Honey Varieties Research Articles

First report of some chemical and biological properties of two wild honey types collected from a remote area in Southern Darfur, Sudan

Natural honey's physico-chemical and biological qualities vary by origin, variety and nectar source. Wild honey may provide health benefits. Biomedical research reveals its advantages. Little is known about Sudanese wild honey and Southern Darfur honey. In this investigation, the antioxidant, antibacterial, and physicochemical characteristics of two varieties of Sudanese wild honey were studied. Ziziphus and acacia honey ranged in amber color, density, pH, ash, electrical conductivity and free acidity. Both honey samples included vital nutrients and no heavy metals. Both honey samples exhibit exceptional antioxidant activity, but Acacia honey's antioxidant capacity is greater. Both honey samples demonstrated outstanding antibacterial efficacy against all gram-positive and gram-negative bacteria, except Pseudomonas aeruginosa. Ziziphus honey was more antibacterial than acacia honey. The MIC and MBC data exhibited bacteriostatic and bactericidal activity against the investigated microorganisms, indicating a synergistic effect of honey's overall contents against pathogens. These results imply that ziziphus and acacia honey samples from Southern Darfur, Sudan, have antibacterial and antioxidant properties and could be used to improve health and as a food supplement.

The immunological effects against invasive aspergillosis disease on inbred mice after the dietary intake of honey varieties with the determination of diastase and invertase enzyme activities

Aspergillus fumigatus is a universal pathogenic mold. Invasive aspergillosis disease can affect persons with weakened immune systems. Natural immunostimulators are very important in improving the immune response in contradiction to various diseases. In the current study four varieties of honey samples (nigella, moringa, sidr, and pumpkin honey) which are coded as NS, MO, SI, and PU honey; were used to evaluate diastase and invertase enzyme activities. Eight groups of mice were fed with the four honey varieties, after injecting half of them with invasive aspergillosis infection and comparing results with the positive and negative control of mice groups. Diastase enzyme activity in honey samples ranged from 15.10 ND by Goth Scale in PU Honey to 23.22 ND by Goth Scale in NS Honey. Invertase enzyme activity in honey samples ranged from 21.99 IN in PU Honey to 26.57 IN in MO Honey. All honey varieties activated the cytokine productions such as IL1β and IL6 cytokines. Honey can act as a killing stimulator against invasive aspergillosis infections due to the presence of neutrophil phagocytosis levels in rats. The survival rates among animals treated with the four honey varieties varied from 12.37 in PU Honey Group+Infection to 26.15 in SI Honey Group+Infection. Honey can positively increase innate immune responses and survival rates, and it may be used as a prophylactic or beneficial agent for several diseases.

Assessment of Mercury Level in Local Polish and Imported Honeys with Use of Direct Mercury Analyzer

Abstract Mercury is a toxic metal which causes several serious health effects including kidney damage, anxiety depression and peripheral neuropathy, and because of its high volatility assessment in solid samples is problematic. In this study, forty-five samples of local Polish and imported honeys were analyzed by Direct Mercury Analyzer (DMA) for the determination of mercury content. The honey contamination was assessed regarding honey variety and country of origin. Hg level in all tested samples was found to not exceed the 0.81 μg/kg which was below 10% of the applicable law UE limit. Moreover, no statistically significant differences were found in the variety or geographical origin. The study concluded that the Direct Mercury Analyzer (DMA) instrument proved to be an excellent tool for screening mercury in honeys because of its simplicity, rapidity, low detection limit, accuracy and precision and no sample preparation.

Chemical and functional characteristics to detect sugar syrup adulteration in honey from different botanical origins

ABSTRACT The objective of this study was to detect the changes in physicochemical and functional properties of raw and processed divergent honey varieties after adulterating with different sugar syrups. Specifically, when 25% to 55% cane syrup was added to raw Acacia honey, the HMF content increased from 46.25 to 101.6 mg/kg. In processed honey that contained 55% cane syrup, HMF content was even higher, reaching up to 402.47 mg/kg. The reported values for HMF (>80 mg/kg) content and DN (>8 DN) were above the described quality evaluation standard of honey. The results indicated that adulterating Acacia honey with up to 55% corn and corn syrup caused a reduction in diastase content to below 3.5 DN, and an increase in HMF content above 93.28 mg/kg. Similarly, adding 10% corn syrup to raw Ziziphus honey resulted in a decrease in both DPPH and ABTS+ values from 83.16% and 88.58%, respectively, to 72.83% and 76.97%. The findings in this study demonstrated that the addition of malt syrup (55%) to raw Trifolium honey resulted in an increase in the phytochemical content, with the TPC value reaching 805.15 mg GAE/100 g. However, processing Trifolium honey caused a significant decrease in TPC content to 505.15 mg GAE/100 g. This work highlights the need for more research into unexplored honey varieties and adulteration methods to improve quality evaluation standards and mitigate authenticity issues.

The Application of SDS-PAGE Protein and HPTLC Amino Acid Profiling for Verification of Declared Variety and Geographical Origin of Honey

Proteins and amino acids are minor components of honey that are rarely used for its quality evaluation, although these components create its biological activity as well as can serve for overheating detection. The aim of the study was to use these indicators to confirm a declared on the label variety. Fifty-eight honey samples of 8 different varieties meeting the commercial quality requirements were used, including 28 local Polish and 30 commercial (mainly imported from EU and non-EU) honeys. For honey protein profiling previously used, polyacrylamide electrophoresis in denaturing conditions (SDS-PAGE) was applied whereas the free amino acid profile was analyzed by high-performance thin-layer chromatography (HPTLC) for the first time. As auxiliary indicators, the colorimetric determination of the protein content by the Bradford method, the activity of 5 glycolytic enzymes, including diastase, β-galactosidase, N-acetyl-β-glucosaminidase, α-mannosidase, and α-glucosidase, and the content of proline were used. It has been shown that based on the determined model protein SDS-PAGE profiles for selected monofloral honeys, it is possible to detect honeys of questionable variety based on the lack of specific protein bands or their diverging intensity. The HPTLC amino acid analysis can serve as a supporting control tool, capturing differences in the amino acid profile. Due to a great variation of multifloral honey, such assays are effective for monofloral honey only. The colorimetric assays, especially for total protein and β-galactosidase, can be also useful. The applied tools can be proposed for the initial verification of honey variety for cost reduction of officially recognized melissopalynological analysis.

Study on the quality of honey from different botanical sources and one re-gional origin

Research on honey is important from the standpoint of product quality and consumer protection. According to legislation in many countries, including Ukraine, honey is considered a food product and is subject to mandatory certification and labeling. Research on the physicochemical properties of honey is important for determining its quality and detecting falsification. This article is dedicated to the study of the quality of honey from various botanical and one regional source. Organoleptic and physicochemical properties of the honey were determined, as well as a comparison with a falsified sample. The results of the analysis showed that different varieties of honey have different physicochemical properties. The highest diastase number was found in buckwheat honey, while the lowest was found in linden honey. The mass fraction of sucrose was highest in buckwheat honey and lowest in sunflower honey. The water content was in the range of 18.4–21 %, with buckwheat and sunflower honey having similar values. The pH value was lowest in buckwheat honey and highest in linden honey. Research on the organoleptic properties showed that buckwheat honey has a dark brown color, pleasant aroma and taste without foreign flavors, and a viscous consistency. Sunflower honey has a golden-yellow color, bright and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Linden honey has a pale yellow color, pleasant and delicate aroma, sweet taste without foreign flavors, and a viscous consistency. Flower honey has a light brown color, pleasant aroma and taste without foreign flavors, sweet and tart, and a viscous consistency. The results of the comparison of buckwheat honey with falsified honey showed that the diastase number, mass fraction of sucrose and water, as well as the pH value in the honey were within normal range, while in the falsified sample the values of these indicators were different. These results indicate that falsified honey based on sugar syrup can be detected using physicochemical analysis. Therefore, a study of honey from various botanical and one regional origin showed that its physicochemical properties differ depending on the variety. Comparison of buckwheat honey with counterfeit honey based on sugar syrup has shown that the counterfeit can be detected by physicochemical analysis.

Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H2O2 Production and Honey Antibacterial Activity: A Perspective.

Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H2O2 produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H2O2 is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H2O2 could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H2O2 production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H2O2 generation.

Anticancer Effects of Honey Varieties on Human Cells by Studying Some Physical Parameters, Hydrogen Peroxide Content, Catalase, Glucose Oxidase, and Microbial Activities

The present work studied the anticancer effects of four honey varieties on human cells by studying some physical parameters, hydrogen peroxide content, catalase, glucose oxidase, and microbial activities. Honey samples were (nigella sativa, moringa, sidr, pumpkin), which were coded as NS, MO, SI, and PU honey, respectively. The tested bacterial isolates Staphylococcus aureus, and Enterococcus faecalis were used for microbial activities. Two types of human cells, breast, and colon adenocarcinoma cell lines were used for anticancer properties. SI Honey samples showed the lowest value for electrical conductivity 3.19 μS cm−1. PU Honey samples recorded the highest value for hydrogen peroxide contents 1582.05 μM, while SI Honey reported a similar trend of 1501.51 μM. The values of catalase enzyme activity ranged from 2.78 U/g in SI Honey to 3.91 U/g in MO Honey. Glucose oxidase activity ranged from 4.12 U/g in NS Honey samples to 10.55 U/g in MO Honey. The highest antibacterial activity was detected by SI Honey with a zone of inhibition value of 14.99 mm against Staphylococcus aureus. PU Honey was the best to inhibit the microbial loud of Enterococcus faecalis 7.93 mm. SI Honey was the most effective against breast adenocarcinoma cells (IC50 66.15 μg/mL), on the same trend MO Honey was the most effective against colon adenocarcinoma cells (IC50 45.13 μg/mL). While NS Honey recorded lower efficiency against both breast and colon adenocarcinoma cancer cells IC50 95.13 μg/mL and IC50 87.66 μg/mL, respectively. The control detected the lowest cytotoxic effects on both breast and colon adenocarcinoma cancer cells IC50 112.33 μg/mL and IC50 203.97 μg/mL, respectively.

The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity

Due to the importance of the authentication of the botanical and geographical origin of honey, this document is focused on the use of phenols as potential chemical markers in an attempt to distinguish and characterize one of the non-floral honey types, oak (Quercus sp.) honey, from other honeydew honeys produced in other regions. The development and validation of ultra-high-performance liquid chromatography with mass spectrometry detection enables the identification of 23 phenolic compounds in 58 Spanish oak honeydew honey samples. The proposed compounds, above all salicylic acid (mean = 24.31 mg 100 g−1), but also p-coumaric acid, p-hydroxybenzoic acid, syringic acid, naringenin, and galangin could further contribute as a helpful tool in the quality control of this non-floral honey, and therefore distinguish it from European honeydew honey and those from other regions. Furthermore, many positive correlations between phenolic compounds, CIELAB color parameters, and antioxidant activity are established. This research presents a complete phenolic composition and the largest sampling of one of the most appreciated honeydew honey varieties. This is also one of the singular studies that have successfully linked individual phenolic acids and flavonoids with physicochemical parameters within the same unifloral honey.

Physical, Chemical and Biological Characteristics of Sri Lankan Bee Honey Varieties

Objectives: Honey has abundant medicinal properties. It is formed by floral nectar, swaps of plants, and the secretions of bees. The current study determined the physical, chemical, and biological characteristics of Sri Lankan raw bee honey varieties. Methods: A honey stock/library was created using local honey produced by Apis cerana, and Apis dorsata. Colour, conductivity, cell constant and pH were determined under physical tests while free acidity, water content and hydroxymethylfurfural content were determined under chemical tests. Evaluation of biological activities includes checking for antimicrobial activity, antioxidant activity and enzymatic activity. Results: The pH values recorded for A. dorsata and A. cerana honey ranged from 4.14–5.55 and 4.54–6.33, respectively. The electrical conductivity of all the samples ranged from 0.39-2.59 mS cm-1. The free acidity of honey samples of A. dorsata was between 25-81.7 meq/kg and that for A. cerana was between 40- 82.7 meq/kg. The hydroxymethylfurfural content of honey samples of A. dorsata and A. cerana were 9.38-49.50 mg/kg and 7.49-53.94 mg/kg, respectively. The two honey varieties were similar in chemical and physical characteristics tested except for water content where the water content of honey from A. dorsata was significantly higher than that of A. cerana. All honey samples investigated had antibacterial activity against gram-negative bacteria E. coli and gram-positive bacteria S. aureus. A. cerana honey had higher antioxidant activity than A. dorsata honey while A. dorsata honey had higher enzymatic activity than A. cerana honey. Conclusions: The present study reveals that the physiochemical properties of two honey varieties were similar except for water content while biological properties were significantly different. This study indicates that honey from both A. dorsata and A. cerana of Sri Lanka has potential therapeutic activities that can be used to develop natural drug formulations.

Physiological effects of honey on cholesterol and triglycerides in albino mice with studying some physical-chemical characterizes and biological activities

The current research work aimed to evaluate some physiological effects of honey on cholesterol and triglycerides in albino mice by studying some of its physical-chemical characteristics and biological activities. Four groups of mice were fed with four honey varieties (nigella, moringa, sidr, and pumpkin honey), at the rate of 1 mL honey/10 mL water. The results depicted that moringa honey reported the highest moisture content 18.55% followed by Nigella sativa honey 18.11%, while pumpkin honey reported the lowest value 17.02%. The protein content of honey varieties varied from 4.99% (pumpkin honey) to 9.11% (sidr honey), and the pumpkin honey and sidr honey had the same ash value of 0.75%. The fat content of honey varieties varied from 0.09% (sidr honey) to 0.22% (pumpkin honey). The fiber content of honey varieties varied from 1.79% (sidr honey) to 2.13% (moringa honey). The carbohydrate content of sidr band moringa honey was 70.93% and 74.92% respectively. The honey acidity content followed this declining pattern, pumpkin (4.52%) sidr (4.17%), and nigella (4.06%). Regarding the total soluble solids content, the values were 81.15°Brix, 79.71°Brix, and 77.11°Brix for the pumpkin, moringa and Nigella sativa honey, respectively. The honey density ranged from 1.39 kg/L to 1.41 kg/L. It was noted that the highest (25.77 mm) and lowest (24.12 mm) inhibitions zones for Escherichia coli, were recorded by moringa honey and pumpkin honey respectively. Likewise, the maximum (28.77 mm) and minimum (24.12 mm) Salmonella enteritidis inhibition was recorded in the moringa and sidr honey respectively; while the zone of inhibitions of Bacillus cereus values varied from 7.45 mm (sidr honey) to 12.75 mm (pumpkin honey). Furthermore, the greatest values for the very low-density Lipoprotein (VLDL) (0.84 mmol/L) and triglyceride (TG) (0.92 mmol/L) were detected in the mice fed with moringa honey; and the highest high-density lipoprotein value (HDL) (1.22 mmol/L) was detected in the mice fed with pumpkin honey. In contrast, the control mice developed the highest values in low-density lipoprotein (LDL) (2.57 mmol/L) and total cholesterol (TC) (2.66 mmol/L); while the mice fed with Nigella sativa honey and pumpkin honey reported the lowest value of LDL and TC values of 0.62 mmol/L and 0.62 mmol/L respectively. These results indicated the functional effects of honey in lowering TC and LDL with an increase in HDL, VLDL, and TG compared to the control mice group. These findings revealed the usefulness of several varieties of honey in the food and pharmaceutical companies.

Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction.

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.

Characterization and Classification of Spanish Honeydew and Blossom Honeys Based on Their Antioxidant Capacity.

Honey is a very appreciated product for its nutritional characteristics and its benefits for human health, comprising antioxidant, anti-inflammatory, antifungal, and antibacterial activities. These attributes depend on the specific composition of each honey variety, with the botanical origin as one of the distinctive features. Indeed, honeydew and blossom honeys show different physicochemical properties, being the antioxidant capacity, mainly relying on the phenolic compound content, one of the most important. In this work, Folin-Ciocalteu (FC) index, total flavonoid content (TFC), and the antioxidant capacity based on the ferric reducing antioxidant power (FRAP) assay were determined for a total of 73 honeys (50 blossom honeys and 23 honeydew honeys). Mean content of oxidizable species (FC index) ranges from 0.17 to 0.7 mg eq. gallic acid g-1, with honeydew honeys being the ones with higher values. Regarding TFC, mean values above 1.5 mg eq. quercetin g-1 (method applied in the absence of NaNO2) were obtained for honeydew honeys and heather honey. Lower and not discriminatory values (below 0.3 mg eq. epicatechin g-1) were obtained in the presence of NaNO2. The maximum antioxidant capacity was observed for thyme honeys (2.2 mg eq. Trolox g-1) followed by honeydew and heather honeys. Individually, only the FC index was able to discriminate between honeydew and blossom honeys, while the other spectroscopic indexes tested allowed the differentiation of some honey types according to the botanical origin. Thus, a holistic treatment of the results was performed using partial least square discriminant analysis (PLS-DA) for classification purposes using FC, TFC, and FRAP results as data. Honeydew and blossom honey were satisfactorily discriminated (error 5%). In addition, blossom honeys can be perfectly classified according to their botanical origin based on two-class PLS-DA classification models.

Evaluation of Burns Wound Healing Properties of Different Varieties of Honey from Cameroun

Introduction: The use of local natural products, such as honey, is empirically prescribed in the treatment of burns and several medical conditions.
 Aim: This was conducted to evaluate the burn wound healing activity of three types of local types of honey on rats.
 Materials and Methods: This was a comparative experimental study held at the Faculty of Medicine and Biomedical Sciences of the University of Yaoundé I. We used 3 varieties of honey designated by their cities of origin: Ngaoundal, Okuh, and Yaounde. Brulex® (Zinc Oxide) was our reference medicine against burns. Male rats of the Wistar strain have served as animal material on which the burns were performed. There were 36 individuals divided into 4 groups of 9 rats per batch for treatment with reference medicine and 3 honey samples. We realized experimental burns under general anesthesia by a heated mass. The surface areas were calculated using Autodesk AutoCAD 2014® software. The photos were taken using an XTIGI V10® telephone. At the various dates selected, the wound surfaces calculated for each batch were expressed in the form of the mean ± standard deviation. 
 Results: There wa no significant variation in pH and free acidity. Okuh honey is the most acidic (pH 5.73 ± 0.682). Concerning the Brix degree, the least sweet honey is that of Okuh (73.94 ± 0.115). There is a significant difference in the Brix degree between these three samples (p=0.00000009; Table 1). The richest honey in metabolites was that of Ngaoundal, with polyphenols of 323.79±53.57 mEq/kg, flavonoids of 47.45±3.84 mEq/kg and total flavonols of 21 .82±0.90 mEq/kg.
 Concerning the evolution of the healing process, the group of rats treated with Brulex® showed the largest injured surfaces on day 0 (8.83 ± 2.34 cm2), the least extensive being those of the Okuh group (6.83 ± 0.66 cm2). On the 24th day, the smallest areas were in order those of the Ngaoundal, Yaounde, and Okuh lots. While the rats in the Brulex® and negative control lots were not yet completely cured. On histology sections, Okuh, Yaoundé, and Ngaoundal groups had slight fibrosis, hypervascularization and an abundance of immune cells.
 Conclusion: The three honey type seem effective in burn wound care and can be suggested.

Botanical honey recognition and quantitative mixture detection based on Raman spectroscopy and machine learning

The development of new approaches for honey recognition, based on spectroscopic techniques, presents a huge market potential especially because of the fast development of portable equipment. As an emerging approach, the association between Raman spectroscopy and Artificial Intelligence (i.e. Machine Learning algorithms) for food and beverages recognition starts to prove its efficiency, becoming an important candidate for the development of a practical application. Through this study, new recognition models for the rapid and efficient botanical differentiation of investigated honey varieties were developed, allowing the correct prediction of each type in a percentage better than 81%. The performances of the constructed models were expressed in terms of precision, sensitivity, and specificity. Moreover, through this approach, the detection of honey mixtures was possible to be made and an estimative percentage of the mixture components was obtained. Thus, the applicative potential of this new approach for honey recognition as well as a qualitative and quantitative estimation of the honey mixture was demonstrated.

Evaluation of the antioxidant potency of Greek honey from the Taygetos and Pindos mountains using a combination of cellular and molecular methods.

Honey is a complex mixture, containing ~180 compounds, produced by the Apismelifera bees, with promising antimicrobial and antioxidant properties. Nevertheless, the mechanisms through which honey exerts its effects remain under investigation. Plant antioxidants are found in honey and other bee products exhibiting a high bioactivity and molecular diversity. The aim of the present study was to estimate the antioxidant capacity of honey collected from areas in Greece by small‑scale producers by i)using invitro cell free assays; and ii)by investigating the effects of honey varieties on the redox status of a liver cancer cell line (HepG2) using non‑cytotoxic concentrations. The findings of the present study will allow for the identification of Greek honeys with promising antioxidant capacity. For this purpose, six types of honey with various floral origins were examined in cell‑free assays followed by cell‑based techniques using flow cytometric analysis and redox biomarker level determination in order to evaluate the potential alterations in the intracellular redox system. The results indicated various mechanisms of action that are dependent on the honey type, concentration dependency and high antioxidant capacity. The extended findings from the literature confirm the ability of raw honey to influence the redox status of HepG2 cells. Nevertheless additional investigations are required to elucidate their mechanisms of action in cell line models.

A Preliminary Investigation of Special Types of Honey Marketed in Morocco

Background: This work aimed to perform a comprehensive investigation of organic Moroccan honeys obtained from plants of euphorbia, arbutus, and carob, based on the determination of physico-chemical profiles and volatile fingerprints. Methods: The selected analytical approach involved different techniques, including physico-chemical procedures for determination of humidity, acidity, diastase activity; solid-phase microextraction (SPME) coupled to GC-MS for aromatic fraction exploration; and ICP-MS for multi-element analysis. Results: The results obtained from the physico-chemical analyses were highly comparable to those of other commercial honeys. In 50% of samples investigated, the diastase number was just above the legal limit fixed by Honey Quality Standards. The analysis of the volatile fraction highlighted the presence of numerous compounds from the terpenoid group along with characteristic molecules such as furfural, isophorone, and derivatives. In most cases, VOCs were distinct markers of origin; in others, it was not possible to assess an exclusive source for bees to produce honey. Conclusion: The results contributed to place the three varieties of honey investigated among the commercial products available in the market. Many variables determined returned positive indications about quality and safety of these special honeys.

Research of rheological characteristics of mayonnaise with different varieties of honey added

Determination of food products rheological properties is becoming more and more important for assessing raw materials and finished products quality, as well as for predicting a semi-finished product behavior during processing. The influence of honey variety, rotor speed and homogenization time on mayonnaise rheological properties were studied in this work. The following honey varieties were used: acacia, linden, forest, spring. Refined sunflower oil was used to make mayonnaise. The mechanical process of mayonnaise homogenization was carried out at a rotor speed of 10,000 rpm and 12,000 rpm, for 2 and 4 minutes at room temperature. Mayonnaise with 75% oil phase was prepared according to a traditional recipe without preservatives added. Rheological properties measurements were carried out on a rotary viscometer with concentric cylinders at a temperature of 25 °C. The following parameters were calculated according to the experimental data: apparent viscosity, consistency index and flow index. The research results showed that the type of honey influenced the rheological properties of mayonnaise. They changed as the homogenization process duration and the rotor speed increased. The tested samples of mayonnaise with honey added belong to non-Newtonian systems, a pseudoplastic type of liquid.

Honey quality detection based on near-infrared spectroscopy

As a natural agricultural product, honey is favored by consumers, and its variety and adulteration have a huge impact on the quality. Acacia honey, red jujube honey and rape honey were used as experimental objects, and their spectral reflectance curves were obtained through a near-infrared spectral image acquisition system. Spectral features were extracted from the preprocessed spectral reflectance curves, and a honey variety classification model based on near-infrared spectral features was established by machine learning. After statistical analysis, Principal Component Analysis Support Vector Machine after processing data through Successive Projections Algorithm (SPA-SVM) is the optimal classification model for three varieties of acacia honey, red jujube honey and rape honey, and the correct rate of honey variety classification reaches 95.83%. The spectral reflectance curve was used to establish a honey adulteration identification model based on the partial least squares-discriiminate analysis (PLS-DA), and the classification accuracy was 97.92% in the test set.

Исследование реологических свойств майонеза с нетрадиционным сырьем

Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products. We aimed to study the effects of ingredients and homogenization parameters on the rheological properties of mayonnaise prepared with pumpkin and rice oils, as well as various honeys.
 Mayonnaise samples were prepared with non-traditional ingredients, namely cold-pressed pumpkin seed oil, refined rice oil, and four varieties of honey (acacia, linden, forest, and spring). The samples were made in the traditional way on an Ultra Turrax T25 IKA homogenizer (3500–24 000 rpm). The rheological properties of honey and mayonnaise were determined on a Brookfield rotational viscometer.
 Forest honey had the highest viscosity, while linden honey had the lowest viscosity, compared to the other honeys. The sample of mayonnaise with forest honey had the highest effective viscosity (3.427 Pa·s) and consistency (101.26 Pa·sn). The use of whey powder provided mayonnaise with the most optimal rheological parameters. Of all carbohydrates, inulin HD had the best effect on the consistency of mayonnaise, with effective viscosity of 2.801 ± 0.001 Pa·s and a flow index of 0.2630 ± 0.0020. Disaccharides provided mayonnaise with higher viscosity and consistency than monosaccharides. Mayonnaise with fresh egg yolk had higher viscosity (2.656 ± 0.002 Pa·s) and consistency (65.640 ± 0.004 Pa·s) than the samples with other egg products. The rheological characteristics of mayonnaise were also determined by the homogenization time and rotor speed. Increasing the time from 2 to 4 min at 10 000 rpm raised the emulsion’s viscosity and consistency from 6.253 to 8.736 Pa·s and from 77.42 to 134.24 Pa·sn, respectively, as well as reduced the flow index from 0.2628 to 0.1995. The rotor speed of 10 000–12 000 rpm was optimal for mayonnaise with pumpkin and rice oils and honey.
 The studied samples of mayonnaise with pumpkin and rice oils, as well as honey, belong to non-Newtonian systems and pseudoplastic fluids. The empirical flow curves can be adequately described by the Herschel-Bulkley model. Our results can significantly increase the efficiency of mayonnaise production, improve its quality, and reduce production costs.