Viscosity of Apis mellifera honey from different floral origins

Authors

  • Rafael Alves SANTOMAURO Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0003-0630-0779
  • Paula Santolin MANCUSO Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0002-4848-9541
  • Augusto Heitor Pedro de ALMEIDA Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0009-0007-7120-5483
  • Camila Koutsodontis Cerqueira CÉZAR Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0003-1222-6544
  • Evelyn Fernanda Flores CARON Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0003-4656-893X
  • Aryele Nunes da Cruz Encide SAMPAIO Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0003-3648-2382
  • Fabio Sossai POSSEBON Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0002-0118-6164
  • Juliano Gonçalves PEREIRA Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0002-8713-7506
  • Otávio Augusto MARTINS Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, SP, Brazil. https://orcid.org/0000-0003-0926-9690

DOI:

https://doi.org/10.5327/fst.00411

Keywords:

Composition, Crystallization, Properties, Quality

Abstract

Viscosity is a critical parameter that quantifies the flow rate of a liquid under an applied force, influenced by various factors including chemical composition, temperature, and humidity. This rheological property is particularly significant in the honey industry as it plays a crucial role in the design and optimization of processing equipment. The primary aim of this study was to characterize the viscosity of honey produced by Apis mellifera, sourced from various botanical origins, including organic varieties. The floral sources of the honey samples analyzed comprised eucalyptus (n = 8), wildflower (n = 8), orange blossom (n = 7), and organic production (n = 8). The results revealed that honey derived from orange blossoms exhibited the lowest viscosity, measured at 1,385.07 mm²/s, while organic honey displayed the highest viscosity, recorded at 4,344.78 mm²/s. Furthermore, organic honey demonstrated the highest concentration of hydroxymethylfurfural (33.59 mg/kg) alongside the lowest moisture content (18.20%). These findings suggest that the lower moisture content and varied chemical composition of honey contribute to enhanced crystallization processes, resulting in increased viscosity.

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Published

2025-03-03

How to Cite

SANTOMAURO, R. A., MANCUSO, P. S., ALMEIDA, A. H. P. de, CÉZAR, C. K. C., CARON, E. F. F., SAMPAIO, A. N. da C. E., POSSEBON, F. S., PEREIRA, J. G., & MARTINS, O. A. (2025). Viscosity of Apis mellifera honey from different floral origins. Food Science and Technology, 45. https://doi.org/10.5327/fst.00411

Issue

Vol. 45 (2025)

Section

Original Articles