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INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY

Year 2023, Volume: 12 Issue: 2, 76 - 81, 22.06.2023

Davut Karahan Bayram Yurt Esra Çapanoğlu Güven

https://doi.org/10.46810/tdfd.1214059

Abstract

The predominant compounds found in honey are carbohydrates, mainly composed of fructose and glucose. Honey is a supersaturated solution with more than 70% sugar and less than 20% water content. Crystallization of supersaturated solutions is expected from a physicochemical point of view. However, since the crystallization phenomenon is not fully understood by the consumers, crystallized honey is generally not liked. Beekeepers and/or marketers of bee products apply a high degree of heat treatment to crystallized honey to bring it into liquid form and market it to meet consumer preferences. Honey has been used for both healing and nutritional purposes throughout history. Unfortunately, some processes applied to honey consciously or unconsciously can have the opposite effect, although they lose the healing value of honey. The new product, which is formed as a result of controlled crystallization to improve the sensory and physical properties of honey, is called cream honey. Creamed honey is an alternative product to crystallization and its effects. In this study, creamed honey was produced from filtered honey and the effect of creamed honey production process on the sugar profile of honey was investigated by High Performance Liquid Chromatography- Refractive Index Detection (HPLC-RID) method. In the analyzes made, it was concluded that the creamed honey production process did not have a significant effect on the sugar profile of honey (p>0.05).

Keywords

Honey Crystallization Creamed Honey Sugar Profile HPLC-RID

Thanks

The authors are greatly thankful to Bingöl University Bee and Natural Products R&D and Product Development Application and Research Center for analyses support.

References

  • Codex Alimentarius [Internet]. Codex Standard for Honey; 1987. Available from: https://www.fao.org/3/w0076e/w0076e30.htm [cited 2022 Oct 28].
  • Zumla A, Lulat A. Honey - a remedy rediscovered. Journal of the Royal Society of Medicine. 1989; (82):384-385.
  • Mutlu C, Erbaş M, Arslan Tontul, S. Bal ve diğer ari ürünlerinin bazı özellikleri ve insan sağlığı üzerine etkileri. Akademik Gıda. 2017; 15(1):75–75.
  • Silici S. Honeybee products and apitherapy. Turkish Journal of Agriculture-Food Science and Technology. 2019; 7(9):1249-1262.
  • Terrab A, Dı ez MJ, Heredia FJ. Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food chemistry. 2002; 79(3):373-379.
  • Bakkali F, Averbeck S, Averbeck D, Idaomar M. Biological effects of essential oils- a Review. Food and Chemical Toxicology. 2008;46:446-475.
  • Balouiri M, Sadiki M, Ibnsouda SK. Methods for in vitro evaluating antimicrobial activity: A review. Journal of pharmaceutical analysis. 2016; 6(2):71-79.
  • Conforti PA, Lupano CE, Malacalza NH, Arias V, Castells CB. Crystallization of honey at −20°C. International Journal of Food Properties. 2006; 9(1): 99-107.
  • Anand S, Pang E, Livanos G, Mantri N. Characterization of physico-chemical properties and antioxidant capacities of bioactive honey produced from Australian grown Agastache rugosa and its correlation with colour and poly-phenol content. Molecules. 2018; 23(1):108.
  • Belitz HD, Grosch W. Food Chemistry. 2nd ed. Berlin Heidelberg: Springer-Verlag; 1999. P. 821-828.
  • Burdurlu HS, Karadeniz F. Gıdalarda maillard reaksiyonu. Gıda. 2002; 27 (2):77-82.
  • Durling L. JK. Busk L. Hellman BE. Evaluation of the DNA damaging effect of the heat ınduced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferanses. Food and Chemical Toxicology. 2009; 45:880-884.
  • Carabasa Giribet M. Ibarz-Ribas A. Kinetics of colour development in aqueous glucose systems at high temperatures. Journal of food Engineering. 2000; 44:181-189.
  • D’arcy B [Internet]. High-Power Ultrasound to Control of Honey Crystallisation. Rural Industries Research and Development Corporation, Australian Government; 2022. [cited 2022 Oct 20].
  • Karasu S, Toker ÖS, Yılmaz MT, Karaman S, Dertli E. Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization. Journal of Food Engineering. 2015; 150:90–98.
  • Chen YW, Lin CH, Wu FY, Chen HH. Rheological properties of crystallized honey prepared by a new type of nuclei. J. Food Process Eng. 2009; 32: 512–527.
  • Mortaş M. Krem bal üretim parametrelerinin optimizasyonu [dissertation]. Samsun: Ondokuz Mayıs Üniversitesi; 2016.
  • Sunay AE, Basdogan G, Boyacıoglu D, Suzme S. Mixing time affects consumer acceptance of creamed honey. 4th International Congress on Food and Nutrition 2011. Singapore.
  • Abd Elhamid Abeer M, Hossam F Abou-Shaara. Producing clover and cotton creamed honey under cooling conditions and potential use as feeding to honey bee colonies. Journal of Apiculture. 2016; 31(1): 59-64.
  • Sereti V, Lazaridou A, Tananaki C, Biliaderis CG. Development of a cotton honey-based spread by controlling compositional and processing parameters. Food Biophysics. 2021; 16(3): 365-380.
  • Türk Standardları Enstitüsü [Internet]. TS 13359 Bal-Fruktoz, glukoz, sakaroz, turanoz ve maltoz muhtevası tayini - Yüksek performanslı sıvı kromatografisi (hplc) metodu; 2008 Availablefrom:https://intweb.tse.org.tr/standard/standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073097106122089121097102053048082055 [cited 2022 Oct 30].
  • Alghamdi BA, Alshumrani ES, Saeed MSB, Rawas GM, Alharthi NT, Baeshen MN, et al. Analysis of sugar composition and pesticides using HPLC and GC–MS techniques in honey samples collected from Saudi Arabian markets. Saudi Journal of Biological Sciences. 2020; 27(12):3720-3726.
  • Aljohar HI, Maher HM, Albaqami J, Al-Mehaizie M, Orfali R, Orfali R, Alrubia S. Physical and chemical screening of honey samples available in the Saudi market: An important aspect in the authentication process and quality assessment. Saudi Pharmaceut. J. 2018; 26: 932–942.
  • T.C. Tarım ve Orman Bakanlığı [Internet]. Türk Gıda Kodeksi Bal Tebliği; 2020 [cited 2022 Oct 28].
  • Chen YW, Lin CH, Wu FY, Chen HH. Rheological properties of crystallized honey prepared by a new type of nuclei. J. Food Process Eng. 2009; 32: 512–527.
  • Kamal Mohammad A, Klein Peter. Determination of sugars in honey by liquid chromatography. Saudi journal of biological sciences. 2011; 18(1): 17-21.

Year 2023, Volume: 12 Issue: 2, 76 - 81, 22.06.2023

Davut Karahan Bayram Yurt Esra Çapanoğlu Güven

https://doi.org/10.46810/tdfd.1214059

Abstract

Keywords

Honey Crystallization Creamed Honey Sugar Profile HPLC-RID

References

  • Codex Alimentarius [Internet]. Codex Standard for Honey; 1987. Available from: https://www.fao.org/3/w0076e/w0076e30.htm [cited 2022 Oct 28].
  • Zumla A, Lulat A. Honey - a remedy rediscovered. Journal of the Royal Society of Medicine. 1989; (82):384-385.
  • Mutlu C, Erbaş M, Arslan Tontul, S. Bal ve diğer ari ürünlerinin bazı özellikleri ve insan sağlığı üzerine etkileri. Akademik Gıda. 2017; 15(1):75–75.
  • Silici S. Honeybee products and apitherapy. Turkish Journal of Agriculture-Food Science and Technology. 2019; 7(9):1249-1262.
  • Terrab A, Dı ez MJ, Heredia FJ. Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food chemistry. 2002; 79(3):373-379.
  • Bakkali F, Averbeck S, Averbeck D, Idaomar M. Biological effects of essential oils- a Review. Food and Chemical Toxicology. 2008;46:446-475.
  • Balouiri M, Sadiki M, Ibnsouda SK. Methods for in vitro evaluating antimicrobial activity: A review. Journal of pharmaceutical analysis. 2016; 6(2):71-79.
  • Conforti PA, Lupano CE, Malacalza NH, Arias V, Castells CB. Crystallization of honey at −20°C. International Journal of Food Properties. 2006; 9(1): 99-107.
  • Anand S, Pang E, Livanos G, Mantri N. Characterization of physico-chemical properties and antioxidant capacities of bioactive honey produced from Australian grown Agastache rugosa and its correlation with colour and poly-phenol content. Molecules. 2018; 23(1):108.
  • Belitz HD, Grosch W. Food Chemistry. 2nd ed. Berlin Heidelberg: Springer-Verlag; 1999. P. 821-828.
  • Burdurlu HS, Karadeniz F. Gıdalarda maillard reaksiyonu. Gıda. 2002; 27 (2):77-82.
  • Durling L. JK. Busk L. Hellman BE. Evaluation of the DNA damaging effect of the heat ınduced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferanses. Food and Chemical Toxicology. 2009; 45:880-884.
  • Carabasa Giribet M. Ibarz-Ribas A. Kinetics of colour development in aqueous glucose systems at high temperatures. Journal of food Engineering. 2000; 44:181-189.
  • D’arcy B [Internet]. High-Power Ultrasound to Control of Honey Crystallisation. Rural Industries Research and Development Corporation, Australian Government; 2022. [cited 2022 Oct 20].
  • Karasu S, Toker ÖS, Yılmaz MT, Karaman S, Dertli E. Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization. Journal of Food Engineering. 2015; 150:90–98.
  • Chen YW, Lin CH, Wu FY, Chen HH. Rheological properties of crystallized honey prepared by a new type of nuclei. J. Food Process Eng. 2009; 32: 512–527.
  • Mortaş M. Krem bal üretim parametrelerinin optimizasyonu [dissertation]. Samsun: Ondokuz Mayıs Üniversitesi; 2016.
  • Sunay AE, Basdogan G, Boyacıoglu D, Suzme S. Mixing time affects consumer acceptance of creamed honey. 4th International Congress on Food and Nutrition 2011. Singapore.
  • Abd Elhamid Abeer M, Hossam F Abou-Shaara. Producing clover and cotton creamed honey under cooling conditions and potential use as feeding to honey bee colonies. Journal of Apiculture. 2016; 31(1): 59-64.
  • Sereti V, Lazaridou A, Tananaki C, Biliaderis CG. Development of a cotton honey-based spread by controlling compositional and processing parameters. Food Biophysics. 2021; 16(3): 365-380.
  • Türk Standardları Enstitüsü [Internet]. TS 13359 Bal-Fruktoz, glukoz, sakaroz, turanoz ve maltoz muhtevası tayini - Yüksek performanslı sıvı kromatografisi (hplc) metodu; 2008 Availablefrom:https://intweb.tse.org.tr/standard/standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073097106122089121097102053048082055 [cited 2022 Oct 30].
  • Alghamdi BA, Alshumrani ES, Saeed MSB, Rawas GM, Alharthi NT, Baeshen MN, et al. Analysis of sugar composition and pesticides using HPLC and GC–MS techniques in honey samples collected from Saudi Arabian markets. Saudi Journal of Biological Sciences. 2020; 27(12):3720-3726.
  • Aljohar HI, Maher HM, Albaqami J, Al-Mehaizie M, Orfali R, Orfali R, Alrubia S. Physical and chemical screening of honey samples available in the Saudi market: An important aspect in the authentication process and quality assessment. Saudi Pharmaceut. J. 2018; 26: 932–942.
  • T.C. Tarım ve Orman Bakanlığı [Internet]. Türk Gıda Kodeksi Bal Tebliği; 2020 [cited 2022 Oct 28].
  • Chen YW, Lin CH, Wu FY, Chen HH. Rheological properties of crystallized honey prepared by a new type of nuclei. J. Food Process Eng. 2009; 32: 512–527.
  • Kamal Mohammad A, Klein Peter. Determination of sugars in honey by liquid chromatography. Saudi journal of biological sciences. 2011; 18(1): 17-21.
There are 26 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Davut Karahan 0000-0003-4571-1095

Bayram Yurt 0000-0001-5447-1586

Esra Çapanoğlu Güven 0000-0003-0335-9433

Publication Date June 22, 2023
Published in Issue Year 2023 Volume: 12 Issue: 2

Cite

APA Karahan, D., Yurt, B., & Çapanoğlu Güven, E. (2023). INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY. Türk Doğa Ve Fen Dergisi, 12(2), 76-81. https://doi.org/10.46810/tdfd.1214059
AMA Karahan D, Yurt B, Çapanoğlu Güven E. INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY. TJNS. June 2023;12(2):76-81. doi:10.46810/tdfd.1214059
Chicago Karahan, Davut, Bayram Yurt, and Esra Çapanoğlu Güven. “INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY”. Türk Doğa Ve Fen Dergisi 12, no. 2 (June 2023): 76-81. https://doi.org/10.46810/tdfd.1214059.
EndNote Karahan D, Yurt B, Çapanoğlu Güven E (June 1, 2023) INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY. Türk Doğa ve Fen Dergisi 12 2 76–81.
IEEE D. Karahan, B. Yurt, and E. Çapanoğlu Güven, “INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY”, TJNS, vol. 12, no. 2, pp. 76–81, 2023, doi: 10.46810/tdfd.1214059.
ISNAD Karahan, Davut et al. “INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY”. Türk Doğa ve Fen Dergisi 12/2 (June 2023), 76-81. https://doi.org/10.46810/tdfd.1214059.
JAMA Karahan D, Yurt B, Çapanoğlu Güven E. INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY. TJNS. 2023;12:76–81.
MLA Karahan, Davut et al. “INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY”. Türk Doğa Ve Fen Dergisi, vol. 12, no. 2, 2023, pp. 76-81, doi:10.46810/tdfd.1214059.
Vancouver Karahan D, Yurt B, Çapanoğlu Güven E. INVESTIGATION of the EFFECT of CREAMED HONEY PRODUCTION PROCESS on the SUGAR PROFILE of HONEY. TJNS. 2023;12(2):76-81.
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