Skip to main content
SpringerLink
Log in

Physicochemical and Rheological Properties of Romanian Honeys

  • ORIGINAL ARTICLE
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

The purpose of this work was to investigate the physicochemical and rheological properties of Romanian honey, and particularly to analyze the influence of moisture content, °Brix concentration and temperature. All the samples were characterized to determine their physicochemical (moisture, °Brix, pH, ash, conductivity, colour, 5-hydroxymethylfurfural content, sugar content, diastase activity) and bioactive (antioxidant activity, total phenols content and total flavonoids content) parameters. All the investigated honeys displayed Newtonian behaviour at all temperatures. Four experimental viscosity models were checked using the experimental data to correlate the influence of temperature upon honey viscosity; The William-Landel-Ferry model was much suitable than Power Law, Arrhenius and Vogel-Taumman-Fulcher models for temperature-viscosity modelling. By using the polynomial modeling method, it was possible to develop a mathematical model to describe honey viscosity in the function of temperature and chemical composition. The model achieved, developed from the viscosity, temperature and chemical composition allows predicting the evolution of the dynamic viscosity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. E. Anklam, A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem. 63, 549–562 (1998)

    Article  CAS  Google Scholar 

  2. B. Fallico, M. Zappalà, E. Arena, A. Verzera, Effects of heating process on chemical composition and HMF levels in Sicilian monofloral honeys. Food Chem. 85(2), 305–313 (2004)

    Article  CAS  Google Scholar 

  3. P.A. Sopade, P.J. Halley, B.R. D’Arcy, B. Bhandari, N. Caffin, Dynamic and steady-state rheology of Australian honeys at subzero temperatures. J. Food Process Eng. 27(4), 284–309 (2004)

    Article  Google Scholar 

  4. A. Lazaridou, C.G. Biliaderis, N. Bacandritsos, A.G. Sabatini, Composition, thermal and rheological behaviour of selected Greek honeys. J. Food Eng. 64(1), 9–21 (2004)

    Article  Google Scholar 

  5. L. Juszczak, T. Fortuna, Rheology of selected Polish honeys. J. Food Eng. 73(1), 43–49 (2006)

    Article  Google Scholar 

  6. S. Yanniotis, S. Skaltsi, S. Karaburnioti, Effect of moisture content on the viscosity of honey at different temperatures. J. Food Eng. 72(4), 372–377 (2006)

    Article  Google Scholar 

  7. K.M. Kang, B. Yoo, Dynamic rheological properties of honeys at low temperatures as affected by moisture content and temperature. Food Sci. Biotechnol. 17(1), 90–94 (2008)

    Google Scholar 

  8. B. Bhandari, B. D’Arcy, S. Chow, Rheology of selected Australian honeys. J. Food Eng. 41(1), 65–68 (1999)

    Article  Google Scholar 

  9. B. Mossel, B. Bhandari, B. D’Arcy, N. Caffin, Use of Arrhenius model to predict rheological behaviour in some Australian honeys. LWT–Food Sci. Technol. 33, 545–552 (2000)

    CAS  Google Scholar 

  10. B. Abu-Jdayil, A. Al-Majeed Ghzawi, K.I.M. Al-Malah, S.J. Zaitoun, Heat effect on rheology of light- and darkcolored honey. J. Food Eng. 51(1), 33–38 (2002)

    Article  Google Scholar 

  11. S. Bogdanov, Harmonised methods of the international honey commission (Swiss Bee Research Centre, FAM, Liebefeld, CH-3003 Bern, Switzerland, 2002)

    Google Scholar 

  12. J.B. Hutchings, Food color and appearance, 2nd edn. (Aspen Publishers, Gaithersburg, 1999)

    Google Scholar 

  13. P. Talens, N. Martinez-Navarrete, P. Fito, A. Chiralt, Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innov. Food Sci. Emerg. 3, 191–199 (2001)

    Article  Google Scholar 

  14. V.L. Singleton, J.A. Rossi, Colorimetry of total phenolics with pho sphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144–158 (1965)

    CAS  Google Scholar 

  15. K. Dae-Ok, S.W. Jeong, C.Y. Lee, Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 81, 321–326 (2003)

    Article  Google Scholar 

  16. M. Blasa, M. Candiracci, A. Accorsi, P.M. Piacentini, M.C. Albertini, E. Piatti, Raw Millefiori honey is packed full of antioxidants. Food Chem. 97, 217–222 (2003)

    Article  Google Scholar 

  17. L. Chen, A. Mehta, M. Berenbaum, A.R. Zangeri, N.J. Engeseth, Honey fron diffrent honey sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. J. Apicult. Res 37(1), 27–31 (2000)

    CAS  Google Scholar 

  18. A. Meda, C. Lamien, M. Romito, J. Millago, O. Nacoulma, Determination of total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 91, 571–577 (2005)

    Article  CAS  Google Scholar 

  19. P.A. Sopade, P. Halley, B. Bhandari, B. D’Arcy, C. Doebler, N. Caffin, Application of the Williams-Landel-Ferry model to the viscosity–temperature relationship of Australian honeys. J. Food Eng. 56(1), 67–75 (2002)

    Article  Google Scholar 

  20. Codex Standard (Codex Alimentarius) 12-1981, Rev. 2 Revised codex standard for honey, (2001)

  21. S. Ouchemoukh, H. Louaileche, P. Schweitzer, Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control 18, 52–58 (2007)

    Article  CAS  Google Scholar 

  22. J. Ahmed, S.T. Prabhu, G.S.V. Raghavan, M. Ngadi, Physico-chemical, rheological, calorimetric and dielectric behaviour of selected Indian honey. J. Food Eng. 79, 1207–1213 (2007)

    Article  CAS  Google Scholar 

  23. I. Escriche, M. Visquert, M. Juan-Borras, P. Fito, Influence of simulated industrial thermal treatments on the volatile fractionsof different varieties of honey. Food Chem. 112, 329–338 (2009)

    Article  CAS  Google Scholar 

  24. A. Krauze, J. Krauze, Classification of honeys by principal component analysis on the basis of chemical and physical parameters. Z. Lebensm. Unters. Forsch. 192, 19–23 (1991)

    Article  CAS  Google Scholar 

  25. M. Zappala, B. Fallico, E. Arena, A. Verzera, Methods for the determination of HMF in honey: a comparison. Food Control 16, 273–277 (2005)

    Article  CAS  Google Scholar 

  26. M. Kadar, M. Juan-Borrás, M. Hellebrandova, E. Doménech, I. Escriche, Differentiation of Acacia, Sunflower and Tilia Honeys from Different Countries Based on Sugar Composition, Physicochemical and Color Parameters. Bulletin USAMV Agric. 67(2), 252–258 (2010)

    CAS  Google Scholar 

  27. A. Terrab, A.G. González, M.J. Díez, F.J. Heredia, Characterization of Moroccan unifloral honeys using multivariate analysis. Eur. Food Res. Technol. 218, 88–95 (2003)

    Article  CAS  Google Scholar 

  28. A. Terrab, G.A. Gonzalez, M.J. Diez, F.J. Heredia, Mineral content and electrical conductivity of honeysproduced in Northewet Morocco and their contribution to the characterisation of unifloral honeys. J. Sci. Food. 83, 637–643 (2003)

    Article  CAS  Google Scholar 

  29. M. Oroian, S. Amariei, I. Escriche, G. Gutt, Rheological aspects of Spanish Honeys. Food Bioprocess Tech. (2011). doi:10.1007/s11947-011-0730-4. in press

  30. L. Marghitas, D. Dezmirean, A. Moise, L. Laslo, C. Coroian, O. Teleky, O. Maghear. Physico-chemical characterization of Transylvanian monofloral honeys, Bulletin USAMV-CN, 63–64 (2007)

  31. M. Al-Mamary, A. Al-Meeri, M. Al-Habori, Antioxidant activities and total phenolics of different types of honey. Nutr. Res. 22(9), 1041–1047 (2002)

    Article  CAS  Google Scholar 

  32. R. Dong, Y. Zheng, B. Xu, Phenolic profiles and antioxidant capacities of Chinese unifloral honeys from different botanical and geographical sources. Food Bioprocess Tech. (2011). doi:10.1007/s11947-011-0726-0. in press

  33. A. Meda, C.E. Lamien, M. Romito, J. Millogo, O.G. Nacoulma, Determination of the total phenolic, flavonoid and proline contents in Burkina Faso honey, as well as their radical scavenging activity. Food Chem. 91, 571–577 (2005)

    Article  CAS  Google Scholar 

  34. B. Yoo, Effect of temperature on dynamic rheology of Korean honeys. J. Food Eng. 65, 459–463 (2004)

    Article  Google Scholar 

  35. J.S. Kumar, M. Mandal, Rheology and thermal properties of marketed Indian honey. Nutr. Food Sci. 39(2), 111–117 (2009)

    Article  Google Scholar 

  36. I. Cohen, D. Weihs, Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids. J. Food Eng. 100(2), 366–371 (2010)

    Article  Google Scholar 

  37. J. Steffe, Rheological methods in food process engineering, 2nd edn. (Freeman Press, USA, 1996)

    Google Scholar 

  38. U. Patil, K. Muskan, Essentials of biotechnology (International Publishing House Pvt. Ltd., New Delhi, 2009)

    Google Scholar 

  39. M.P. Recondo, B.E. Elizalde, M.P. Buera, Modelling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems. J. Food Eng. 77(1), 126–134 (2006)

    Article  CAS  Google Scholar 

  40. K.I.M. Al-Malah, B. Abu-Jdayil, S. Zaitoun, A.A.M. Ghzawi, Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. J. Food Proc. Eng. 24, 341–357 (2001)

    Article  Google Scholar 

  41. S. Zaitoun, A. Ghzawi, K.I.M. Al-Malah, B. Abu-Jdayil, Rheological properties of selected light colored Jordanian honey. Int. J. Food Prop. 4, 139–148 (2001)

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This paper was supported by the project “Knowledge provocation and development through doctoral research PRO-DOCT - Contract no. POSDRU/88/1.5/S/52946 ”, project co-funded from European Social Fund through Sectoral Operational Program Human Resources 2007–2013.

Author information

Authors and Affiliations

  1. Faculty of Food Engineering, Stefan cel Mare University Suceava, Suceava, Romania

    Mircea Oroian

Authors
  1. Mircea Oroian
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mircea Oroian.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Oroian, M. Physicochemical and Rheological Properties of Romanian Honeys. Food Biophysics 7, 296–307 (2012). https://doi.org/10.1007/s11483-012-9268-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-012-9268-x

Keywords

Search

Navigation