Effect of botanical origin on stability and crystallization of honey during storage

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorSchiassi, Maria Cecília Evangelista Vasconcelos-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorAlves, Nathila Angela-
Autor(es): dc.creatorLago, Amanda Maria Teixeira-
Autor(es): dc.creatorSilva, Sérgio Henrique-
Autor(es): dc.creatorCarvalho, Gabriel Ribeiro-
Autor(es): dc.creatorResende, Jaime Vilela de-
Autor(es): dc.creatorQueiroz, Fabiana-
Data de aceite: dc.date.accessioned2026-02-09T12:00:22Z-
Data de disponibilização: dc.date.available2026-02-09T12:00:22Z-
Data de envio: dc.date.issued2021-12-27-
Data de envio: dc.date.issued2021-12-27-
Data de envio: dc.date.issued2020-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48742-
Fonte completa do material: dc.identifierhttps://doi.org/10.1108/BFJ-06-2021-0680-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1152273-
Descrição: dc.descriptionPurpose The purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage. Design/methodology/approach The honeys were stored at 14 °C, and the analysis of water activity, color, absorbance, rheological behavior and microscopic analysis were performed during 6 months (T0, T30, T60, T90, T120, T150 and T180 days); quantification of sugars (fructose (F) and glucose (G)), moisture (M), F/G and G/M ratio only at T0. Findings All honeys showed changes during storage, and sugarcane honey stood out for presenting greater crystallization, influenced by the high content of glucose and fructose. Coffee honey showed the least crystallization. The crystallization of honeys influenced the increase in water activity, Newtonian viscosity, color and absorbance. The composition of the honeys directly influenced the crystallization process during storage. Originality/value Crystallization is a natural process that occurs spontaneously in honey. Thus, the knowledge of the crystallization rate of honeys from different origins (botanical and geographical) during storage, is of great importance and interest for the industry, beekeepers and consumers, since each type of honey crystallizes in different ways and periods.-
Idioma: dc.languageen-
Publicador: dc.publisherEmerald Publishing Limited-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceBritish Food Journal-
Palavras-chave: dc.subjectHoney - Storage-
Palavras-chave: dc.subjectHoney - Crystallization-
Palavras-chave: dc.subjectRheology-
Palavras-chave: dc.subjectBotanical origin-
Palavras-chave: dc.subjectSingle-flower honeys-
Palavras-chave: dc.subjectMel - Armazenamento-
Palavras-chave: dc.subjectMel - Cristalização-
Palavras-chave: dc.subjectReologia-
Palavras-chave: dc.subjectOrigem botânica-
Palavras-chave: dc.subjectMel de flores-
Título: dc.titleEffect of botanical origin on stability and crystallization of honey during storage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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