Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey - A review.

Honey is a natural product used since ancient times due to its taste, aroma, and therapeutic properties (antibacterial, antiviral, anti-inflammatory, and antioxidant activity). The purpose of this review is to present the species of microorganisms that can survive in honey and the effect they can have on bees and consumers. The techniques for identifying the microorganisms present in honey are also described in this study.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage.

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab.

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties.

The influence of particle size intervals (<125 μm, ≥125-<200 μm, and ≥200-<300 μm) of grape pomace ( var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses-7, 8.

A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data.

Honey adulteration is a major issue for European Union and its members because of an unfair practice of different producers and beekeepers, many adulterations involve the addition of sweet, concentrated syrups which may appear like honey. In our study we analysed the influence of adulteration of tilia honey with different syrups (such as corn, rice, inverted sugar, agave, maple syrups) in different percentages (5%, 10%, and 20% respectively) on physicochemical parameters (moisture content, L*, hc, pH, free acidity, electrical conductivity (EC), 5-hydroxymetilfurfural (HMF), fructose, glucose, sucrose, turanose, trehalose, melesitose and raffinose) and impedimetric properties using electrochemical impedance spectroscopy. The impedimetric sensing was made using an electrochemical cell composed of two gold electrodes, and the frequency ranged between 0.

Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels.

The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 11% beeswax. Characterization of the oleogels was done using Fourier transform infrared spectroscopy (FTIR), the chemical and physical properties of the oleogels were determined, the oil binding capacity was estimated and the SEM morphology was studied.

Honey authentication and adulteration detection using emission - excitation spectra combined with chemometrics.

The aim of this study was to evaluate the usefulness of emission-excitation matrices for honey authentication and adulteration detection. For this purpose, 4 types of authentic honeys (tilia, sunflower, acacia and rape) and samples adulterated with different adulteration agents (agave, maple, inverted sugar, corn and rice in different percentages - 5%, 10% and 20%) were analysed. Each honey type and each adulteration agent exhibit unique emission-excitation spectra that can be used for the classification according to the botanical origin and for the detection of adulteration.

Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques.

Pectin from grape pomace (Vitis vinifera var. Fetească Neagră and Vitis vinifera var. Rară Neagră) was extracted by using different extraction techniques (conventional, microwave-assisted and pulsed ultrasound-assisted extraction).

Characterization of Romanian Bee Pollen-An Important Nutritional Source.

Bee pollen represents an important bee product, which is produced by mixing flower pollens with nectar honey and bee's salivary substances. It represents an important source of phenolic compounds which can have great importance for importance for prophylaxis of diseases, particularly to prevent cardiovascular and neurodegenerative disorders, those having direct correlation with oxidative damage. The aim of this study was to characterize 24 bee pollen samples in terms of physicochemical parameters, organic acids, total phenolic content, total flavonoid content, individual phenolics compounds, fatty acids, and amino acids from the Nort East region of Romania, which have not been studied until now.

Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques.

The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70-90 °C), pH (1-3) and time (1-3 h) were considered as independent variables for CE, while amplitude (20-100%), pH (1-3) and time (20-60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.

Microwave-assisted extraction of pectin from grape pomace.

The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s.

Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage.

The aim of this study was to evaluate the influence of synbiotic microcapsules on oat yogurt's properties. For this study, four different microcapsules were added into the oat yogurt and the modifications were studied for 28 days. Microbiological analysis was used to analyze the effect of different factors on the microencapsulated probiotic population in the product.

Antioxidant, Cytotoxic, and Rheological Properties of Canola Oil Extract of (L.) Weber ex F.H. Wigg from Călimani Mountains, Romania.

genus (, lichenized ) is a potent phytomedicine, due to phenolic secondary metabolites, with various pharmacological effects. Therefore, our study aimed to explore the antioxidant, cytotoxic, and rheological properties of (L.) Weber ex F.

The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace.

Grape pomace is one of the most abundant by-products generated from the wine industry. This by-product is a complex substrate consisted of polysaccharides, proanthocyanidins, acid pectic substances, structural proteins, lignin, and polyphenols. In an effort to valorize this material, the present study focused on the influence of extraction conditions on the yield and physico-chemical parameters of pectin.

Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups.

The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology. There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (G">>G').

Voltammetric E-Tongue for Honey Adulteration Detection.

The aim of this study is to establish the usefulness of an electronic tongue based on cyclic voltammetry e-tongue using five working electrodes (gold, silver, copper, platinum and glass) in honey adulteration detection. Authentic honey samples of different botanical origin (acacia, , sunflower, polyfloral and raspberry) were adulterated with agave, maple, inverted sugar, corn and rice syrups in percentages of 5%, 10%, 20% and 50%. The silver and copper electrodes provided the clearest voltammograms, the differences between authentic and adulterated honey samples being highlighted by the maximum current intensity.

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances.

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols.

Influence of Different Prebiotics on Viability of , and Encapsulated in Alginate Microcapsules.

As the production and maintenance of a sufficient number of microencapsulated probiotics is still a test for the food industry, the present study addressed the testing of three prebiotics: chicory inulin, soluble potato starch, oligofructose and a control carbon source, namely glucose, as a component part of the encapsulation matrix. Using the extrusion encapsulation technique, it was possible to obtain microcapsules whose matrix composition and dimensions correspond to the requirements of the food industry. The microcapsules obtained showed significantly different physicochemical properties, with different survival rates during processing, storage and in simulated gastrointestinal conditions.

The influence of osmotic treatment assisted by ultrasound on the physico-chemical characteristics of blueberries (Vaccinium myrtillus L.).

The aim of the study was to analyse the effect of osmotic treatment assisted by ultrasound on the physico-chemical properties of blueberries from Suceava county, Romania. Ultrasound treatment was conducted at the frequency of 25 kHz (using different values of amplitude - 20, 60 and 100%, respectively) in 61.5% sucrose solution at 30, 40 and 50 °C for 20, 40 and 60 min.

Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization.

Beebread or ambrosia is a unique product for humans and bees, which is the result of lactic fermentation on pollen in honeycombs. Bee bread is a rich source of nutrients (proteins, vitamins) and polyphenols (such as flavonoids, flavonols, phenolic acids). This study aimed to characterize bee bread in terms of physicochemical properties: pH, free acidity, glucose, fructose, sucrose, raffinose and melesitose content, total phenolic content (TPC), total flavones content (TFC), fatty acids and individual phenolics (gallic acid, protocatechiuc acid, -hydroxybenzoic acid, caffeic acid, vanillic acid, chlorogenic acid, -coumaric acid, rosmarinic acid, myricetin, luteolin, quercetin and kaempferol).

Raspberry, Rape, Thyme, Sunflower and Mint Honeys Authentication Using Voltammetric Tongue.

The aim of this study was to authenticate five types of Romanian honey (raspberry, rape, thyme, sunflower and mint) using a voltammetric tongue (VE tongue) technique. For the electronic tongue system, six electrodes (silver, gold, platinum, glass, zinc oxide and titanium dioxide) were used. The results of the melissopalynological analysis were supplemented by the data obtained with the electronic voltammetric tongue system.

Ultrasound-Assisted Extraction of Polyphenols From Crude Pollen.

The aim of this study was to evaluate the extraction efficiency of polyphenols from crude pollen by an ultrasonic process. Prior to the polyphenols extraction, the crude pollen was defatted. The extraction from defatted pollen was carried out by varying four extraction parameters: ultrasonic amplitude (20%, 60% and 100%), solid/liquid ratio (10 g/L, 20 g/L and 30 g/L), temperature (35, 50 and 65 °C) and time (10, 20 and 30 min).

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication.

The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey.

Influence of ultrasonic amplitude, temperature, time and solvent concentration on bioactive compounds extraction from propolis.

An ultrasound assisted method was investigated to extract bioactive compounds from propolis. This method was based on a simple ultrasound treatment using ethanol as an extraction medium to facilitate the disruption of the propolis cells. Four different variables were chosen for determining the influence on the extraction efficiency: ultrasonic amplitude, ethanol concentration, temperature and time; the variables were selected by Box-Behnken design experiments.

Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis.

The aim of this study was to compare different techniques in order to achieve a high extraction of phenolic compounds from propolis. For this purpose, it was investigated the use of double maceration (24 h at room temperature with continuous agitation at 250 rpm), double microwave treatments (1 min at 140 W) and double ultrasound-assisted extraction (15 min at 20 kHz) using 70% ethanol. The extraction efficiency was measured based on extraction yield, total phenolic content, flavones and flavonol content, and flavanone and dihydroflavonol content.