Fourteen commercial honey samples of different botanical origin (acacia, chestnut, citrus, eucalyptus, multifloral) were stored for up to 18 months at room temperature. Both 5-hydroxymethylfurfural (HMF) and diastase were evaluated and kinetics carried out. The highest HMF increase was in citrus and eucalyptus honeys at 3 mg/kg/month; the lowest in chestnut at 0.256 mg/kg/month. The highest diastase deactivation was in eucalyptus honey at 0.485 DU/kg/month; the lowest was in chestnut at 0.258 DU/kg/ month. Honey shelf life was estimated for both indices, HMF and diastase, using a Bayesian approach. The results show that commercial honey shelf life depends on botanical origin as well as processing. Except chestnut, all other honeys showed shorter shelf lives than the declared one (usually 36 months). The shortest values, 15 months, were for citrus and eucalyptus honeys. The longest, 20 months, was for acacia and multifloral honeys.
|Titolo:||Prediction of Honey Shelf Life|
|Data di pubblicazione:||2009|
|Citazione:||Prediction of Honey Shelf Life / B. FALLICO; ARENA E; M. ZAPPALÀ. - In: JOURNAL OF FOOD QUALITY. - ISSN 0146-9428. - 32(2009), pp. 352-368.|
|Appare nelle tipologie:||1.1 Articolo in rivista|