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5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment.

Author: BilucaFabíola C, CostaAna Carolina Oliveira, Della BettaFabiana, FettRoseane, GonzagaLuciano Valdemiro, PereiraLais Morilla, de OliveiraGabriela Pirassol

Comparative StudyResearch that compares multiple groups/interventions to determine differences/similarities in outcomes/characteristics.
Journal ArticleAn article published in an academic or professional journal that reports original research or scholarly analysis.
Research Support, Non-U.S. Gov'tResearch funding provided by government agencies outside the United States.

Overview

Stingless bee honey, when compared to Apis mellifera honey, shows lower 5-HMF content after thermal treatment, suggesting that a high-temperature, short-duration thermal treatment could be effective in extending shelf life without significantly impacting the honey’s quality.
Paper Details　
Original Abstract of the Article :
This study aimed to assess 5-hydroximethylfurfural and carbohydrates (fructose, glucose, and sucrose) in 13 stingless bee honey samples before and after thermal treatment using a capillary electrophoresis method. The methods were validated for the parameters of linearity, matrix effects, precision, ...See full text at original site
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引用元：
https://doi.org/10.1016/j.foodchem.2014.03.016

データ提供：米国国立医学図書館（NLM）

5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment

This research delves into the fascinating world of [food science and beekeeping], investigating the impact of thermal treatment on the chemical composition of stingless bee honey. The study, employing [capillary electrophoresis (CE)], analyzed the levels of 5-hydroxymethylfurfural (5-HMF) and carbohydrates in stingless bee honey before and after thermal treatment. The researchers found that while thermal treatment increased 5-HMF levels, it was significantly lower compared to Apis mellifera honey under the same conditions. This suggests that stingless bee honey may be more resistant to 5-HMF formation during thermal processing, potentially indicating its greater stability and longer shelf life.

Stingless Bee Honey: A Sweet Surprise for Food Scientists

The research reveals a fascinating aspect of stingless bee honey's composition, highlighting its potential for extended shelf life. The lower 5-HMF formation during thermal treatment compared to Apis mellifera honey suggests that stingless bee honey might be a more stable product, offering advantages for processing and storage. This discovery opens avenues for further research and potential applications in the food industry, potentially leading to new and innovative uses for this unique honey variety.

A Taste of Nature's Resilience

The study provides insights into the remarkable resilience of stingless bee honey, showcasing its potential as a stable and flavorful natural product. The lower 5-HMF formation during processing could translate into a longer shelf life, making it a more attractive option for consumers and food manufacturers. This discovery adds to the growing appreciation for the unique qualities of stingless bee honey, highlighting its potential as a valuable natural food source.

Dr.Camel's Conclusion

This study is like a honeybee's journey across the desert, revealing the sweet secrets of stingless bee honey! The research demonstrates the potential for extending the shelf life of stingless bee honey through thermal treatment, showcasing its unique properties and potential for wider applications. This discovery is a testament to the importance of exploring the diverse world of nature's bounty, uncovering hidden treasures like the remarkable stingless bee honey.
Date :
  1. Date Completed 2015-10-26
  2. Date Revised 2022-04-08
Further Info :

Pubmed ID

24767051

DOI: Digital Object Identifier

10.1016/j.foodchem.2014.03.016

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・Effective treatment of carbohydrates
SNS
PICO Info
in preparation
Languages

English

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