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

Abstract 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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Paula Ciursa, Mircea Oroian
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/bfde2305035948238b45b185f0d53000
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:bfde2305035948238b45b185f0d53000
record_format	dspace
spelling	oai:doaj.org-article:bfde2305035948238b45b185f0d530002021-12-05T12:11:56ZRheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups10.1038/s41598-021-02951-32045-2322https://doaj.org/article/bfde2305035948238b45b185f0d530002021-12-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-02951-3https://doaj.org/toc/2045-2322Abstract 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 (Gʺ>>Gʹ). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*—complex viscosity, Gʹ —elastic modulus and Gʺ—viscous modulus) and glass transition temperature (Tg) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus.Paula CiursaMircea OroianNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Paula Ciursa Mircea Oroian Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups
description	Abstract 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 (Gʺ>>Gʹ). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*—complex viscosity, Gʹ —elastic modulus and Gʺ—viscous modulus) and glass transition temperature (Tg) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus.
format	article
author	Paula Ciursa Mircea Oroian
author_facet	Paula Ciursa Mircea Oroian
author_sort	Paula Ciursa
title	Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups
title_short	Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups
title_full	Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups
title_fullStr	Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups
title_full_unstemmed	Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups
title_sort	rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/bfde2305035948238b45b185f0d53000
work_keys_str_mv	AT paulaciursa rheologicalbehaviorofhoneyadulteratedwithagavemaplecornriceandinvertedsugarsyrups AT mirceaoroian rheologicalbehaviorofhoneyadulteratedwithagavemaplecornriceandinvertedsugarsyrups
_version_	1718372156440576000

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

Ejemplares similares