Effect of long-term and heating storage on honey visible spectrum: an alternative parameter for quality monitoring of bracatinga honeydew honey.

Bracatinga ( Bentham) honeydew honey (BHH) is a peculiar Brazilian honey. It is produced only every 2 years, which raises concerns about its quality since it can be submitted to different storage conditions until a new harvest is carried out. Therefore, this study investigated the changes in the visible spectrophotometric profile (VSP) of BHH during its storage at room temperature over 24 months and 40 °C for 4 months.

Physicochemical properties and biological activities of bracatinga honeydew honey from different geographical locations.

Unlabelled: Bracatinga ( Bentham) honeydew honey is a Brazilian dark honey in increasing international appreciation. In this sense, the knowledge of its composition and potential biological properties becomes indispensable. In the present study, the physicochemical characteristics, including mineral and phenolic composition, and the scavenging, reducing, and antimicrobial proprieties of bracatinga honeydew honey (bhh) from five different geographical locations, were investigated.

Aliphatic organic acids as promising authenticity markers of bracatinga honeydew honey.

This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concentration of AOA in pure BHH were similar between harvests, but distinct from blossom honeys. Succinic, glycolic, glutaric, malic, acetic, gluconic, and lactic acids were responsible for the differentiation between these two types of honey since they were the dominant variables (r > 0.

Use of visible spectrophotometric fingerprint and chemometric approaches for the differentiation of Bentham honeydew honey.

Honeydew honeys, including bracatinga ( Bentham) honeydew honey, are highly appreciated due to its nutritional and sensory properties. Therefore, fast and inexpensive methods must be developed to differentiate this distinct class of honey. Although methods using the visible spectrophotometric fingerprint (VSF) have never been used to differentiate bracatinga honeydew honey and blossom honey, this technique appears to be a viable alternative, successfully used in the differentiation and fraud detection of various foods, including honeys from other botanical sources.

Detection of Salmonella by the 3M Molecular Detection Assays: MDS Method.

Developed by 3M Company, 3M ™ Molecular Detection Assays-3M MDS-enable detection of Salmonella from advanced isothermal DNA amplification and bioluminescence detection technology. It can be used for a wide variety of products, including poultry, eggs, pet foods, and environmental samples, and results are obtained within about 24 h. In this chapter, all steps of the 3M MDS™ method for detection of Salmonella are described and detailed.

Differentiation of honeydew honeys and blossom honeys: a new model based on colour parameters.

The present study aimed to differentiate Bentham (bracatinga) honeydew honeys from blossom honeys, with and without addition of heat treatment, and bracatinga honeydew honeys adulterated with blossom honeys (5, 15 and 25% of blossom honeys), using chromatic characterization associated with chemometric analysis. Bracatinga honeydew honeys presented unusual chromatic characteristics which allowed differentiation of blossom honeys by principal components analysis. Additionally, a classification model was developed in order to establish clear rules that characterize each group of honey.

An overview of physicochemical characteristics and health-promoting properties of honeydew honey.

Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities.

Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation.

Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated.

Effect of in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds, minerals, and antioxidant capacity of Mimosa scabrella Bentham honeydew honeys.

Honey is a product traditionally consumed due to its possible health benefits promoted by natural antioxidants. However, few studies have evaluated the effect of in vitro gastrointestinal digestion on these compounds in honeys. To improve the knowledge of this subject, the present study aimed to investigate the influence of simulated digestion on the stability of antioxidant capacity (FRAP, DPPH, and Folin-Ciocalteu assays), phenolic compounds (LC-ESI-MS/MS), and minerals (CE-DAD) in Mimosa scabrella Bentham honeydew honeys.

Development and validation of a LC-ESI-MS/MS method for the determination of phenolic compounds in honeydew honeys with the diluted-and-shoot approach.

A simple, reproducible and sensitive method has been optimized and validated for simultaneous determination of 32 phenolic compounds in bracatinga (Mimosa scabrella Benth.) with the diluted-and-shoot approach, without the need of any additional clean-up steps. It has been based on high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry and electrospray ionization (HPLC-ESI-MS/MS).