Risk in some honey-based instant bee product mixtures

Basit Öğe Kaydı
dc.authorid0000-0003-3375-8777
dc.contributor.authorCaner, N. S.
dc.contributor.authorDemircan, H.
dc.contributor.authorOral, R. A.
dc.date.accessioned2026-02-08T15:16:04Z
dc.date.available2026-02-08T15:16:04Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractLemon juice concentrate is one of the components included in the product recipe in addition to fractions such as propolis, royal jelly, pollen, bee bread, ginger, cinnamon, cloves, black pepper, ginkgo, and ginseng in the commercial sale of honey-based beekeeping products in Turkey. The present work aimed to examine the changes in some physicochemical properties of honey by adding lemon juice concentrate at different ratios (0, 1, 2, and 3%) to pine, flower, and chestnut honey during six-month storage period. Changes in the total phenolic content, antioxidant activity, and HMF levels of the samples stored at 25, 35, and 45 degrees C were monitored. The degree of reaction, reaction rate constants, and Arrhenius coefficients were also determined by examining the HMF formation kinetics. HMF levels at the end of 24 months, the general shelf life of commercial mixtures, were calculated from the modelled kinetic data. Brix (78.8 - 82.0 degrees), pH (3.00 - 4.46), free acidity (8.5 - 72.3 meq kg(-1)), reducing sugar (87.5 - 105.1%), total sugar (93.7-111.1%), sucrose (4.0 - 7.7 g/100 g), total phenolic content (4.1- 218.7 mg GAE/100 g), antioxidant activity (1.0 - 16.1 mg GAE/100 g), and HMF (12.4 - 7646.5 mg kg(-1)) levels of the samples were measured. Adding lemon juice concentrate dramatically increased HMF levels. The estimated HMF levels of the samples at the end of 24 months were between 49.7 - 30038.7 mg kg(-1). The threshold energies of the HMF formation reactions were 126.2 - 219.2 kJ mol(-1). (c) All Rights Reserved
dc.identifier.doi10.47836/ifrj.31.6.15
dc.identifier.endpage1579
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.issue6
dc.identifier.scopus2-s2.0-86000367322
dc.identifier.scopusqualityQ3
dc.identifier.startpage1565
dc.identifier.urihttps://doi.org/10.47836/ifrj.31.6.15
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6108
dc.identifier.volume31
dc.identifier.wosWOS:001470404000015
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherUniv Putra Malaysia Press
dc.relation.ispartofInternational Food Research Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectbee products
dc.subjecthoney
dc.subjectHMF formation kinetics
dc.subjectlemon juice concentrate
dc.subjectstorage temperature
dc.titleRisk in some honey-based instant bee product mixtures
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu