Evaluating maturity indicators in stingless bee honey: The role of soluble solids over pot condition in harvesting standards

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Adriane Costa dos Santos , Marcia Regina Faita , Luciano Valdemiro Gonzaga , Ana Carolina Oliveira Costa
{"title":"Evaluating maturity indicators in stingless bee honey: The role of soluble solids over pot condition in harvesting standards","authors":"Adriane Costa dos Santos ,&nbsp;Marcia Regina Faita ,&nbsp;Luciano Valdemiro Gonzaga ,&nbsp;Ana Carolina Oliveira Costa","doi":"10.1016/j.jfca.2024.106869","DOIUrl":null,"url":null,"abstract":"<div><div>In stingless bee honey (SBH) harvesting, beekeepers often collect honey without accurately assessing its maturation stage, which can impact its physicochemical diversity. This study aimed to evaluate the influence of storage pot condition on SBH maturity by examining honey from open pots (OP) and closed pots (CP). It is commonly assumed that honey in OP is immature and honey in CP is mature. Our physicochemical analyses, including moisture content, soluble solids (°Brix), sugars, and aliphatic organic acids (AOA), tested this hypothesis. The findings revealed that 40 % of SBH samples from OP were mature, challenging the initial assumption. Furthermore, AOA analysis showed that gluconic, acetic, and lactic acids are predominant in SBH, but no direct correlation between AOA concentration and honey maturity was observed. Based on these results, we conclude that OP and CP are not reliable indicators of SBH maturity. This was a preliminary study, providing results that can be further investigated through the validation of the applied methodology and with a larger number of samples. Nevertheless, this study is an important step towards standardizing SBH and assisting producers during the harvest, ultimately optimizing the collection process. To standardize SBH maturity, we recommend using °Brix values, with values above 55 suggesting mature honey with a moisture content below 40 g 100 g⁻¹. Implementing °Brix measurements can improve harvesting practices, enhance honey quality, reduce bee stress, and increase both honey production and market availability.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106869"},"PeriodicalIF":4.0000,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524009037","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

In stingless bee honey (SBH) harvesting, beekeepers often collect honey without accurately assessing its maturation stage, which can impact its physicochemical diversity. This study aimed to evaluate the influence of storage pot condition on SBH maturity by examining honey from open pots (OP) and closed pots (CP). It is commonly assumed that honey in OP is immature and honey in CP is mature. Our physicochemical analyses, including moisture content, soluble solids (°Brix), sugars, and aliphatic organic acids (AOA), tested this hypothesis. The findings revealed that 40 % of SBH samples from OP were mature, challenging the initial assumption. Furthermore, AOA analysis showed that gluconic, acetic, and lactic acids are predominant in SBH, but no direct correlation between AOA concentration and honey maturity was observed. Based on these results, we conclude that OP and CP are not reliable indicators of SBH maturity. This was a preliminary study, providing results that can be further investigated through the validation of the applied methodology and with a larger number of samples. Nevertheless, this study is an important step towards standardizing SBH and assisting producers during the harvest, ultimately optimizing the collection process. To standardize SBH maturity, we recommend using °Brix values, with values above 55 suggesting mature honey with a moisture content below 40 g 100 g⁻¹. Implementing °Brix measurements can improve harvesting practices, enhance honey quality, reduce bee stress, and increase both honey production and market availability.
评估无刺蜂蜂蜜的成熟指标:可溶性固形物在采收标准中的作用
在采收无刺蜂蜂蜜(SBH)时,养蜂人往往没有准确评估蜂蜜的成熟阶段就采集蜂蜜,这会影响蜂蜜的理化多样性。本研究旨在通过对开罐(OP)和闭罐(CP)蜂蜜的研究,评估储罐条件对无刺蜂巢蜜成熟度的影响。一般认为,开放罐中的蜂蜜尚未成熟,而封闭罐中的蜂蜜已经成熟。我们的理化分析,包括水分含量、可溶性固形物(°Brix)、糖和脂肪族有机酸(AOA),验证了这一假设。结果显示,40% 的 OP SBH 样品是成熟的,这对最初的假设提出了质疑。此外,AOA 分析表明,葡萄糖酸、乙酸和乳酸在 SBH 中占主导地位,但 AOA 浓度与蜂蜜成熟度之间没有直接关联。基于这些结果,我们认为 OP 和 CP 并不是 SBH 成熟度的可靠指标。这只是一项初步研究,我们可以通过验证所采用的方法和更多的样本进一步研究结果。尽管如此,这项研究仍是实现 SBH 标准化的重要一步,有助于生产者在收获时最终优化采集过程。为规范 SBH 的成熟度,我们建议使用 °Brix 值,该值高于 55 表示蜂蜜成熟,含水量低于 40 g 100 g-¹。采用 °Brix 测量方法可以改进采收方法,提高蜂蜜质量,减少蜜蜂压力,提高蜂蜜产量和市场供应。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信