Physicochemical and viscoelastic properties of honey from medicinal plants

Huong, N, Panyoyai, N, Paramita, V, Mantri, N and Kasapis, S 2018, 'Physicochemical and viscoelastic properties of honey from medicinal plants', Food Chemistry, vol. 241, pp. 143-149.

Document type: Journal Article
Collection: Journal Articles

Title Physicochemical and viscoelastic properties of honey from medicinal plants
Author(s) Huong, N
Panyoyai, N
Paramita, V
Mantri, N
Kasapis, S
Year 2018
Journal name Food Chemistry
Volume number 241
Start page 143
End page 149
Total pages 7
Publisher Elsevier
Abstract The present work investigated the physicochemical and structural properties of Tulsi, Alfalfa and two varieties of Manuka honey derived from medicinal plants. Chemical analysis yielded data on the content of reducing sugars (glucose and fructose) that dominate the honey matrix, and of the minor constituents of protein, phenols and flavonoids. Standard chemical assays were used to develop a database of water content, electrical conductivity, pH, ash content, visual appearance and colour intensity. Physicochemical characteristics were related to structural behaviour of the four honey types, as recorded by small-deformation dynamic oscillation in shear, micro- and modulated differential scanning calorimetry, wide angle X-ray diffraction and infrared spectroscopy. The preponderance of hydrogen bonds in intermolecular associations amongst monosaccharides in honey yields a semi-amorphous or semi-crystalline system. That allowed prediction of the calorimetric and mechanical glass transition temperatures that demarcate the passage from liquid-like to solid-like consistency at subzero temperatures.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Glass transition temperature
Physicochemical properties
Viscoelastic behaviour
DOI - identifier 10.1016/j.foodchem.2017.08.070
Copyright notice © 2017 Published by Elsevier Ltd.
ISSN 0308-8146
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