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Article
Publication date: 18 April 2009

Muharrem Ergun and Nazan Ergun

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although…

Abstract

Purpose

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although insufficient, has been the main method of overcoming this challenge so far. Thus, methods preserving the quality and extending the shell life of minimally processed or fresh‐cut produce are needed. This paper seeks to propose that honey could be used to preserve the fresh‐like quality of minimally processed pomegranate arils and extend their shelf life.

Design/methodology/approach

Manually extracted pomegranate arils were treated with water as control, 10 or 20 per cent diluted honey solution each for five minutes, then held at 4°C for ten days. Changes in organoleptic and visual quality, softening, soluble solids content, pH, absorbance at 446 and 510nm, and total aerobic count were recorded during the ten‐day storage period.

Findings

The study found that honey solution dip treatments extended the fresh‐like quality of minimally processed arils by delaying quality loss, microbial development, and pigment changes.

Practical implications

The paper shows that honey dip treatment may be used, depending on commodity, to preserve quality and extend the shelf life of minimally processed or fresh‐cut produce in the food‐processing industry.

Originality/value

The study pays particular attention to minimally processed pomegranate arils, by adapting a potentially safe organic method, the use of honey dips.

Details

British Food Journal, vol. 111 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 March 1987

Edgar Scott Lower

Factors involved in the transformation of nectar from flowering plants into honey have been the subject of study. Honey is said to have many beneficial properties and…

Abstract

Factors involved in the transformation of nectar from flowering plants into honey have been the subject of study. Honey is said to have many beneficial properties and uses. The methods of extracting and purifying it are described, with detail about its components and some of its chemical and physical properties. The effects of storage and methods of packaging are also outlined.

Details

British Food Journal, vol. 89 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 April 1987

Edgar Scott Lower

The many sources of honey are listed, with detail abut the contents of different types. Factors influencing the crystallisation of honey, and the causes and effects of…

Abstract

The many sources of honey are listed, with detail abut the contents of different types. Factors influencing the crystallisation of honey, and the causes and effects of fermentation are given. Some uses are also described — in cosmetics, as food, and in pharmacology.

Details

British Food Journal, vol. 89 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 September 2000

M. Murphy*, C. Cowan, M. Henchion and S. O’Reilly

The ideal honey profile for 153 Irish consumers of honey was one with a thick texture, a dark golden colour, made by a small‐scale producer, at a price of IR£1.95 and…

Abstract

The ideal honey profile for 153 Irish consumers of honey was one with a thick texture, a dark golden colour, made by a small‐scale producer, at a price of IR£1.95 and packaged in a 454g (1lb) plain glass jar. Least squares regression was used to estimate part worths for the conjoint analysis. Using the scale attribute as a basis for segmentation three distinct segments were identified. Market simulation experiments simulated market shares for 11 products; the ideal products for each segment (three in total), two existing mass‐produced honeys, four from small‐scale local farm producers and one from a farm producer produced on a larger scale. The first cluster was the least price sensitive, with the most important attribute being small‐scale producer source. Mass‐produced honeys had a very small market share in this segment. The second cluster was distinguished by deriving a high utility from a light‐coloured honey. Again mass‐produced honeys had the smallest market share. In the first two clusters, in addition to some of the ideal products, honey/s from small‐scale producers had high market shares. The third cluster was the most price sensitive and the mass‐produced honeys commanded their largest market share in this segment. This segment also derived the highest utility of all segments from a honey produced on a mass scale. The results show that adjusting pricing and promotional approaches could increase market share for honey producers.

Details

British Food Journal, vol. 102 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 27 March 2009

Jaganathan Saravana Kumar and Mahitosh Mandal

Characterization of honey gathered importance since it has been widely used in both medical and domestic needs. In this fast moving mechanical life, people are bound to…

Abstract

Purpose

Characterization of honey gathered importance since it has been widely used in both medical and domestic needs. In this fast moving mechanical life, people are bound to buy commercially available honey at markets. The purpose of this paper is to study the physical and thermal properties of such honey.

Design/methodology/approach

Four well‐known commercial honey samples in the Indian market were analyzed for their color, rheology and thermal properties.

Findings

Color of the samples varied from white to light amber according to United States Department of Agriculture method. Rheologies of the samples were studied between 10 and 30°C. Viscosities of samples varied from 1.31  to 96.7 Pa s according to the kind of honey and temperature of measurement. Controlled shear rate viscometry indicated the Newtonian behavior with a drop in viscosity as the temperature increases. Differential Scanning Calorimetry analysis indicated the inflection transition temperature (Tg) of the present investigation ranged between –51.40  and –30.64°C. Correlation between the Tg and the viscosity of the samples were significant.

Originality/value

There has been no report available on the Newtonian behavior of the commercial Indian honey samples. This paper will help the consumers to comprehend the standard of the honey sold in the Indian market. Distributors/manufacturers will also be aware of quality of honey, which will help further in the process development, transportation and storage.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 2 June 2021

Raffaella Preti and Anna Maria Tarola

Urban beekeeping is spreading as an answer to promote bee conservation and to develop local economies. This study aims to highlight nutritional properties of polyfloral…

Abstract

Purpose

Urban beekeeping is spreading as an answer to promote bee conservation and to develop local economies. This study aims to highlight nutritional properties of polyfloral honeys produced in urban landscape and to compare them to the countryside counterparts.

Design/methodology/approach

This research has examined polyfloral urban honeys from a restricted area in Central Italy, for antioxidant capacity, total phenolic content and 15 polyphenols profile. Physicochemical parameters have been also determined to assess the overall quality of the samples. Results were compared with polyfloral honeys produced in surrounding countryside and monitored in two harvest years, 2018 and 2019. Principal component analysis was applied to the data to disclose significant differences among honeys and harvest years.

Findings

Urban honeys revealed up to threefold higher total amount of polyphenols with respect to rural honeys, and in the 2019 harvest, despite water scarcity that affected the national production, demonstrated 50% higher antioxidant capacity and total phenolic content. The majority of the 15 polyphenols studied resulted in more abundant urban honeys, in particular in the 2019 harvest. The multivariate analysis evidenced how honeys could be successfully separated according to their production area and harvest year by their different polyphenols profile.

Originality/value

Limited data are available on nutritional properties of urban honeys and on their content in antioxidants. The present results suggest that the cultivated urban environment, with its large floral biodiversity, can provide extra nutrition for bees, resulting in the production of a honey rich in nutraceutical compounds.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 12 April 2021

Meena Thakur, Neha Gupta, Harish Kumar Sharma and Sunita Devi

The purpose of this study is to assess the quality of honey from different agro-climatic zones of Himachal Pradesh in terms of physicochemical characteristics and mineral status.

Abstract

Purpose

The purpose of this study is to assess the quality of honey from different agro-climatic zones of Himachal Pradesh in terms of physicochemical characteristics and mineral status.

Design/methodology/approach

Three honey-producing locations were selected within each agro-climatic zone, honey sampled from four separate apiaries within each location and analyzed for physicochemical characteristics and mineral status using standard methodologies. The data were analyzed using one-way analysis of variance with one-way classification, after appropriate transformation through online OP-STAT software and MS Excel. The correlation coefficient (r) was also calculated. Principal component analysis was done using XL-STAT software.

Findings

The honey of Zone 4 had highest fructose (36.62%), F:G ratio (1.55), acidity (46.07 meq/kg), vitamin C (25.04 mg/100 g) and diastase (19.22 DN), whereas the pollen density (76,666.67 pollen grains per 10 g), pH (5.94), sucrose (6.94%), hydroxy methyl furfuraldehyde (70.20 mg/kg), amino acid (103.83 mg/100 g), phenols (77.39 mg/100 g), Ca (81.04 mg/kg) and K (354.17 mg/kg) were highest for Zone 2. Highest electrical conductivity (0.24 mS/cm), moisture (16.50 %), glucose (34.20%) and P content (62.93 mg/kg) were recorded for Zone 1. Correlation studies indicated a significant positive correlation between pH and EC; EC and moisture; colour and pollen density. Examining the graphical distribution of the honey samples, a natural separation between honeys of four different agro-climatic zones was obtained.

Originality/value

The impact of geographical/agro-climatic variations in physicochemical characteristics of honey has not been worked out under the present scenario in Himachal Pradesh.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 22 July 2014

Sainath Suryanarayanan and Daniel Lee Kleinman

This paper utilizes controversies over the role of a set of insecticides in mass honey bee die-offs in two different national contexts – France and the United States – in…

Abstract

This paper utilizes controversies over the role of a set of insecticides in mass honey bee die-offs in two different national contexts – France and the United States – in order to understand the science-state nexus in a comparative manner. On the one hand, the French government in 1999 and 2004 suspended the commercial use of the insecticidal products that beekeepers suspected of causing the honey bee declines. On the other hand, the US government has to date refused to heed beekeepers’ calls to limit the usage of the very same set of insecticides. We examine why the governments of France and the United States came to contrasting conclusions regarding broadly similar technoscientific issues. The divergent outcomes, we argue, are not simply the result of predetermined differences in the two states’ regulatory paradigms (with France being “precautionary,” and the United States adhering to a “sound science” approach), but are underpinned by divergent forms of beekeepers’ resistance. The paper further sheds light on non-state actors’ use of science and state to contest state (in)action by analyzing how historically influenced differences in state structures, the relational dynamics of beekeepers’ and farmers’ organizations, and the epistemic cultures of honey bee knowledge production, shaped different forms of resistance and influence in France and the United States.

Details

Fields of Knowledge: Science, Politics and Publics in the Neoliberal Age
Type: Book
ISBN: 978-1-78350-668-2

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Article
Publication date: 1 December 2003

Rasha Al‐Qassemi and R.K. Robinson

Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The…

Abstract

Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role of these compounds as prebiotics is emphasised, for a number of them have been found to stimulate species of Bifidobacterium that inhabit the human colon. It is suggested that the therapeutic properties of the anti‐oxidants in honey could be equally relevant, and the desirability of the growing practice of adding royal jelly to retail products is discussed briefly.

Details

Nutrition & Food Science, vol. 33 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 17 May 2013

Adela Moise, Alexandru Mărghitaş Liviu, Daniel Dezmirean and Otilia Bobis

The main purpose of this study is to create a complete physico‐chemical characterisation of Romanian heather honey.

Abstract

Purpose

The main purpose of this study is to create a complete physico‐chemical characterisation of Romanian heather honey.

Design/methodology/approach

A total of 30 samples of heather honey were harvested from three different geographical areas (Fântânele, Călăţele, Mărişel) from Transylvania region (Romania). This study contains a complete characterization of heather honey regarding its physico‐chemical composition, total phenols content, flavonoids content, antioxidant activity (expressed as radical scavenging activity – RSA) and micro‐ and macroelements content.

Findings

The results obtained for the total phenols content and total flavonoids demonstrate that honey samples have good bioactive properties and the antioxidant activities are similar to those of dark honeys. Heather honeys normally have a high content of minerals, having their origin in soil. All quantified minerals in heather honey presented values higher that those reported for other types of honey.

Practical implications

Heather honey is a very important type of honey for consumers, which due to its features has a high price on the local market. This study provides the main analytical methods for honey quality determination, which is very important for the students.

Originality/value

For the first time in Romania a complete study of heather honey was done.

Details

Nutrition & Food Science, vol. 43 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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