Development and shelf-life assessment of soft-drink with honey

Authors

  • Marija Zheplinska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine https://orcid.org/0000-0002-7286-3003
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, 03040, Kyiv, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Liubov Shablii National Aviation University, Faculty of Environmental Safety, Engineering and Technologies, Department of Biotechnology, 1 Komarova Ave., 03680, Kyiv, Ukraine
  • Vasyl Shynkaruk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Journalism and Language Communication, Heroes of Defense Str., 15, 03040, Kyiv, Ukraine https://orcid.org/0000-0001-8589-4995
  • Natalia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine Department of Standardization and Certifying of Agricultural Products, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine
  • Yaroslav Rudyk National University of Life and Environmental Sciences of Ukraine, Faculty of Humanities and Pedagogy, Department of Management and Educational Technologies, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-5382-1505
  • Ivan Chumachenko National University of Life and Environmental Sciences of Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Dairy and Beef Production Technology, Heroes of Defense Str., 15, 03041, Kyiv, Ukraine https://orcid.org/0000-0002-2816-5195
  • Yevheniia Marchyshyna National University of Life and Environmental Sciences of Ukraine, Mechanical and Technological Faculty, Department of Occupational Safety аnd Environmental Engineering, Heroyiv Oborony str., 12, studying building № 11, 03041, Kyiv, Ukraine https://orcid.org/0000-0001-8842-186X
  • Alina Omelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, 03040, Kyiv, Ukraine, Tel.: +380987846045,
  • Iryna Kharsika National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, 03040, Kyiv, Ukraine

DOI:

https://doi.org/10.5219/1738

Keywords:

honey, water, beverage, dry matter content, pH value, formulation

Abstract

This scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Jinap, S., Iqbal, S. Z., & Selvam, R. M. P. (2015). Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay). In LWT - Food Science and Technology (Vol. 63, Issue 2, pp. 919–926). Elsevier BV. https://doi.org/10.1016/j.lwt.2015.04.047 DOI: https://doi.org/10.1016/j.lwt.2015.04.047

Nykulyshyn, I., Shevchuk, L., Orobchuk, O., & Falyk, T. (2016). Investigation of dependence of honey drinking physical, chemical, and organoleptic characteristics from the raw materials chemical composition and conditions of the fermentation process. In Bulletin of the National Technical University (KhPI) Series: New solutions in modern technologies (Vol. 0, Issue 12 (1184), p. 156). National Technical University Kharkiv Polytechnic Institute. https://doi.org/10.20998/2413-4295.2016.12.23 DOI: https://doi.org/10.20998/2413-4295.2016.12.23

Tyshchenko, L., Pylypchuk, O., Israelyan, V., Adamchuk, L., & Akulyonok, O. (2021). Honey is a marinade component for meat semi-finished products. In Animal Science and Food Technology (Vol. 12, Issue 2). National University of Life and Environmental Sciences of Ukraine. https://doi.org/10.31548/animal2021.02.008 DOI: https://doi.org/10.31548/animal2021.02.008

Bober, A., Liashenko, M., Protsenko, L., Slobodyanyuk, N., Matseiko, L., Yashchuk, N., Gunko, S., & Mushtruk, M. (2020). Biochemical composition of the hops and quality of the finished beer. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 307–317). HACCP Consulting. https://doi.org/10.5219/1311 DOI: https://doi.org/10.5219/1311

Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., & Mukoid, R. (2021). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 18–25). HACCP Consulting. https://doi.org/10.5219/1494 DOI: https://doi.org/10.5219/1494

Cianciosi, D., Forbes-Hernández, T., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P., Zhang, J., Bravo Lamas, L., Martínez Flórez, S., Agudo Toyos, P., Quiles, J., Giampieri, F., & Battino, M. (2018). Phenolic Compounds in Honey and Their Associated Health Benefits: A Review. In Molecules (Vol. 23, Issue 9, p. 2322). MDPI AG. https://doi.org/10.3390/molecules23092322 DOI: https://doi.org/10.3390/molecules23092322

Kolyanovska, L., Palamarchuk, I., Sukhenko, Y., Mussabekova, A., Bissarinov, B., Popiel, P., Mushtruk, M., Sukhenko, V., Vasuliev, V., Semko, T., & Tyshchenko, L. (2019). Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of the heat of mass transfer. In R. S. Romaniuk, A. Smolarz, & W. Wójcik (Eds.), Optical Fibers and Their Applications 2018. SPIE. https://doi.org/10.1117/12.2522354 DOI: https://doi.org/10.1117/12.2522354

Ivanova, I., Serdiuk, M., Malkina, V., Bandura, I., Kovalenko, I., Tymoshchuk, T., Tonkha, O., Tsyz, O., Mushtruk, M., & Omelian, A. (2021). The study of soluble solids content accumulation dynamics under the influence of weather factors in the fruits of cherries. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 350–359). HACCP Consulting. https://doi.org/10.5219/1554 DOI: https://doi.org/10.5219/1554

Motta, E. V. S., Raymann, K., & Moran, N. A. (2018). Glyphosate perturbs the gut microbiota of honey bees. In Proceedings of the National Academy of Sciences (Vol. 115, Issue 41, pp. 10305–10310). Proceedings of the National Academy of Sciences. https://doi.org/10.1073/pnas.1803880115 DOI: https://doi.org/10.1073/pnas.1803880115

Zheplinska, M., Mushtruk, M., Vasyliv, V., Kuts, A., Slobodyanyuk, N., Bal-Prylypko, L., Nikolaenko, M., Kokhan, O., Reznichenko, Y., & Salavor, O. (2021). The micronutrient profile of medicinal plant extracts. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 528–535). HACCP Consulting. https://doi.org/10.5219/1553 DOI: https://doi.org/10.5219/1553

Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., & Gunko, S. (2020). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 451–457). HACCP Consulting. https://doi.org/10.5219/1284

DSTU 4497:2005. Natural honey. General specifications. Quality management systems – Requirements.

SOU 01.25-37-373.2005. Homogenization of honey. General requirements.

Subbiah, B., Blank, U. K. M., & Morison, K. R. (2020). A review, analysis, and extension of water activity data of sugars and model honey solutions. In Food Chemistry (Vol. 326, p. 126981). Elsevier BV. https://doi.org/10.1016/j.foodchem.2020.12698 DOI: https://doi.org/10.1016/j.foodchem.2020.126981

Fiamegos, Y., Dumitrascu, C., Ghidotti, M., & de la Calle Guntiñas, M. B. (2019). Use of energy-dispersive X-ray fluorescence combined with chemometric modeling to classify honey according to botanical variety and geographical origin. In Analytical and Bioanalytical Chemistry (Vol. 412, Issue 2, pp. 463–472). Springer Science and Business Media LLC. https://doi.org/10.1007/s00216-019-02255-6 DOI: https://doi.org/10.1007/s00216-019-02255-6

Smetanska, I., Tonkha, O., Patyka, T., Hunaefi, D., Mamdouh, D., Patyka, M., Bukin, A., Mushtruk, M., Slobodyanyuk, N., & Omelian, A. (2021). The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 15, pp. 1–8). HACCP Consulting. https://doi.org/10.5219/1508 DOI: https://doi.org/10.5219/1508

Šedík, P., Pocol, C. B., Horská, E., & Fiore, M. (2019). Honey: food or medicine? A comparative study between Slovakia and Romania. In British Food Journal (Vol. 121, Issue 6, pp. 1281–1297). Emerald. https://doi.org/10.1108/bfj-12-2018-0813 DOI: https://doi.org/10.1108/BFJ-12-2018-0813

Zheplinska, M., Mushtruk, M., & Salavor, O. (2021). Cavitational Impact on Electrical Conductivity in the Beet Processing Industry. In Lecture Notes in Mechanical Engineering (pp. 755–762). Springer International Publishing. https://doi.org/10.1007/978-3-030-68014-5_73 DOI: https://doi.org/10.1007/978-3-030-68014-5_73

Mădaş, M. N., Mărghitaş, L. A., Dezmirean, D. S., Bobiş, O., Abbas, O., Danthine, S., Francis, F., Haubruge, E., & Nguyen, B. K. (2019). Labeling Regulations and Quality Control of Honey Origin: A Review. In Food Reviews International (Vol. 36, Issue 3, pp. 215–240). Informa UK Limited. https://doi.org/10.1080/87559129.2019.1636063 DOI: https://doi.org/10.1080/87559129.2019.1636063

Marcazzan, G. L., Mucignat-Caretta, C., Marina Marchese, C., & Piana, M. L. (2017). A review of methods for honey sensory analysis. In Journal of Apicultural Research (Vol. 57, Issue 1, pp. 75–87). Informa UK Limited. https://doi.org/10.1080/00218839.2017.1357940 DOI: https://doi.org/10.1080/00218839.2017.1357940

Lewoyehu, M., & Amare, M. (2019). Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia. In International Journal of Food Science (Vol. 2019, pp. 1–10). Hindawi Limited. https://doi.org/10.1155/2019/4101695 DOI: https://doi.org/10.1155/2019/4101695

Boldeiu, A., Simion, M., Mihalache, I., Radoi, A., Banu, M., Varasteanu, P., Nadejde, P., Vasile, E., Acasandrei, A., Popescu, R. C., Savu, D., & Kusko, M. (2019). Comparative analysis of honey and citrate stabilized gold nanoparticles: In vitro interaction with proteins and toxicity studies. In Journal of Photochemistry and Photobiology B: Biology (Vol. 197, p. 111519). Elsevier BV. https://doi.org/10.1016/j.jphotobiol.2019.111519 DOI: https://doi.org/10.1016/j.jphotobiol.2019.111519

Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., & Gunko, S. (2020). The influence of cavitation effects on the purification processes of beet sugar production juices. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 451–457). HACCP Consulting. https://doi.org/10.5219/1284 DOI: https://doi.org/10.5219/1284

Đogo Mračević, S., Krstić, M., Lolić, A., & Ražić, S. (2020). Comparative study of the chemical composition and biological potential of honey from different regions of Serbia. In Microchemical Journal (Vol. 152, p. 104420). Elsevier BV. https://doi.org/10.1016/j.microc.2019.104420 DOI: https://doi.org/10.1016/j.microc.2019.104420

GOST 19792-2017. Natural honey. General specifications. Quality management systems – Requirements.

TU 01.49.21-077-37676459 -2017. Natural honey. General specifications.

Saeid, A., Rahman, Md. A., Utsob, Md. R. H., Hosen, Md. U., Islam, Md. M., Islam, Md. S., & Halder, B. (2021). Development and quality assessment of honey nut drink. In Malaysian Journal of Halal Research (Vol. 4, Issue 1, pp. 6–10). Walter de Gruyter GmbH. https://doi.org/10.2478/mjhr-2021-0002 DOI: https://doi.org/10.2478/mjhr-2021-0002

Palamarchuk, I., Mushtruk, M., Sukhenko, V., Dudchenko, V., Korets, L., Litvinenko, A., Deviatko, O., Ulianko, S., & Slobodyanyuk, N. (2020). Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 239–246). HACCP Consulting. https://doi.org/10.5219/1305 DOI: https://doi.org/10.5219/1305

Tomczyk, M., Zaguła, G., & Dżugan, M. (2020). A simple method of enrichment of honey powder with phytochemicals and its potential application in the isotonic drink industry. In LWT (Vol. 125, p. 109204). Elsevier BV. https://doi.org/10.1016/j.lwt.2020.109204 DOI: https://doi.org/10.1016/j.lwt.2020.109204

Sukhenko, Y., Sukhenko, V., Mushtruk, M., & Litvinenko, A. (2018). Mathematical Model of Corrosive-Mechanic Wear Materials in Technological Medium of Food Industry. In Lecture Notes in Mechanical Engineering (pp. 507–514). Springer International Publishing. https://doi.org/10.1007/978-3-319-93587-4_53 DOI: https://doi.org/10.1007/978-3-319-93587-4_53

Vasyliv, V., Mushtruk, M., Zheplinska, M., Mukoid, R., & Tkachenko, S. (2021). Method of Electrohydraulic Activation of Water-Lime Suspension in Sugar Production. In Lecture Notes in Mechanical Engineering (pp. 664–673). Springer International Publishing. https://doi.org/10.1007/978-3-030-91327-4_64 DOI: https://doi.org/10.1007/978-3-030-91327-4_64

Shanina, O., Galyasnyj, I., Gavrysh, T., Dugina, K., Sukhenko, Y., Sukhenko, V., Miedviedieva, N., Mushtruk, M., Rozbytska, T., & Slobodyanyuk, N. (2019). Development of gluten-free non-yeasted dough structure as factor of bread quality formation. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 13, Issue 1, pp. 971–983). HACCP Consulting. https://doi.org/10.5219/1201 DOI: https://doi.org/10.5219/1201

Samborska, K., Barańska, A., Szulc, K., Jankowska, E., Truszkowska, M., Ostrowska‐Ligęza, E., Wołosiak, R., Szymańska, E., & Jedlińska, A. (2020). Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders. In Journal of the Science of Food and Agriculture (Vol. 100, Issue 5, pp. 2224–2235). Wiley. https://doi.org/10.1002/jsfa.10247 DOI: https://doi.org/10.1002/jsfa.10247

Dimitreli, G., Petridis, D., Kapageridis, N., & Mixiou, M. (2019). Effect of pomegranate juice and fir honey addition on the rheological and sensory properties of kefir-type products differing in their fat content. In LWT (Vol. 111, pp. 799–808). Elsevier BV. https://doi.org/10.1016/j.lwt.2019.05.071 DOI: https://doi.org/10.1016/j.lwt.2019.05.071

Tůma, P., Sommerová, B., & Daněček, V. (2020). On-line coupling of capillary electrophoresis with microdialysis for determining saccharides in dairy products and honey. In Food Chemistry (Vol. 316, p. 126362). Elsevier BV. https://doi.org/10.1016/j.foodchem.2020.126362 DOI: https://doi.org/10.1016/j.foodchem.2020.126362

Zheplinska, M., Mushtruk, M., Vasyliv, V., Slobodyanyuk, N., & Boyko, Y. (2021). The Main Parameters of the Physalis Convection Drying Process. In Lecture Notes in Mechanical Engineering (pp. 306–315). Springer International Publishing. https://doi.org/10.1007/978-3-030-77823-1_31 DOI: https://doi.org/10.1007/978-3-030-77823-1_31

Kim, Y. J., Jin, S. K., Park, W. Y., Kim, B. W., Joo, S. T., & Yang, H. S. (2010). The effect of garlic or onion marinade on the lipid oxidation and meat quality of pork during cold storage. In Journal of Food Quality (Vol. 33, pp. 171–185). Wiley. https://doi.org/10.1111/j.1745-4557.2010.00333.x DOI: https://doi.org/10.1111/j.1745-4557.2010.00333.x

Mushtruk, M., Gudzenko, M., Palamarchuk, I., Vasyliv, V., Slobodyanyuk, N., Kuts, A., Nychyk, O., Salavor, O., & Bober, A. (2020). Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder. In Potravinarstvo Slovak Journal of Food Sciences (Vol. 14, pp. 937–944). HACCP Consulting. https://doi.org/10.5219/1436 DOI: https://doi.org/10.5219/1436

Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose, and Honey-Sucrose Solutions. (2019). In International Journal of Engineering and Advanced Technology (Vol. 9, Issue 1, pp. 6257–6262). Blue Eyes Intelligence Engineering and Sciences Engineering and Sciences Publication - BEIESP. https://doi.org/10.35940/ijeat.a2026.109119 DOI: https://doi.org/10.35940/ijeat.A2026.109119

Downloads

Published

2022-03-10

How to Cite

Zheplinska, M., Mushtruk, M., Shablii, L., Shynkaruk, V., Slobodyanyuk, N., Rudyk, Y., Chumachenko, I., Marchyshyna, Y., Omelian, A., & Kharsika, I. (2022). Development and shelf-life assessment of soft-drink with honey. Potravinarstvo Slovak Journal of Food Sciences, 16, 114–126. https://doi.org/10.5219/1738

Most read articles by the same author(s)

1 2 3 4 5 > >>