Article
Food Science & Technology
Loredana Elena Vijan, Ivona Cristina Mazilu, Carmen Enache, Sebastian Enache, Carmen Mihaela Topala
Summary: Chemometric methods coupled with IR spectroscopy were used to classify five types of honey from Southern Romania and study the effect of botanical origin on their physicochemical characteristics. The results showed significant differences in moisture, ash, electrical conductivity, pH, free acidity, total sugar content, hydroxymethylfurfural (HMF), total phenolic, tannin, and flavonoid content among the different types of honey. Sunflower honey had the highest moisture, free acidity, electrical conductivity, phenolics, and flavonoids, while multifloral honey had the highest total sugar content. Linden honey had the highest HMF content. The chemometric method coupled with ATR-FTIR spectra clearly differentiated linden honey from acacia, multifloral, and sunflower honey.
Article
Food Science & Technology
Carmen Ioana Muresan, Mihaiela Cornea-Cipcigan, Ramona Suharoschi, Silvio Erler, Rodica Margaoan
Summary: The study combined melissopalynology and SDS-PAGE as a useful tool for modern discrimination between different kinds of honey, even without performing specific protein identification. Honey adulteration results in low quality products in the market.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Guyang Zhang, Waleed Abdulla
Summary: This study categorizes 56 New Zealand honey products using hyperspectral imaging dataset and four different algorithms. The results show high accuracy rates and also reveal distinct spectral characters of honey products from different brands, even with the same botanical origin labels.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Spiros A. Drivelos, Georgios P. Danezis, Michal Halagarda, Stanislaw Popek, Constantinos A. Georgiou
Summary: This study analyzed the rare earth and trace element content of 93 honeys of different botanical types and origins using ICP-MS. Discriminant Analysis was successful in classifying both botanical type and geographical origin, while Cluster Analysis only worked for botanical type. Probabilistic Neural Network analysis correctly classified 85.3% of samples based on geographical origin and 73.3% based on organic characterization. A Partial Least Squares model was constructed with a prediction accuracy of over 95%, using information from rare earths and trace elements for classification of honey samples.
Article
Agriculture, Multidisciplinary
Zofia Lorenc, Slawomir Pasko, Anna Pakula, Dariusz Teper, Leszek Salbut
Summary: The production of honey, especially unifloral varieties, is limited by various factors, leading to a deficit in supply and potential adulteration. A novel method based on analyzing visible light spectra through a thin layer of honey has been proposed to accurately identify the botanical origin of honey. This method showed outstanding results compared to traditional methods and is effective in determining the origin of honey.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agriculture, Multidisciplinary
Marinos Xagoraris, Elisavet Lazarou, Eleftheria H. Kaparakou, Eleftherios Alissandrakis, Petros A. Tarantilis, Christos S. Pappas
Summary: In this study, five chemometric models were developed to discriminate Greek honey samples from three commercial monofloral botanical sources based on physicochemical parameters and Raman spectroscopy. The chemometric models showed high correct recognition rates, with the Raman model achieving the highest percentages. The efficient and environmentally friendly nature of Raman spectroscopy makes it a valuable tool for discriminating the botanical origin of different honey varieties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Engineering, Chemical
Ary Noviyanto, Waleed H. Abdulla
Summary: This study proposes a strategy combining feature selection methods to maximize the reduction degree of bands while maintaining classification performance intact, successfully finding relevant bands for honey classification.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Biochemistry & Molecular Biology
Ana L. Becerril-Sanchez, Baciliza Quintero-Salazar, Octavio Dublan-Garcia, Hector B. Escalona-Buendia
Summary: Honey has been used since ancient times for its sensory, nutritional, and therapeutic properties, which are related to its physical and chemical composition. Phenolic compounds play a significant role in honey, influencing its antioxidant activity, botanical-geographical origin, and sensory characteristics. Researchers are increasingly interested in the study of phenolic compounds and their impact on honey's biological and functional activity.
Article
Biochemistry & Molecular Biology
Tsvetomil Voyslavov, Elisaveta Mladenova, Ralitsa Balkanska
Summary: A new methodology for determining the botanical origin of monofloral bee honey has been developed, combining mineral content and physicochemical parameters determination with intelligent statistics like self-organizing maps (SOMs). Analysis of 62 monofloral bee honey samples showed distinct separation into five clusters-linden, rapeseed, acacia, sunflower, and polyfloral honey-using 16 descriptors including enzyme activity, pH, specific optical rotation, water content, and various chemical elements.
Article
Food Science & Technology
Raffaello Tedesco, Elisa Scalabrin, Valeria Malagnini, Lidija Strojnik, Nives Ogrinc, Gabriele Capodaglio
Summary: This study describes the chemical characterization of honeys of different botanical origin in the Trentino Alto-Adige region in Italy. The relationship between pollen composition and the chemical profile of honey was investigated, and it was found that the classification of honey botanical origin based on effective pollen composition is important for defining the properties and value of honeys.
Article
Multidisciplinary Sciences
Mahder Mulugeta, Abera Belay
Summary: In this study, the comb and industrially processed honey samples collected from Bonga forest were analyzed in terms of Melissopalynology, enzyme content, antioxidant properties, and physicochemical properties. The study found that enzymes were associated with comb honey, while antioxidants were associated with processed honey. Croton macrostachyus and Schefflera abyssinica honey could be identified using pollen analysis.
Article
Food Science & Technology
Asli Ozkok, Hayriye Akel Bilgic, Can Kosukcu, Gokhan Arik, Deniz Canli, Idil Yet, Cagatay Karaaslan
Summary: This study compares the melissopalynological method with Next-Generation Sequencing (NGS) to determine honey's botanical and geographical origin. The results show that NGS analysis detects more plant families than the melissopalynological method, demonstrating the effectiveness of NGS in detecting honey provenance. The study is important for revealing Turkey's unique and diverse flora.
Article
Food Science & Technology
Roy Cristian Rivero, Diego Alberto Archaina, Cynthia Melisa Busquet, Bertha Mabel Baldi Coronel, Veronica Maria Busch
Summary: This research aimed to develop and characterize a high honey content powder with optimal properties using a D-optimal mixture design. Different botanical origins of honey powders showed slight differences in physicochemical characteristics but varying antiradical activity. These honey powders have potential applications in the food industry as natural sweeteners or food ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
El Ghouizi Asmae, El Menyiy Nawal, Meryem Bakour, Badiaa Lyoussi
Summary: This study analyzed the botanical origins, physicochemical parameters, phenolic and flavonoid content, as well as antioxidant potential of eight monofloral bee pollen samples collected from different apiaries in Morocco. The results showed variations in mineral content, protein content, and antioxidant capacity among the samples, with potassium and magnesium being the most abundant minerals. This study is considered the first step towards standardizing Moroccan bee pollen.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Xijuan Tu, Yunmin Tao, Jiaxu Chen, Chunping Du, Qian Jin, Yuchang He, Ji Yang, Shaokang Huang, Wenbin Chen
Summary: In this study, a lanthanide fluorescence sensor array was developed for discriminating the botanical origin of honey. The sensor array showed cross-reactive response to the major constituents of honey, allowing for differentiation between different types of honey. The array, which can be visualized using a smartphone, provides a simple and portable method for determining the origin of honey without the need for analytical instruments.
Article
Chemistry, Multidisciplinary
Liliana Belkowska, Malgorzata Muzolf-Panek, Mahbuba Islam, Jolanta Tomaszewska-Gras
Summary: Commercial fruit extract effectively enhanced the oxidative stability of lipid fraction of wafers during 10 months of storage. This study is of interest to both consumers and producers as it was conducted under real-life conditions. The addition of this extract slowed down the peroxidation process of wafer sheets' lipid fraction, showing potential as a natural preservative for confectionery products.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Mahbuba Islam, Anna Kaczmarek, Magdalena Rudzinska, Jolanta Tomaszewska-Gras
Summary: This study examined the possibility of using DSC melting profiles to authenticate cold-pressed hemp seed oil. The results showed that the heating rate had a significant influence on the thermal behavior of the oil, allowing for differentiation of different types of hemp seed oil. Multivariate data analysis demonstrated that DSC parameters could distinguish oils pressed from different qualities of seeds. The aim of the research was to assess the authenticity of cold-pressed hemp seed oil through its thermal characteristics at various scanning rates.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Wenping Liu, Malgorzata Muzolf-Panek, Tomasz Kleiber
Summary: The aim of this study was to investigate the effect of different nitrogen sources and nutrient intensity on the yield and quality of flowering Chinese cabbage. The results showed that hydroponic cultivation resulted in higher yield compared to pot cultivation. The nitrogen source and nutrient intensity influenced the yield, with the highest yield observed in pot cultivation with Mg(NO3)(2) and in hydroponics with Ca(NO3)(2). Overall, the study is rated 8 out of 10 in terms of importance.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Grazyna Neunert, Jolanta Tomaszewska-Gras, Marlena Gauza-Wlodarczyk, Stanislaw Witkowski, Krzysztof Polewski
Summary: The effect of a-tocopheryl malonate (TM) on DPPC liposomes was investigated, and it was found that the presence of TM altered the physical and structural properties of the liposomes. TM concentration affected the phase transition temperatures, structural order, dynamics, and hydration of head groups in the liposomes. The incorporation of TM disrupted the membrane packing order and induced structural changes. These findings suggest that TM presence could regulate membrane properties and potentially disrupt cell membranes.
APPLIED SCIENCES-BASEL
(2023)
Article
Agriculture, Dairy & Animal Science
Anna Buzek, Anita Zaworska-Zakrzewska, Malgorzata Muzolf-Panek, Malgorzata Kasprowicz-Potocka
Summary: This study investigated the effects of different doses of phytase on fatteners' performance, meat quality, bone mineralization, and fatty acid profile in diets including extruded soya and lupine seeds. The results showed that a higher dosage of phytase did not have significant benefits on pig performance and meat quality. However, it did increase phosphorus content in the meat and calcium content in the bones. Additionally, the fatty acid profile was also affected by the dosage of phytase.
Article
Biology
Anna Buzek, Anita Zaworska-Zakrzewska, Malgorzata Muzolf-Panek, Dagmara Lodyga, Dariusz Lisiak, Malgorzata Kasprowicz-Potocka
Summary: This study aimed to investigate the effects of different doses of phytase on the growth performance, meat quality, bone mineralization, and fatty acid profiles of pigs fed with diets containing extruded soybean seeds and rapeseed meal. The results showed that phytase supplementation significantly improved the feed conversion ratio and meat color. It also increased the total phosphorus content in the bones and meat of pigs. Furthermore, the addition of phytase reduced the C22:4 n-6 acid content in the meat.
Article
Nutrition & Dietetics
Jakub Kieps, Wojciech Juzwa, Anna Olejnik, Anna Sip, Jolanta Tomaszewska-Gras, Radoslaw Dembczynski
Summary: Adhesion is a crucial aspect of probiotic properties in the human gut, and it is determined by membrane proteins affected by cellular damage. Fluid-bed-dried preparations containing probiotic bacteria were analyzed for stability and shelf life, and the results showed that subpopulations with no or low levels of cell membrane damage exhibited adhesion.
Article
Food Science & Technology
Mahbuba Islam, Magdalena Montowska, Emilia Fornal, Jolanta Tomaszewska-Gras
Summary: In this study, a new approach combining differential scanning calorimetry (DSC) with chemometric methods was used to distinguish cold-pressed oils from refined oils. The whole spectrum of DSC melting profiles was considered as a fingerprint of each oil. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to process the data, leading to a clear separation between different types of oils.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2023)
Article
Food Science & Technology
Mahbuba Islam, Anna Kaczmarek, Jolanta Tomaszewska-Gras
Summary: This study examined the oxidative stability of cold-pressed oils using differential scanning calorimetry (DSC). The results showed that DSC can effectively monitor the deterioration of oils by oxidation, replacing harmful chemical analyses.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Mahbuba Islam, Anna Kaczmarek, Magdalena Montowska, Jolanta Tomaszewska-Gras
Summary: This study compared different chemometric models using differential scanning calorimetry (DSC) to detect adulteration of flaxseed oil with refined rapeseed oil. The results showed that DSC technique can effectively detect adulteration, and an appropriate chemometric model can improve prediction accuracy.
Article
Food Science & Technology
Mahbuba Islam, Anna Kaczmarek, Anna Grygier, Jolanta Tomaszewska-Gras
Summary: An X-bar and R control chart approach was used to monitor the changes in the melting profile of fresh and stored flaxseed oils using differential scanning calorimetry (DSC). Deconvolution analysis identified four peaks in the melting profiles. Control charts showed a significant decrease in peak height and percentage of the area for the second peak, indicating oil deterioration. Negative correlations were found between unstable DSC parameters and chemical indicators of oxidative stability. Parameters related to the first and third peaks remained statistically unchanged during storage, serving as markers of flaxseed oil authenticity. The study demonstrated the effectiveness of X-bar and R control charts in monitoring oil deterioration.