Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey

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dc.authorid0000-0003-3375-8777
dc.authorid0000-0001-7235-7138
dc.contributor.authorOzmen, Duygu
dc.contributor.authorDemircan, Huseyin
dc.contributor.authorYildirim, Rusen Metin
dc.contributor.authorWaseem, Muhammad
dc.contributor.authorBasdogan, Hakan
dc.contributor.authorToker, Omer Said
dc.contributor.authorOsei Tutu, Crossby
dc.date.accessioned2026-02-08T15:15:13Z
dc.date.available2026-02-08T15:15:13Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis study aimed to evaluate the impacts of seed honey supplementation at concentrations of 5, 10, and 15 % (w/w) and storage time (up to 12 days at 14 degrees C) on the rheological, textural, crystallization, and colour attributes of honey. The rheological properties, including the apparent viscosity, loss modulus, and storage modulus, were assessed using a rheometer. Textural properties, such as hardness and spreadability, were measured using a texture analyzer. The L* values were determined to assess the crystallization process, and microscopic imaging was used to observe the size and formation of the sugar crystals. Results showed that the apparent viscosity increased significantly (p < 0.05) from 13.1 Pa.s to 38.5 Pa.s (194 % up arrow) as both the seed concentration and storage time increased from 0 %-15 % and 0-12 days, respectively. The highest G value (2756 Pa) was observed on the 9th day for the 15 % seed concentration. The work of shear decreased with increasing seed concentrations but increased over storage time. L* values, an indicator of crystallization, showed a significant increase across concentrations and storage time. Microscopic examination of seed crystals anticipated zero crystals at 0-12th day in control; however, 6th and 12th days of storage at 10 % and 15 % addition of seeds increased size and magnitudes of crystals than 5 %. Conclusively, adding seed honey at levels up to 10 % and allowing 9 days of storage effectively promotes the shear-thinning behaviour desirable in spreadable honey products. Creamed honey offers improved texture and user convenience, enhancing product versatility without compromising flavour. These results provide a practical basis for optimizing processing conditions in commercial honey formulation to meet diverse consumer and market needs.
dc.identifier.doi10.1016/j.fochx.2025.102634
dc.identifier.issn2590-1575
dc.identifier.pmid40528948
dc.identifier.scopus2-s2.0-105007155306
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.102634
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5674
dc.identifier.volume28
dc.identifier.wosWOS:001507957300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectHoney crystallization
dc.subjectSeed concentration
dc.subjectStorage time
dc.subjectRheology
dc.subjectTexture
dc.subjectGastronomy
dc.titleInfluence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey
dc.typeArticle

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