General Chemical Lab of Research and Analysis, Lamia, Timfristou 181, Lamia, 35131, Greece.
General Chemical Lab of Research and Analysis, Lamia, Timfristou 181, Lamia, 35131, Greece; National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771 Athens, Greece.
Food Chem. 2022 Jul 1;381:132301. doi: 10.1016/j.foodchem.2022.132301. Epub 2022 Feb 2.
The current study investigated the effect of different thermal and non-thermal procedures for the estimation of the optimum conditions of treatment of different honey types (erica, cotton, thyme, eucalyptus and pine honey) to avoid or delay crystallization without losing the nutritional benefits of honey. Different physicochemical parameters, such as pollen analysis, hydroxymethylfurfural (HMF), diastase activity, acidity, and total phenolic compounds were used as quality indicators. The different treatment procedures were evaluated in different honey types and in different time periods. It was proved that to achieve a non-crystallised product that lasts over a year, samples must be heated at 72 oC or stored at -18 °C. However, only by storing samples at -18 °C kept the nutritional benefits of honey and provide similar results with the fresh unheated samples. All procedures were examined in a long-term period (one year) in order to have a complete and accurate result.
本研究旨在探讨不同的热和非热处理方法对不同类型蜂蜜（尤加利、棉花、百里香、桉树和松树蜂蜜）处理条件的优化估计，以避免或延迟结晶，同时又不损失蜂蜜的营养价值。不同的理化参数，如花粉分析、羟甲基糠醛（HMF）、淀粉酶活性、酸度和总酚类化合物，被用作质量指标。不同的处理程序在不同的蜂蜜类型和不同的时间段进行了评估。结果证明，要获得可保持一年以上不结晶的产品，样品必须在 72°C 下加热或在-18°C 下储存。然而，只有将样品储存在-18°C 下才能保持蜂蜜的营养价值，并提供与新鲜未加热样品相似的结果。所有程序都在一个长期（一年）内进行了检查，以获得完整和准确的结果。
