Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study
The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated. Subsequent microbiological analysis was conducted to assess their impact on Escherichia coli (E. coli) bac...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000073 |
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| author | Saleh Al-Ghamdi Tawfiq Alsulami Ghedeir Alshamri Mohammed Ahmed Mansour Ibrahim Fohad M. Husain Ahmed A. Alameen Ronnel Fulleros Wael Elamin |
| author_facet | Saleh Al-Ghamdi Tawfiq Alsulami Ghedeir Alshamri Mohammed Ahmed Mansour Ibrahim Fohad M. Husain Ahmed A. Alameen Ronnel Fulleros Wael Elamin |
| author_sort | Saleh Al-Ghamdi |
| collection | DOAJ |
| description | The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated. Subsequent microbiological analysis was conducted to assess their impact on Escherichia coli (E. coli) bacteria in terms of physical and chemical attributes. Additionally, water activity (aw), osmotic pressure (OP), and instrumental color were measured. The results revealed a significant linear correlation between OP and moisture content (MC) levels. Saudi and Spanish honey samples demonstrated elevated total soluble solids (TSS) and sugar content (SC), leading to high OP and low MC levels. Consequently, these samples exhibited low aw and pH values, resulting in the lowest E. coli survival rates among the samples tested. Conversely, glucose concentrate, characterized by the highest TSS value, lowest pH value, and gallic acid content, exhibited the highest E. coli survival rate due to its low SC level and mineral content. Nonetheless, E. coli cells were determined to be nonviable after 28 days of storage at 22 °C. These findings emphasize the importance of thoroughly assessing the physical, chemical, and microbial properties of high-sugar syrups to ensure their quality and safety. |
| format | Article |
| id | doaj-art-9621ccf495dd465ebbac926bfc4bef92 |
| institution | DOAJ |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-9621ccf495dd465ebbac926bfc4bef922025-08-20T02:52:20ZengElsevierFood Chemistry Advances2772-753X2025-03-01610089110.1016/j.focha.2025.100891Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative studySaleh Al-Ghamdi0Tawfiq Alsulami1Ghedeir Alshamri2Mohammed Ahmed3Mansour Ibrahim4Fohad M. Husain5Ahmed A. Alameen6Ronnel Fulleros7Wael Elamin8Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaDepartment of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaPrecision Agriculture Research Chair, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaDepartment of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; Corresponding author.The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated. Subsequent microbiological analysis was conducted to assess their impact on Escherichia coli (E. coli) bacteria in terms of physical and chemical attributes. Additionally, water activity (aw), osmotic pressure (OP), and instrumental color were measured. The results revealed a significant linear correlation between OP and moisture content (MC) levels. Saudi and Spanish honey samples demonstrated elevated total soluble solids (TSS) and sugar content (SC), leading to high OP and low MC levels. Consequently, these samples exhibited low aw and pH values, resulting in the lowest E. coli survival rates among the samples tested. Conversely, glucose concentrate, characterized by the highest TSS value, lowest pH value, and gallic acid content, exhibited the highest E. coli survival rate due to its low SC level and mineral content. Nonetheless, E. coli cells were determined to be nonviable after 28 days of storage at 22 °C. These findings emphasize the importance of thoroughly assessing the physical, chemical, and microbial properties of high-sugar syrups to ensure their quality and safety.http://www.sciencedirect.com/science/article/pii/S2772753X25000073Honey syrupsWater contentTotal soluble solidsOsmotic pressureWater activityE. coli |
| spellingShingle | Saleh Al-Ghamdi Tawfiq Alsulami Ghedeir Alshamri Mohammed Ahmed Mansour Ibrahim Fohad M. Husain Ahmed A. Alameen Ronnel Fulleros Wael Elamin Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study Food Chemistry Advances Honey syrups Water content Total soluble solids Osmotic pressure Water activity E. coli |
| title | Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study |
| title_full | Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study |
| title_fullStr | Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study |
| title_full_unstemmed | Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study |
| title_short | Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study |
| title_sort | physicochemical properties of honey and honey like foods and their impact on e coli survival a comparative study |
| topic | Honey syrups Water content Total soluble solids Osmotic pressure Water activity E. coli |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000073 |
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