D. 2010. Moisture Content in Honey Determination with a Shear Ultrasonic Reflectometer. Journal of Food Engineering, 96, 93–96.
Chaikham, P., Kemsawasd, V., Apichartsrangkoon, A. 2016. Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand. Food Bioscience, 15, 19-26.
Chen, Y.W., Lin, C.H., Wu, F.Y., Chen, H.H. 2009. Rheological Properties of Crystallized Honey Prepared by New Type of Nuclei. Journal of Food Process Engineering, 32, 512–527.
D’Arcy, B.R. 2007. High-Power Ultrasound to Control of Honey Crystallisation, Australian Government, Rural Industries Research and Development Corporation.
Da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. 2016. Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.
Davis, E.A 1995. Functionality of sugars: physiochemical interactions in foods. American Journal of Clinical Nutrition, 62, 170S-177S.
Ferrari, G., Maresca, P. Ciccarone, R. 2010. The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. Journal of Food
Engineering, 100, 245–253.
International Honey Commission (IHC) 2009. Harmonised methods of the International Honey Commission. http://www.bee-hexagon.net/en/network.htm. Janghu, S., Bera, M.B., Nanda, V., Rawson, A 2017. Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey. Food Technology and Biotechnology, 55(4), 570-579.
Jeffrey, A.E., Echazarreta, C.M. 1996. Medical uses of honey. Annual Review of Biomedical Engineering, 7, 43-49.
Junzheng, P., Changying, J. 1998. General rheological model for natural honeys in China. Journal of Food Engineering, 36, 165-168.
Juszczak, L., Fortuna, T. 2006. Rheology of Selected Polish Honeys. Journal of Food Engineering, 73, 43-49.
Kang, K.M., Yoo, B. 2008. Dynamic Rheological Properties of Honeys at Low Temperatures as Affected by Moisture Content and Temperature. Food Science and Biotechnology, 17(1), 90–94.
Kroh, L.W. 1994. Caramelisation in food and beverages. Food Chemistry, 51, 373-379.
Lazaridou, A., Biliaderis, C.G., Bacandritsos, N., Sabatini, A.G. 2004. Composition, Thermal and Rheological Behaviour of Selected Greek Honeys. Journal of Food Engineering, 64, 9-21.
Louveaux, J., Maurizio, A., Vorwohl, G. 1978. Methods of melissopalynology. Bee World, 59, 139-157.
Mayer, D.G., Buttler, D.G. 1993. Statistical Validation. Ecological Modelling, 68, 21-32.
Mehryar, L., Mohsen, E., Hassanzadeh, A. 2013. Evaluation of Some Physicochemical and Rheological Properties of Iranian Honeys and the Effects of Temperature on its Viscosity. American-Eurasian Journal of Agricultural and Environmental Sciences, 13(6), 807-819.
Mossel, B., Bhandari, B., D’Arcy, B., Caffin, N. 2000. Use of an Arrhenius Model to Predict Rheological Behaviour in Some Australian Honeys. LWT-Food Science and Technology, 33, 545-552.
Munro, J.A. 1943. The Viscosity and Thixotropy of Honey. Journal of Economic Entomology, 36, 769-777.
Nozal, M.J., Bernal, J.L,, Toribio, L., Jiménez, J.J., Martín, M.T. 2001. High performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural, and related compounds in honey. Journal of Chromatography A, 917, 95-103.
Oddo, L.P., Piazza, M.G., Pulcini, P. 1999. Invertase activity in honey. Apidologie, 30(1), 57-65.
Omafuvbe, B.O., Akanbi, O.O. 2009. Microbiological and physico-chemical properties of some commercial Nigerian honey. African Journal of Microbiology Research, 3, 891-896.
Pryce-Jones, J. 1953. The Rheology of Honey. In: Foodstuffs, their Plasticity, Fluidity and Consistency, ed. by Scott Blair, G.W. 148–176. North-Holland Publishing Company, Amsterdam.
Rao, M.A. 2014. Rheology of Fluids, Semisolids, and Solid Foods, Food Engineering Series, Springer, Boston, MA.
Recondo, M.P., Elizalde, B.E., Buera, M.P. 2006. Modelling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems. Journal of Food Engineering, 77, 126-134.
Rielly, C.D. 1997. Food Rheology. In: Chemical engineering for the food industry, (pp. 195-233). Springer, Boston, MA
Samanalieva, J., Senge, B. 2009. Analytical and Rheological Investigations into Selected Unifloral German Honey. European Food Research and Technology, 229, 107–113.
Saxena, S., Panicker, L, Gautam, S. 2014. Rheology of Indian Honey: Effect of Temperature and Gamma Radiation. International Journal of Food Science, http://dx.doi.org/10.1155/2014/935129
Serra Bonvehi, J., Granados Tarres, E. 1993. Physico-chemical Properties, Composition and Pollen Spectrum of Ling Heather (Calluna vulgaris L. Hull) Honey Produced in Spain. Apidologie, 24, 586-596.
Shade, J.E., Marsh, G.L., Eckert, J.E. 1958. Diastatic activity and hydroxylmethyl-furfural in honey and their usefulness in detecting heat adulteration. Food Research International, 23, 446-463.
Sopade, P.A., Halley, P., Bhandari, B., D’Arcy, B., Doebler, C., Caffin, N. 2002.
Application of the Williams - Landel - Ferry Model to the Viscosity - Temperature Relationship of Australian Honeys. Journal of Food Engineering, 56(1), 67-75.
Sopade, P. A., Halley, P., D’Arcy, B.R., Bhandari, B., Caffin, N. 2004. Dynamic and steady-state rheology of Australian honeys at subzero temperatures. Journal of Food Process Engineering, 27, 284-309.
Steffe, J.F. 1996. Rheological methods in food process engineering. (2nd ed.). Freeman Press, East Lansing, USA. Vélez-Ruiz, J.F., Barbosa-Cánovas, G.V. 1998. Rheological Properties of Concentrated Milk as a Function of Concentration, Temperature and Storage Time. Journal of Food Engineering, 35, 177-190.
White, J. 1979. Spectrophotometric method for hydroxymethyl furfural in honey. Journal of the Association of Official Analytical Chemists, 62, 509-514.
Witczak, M., Juszczak, L., Galkowska, D. 2011. Non-Newtonian Behaviour of Heather Honey. Journal of Food Engineering. 104, 532-537.
Yanniotis, S., Skaltsi, S., Karaburnioti, S. 2006. Effect of Moisture Content on the Viscosity of Honey at Different Temperatures. Journal of Food Engineering, 72, 372– 377.
Yilmaz, H., Kufrevioglu, I. 2001. Composition of Honey Collected from Eastern and South-Eastern Anatolia and Effect of Storage on Hydroxymethylfurfural content and diastase activity. Turkish Journal of Agriculture and Forestry, 25, 347-349.
Zaitoun, S., Al-Majeed Ghazwi, A., Al-Malah, K.I.M., Abu-Jdayil, B. 2001. Rheological properties of selected light colored Jordanian honey. International Journal of Food Properties, 4, 139-148.
Zhang, Y., Song, Y., Zhou, T., Liao, X., Hu, X., Li, Q. 2012. Kinetics of 5-Hydroxymethylfurfural formation in Chinese Acacia Honey during Heat Treatment. Food Science and Biotechnology, 21(6), 1627-1632.
Published
2018-11-20
How to Cite
Janghu, Sandeep, Manab Bera, and Vikas Nanda. 2018. “Characterization of Different Unifloral Indian Honey Varieties Based on the Physico-Chemical and Rheological Properties”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (2), 36-48. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1114.
Issue
Section
ORIGINAL ARTICLES
