Abstract
The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.
Highlights
IntroductionWhen natural carbohydrate foods are insufficient (when nectar flow is not available, during long-term unfavorable rainy weather or drought) and when colony’s demand for such foods is high, e.g., when bees gather food for winter, commercially available carbohydrate foods (inverted saccharose syrups and starch syrups, High-Fructose Corn Syrup (HFCS)) are good alternatives for the beet sugar [1,2,3,4,5,6,7,8,9,10,11,12,13,14]
When natural carbohydrate foods are insufficient and when colony’s demand for such foods is high, e.g., when bees gather food for winter, commercially available carbohydrate foods (inverted saccharose syrups and starch syrups, High-Fructose Corn Syrup (HFCS)) are good alternatives for the beet sugar [1,2,3,4,5,6,7,8,9,10,11,12,13,14]
The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups used for the winter feeding of bees
Summary
When natural carbohydrate foods are insufficient (when nectar flow is not available, during long-term unfavorable rainy weather or drought) and when colony’s demand for such foods is high, e.g., when bees gather food for winter, commercially available carbohydrate foods (inverted saccharose syrups and starch syrups, High-Fructose Corn Syrup (HFCS)) are good alternatives for the beet sugar [1,2,3,4,5,6,7,8,9,10,11,12,13,14]. Storage conditions and shelf life in the context of suitability for feeding bees have not been studied During storage of these syrups, sugars composition (influencing the process of crystallization) and other chemical characteristics such as pH, acidity, and 5-hydroxymethylfurfural (HMF) content may change. The 5-hydroxymethylfurfural (HMF) is a six-carbon heterocyclic organic compound containing two functional groups, an aldehyde and alcohol group. It is formed in many foods in the reaction of dehydration of monosaccharides, namely hexoses, occurring in acidic conditions (the so-called caramelization) and as one of the final products of the Maillard reaction (the so-called nonenzymatic browning). There are reports on its antioxidant, antiallergic, and even anticancer properties for the human organism [17,18,19,20]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
