Effect of ultrasonic power and frequency on rheological properties of Chinese honey

Jiang, Mengmeng; Zhu, Wenjie; Ruan, Shulan; Jia, Yunzhong; Bai, Xiao-Bo; Sun, Jun

doi:10.1016/j.lwt.2020.110425

Cited by 9 publications

(5 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There is a large variation observed for the honey's viscosity ( Table 1 ; Table S2 ), with a range of 11.0 (0.275) Pa s (honey P ) to 158 (1.32) Pa s (honey O ), in addition to a range of rotation speeds (5 rpm, 10 rpm and 20 rpm) required due to the varied consistency. It is established that factors influencing honey's viscosity are its high sugar concentration and low moisture content ( Jiang et al, 2020 ; Yücel & Sultanoğlu, 2013 ). Interestingly, no associations ( p ≥ 0.05) were observed between sample viscosity and TSS, representative of the sugar content, or a w , which indicates honey's moisture.…”

Section: Resultsmentioning

confidence: 99%

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Hunter

Ghildyal

D’Cunha

et al. 2021

Current Research in Food Science

View full text Add to dashboard Cite

Honey is a supersaturated sugar solution produced from plant nectar, with its composition influenced by geographic and floral origins, and with several properties contributing to its health-related abilities. This study aimed to determine the bioactive composition, antioxidant characteristics, antibacterial activity, and physicochemical properties of commercial Australian honeys. In total, 42 commercial Australian honeys were selected, and categorised according to front-label descriptions. Honeys were analysed: quality (Hydroxymethylfurfural); colour (colour intensity, L*,a*,b* ); bioactive composition (phenolic, flavonoid, and carotenoid content); antioxidant characteristics (DPPH, CUPRAC, FRAP); antibacterial activity (MIC 50 ); physicochemical properties (pH, TSS, viscosity, a w ). Colour intensity correlated with each assessed bioactive compound and antioxidant characteristic ( p ≤ 0.001). MIC 50 ( S. aureus ) was associated with FRAP and a w , suggesting mechanisms of action for honey's antibacterial activity. Manuka-type honeys had higher colour intensity (1440 (98.5) mAU) than other categories ( p ≤ 0.05), and consistently higher bioactive and antioxidant properties. This provides the potential to inform antioxidant-related health outcomes.

show abstract

Section: Resultsmentioning

confidence: 99%

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Hunter

Ghildyal

D’Cunha

et al. 2021

Current Research in Food Science

View full text Add to dashboard Cite

show abstract

“…Melted honey also had the highest brightness level and the lowest amount of redness and yellowness (Phawatwiangnak & Intipunya, 2013 ). Other studies have shown that an ultrasonic process with high power in optimal conditions can maintain the quality of sunflower honey, similar to natural honey (Ismail et al., 2019 ; Jiang, Zhu, et al., 2021 ; Sidor et al., 2021 ). Similarly, our study found that honey samples treated with 42 kHz ultrasound at 20 and 45°C for 1, 5, and 10 min after 90 and 180 days were related to a reduction in HMF and an increase in diastasis.…”

Section: Discussionmentioning

confidence: 79%

“…Ultrasonication can reduce the rate of reducing sugar in honey by breaking down glucose and fructose molecules, leading to the formation of organic acids such as gluconic acid and formic acid. These acids can then react with other compounds in honey to form salts, which can reduce the rate of reducing sugar in honey (Jiang, Zhu, et al., 2021 ). Ultrasonication can also cause the release of enzymes such as glucose oxidase, which can catalyze the oxidation of glucose to gluconic acid and hydrogen peroxide.…”

Section: Discussionmentioning

confidence: 99%

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process

Rabbani,

Anvar,

Allahyaribeik

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

This experiment aimed to assess the effects of ultrasound techniques on the quality of Iranian industrial honey. Honey samples were subjected to ultrasound waves at different frequencies and various parameters. The results showed that both ultrasound treatments (30 or 42 kHz) changed the physical, biochemical, antioxidant, and antibacterial characteristics of honey. Ultrasound treatments at 20 or 45°C for 1, 5, or 10 min reduced moisture, acidity, sugars, ABTS levels, 5‐hydroxymethylfurfural content, clostridium, aerobic mesophilic bacteria count, and osmophile count while increasing diastase, phenol, and proline levels. Ultrasound treatment of honey samples at 30 and 42 kHz and different temperatures for varying durations led to a decrease in acidity after 90 and 180 days. Treating honey samples with 42 kHz ultrasound at 45°C for 10 min led to a significant reduction in the amount of reducing sugar. Ultrasonication at different frequencies and temperatures led to higher levels of phenol, ABTS, and proline production, along with a considerable decrease in the total count of aerobic mesophilic bacteria. Our study unveils the potential of ultrasonication to enhance honey quality through multifaceted improvements. Treatment significantly augmented phenolic content and antioxidant capacity, opening avenues for novel honey preservation and quality enhancement strategies. Additionally, ultrasonication effectively controlled honey crystallization while simultaneously improving biochemical, antioxidant, and antibacterial properties. This demonstrates its potential as a comprehensive strategy for honey quality improvement.

show abstract

“…However, the extraction rate of gigantol is low at present, which will be an important bottleneck limiting its wide application in the future. Ultrasound technology is a pre-treatment for the extraction of bioactive compounds as a prerequisite for food safety (Cui et al, 2021; Iftikhar et al, 2020; Jiang et al, 2021; Perera & Alzahrani, 2021; Sharma et al, 2021). Therefore, it is necessary to develop more efficient gigantol extraction methods.…”

Section: Resultsmentioning

confidence: 99%

Highly Effective Extraction of Gigantol from Dendrobium officinale Using the Ultrasonic-assisted Dry Grinding

Sun

Zheng

Zhu

et al. 2023

Pharmacognosy Magazine

View full text Add to dashboard Cite

Background Dendrobium officinale is a valuable medicinal food plant in China, and its component gigantol has various biological activities. However, due to the low extraction rate of gigantol, its application in the functional food industry is limited. This research aimed to explore an effective gigantol extraction method. Results Ultrasonic-assisted dry grinding extraction of gigantol from D. officinale almost reached completion after 15 min. The extraction rate of gigantol reached 65%, which was higher than that of the conventional heating refluxing method of extraction. Most cells were broken, and particle size was approximately 410 nm when D. officinale was ground for 15 min. Conclusion The results indicated that ultrasonic-assisted dry grinding is a highly effective gigantol extraction method that is valuable for the efficient use and low-cost extraction of gigantol from the medicinal food plant D. officinale. Furthermore, this method will be beneficial for the future application of gigantol in the functional food industry.

show abstract

Effect of ultrasonic power and frequency on rheological properties of Chinese honey

Cited by 9 publications

References 25 publications

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process

Highly Effective Extraction of Gigantol from Dendrobium officinale Using the Ultrasonic-assisted Dry Grinding

Contact Info

Product

Resources

About