Special Issue "Honey: Chemical Composition, Stability and Authenticity"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 10 July 2019

Special Issue Editors

Guest Editor
Prof. Dr. Olga Escuredo

Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
E-Mail
Phone: +34 988 387048
Interests: melissopalynology; unifloral honey; physicochemical properties; sensory and quality analysis; healthy compounds
Guest Editor
Prof. M. Carmen Seijo

Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
E-Mail

Special Issue Information

Dear Colleagues,

The complex composition of honey is affected by botanical and geographical origin, climate conditions, collection, methods of analysis and storage. Honey originates from nectar plants of which partial contributions profile the characteristics of the final product. There is a great scientific and commercial interest worldwide concerning the characterization of unifloral honeys due to the special nutritional characteristics they present. Honey is a health food, traditionally used as an alimentary supplement to which are attributed many antioxidants and antimicrobials properties.

In this Special Issue, we aim at publishing innovative research and review papers on: physicochemical characteristics, sensorial characteristics, botanical origin identification, nutritional value, functional properties; antimicrobial food compounds; food compounds and health, food authenticity and adulteration.

Prof. Dr. Olga Escuredo
Prof. Coello M. Carmen Seijo
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 650 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Honey characterisation
  • Botanical origin
  • Nutritional value
  • Physicochemical characteristics
  • Biological properties
  • Biochemical markers
  • Crystallization

Published Papers (3 papers)

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Research

Open AccessArticle Physicochemical Properties and Pollen Profile of Oak Honeydew and Evergreen Oak Honeydew Honeys from Spain: A Comparative Study
Received: 19 February 2019 / Revised: 12 April 2019 / Accepted: 15 April 2019 / Published: 17 April 2019
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Abstract
This work investigates the similarities and differences of oak honeydew (Quercus pyrenaica Willd.) and evergreen honeydew (Quercus ilex L.) honey produced in Spain. For this purpose, the physicochemical characteristics of 17 samples from oak honeydew and 11 samples from evergreen honeydew [...] Read more.
This work investigates the similarities and differences of oak honeydew (Quercus pyrenaica Willd.) and evergreen honeydew (Quercus ilex L.) honey produced in Spain. For this purpose, the physicochemical characteristics of 17 samples from oak honeydew and 11 samples from evergreen honeydew collected in different geographical regions were analyzed. All the samples accomplished European Union requirements for honey consumption. Both honey types had amber dark color; however, the evergreen oak honey was clearer than oak honey, having higher mean values in a* and b* coordinates of CIELab scale. In general, both honey types exhibited high electrical conductivity, a moderate value of pH, medium to low water content, and high diastase activity. The reducing sugar content was significantly lower and maltose content was significantly higher in evergreen honeydew. In addition, total phenols and total flavonoid contents, the antioxidant activity and the melissopalynological analysis was performed. The oak honeydew honey had a higher abundance of Castanea, Rubus and Erica pollen grains, while the evergreen oak honeydew honey had a higher abundance of Lavandula, Olea europaea or Anthyllis cytisoides. A multivariate analysis using the most representative pollen types and physicochemical components facilitated the differentiation of the honey samples, thus this information can be useful for the honey characterization. Full article
(This article belongs to the Special Issue Honey: Chemical Composition, Stability and Authenticity)
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Open AccessArticle Characterization of Eucalyptus, Chestnut and Heather Honeys from Portugal Using Multi-Parameter Analysis and Chemo-Calculus
Foods 2018, 7(12), 194; https://doi.org/10.3390/foods7120194
Received: 30 October 2018 / Revised: 26 November 2018 / Accepted: 28 November 2018 / Published: 30 November 2018
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Abstract
The present study was conducted to evaluate the quality and bio-functional properties of Portuguese honeys of different botanical and geographical origins. Quality parameter analyses included the determination of palynological (predominant, secondary, minor and isolated pollen percentage), physicochemical (°Brix, moisture content, pH, electrical conductivity, [...] Read more.
The present study was conducted to evaluate the quality and bio-functional properties of Portuguese honeys of different botanical and geographical origins. Quality parameter analyses included the determination of palynological (predominant, secondary, minor and isolated pollen percentage), physicochemical (°Brix, moisture content, pH, electrical conductivity, free acidity, total dissolved solids, salinity, vitamin C content and specific weight) including colour-metrics (CIELAB, Pfund and colour intensity determinations), along with volatile compounds identification using solid phase micro-extraction coupled to gas chromatography mass spectrometry. Bio-activity parameter analysis included the determination of in vitro antioxidant activity and total phenolic content using the 2,2-diphenyl-1-picryl-hydrazyl and Folin-Ciocalteu assays, respectively. Melissopalynological analysis showed that Portuguese honeys were classified as eucalyptus, chestnut and heather, recording significant variations (p < 0.05) among physicochemical, volatile and bio-activity parameter analyses according to both: botanical and geographical origin. Based on the multi-parameter analysis data Portuguese honeys could be characterized by a distinctive colour, a characteristic aroma, whereas conform to the European legislation relating to honey identity and quality. Specific attention should be given in the case of heather honey which showed the highest in vitro antioxidant activity and total phenolic content. Parameters that were also highly correlated using bivariate statistics. Full article
(This article belongs to the Special Issue Honey: Chemical Composition, Stability and Authenticity)
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Open AccessArticle Discrimination of Clover and Citrus Honeys from Egypt According to Floral Type Using Easily Assessable Physicochemical Parameters and Discriminant Analysis: An External Validation of the Chemometric Approach
Received: 31 March 2018 / Revised: 27 April 2018 / Accepted: 1 May 2018 / Published: 3 May 2018
Cited by 1 | PDF Full-text (431 KB) | HTML Full-text | XML Full-text
Abstract
Twenty-two honey samples, namely clover and citrus honeys, were collected from the greater Cairo area during the harvesting year 2014–2015. The main purpose of the present study was to characterize the aforementioned honey types and to investigate whether the use of easily assessable [...] Read more.
Twenty-two honey samples, namely clover and citrus honeys, were collected from the greater Cairo area during the harvesting year 2014–2015. The main purpose of the present study was to characterize the aforementioned honey types and to investigate whether the use of easily assessable physicochemical parameters, including color attributes in combination with chemometrics, could differentiate honey floral origin. Parameters taken into account were: pH, electrical conductivity, ash, free acidity, lactonic acidity, total acidity, moisture content, total sugars (degrees Brix-°Bx), total dissolved solids and their ratio to total acidity, salinity, CIELAB color parameters, along with browning index values. Results showed that all honey samples analyzed met the European quality standards set for honey and had variations in the aforementioned physicochemical parameters depending on floral origin. Application of linear discriminant analysis showed that eight physicochemical parameters, including color, could classify Egyptian honeys according to floral origin (p < 0.05). Correct classification rate was 95.5% using the original method and 90.9% using the cross validation method. The discriminatory ability of the developed model was further validated using unknown honey samples. The overall correct classification rate was not affected. Specific physicochemical parameter analysis in combination with chemometrics has the potential to enhance the differences in floral honeys produced in a given geographical zone. Full article
(This article belongs to the Special Issue Honey: Chemical Composition, Stability and Authenticity)
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