Types Of Honey Research Articles

Effect of pasteurization, dehumidification, refrigeration and maturation on the composition, quality and acceptability of Scaptotrigona depilis honey

Honey from stingless bees has parameters that are different from those produced by Apis mellifera. These differences have led to studies of honey conservation techniques. In this context, it is necessary to evaluate whether the use of different conservation processes impacts the quality and chemical composition of this type of honey. The aim of this study was to conduct sensory analysis and determine the chemical profile, quality, and antioxidant activity of S. depilis honey subjected to different conservation processes. The physicochemical characteristics were determined in the fresh sample (time-point zero sample) and after freezing, pasteurization, dehumidification and maturation for 180 days. The reducing sugar, apparent sucrose, total acidity, moisture, water-insoluble solids, minerals, diastatic activity, Brix, color and hydroxymethylfurfural (HMF) levels were determined. These samples were also evaluated for their volatile composition and sensory aspects. After 180 days, the processed honeys showed changes in the phenolic content, and dehumidification was the treatment that most interfered with the phenolic content of the samples. The physicochemical properties that presented significant differences were the acidity, moisture, diastatic activity and color for the matured honey and the HMF levels in the dehumidification and pasteurization treatments. The main volatile compounds differed in each treatment in relation to the untreated honey. The sensory acceptance test showed significant differences for some of the attributes evaluated and the preference of consumers was for the untreated honey.

Classification of acacia, rape and multifloral Hungarian honey types

The composition of honey is mostly determined by the species-specific characteristics of flowering plants, which is reflected in the significant deviations in composition of honey varieties. The high-quality acacia honey is assessed based on both physical-chemical parameters and melissopalynology. The appearance of rape pollen in acacia honey makes the acacia honey be sorted into the multifloral honey category. Over carrying out melissopalynology, the149 samples of various honeys (acacia, rape and multifloral) have also been analysed by using physical-chemical and elemental analysis. Multivariate data analysis revealed that multifloral honey is much closer to acacia honey than to rape honey, as it can be observed from the examined unique parameters. By the PCA (Principal Component Analysis) analysis based on united set of physico-chemical and melissopalynology results the acacia and rape honey samples are entirely separated for each other, while multifloral honey samples are very close to acacia honey group and partially overlap with it. On ignoring the pollen analysis and based on the rest of the results, the multifloral honey category is almost indistinguishable from the declared and verified acacia honey category.

Evaluation of Honey and Propolis Consumption Habits of Adults During the COVID-19 Pandemic

Objective: This study was conducted to assess the consumption preferences and quantities of bee products in adults and to determine change in consumption of honey and propolis during the COVID-19 pandemic period. Material and Method: This descriptive cross-sectional study was conducted with 1217 individuals between November 2021 and March 2022. An online questionnaire was used for data collection, which included descriptive characteristics and participants' honey and propolis consumption habits. The data was analyzed using number, percentage, mean, McNemar, and Marginal Homogeneity test. Results: In this study, mean age of individuals was 26.84±10.96 years, 68.9% were male, 51.8% had a secondary education, and 73.4% had no chronic disease. It was found that honey and propolis increased among subjects during the pandemic (p<0.001). Participants consume honey and propolis because they are tasty and nutritious, strengthen immune system, and are effective in treating diseases. It was found that participants preferred filtered honey as honey type and multi-floral blossom honey (plateau) and honeydew (pine) as honey variety. Conclusion: This study is the first study with a large sample size conducted in Türkiye to determine the consumption of honey and propolis in adults during the pandemic and to evaluate the changes due to the pandemic. The results of this study show that the consumption of honey and propolis has increased during the pandemic.

Comparison of the Bioactive Properties of Honey Proteins from Floral Sources in Indonesia

The diversity of plant species in Indonesia has resulted in a wide variety of floral honey. The antioxidant activities of these Indonesian honeys have not been determined. Ten types of honey from indigenous Indonesian sources (9 monofloral; 1 heterofloral) were evaluated for their antioxidant activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. The Folin-Ciocalteu test was used to determine the total phenolic content, and an aluminum chloride colorimetric assay was used to determine the total flavonoid content. SDS–PAGE was used to determine the molecular weights of the honey proteins. The mean antioxidant activity of the honey samples, defined as the IC50 of DPPH, ranged from 5.46 to 34.42. The mean total phenol content ranged from 27.57 to 53.85 mg GAE/100 g, and the mean flavonoid content ranged from 3.58–15.67 mg CE/100 g. A protein of ~60 kDa was detected in all honey varieties. A positive correlation was observed between antioxidant activity, total phenols, and total flavonoids, indicating that their phenolic and flavonoid components confer the antioxidant activity of these honey varieties. To the best of our knowledge, indigenous Indonesian honey, especially monofloral Calliandra honey, has shown greater antioxidant activity than other kinds of honey worldwide.

Biomarker Aroma Compounds of Monofloral Honey From Kazakhstan by Gas Chromatography–Mass Spectrometry (GC–MS) and Chemometric Analysis*

The aroma compounds of honey provide useful information to determine the geographical origin. This work focuses on the study of aroma compounds of 16 honey samples using headspace (HS)-solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC-MS) to reaffirm the geographical features of 4 monofloral honey. 7 sunflower, 3 buckwheat, 2 agrimonia, and 4 tamarix monofloral honey samples were obtained from four regions of Kazakhstan. Moreover, the GC-MS data were applied to chemometric analysis for the common aroma compounds to discriminate the monofloral honeys. In total, 76 aroma compounds were detected and 72 were identified. α-Pinene, benzaldehyde, octanal, hotrienol, limonene, cosmene, nonanol, linalool oxide, dehydro-p-cymene, β-linalool, 2-nonen-1-ol, carvacrol, lilac aldehyde A, β-citral, 2-decen-1-al, and β-damascenone were identified as common aroma compounds for all honey types. According to principal component analysis (PCA), the aroma compounds of sunflower, buckwheat, agrimonia, and tamarix honey were distinguished. Dehydro-p-cymene, β-linalool, 2-nonen-1-ol, and linalool oxide were determined as dominant compounds for agrimonia honey, while nonanol, benzaldehyde, octanol, dehydro-p-cymene and β-linalool for buckwheat, β-citral, lilac aldehyde A, 2-decen-1-al, D-limonene, β-damascenone, linalool oxide for tamarix honey, and hotrienol, cosmene, α-pinene, and carvacrol for the sunflower product. PCA revealed that the dominant compounds for each honey could be used as biomarker compounds to detect the origin of the honey and possible adulteration, such as blending and inverted sugar addition.

Comprehensive Elemental Profiling of Romanian Honey: Exploring Regional Variance, Honey Types, and Analyzed Metals for Sustainable Apicultural and Environmental Practices.

We investigated the mineral concentrations of 61 honey samples from eight Romanian regions, employing advanced techniques to assess 30 chemical elements. Potassium emerged as the dominant element, showcasing significant variations across geographical locations. Essential minerals like calcium, magnesium, sodium, and manganese maintained consistent levels, while zinc, copper, and chromium were present in smaller proportions. Critically, lead and cadmium levels exceeded established safety limits in some samples, suggesting potential environmental contamination. Additionally, elevated levels of lithium, strontium, nickel, and aluminum were detected, hinting at possible atmospheric pollution. These findings highlight the importance of regional analysis, as mineral content varied significantly between locations. Furthermore, correlation analysis revealed interdependencies among elements, suggesting shared environmental influences. Advanced statistical techniques like hierarchical clustering and principal component analysis effectively captured the impact of geographical origin on honey composition. These insights contribute valuable information for future efforts in honey quality control, traceability systems, and regulatory measures. By providing valuable insights into environmental influences on honey composition, this study informs future research endeavors and paves the way for the development of robust regulatory measures to ensure honey safety for consumers.

The Effect of Honey on Bacteria Isolated from Urinary Tract Infections among Patients Attending Ruhengeri Referral Hospital

Background: Urinary tract infections (UTIs) occur when bacteria enter the urethra from the skin or rectum and infect the bladder, causing symptoms. UTIs are becoming increasingly multidrug-resistant, with some drugs no longer effective in treatment. According to the National Center for Biotechnology Information (NCBI), honey has been shown to have high osmotic pressure and high acidity that prevent the multiplication of bacteria. This study aimed to evaluate the effect of honey on bacteria isolated from urine samples collected from patients with UTI’s attending Ruhengeri Referral Hospital.
 Methodology: Urine samples were collected in sterile containers at Ruhengeri Referral Hospital and transported to the microbiology laboratory at the Ruhengeri Institute of Higher Education (INES Ruhengeri). Two types of honey, raw and processed were used as antimicrobial agents on bacteria isolated from UTIs. Various methods were used to isolate and identify bacterial isolates, including culture on solid medium, gram staining, and biochemical tests.
 Results: The most commonly isolated bacterium was S. aureus (33.3%) which is in the second group of bacteria susceptible to honey, followed by P. aeruginosa (13.8%) and CoNS (13.8%). E. coli, K. pneumonia, and Streptococcus spp. each accounted for 11.2%. The former and the latter were the most susceptible bacteria to natural honey honey (mIZ = 36 ±2.83; ±4.24 mm, respectively), while E. aerogenes was the least isolated bacterium at 5.5% and the least susceptible to honey.
 Conclusion: Honey was showed to exhibit an antimicrobial effect against all bacteria isolated from the UTI, suggesting natural honey as a remedy in controlling urinary tract bacterial infection. Further studies are needed to evaluate its capacity compared to classical antibiotics currently used to treat bacteria in UTIs. The practical way to use honey to get targeted area is also an interested point that need to be investigated.
 Keywords: Urinary tract infection; honey; bacteria.

Sugar detection in adulterated honey using hyper-spectral imaging with stacking generalization method

This paper develops a new hybrid, automated, and non-invasive approach by combining hyper-spectral imaging, Savitzky–Golay (SG) Filter, Principal Components Analysis (PCA), Machine Learning (ML) classifiers/regressors, and stacking generalization methods to detect sugar in honey. First, the 32 different sugar concentration levels in honey were predicted using various ML regressors. Second, the six ranges of sugar were classified using various classifiers. Third, the 11 types of honey and 100% sugar were classified using classifiers. The stacking model (STM) obtained R2: 0.999, RMSE: 0.493 ml (v/v), RPD: 40.2, a 10-fold average R2: 0.996 and RMSE: 1.27 ml (v/v) for predicting 32 sugar concentrations. The STM achieved a Matthews Correlation Coefficient (MCC) of 99.7% and a Kappa score of 99.7%, a 10-fold average MCC of 98.9% and a Kappa score of 98.9% for classifying the six sugar ranges and 12 categories of honey types and a sugar.

Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands.

Limited honey production worldwide leads to higher market prices, thus making it prone to adulteration. Therefore, regular physicochemical analysis is imperative for ensuring authenticity and safety. This study describes the physicochemical and antioxidant properties of Apis cerana honey sourced from the islands of Lombok and Bali, showing their unique regional traits. A comparative analysis was conducted on honey samples from Lombok and Bali as well as honey variety from Malaysia. Moisture content was found slightly above 20% in raw honey samples from Lombok and Bali, adhering to the national standard (SNI 8664:2018) of not exceeding 22%. Both honey types displayed pH values within the acceptable range (3.40-6.10), ensuring favorable conditions for long-term storage. However, Lombok honey exhibited higher free acidity (78.5±2.14 meq/kg) than Bali honey (76.0±1.14 meq/kg), surpassing Codex Alimentarius recommendations (≤50 meq/kg). The ash content, reflective of inorganic mineral composition, was notably lower in Lombok (0.21±0.02 g/100) and Bali honey (0.14±0.01 g/100) compared to Tualang honey (1.3±0.02 g/100). Electric conductivity, indicative of mineral content, revealed Lombok and Bali honey with lower but comparable values than Tualang honey. Hydroxymethylfurfural (HMF) concentrations in Lombok (14.4±0.11 mg/kg) and Bali (17.6±0.25 mg/kg) were slightly elevated compared to Tualang honey (6.4±0.11 mg/kg), suggesting potential processing-related changes. Sugar analysis revealed Lombok honey with the highest sucrose content (2.39±0.01g/100g) and Bali honey with the highest total sugar content (75.21±0.11 g/100g). Both honeys exhibited lower glucose than fructose content, aligning with Codex Alimentarius guidelines. The phenolic content, flavonoids, and antioxidant activity were significantly higher in Lombok and Bali honey compared to Tualang honey, suggesting potential health benefits. Further analysis by LC-MS/MS-QTOF targeted analysis identified various flavonoids/flavanols and polyphenolic/phenolic acid compounds in Lombok and Bali honey. The study marks the importance of characterizing the unique composition of honey from different regions, ensuring quality and authenticity in the honey industry.

Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins.

α-Dicarbonyls are significant degradation products resulting from the Maillard reaction during food processing. Their presence in foods can indicate the extent of heat exposure, processing treatments, and storage conditions. Moreover, they may be useful in providing insights into the potential antibacterial and antioxidant activity of U.S. honey. Despite their importance, the occurrence of α-dicarbonyls in honey produced in the United States has not been extensively studied. This study aims to assess the concentrations of α-dicarbonyls in honey samples from different regions across the United States. The identification and quantification of α-dicarbonyls were conducted using reverse-phase liquid chromatography after derivatization with o-phenylenediamine (OPD) and detected using ultraviolet (UV) and mass spectrometry methods. This study investigated the effects of pH, color, and derivatization reagent on the presence of α-dicarbonyls in honey. The quantification method was validated by estimating the linearity, precision, recovery, method limit of detection, and quantification using known standards for GO, MGO, and 3-DG, respectively. Three major OPD-derivatized α-dicarbonyls including methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG), were quantified in all the honey samples. 3-Deoxyglucosone (3-DG) was identified as the predominant α-dicarbonyl in all the U.S. honey samples, with concentrations ranging from 10.80 to 50.24 mg/kg. The total α-dicarbonyl content ranged from 16.81 to 55.74 mg/kg, with the highest concentration measured for Southern California honey. Our results showed no significant correlation between the total α-dicarbonyl content and the measured pH solutions. Similarly, we found that lower amounts of the OPD reagent are optimal for efficient derivatization of MGO, GO, and 3-DG in honey. Our results also indicated that darker types of honey may contain higher α-dicarbonyl content compared with lighter ones. The method validation results yielded excellent recovery rates for 3-DG (82.5%), MGO (75.8%), and GO (67.0%). The method demonstrated high linearity with a limit of detection (LOD) and limit of quantitation (LOQ) ranging from 0.0015 to 0.002 mg/kg and 0.005 to 0.008 mg/kg, respectively. Our results provide insights into the occurrence and concentrations of α-dicarbonyl compounds in U.S. honey varieties, offering valuable information on their quality and susceptibility to thermal processing effects.

Polish honeys exhibit activity against Pseudomonas aeruginosa isolated from wounds

Pseudomonas aeruginosa is recognized as an opportunistic pathogen and a common contributor to wound infections. This study focused on evaluating the antibacterial activity of selected Polish honeys against P. aeruginosa. Six bacterial strains isolated from wounds and four types of honeys (multifloral, linden, buckwheat, and heather) were utilized. The minimal inhibitory concentrations (MIC) were determined through the micro-dilution method employing 96-well plates, while antibiofilm activity was assessed using fluorescence microscopy after a 4-hour incubation period with the honeys. Results indicated diverse antibacterial efficacy among honeys, with linden and heather honeys demonstrating the most potent activity. Linden honey displayed an average MIC of 20.8%, while heather honey exhibited an MIC of 25%. Both honeys significantly reduced biofilm formation, with linden honey achieving a reduction of 54-67% and heather honey of 45-58%. Buckwheat and multifloral honeys exhibited lower activity, demonstrating average MIC levels of 37.5% and 41.7%, respectively, and a biofilm reduction below 20%. Conclusively, Polish honeys exhibited promising activity against both planktonic and biofilm forms of P. aeruginosa. These findings suggest potential applications in wound healing treatments, emphasizing the need for further research in this area. The study contributes valuable insights to the limited literature on the antibacterial activity of Polish honeys.

Analysis of Free Amino Acid Composition and Honey Plant Species in Seven Honey Species in China.

Honey is well-known as a food product that is rich in active ingredients and is very popular among consumers. Free amino acids (FAAs) are one of the important nutritional components of honey, which can be used not only as a nutritional indicator of honey but also as an indicator of plant source identification. In this study, the contents of 20 FAAs in seven types of honey from 11 provinces in China were examined for the first time. The 20 FAAs were analyzed by ultra-performance liquid chromatography-mass spectrometry/mass spectrometry (UPLC-MS/MS). By analyzing 93 honey samples from seven types of honey, the FAAs were found to range from 394.4 mg/kg (linden honey) to 1771.7 mg/kg (chaste honey). Proline ranged from 274.55 to 572.48 mg/kg, and methionine was only present in some of the linden honey, chaste honey, acacia honey, and rape honey. Evaluated by amino acid principal component analysis, multifloral grassland honey had the highest overall evaluation score, acacia and jujube honey were the most similar, while chaste honey was the least similar to the other types of honey. In addition, DNA was extracted from 174 Xinjiang grassland honey samples and different plant leaves for PCR and sequencing to identify the species of nectar plants. As a result, 12 families and 25 species of honey plants were identified. The results confirmed the diversity of FAAs in dissimilar types and sources of honey. This study provides a reference for expanding honey quality standards and verifying the authenticity of honey.

Antifungal activity against Candida albicans biofilm of Coffea robusta monofloral honey from Vietnam

Coffee (Coffea robusta) flower honey is one of the highest-yielding kinds of honey in Vietnam. Nevertheless, there is little research on the antifungal activity associated with this type of honey. Therefore, this study was conducted to investigate the antifungal activity against C. albicans of Vietnamese coffee monofloral honey and its potential effects on biofilm formation. This study was conducted using the broth microdilution method. The results showed that coffee flower honey was resistant to Candida albicans strain with minimum inhibitory concentration (MIC) and with minimum fungicidal concentration (MFC) values of 50% and 70% (w/v), respectively. No change in the antifungal activity of honey and the antifungal agent (Amphotericin B) against the C. albicans strain occurred after five consecutive exposures. When using SEM, honey at MIC (w/v) strongly affected the two stages of C. albicans biofilm formation. The surface structure of the biofilm, deformed, distorted, and atrophied phenotypes impacted by honey were also observed. Expression of transcriptional-level genes involved in biofilm formation, quorum-sensing, and stress survival was analyzed by RT-qPCR in honey-treated and untreated biofilms. The present study showed the antifungal activity of Vietnamese coffee flower honey against C. albicans.

Investigation of Some Histological, Physiological and Microbiological Properties of Honey Types and Vaseline as Medications of Second Degree Burns in Rats

Investigation of Some Histological, Physiological and Microbiological Properties of Honey Types and Vaseline as Medications of Second Degree Burns in Rats

Evaluation of Honey Production for Industry Purposes, The Case of Beekeeping with Apis Mellifera in Indonesia After The Covid-19 Pandemic

The Indonesian beekeeping industry, grappling with diverse bee species, focuses on the sustainability of operations, particularly with the introduction of Apis mellifera during the early stages of the pandemic. This study explores post-pandemic Apis mellifera honey production in Indonesia, analyzing its impact on prices and business sustainability. Surveys and interviews were conducted with beekeepers in Java and Sumatra, primary islands with significant A. mellifera activities, along with data collection from other regions from January 2022 to October/November 2023. Monthly observations centered on honey production and prices for industrial purposes. The study uncovered two beekeeping systems: migratory in Java and stationery in Sumatra. Carpa honey from Accacia crassicarpa plantation emerged as a suitable industrial honey, displaying sustainable production, seasonality, and a large carpa area as bee forages, contributing to colony growth. Conversely, four Java honey types showed lower productivity, indicating a potential absence of honey seasons. Carpa honey prices ranged from IDR 25,200 to IDR 31,000 per kg, influenced by market size, production, competition, productivity, costs, and producer-consumer interactions. Despite a pandemic-induced surge in the honey market, sustaining high productivity and increasing colony numbers are crucial for long-term honey production sustainability.

Changes of antioxidant properties of Indonesian honey under heat treatment

Post-harvest heating on honey is crucial for moisture reduction, microbial inhibition, and crystallization prevention, yet it can diminish bioactive compounds such as antioxidants. This study aims to investigate the impact of heating on the antioxidant properties of Indonesian honey, encompassing three Apini and three Meliponini honey types. While all samples exhibited changes in antioxidant properties post-heating, Apini honey displayed a more consistent pattern compared to Meliponini honey. The DPPH assay, total phenolic content, and total flavonoid content consistently indicated a decline in antioxidants at lower temperatures and short durations of heating, followed by an increase at high temperatures and longer duration, suggesting a compensation mechanism through the generation of new antioxidants via Maillard’s reaction. However, the ferric reducing power assay revealed a consistent decrease in antioxidants post-heating for Apini honey, indicating damage to natural antioxidants without compensation, whereas Meliponini honey displayed irregular dynamics, suggesting both damage and formation of antioxidants. The Apini honey showed the best antioxidant properties at high temperatures (100°C), whereas Meliponini honey showed an optimum at low temperature (50°C) for extended durations or medium temperature (75°C) for shorter durations.

Melissopalynological knowledge regarding the uniflorality of honeys: the case of under-represented pollen

Melissopalynological knowledge, regarding the uniflorality of honeys, in terms of pollen content, depends on the plant source, but, in many cases, it is difficult to establish the threshold of pollen percentage for a honey to be considered unifloral. This research aims to increase knowledge for the classification of unifloral honeys through pollen analysis. The use of fresh experimental beehives placed under controlled conditions in 11 different specific areas of Euphorbia resinifera (resin spurge) enabled the production of the purest possible honey samples, which could then serve as a reference for testing uniflorality of this type of honey. The experimentally obtained results of the pollen analysis of these pure honey samples revealed a low absolute number of pollen grains and a low percentage of pollen of E. resinifera, which confirms the under-representation of the pollen of E. resinifera in honey labelled as this type. The pollen analysis enabled a combination of pollen grains to be established which greatly facilitates the differentiation of this honey type. Furthermore, we propose that the threshold that delineates the percentage of pollen necessary for this honey type to be considered unifloral can be lower than 10% if combined with a high percentage of the sum of Ceratonia siliqua/Eryngium f./Capsella f./Lactuca f. pollen. Using this approach, the uniflorality was tested of ten honey samples sold commercially as resin spurge using the aforementioned criteria.

Efisiensi Pakan Larva Ikan Nila (Oreochromis Niloticus) Hasil Maskulinisasi Madu Hutan

Nile tilapia is a superior commodity that has been developed with high production. Male nile tilapia has a growth rate of 2 times faster than female nile tilapia, so the cultivation of male nile tilapia (monosex) is far more profitable. The masculinization using honey will produce monosexual male nile tilapia, through immersion method using honey. Honey contain flavonoids which function to direct male genitals. Honey also contains potassium which triggers steroid hormones in protein metabolism, brings glucose into cells and stimulates the hypothalamus, so that it can trigger appetite in animals and influence the level of consumption and feed efficiency. This study aims to determine the best type of honey in nile tilapia larvae for consumption and feed efficiency. Honey used in this study were; forest honey (from Bontocani, Selayar, Sumbawa) and livestock honey with a dose of 0.2% of the total volume of solvents, through the immersion method. The seven days old nile tilapia larvae were immersed in the treatments for 24 hours, then they were reared for 60 days. Completely Randomized Design (CRD) with 3 replications per treatment was used in this experiment. The results showed that honey from Bontocani forest produced highest feed consumption and forest honey (from Bontocani, Selayar and Sumbawa) produced highest feed efficiency.

Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance

Kombucha is a sweetened beverage made by fermenting a symbiotic consortium of bacteria (generally acetic acid bacteria) and yeasts (SCOBY) in black or green tea, with sucrose as source of carbohydrate. Other herbal infusions, such as yerba maté (Ilex paraguarienses), are used to produce kombucha-like beverages. Honey is a good source of sugar and biologically active components for kombucha-like development. The goal was to develop and characterize a fermented beverage from yerba maté infusion using a kombucha culture, with either sucrose or different types of honey from Apis bees and native Brazilian stingless bees. The fermentation process was studied for up to 20 days, monitoring pH, titratable acidity, reducing sugar and soluble protein, total phenolic compounds, chlorogenic acids, caffeine, and rutin. The sensory acceptance of the honey-kombucha-like beverage was also investigated. As fermentation progressed, the pH decreased, titratable acidity increased, and reducing sugars initially decreased due to SCOBY consumption, followed by an increase due to the conversion of non-reducing sugars to reducing sugars. The concentration of chlorogenic acids increased with fermentation, exceeding 300 μg/mL after 15 days. The aroma and flavor of the kombucha beverage received scores around 5–6 on a nine-point hedonic scale. These scores were linked to the high titratable acidity after the 10th day of fermentation and the “vinegar taste” reported by the subjects. To improve sensory acceptance, the fermentation length can be reduced to up to 10 days, resulting in a beverage with a pleasant fruity and sour aftertaste. However, this strategy may compromise the retention of high polyphenols, which is achieved through longer fermentations of around 15–20 days.

A rapid HPTLC fingerprinting technique for identifying the various geo-floral origins of honeys

Honey has several nutritional and therapeutic uses due to the presence of different bioactive compounds.These substances are derived from floral nectar. Therefore, it becomes essential to identify the distinct chemical profiles of honey samples. The aim of this research was to provide an accurate, straightforward, and sensitive HPTLC approach for different types of honey verification. Eight mono floral honeys (mustard, eucalyptus, litchi, orange, tea, Indian plum, black plum and pineapple) were collected from different origin of West Bengal (eastern India) and examined. Standard procedures were followed to check the quality of each honey.The flora was identified by microscopically examining the pollen found in honeys. High-performance thin layer chromatography (HPTLC) was used to analyze lipophilic fractions of each honey. Chromatographic results identified distinct patterns of bands with specific Rf values for each type of mono floral honey. HPTLC is a simple and effective method for routine analysis and verification. It can serve as authentication for different types of honey.