Rababah Taha, Al-U'datt Muhammad, Naqresh Amjad, Gammoh Sana, Almajwal Ali, Saleh Mohammed, Yücel Sevil, Al-Rayyan Yara, Al-Rayyan Numan
Department of Nutrition and Food Technology, Jordan University of Science and Technology, Ar-Ramtha 3030, Jordan.
Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, , P.O. Box 10219, Riyadh 11495, Saudi Arabia.
ACS Omega. 2024 Apr 25;9(18):20243-20252. doi: 10.1021/acsomega.4c00570. eCollection 2024 May 7.
This research explores the crystallization process of honey during storage with a focus on its dissolution dynamics and essential characteristics. The investigation includes the examination of the effects of heat treatment at different temperatures (45-90 °C) and durations (23-960 min) on the induced crystallization of honey at 14 °C. Various analyses were conducted, including pH, acidity, color, sugar profile, phenolic and flavonoid contents, DPPH-scavenging activity, hydroxymethylfurfural (HMF), viscosity, and sensory attributes. The results indicated a reduction in the moisture content and pH, an increase in acidity, and higher levels of HMF at elevated temperatures. While the ash content remained relatively unchanged, variables such as color, glucose, fructose, total phenol, flavonoid, and antioxidant content exhibited variations with temperature. Viscosity decreased with an increase in temperature, suggesting Newtonian behavior and implying potential colloidal changes. Consumer sensory tests revealed significant differences among samples, with honey treated at 75 °C demonstrating superior physicochemical and sensory attributes. This study offers valuable insights into the dynamics of crystallized honey, providing information for both production practices and understanding consumer preferences.
本研究探讨蜂蜜在储存过程中的结晶过程，重点关注其溶解动力学和基本特性。调查包括考察不同温度（45 - 90°C）和持续时间（23 - 960分钟）的热处理对14°C下蜂蜜诱导结晶的影响。进行了各种分析，包括pH值、酸度、颜色、糖谱、酚类和黄酮类含量、DPPH清除活性、羟甲基糠醛（HMF）、粘度和感官属性。结果表明，在较高温度下，水分含量和pH值降低，酸度增加，HMF水平升高。虽然灰分含量相对保持不变，但颜色、葡萄糖、果糖、总酚、黄酮类和抗氧化剂含量等变量随温度变化。粘度随温度升高而降低，表明具有牛顿流体行为，并暗示可能存在胶体变化。消费者感官测试显示样品之间存在显著差异，75°C处理的蜂蜜表现出优异的理化和感官属性。本研究为结晶蜂蜜的动力学提供了有价值的见解，为生产实践和了解消费者偏好提供了信息。
