Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consu...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/6963904 |
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| author | Aleksandra Wilczyńska Joanna Newerli-Guz Piotr Szweda |
| author_facet | Aleksandra Wilczyńska Joanna Newerli-Guz Piotr Szweda |
| author_sort | Aleksandra Wilczyńska |
| collection | DOAJ |
| description | Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition. |
| format | Article |
| id | doaj-art-89fdaa18f3194fd280bd20af4e4f9c66 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-89fdaa18f3194fd280bd20af4e4f9c662025-02-03T01:11:53ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/69639046963904Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of HoneyAleksandra Wilczyńska0Joanna Newerli-Guz1Piotr Szweda2Department of Commodity Science and Quality Management, Gdynia Maritime University, ul. Morska 81-87, 81-225 Gdynia, PolandDepartment of Commodity Science and Quality Management, Gdynia Maritime University, ul. Morska 81-87, 81-225 Gdynia, PolandDepartment of Pharmaceutical Technology and Biochemistry, Gdańsk University of Technology, ul. Narutowicza 11/12, 80-233 Gdańsk, PolandBee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.http://dx.doi.org/10.1155/2017/6963904 |
| spellingShingle | Aleksandra Wilczyńska Joanna Newerli-Guz Piotr Szweda Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey Journal of Food Quality |
| title | Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey |
| title_full | Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey |
| title_fullStr | Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey |
| title_full_unstemmed | Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey |
| title_short | Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey |
| title_sort | influence of the addition of selected spices on sensory quality and biological activity of honey |
| url | http://dx.doi.org/10.1155/2017/6963904 |
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