Content uploaded by Dr. Shlair H Hasan
Author content
All content in this area was uploaded by Dr. Shlair H Hasan on Sep 18, 2015
Content may be subject to copyright.
A preview of the PDF is not available
Effect of Storage and Processing Temperatures on Honey Quality
Abstract
The purpose of this research was to assess the impact of heating and storage conditions on the diastase number, invertase number and hydroxymethylfurfural (HMF) in three types of Iraqi honey from(Haj-Umran, Shaqlawa and Sedacan). Average values of the physico-chemical characteristics of fresh honey were as follows : HMF 3.916 mg/Kg, diastase number 17.66 , invertase number 17.27, proline 707 mg/Kg, reducing sugar 64.59 %, sucrose 5.07 %, moisture 17.593 %, ash 0.204 %, pH 3.9 , total acidity 28.763 mg/Kg and E.C. 0.287 ms/cm. The three types of honey were heated at 55,65,75 • C for 5,15,20,25 minutes then the honey samples were left to room temperature(20-23 • C) and stored at this ambient temperature for 26 weeks to be assessed. The changes in the HMF, diastase number, invertase content were observed. Heating treatment applied to honey did not effect on diastase number and invertase, except the effect storage time. While, HMF content of honey samples affected significantly from storage time and heating.
... Among honey compositions, HMF and diastase are key quality control measures used to assess the quality, freshness, overheating, and storage conditions of honey (Hasan 2013, Korkmaz and Küplülü 2017, Sajid et al. 2019, Tosi et al. 2002, Tosi et al. 2008, Yilmaz and Küfrevioğlu 2001. According to International Standards, the maximum level of HMF content is 40 mg/kg, whereas the level of diastase content is greater than 8 DN (Codex Alimentarius 2001). ...
... According to Hasan (2013), reduction of invertase number from 3.11 to 10.7% after three months of storage and 60.21% to 70.5% after six months were observed in three honey samples from Iraq. Invertase activity dropped from 24.31 to 3.88 IN after 6 hours of storage at temperatures over 65 0 C (Sahin et al. 2020). ...
... Similar result also stated by Karabournioti and Zervalaki (2001) where invertase activity was reduced by approximately 95% for pine, helianthus, cotton, and thymus honey and 85% for orange honey when heated at 75 0 C for 24 h. The factors influencing honey quality are well documented in the literature, especially the effects of heating and extended storage on HMF and enzymes as diastase, glucose oxidase, and invertase (Hasan 2013, Kamboj et al. 2019, Julika et al. 2022, Sahin et al. 2020, Karabournioti and Zervalaki 2001. ...
The present study aimed to reveal the effect of different temperatures and storage duration on the Hydroxymethylfurfural (HMF) concentration, diastase, and invertase activity of Apis florea honey produced from Jalgaon district, North Maharashtra, India. For the assessment of HMF, diastase and invertase activity, samples were stored at 25 0 C, 35 0 C, 45 0 C, 55 0 C and 65 0 C for the duration of 1, 3 and 5 h, and the variation in these contents were determined quantitatively. According to the results, heating temperatures of 55 0 C and 65 0 C had adverse effects on the concentration of HMF, diastase, and invertase activity compared to honey treated at 25 0 C, 35 0 C, and 45 0 C. On the basis of duration of heating time, it was observed that temperature increased the HMF content while decreased the diastase and invertase activity in varying proportions. The concentration of HMF increased from 33.55 (1.15%) to 48.21 (45.4%) mg/kg, when stored at 65°C for 5 hours, suggesting 274 that HMF levels rise with storage temperature and time. The enzymatic activity of diastase and invertase reduced by 59.9% and 72.1%, respectively, after 5 hours of storage at temperatures of 55 0 C and 65 0 C, indicates deactivation of diastase and invertase enzymes at high temperature and prolong storage duration. Therefore, it was concluded that during processing and storage of honey, heat treatment at higher temperatures (55 0 C and 65 0 C) may affect the HMF content and enzyme activity, which reduces honey quality and lifespan. However, the storage or processing temperatures should remain upto 45 0 C to preserve HMF and enzymatic integrity which keep the quality and freshness of Apis florea honey.
... The concentration of HMF increases with an increase in pH value and temperature, whereas a decrease in diastase activity with elevated temperature was presented by Nanda et al. (2006). When the collected honey samples were heated at 55, 65 and 75 • C for five-minute intervals up to 25 min, elevation in HMF content and reduction in diastase and invertase activity was observed (Hasan, 2013). Process variables were optimized by using the RSM technique as reported by different researchers (Singh et al., 2010;Nayik et al., 2016;Kamboj et al., 2019). ...
... Process variables were optimized by using the RSM technique as reported by different researchers (Singh et al., 2010;Nayik et al., 2016;Kamboj et al., 2019). Correlation among different variables with responses such as temperature together with HMF, pH and diastase, temperature and diastase, as well as temperature and invertase, was reported by many workers (Karabournioti et al., 2001;Nanda et al., 2006;Hasan, 2013). The objective of the present study is to optimize the process variables, viz. ...
... A gradual increase in diastase activity, including the initial increase in the pH, is shown in the surface plot ( Fig. 1B (a)). The correlation of pH and diastase activity was also studied by Hasan (2013). Similar findings were also reported by researchers around the globe (Babacan et al., 2002;Nanda et al., 2006), which depicted a decrease in diastase behaviour as the pH deviated from the optimal values (4.6 to 5.6). ...
... It was noted that the diastase activity may be influenced by certain physico-chemical factors (pH, Electric conductivity, sugar content) [9,10] , Honey processing, storage conditions and harvesting time of honey [11,12] . There is a lot of information on the instability of diastase activity in honey due to the effect of variable temperatures at specific time duration observed in different parts of the world [6,13,14,15,16] . North Maharashtra Region of India is mainly covered by agro-forest area. ...
... Variations in the diastase level in honey samples may be caused by biotic and abiotic factors, floral and geographic origins, the age of the bees and the bee colony [18,19,20,14] . Certain physico-chemical factors (pH, Electric conductivity, sugar content) [9,10,21] , Honey processing, storage conditions and harvesting time of honey may also influence the diastase activity [13,11,12,15,22] . The analysed honey samples from both bee colonies revealed that floral origin, difference in foraging preference according to the nature of bee species significantly affects the diastase activity of honey samples. ...
... Moreover, a few honey samples either didn't show any change or small loss in diastase activity at 25 0 C also noticed by Tosi et al [15] . According to Hasan [13] (2013), short term heating applied to honey at 55, 65, 75 0 C for 5,15,20,25 minutes does not affect the diastase activity. Korkmaz and Küplülü [11] were noticed the temperature and time-dependent alterations affect the diastase activity in flower honey and honeydew honey samples when stored at 3 different temperature (10±2, 22±2 and 35±2 0 C) for 3, 6, 9 and 12 th month. ...
The present study intends to determine the physicochemical properties and the effect of different storage temperatures on the diastase activity of Apis mellifera honey from five different sites of North Maharashtra Region, India. The analysed honey samples from all sites revealed that floral origin, foraging preference and nature of bee species significantly affects the physicochemical properties such as moisture content, pH, acidity, ash content, fructose, glucose and diastase number. For the assessment of diastase activity, samples were stored at six different temperatures (15 0 C, 25 0 C, 35 0 C, 45 0 C, 55 0 C and 65 0 C) for 60 minutes duration. It was noticed that, the diastase activity at room temperature (21.38±0.82 N), reduced with decrease in temperature (15 0 C) in an average of 11.33% in the honey samples. However, the reduction of diastase activity with increased the temperatures (65 0 C) in an average of 27.68% in honey samples. Therefore, it was conclude that the heating treatment at higher temperature cause diminution in diastase activity which may affect the quality and reduces the life of honey.
... After 1.5 years of storage, the pH drops by 15.1% (4.23-3.59). Gluconic acid synthesis during storage increases acidity by decreasing pH (Hasan 2013;Singh and Singh 2018). The pH mostly determines microbial contamination in honey (Hasan 2013). ...
... Gluconic acid synthesis during storage increases acidity by decreasing pH (Hasan 2013;Singh and Singh 2018). The pH mostly determines microbial contamination in honey (Hasan 2013). Moreover, pH is a significant factor during honey storage because it is associated with the shelf life and stability of the product (Khatun et al. 2022). ...
Honey is a naturally occurring biological product produced by bees using the nectar of plants and is extremely beneficial to humans both as a food and medication. It is a good source of water, glucose, and fructose, including trace amounts of proteins, vitamins, minerals, and organic acids. Raw or minimally processed honey is a high-quality honey offering several nutritional and health preventative benefits but could be microbiologically contaminated due to yeasts, some anaerobic bacteria, Clostridium botulinum, and molds. Moreover, processing could be required to meet physical and sensorial requirements. In addition, heating, filtering, and moisture reduction are all necessary processes for raw honey processing to avoid fermentation, delay crystallization, and eliminate contaminants. During processing, it is a challenge to maintain its nutritional value and health properties and to improve product appeal. Various methods have been employed for honey processing as alternatives to conventional heat treatments, such as microwave heating, ultrasound processing, infrared heating, high hydrostatic pressure processing, and membrane technology. The chapter covers the composition of honey, the nutritional value of its components, conventional and modern processing methods of honey, and their effect on its physiological and nutritional characteristics.
... However, the increase in HMF could be explained by the increased concentration of fructose, which surmounted the energy barrier and activated the Maillard reaction to form HMF compounds, as reported by Hasan. 51 3.4. Color Measurement. ...
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.
... For example, research focused on understanding the behavior and ecological role of specific bee species may consider the honey produced by those bees. Additionally, it is important to note that four studies from Algeria, India, Iraq, and Turkey failed to define honey based on any of the criteria (bee species, floral origin, and nectar source) (Hasan, 2013;Minhas et al., 2016;Mouhoubi-Tafinine et al., 2018;Yilmaz & Küfrevioǧlu, 2001). A failure to define the honey samples could lead to a lack of specificity, quality concerns, limited market differentiation, diminished ecological understanding, and a missed opportunity to explore the potential health benefits associated with different honey varieties. ...
This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5‐hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (p‐value) in the reported studies. However, all the reported studies used the simplest approach (one‐way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S‐plot, variable importance of projection, and one‐way ANOVA, which can produce the most accurate and precise results rather solely depending on one‐way ANOVA.
... HMF content which is an indicator for honey freshness increase and diastase activity decreases for overheated, aged and poorly stored honey. Heating honey to higher temperatures of more than 70 degree Celsius is not suitable as it causes alteration of flavor, colour and granulation of honey, degrades bioactive compounds and oxidants deteriorating the honey (Hasan, 2013). ...
A review paper regarding honey quality parameters
Honey is prepared by bees from natural sugars, which they collected in the form of nectar from different flowers. In the present study, an inclined plate system was developed and evaluated for moisture reduction of honey by recirculating hot water beneath the drying surface and the process conditions were optimized for getting honey with more shelf life. The water temperature and plate inclination were selected as process parameters ranging from 40 to 70 °C and 30–60° respectively. The honey quality during the process was adjudged on the basis of heat sensitive variables such as hydroxymethylfurfural (HMF) content, diastase activity and colour. The experiments were conducted by following full factorial design of experiments with each variable interaction. It was found that HMF and diastase activity after moisture reduction varies from 17.48 to 51.83 mg/kg and 12.5 to 7.7 from 70–40 °C drying temperature respectively. Less colour loss of raw honey was observed at higher process temperature and low plate inclination that varied from 3.64 to 7.97 in terms of L, a,b colour difference. The ambient temperature and relative humidity during the process was 30.5 °C to 34.8 °C and 78.6 to 89.8% respectively. The optimum conditions of process parameters viz. water temperature and plate inclination were found to be 60 °C and 60° respectively that resulted in minimum increment of HMF formation, less loss of diastase activity along with minimum colour change and less energy requirement during the process.
A variety of biomolecules known as enzymes are found in honey and originated from bees and plant nectars. The plant yields nectar that aids bees in producing honey. Diastases, invertases, glucosidases, glucose oxidases and proteases are the common enzymes present in honey and highly sensitive toward UV-vis light, heat, and microwave energy. Among all enzymes, invertase and diastase have been used for assessing the freshness of honey. The enzyme's capacity to transform amylose into glucose enhances the sweetness and flavor of honey. The role of enzymatic reactions in two types of honey, based upon bee sting morphology, namely honey from honey bees (HB) and stingless bees (SB) are discussed in this review. Enzymes that act as the main ingredient in honey production are comprehensively discussed for their significance in producing good quality and therapeutic properties of honey.
A new method is described for hydroxymethylfurfural (HMF) in honey; accuracy and precision are improved over the most used optical and chemical methods. With a clarified honey solution containing 0.1% sodium bisulfite as reference and a similar solution without bisulfite as sample, a difference spectrum is obtained which represents only the HMF in the sample, without the interfering absorption of the honey. The average recovery was 97.5% for 24 additions to honey of 0.8-40 mg HMF/100 g. Forty honey samples ranging from 0 to 40 mg/100 g were analyzed by 3 methods with the following average results: Winkler optical method, 7.25; Winkler chemical method, 4.83; and new bisulfite method, 5.05 mg HMF/100 g honey. Values by the latter 2 methods did not differ at the P = 0.05 significance level.
