Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Aleksandra Wilczyńska; Joanna Newereli-Guz; Piotr Szweda

doi:10.1155/2017/6963904

Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Abstract

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 () 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.

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Authors (3)

Aleksandra Wilczyńska dr hab.
- Gdynia Maritime University
Joanna Newereli-Guz dr
- Gdynia Maritime University
Piotr Szweda dr hab. inż.

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DOI:: Digital Object Identifier (open in new tab) 10.1155/2017/6963904
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Details

Category:: Articles
Type:: artykuł w czasopiśmie wyróżnionym w JCR
Published in:: JOURNAL OF FOOD QUALITY no. 2017, pages 1 - 7,
ISSN: 0146-9428
Language:: English
Publication year:: 2017
Bibliographic description:: Wilczyńska A., Newereli-Guz J., Szweda P.: Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey// JOURNAL OF FOOD QUALITY. -Vol. 2017, (2017), s.1-7
DOI:: Digital Object Identifier (open in new tab) 10.1155/2017/6963904
Verified by:: Gdańsk University of Technology