Microwave and Infrared Heat Processing of Honey and Its Quality

Hebbar, H. Umesh; Nandini, K. E.; Lakshmi, M. C.; Subramanian, R.

doi:10.3136/fstr.9.49

Cited by 67 publications

(39 citation statements)

References 7 publications

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“…The influence of different heat treatments on the quality parameters of various types of honey is well investigated, and it is known that it significantly impairs its quality (Hebbar et al 2003;Subramanian et al 2007;Bartáková et al 2011). Microwave heating, infrared heating, ultrasound processing, membrane processing, etc.…”

Section: Resultsmentioning

confidence: 99%

Changes of antioxidant activity in honey after heat treatment

Šarić¹,

Marković²,

Vukičević³

et al. 2013

Czech J. Food Sci.

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AbstractŠarić G., Marković K., Vukičević D., Lež E., Hruškar M., Vahčić N. (2013): Changes of antioxidant activity in honey after heat treatment. Czech J. Food Sci., 31: 601-606.We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods -FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified FolinCiocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures -at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey.

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Section: Resultsmentioning

confidence: 99%

Changes of antioxidant activity in honey after heat treatment

Šarić¹,

Marković²,

Vukičević³

et al. 2013

Czech J. Food Sci.

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“…At the power level of 16.0 W/g, heating above 45 s resulted in the reduction of diastase activity to the level lower then minimum permissible value (DN < 8.0) (Hebbar et al 2003).…”

Section: Methodsmentioning

confidence: 93%

“…According to Hebbar et al (2003), heating times between 60 s to 90 s at the power levels of 6.3 W/g, 9.1 W/g, and 11.9 W/g, respectively, reduced diastase activity of honey by about 50% of its initial value. At the power level of 16.0 W/g, heating above 45 s resulted in the reduction of diastase activity to the level lower then minimum permissible value (DN < 8.0) (Hebbar et al 2003).…”

Section: Methodsmentioning

confidence: 99%

Diastase number changes during thermaland microwave processing of honey

Kowalski¹,

Łukasiewicz²,

Bednarz³

et al. 2012

Czech J. Food Sci.

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Kowalski S., Lukasiewicz M., Bednarz S., Panuś M. (2012): Diastase number changes during thermal and microwave processing of honey. Czech J. Food Sci., 30: 21-26.The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from Polish local market. Microwave processes were compared to the conventional ones. In the case of conventional conditions, the constant rate of diastase enzyme inactivation was estimated using the first order kinetics. In the case of microwave heated samples, it was impossible to establish the rate constant; however, the investigation proved the suitability of such kind of processing for short-term thermal treatment of honey.

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“…The consequences of microwave treatment over honey properties, such as moisture content, acidity [Dranca & Oroian, 2013], HMF and enzyme activities [Kowalski et al, 2012], as well as over mould and yeasts [Hebbar et al, 2003] and bacteria spores have already been reported. Microwave radiation cannot be thought as simple heating from the inside; the E-fi eld would produce effects on the biological molecules affecting spore structure, different from those attributable only to heat [Celandroni et al, 2004].…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties

Moliné¹,

Fernández²,

Medici³

et al. 2015

Pol. J. Food Nutr. Sci.

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In recent years, microwave heating has become a common method for pasteurization and sterilization of food. Honey is a sweet substance produced by worker honeybees from nectar of fl owers. The major microbial contaminants include moulds and yeasts, as well as the spore-forming bacteria, being their counts indicative of honeys' commercial quality and safety. Paenibacillus larvae is also of interest since it causes American foulbrood (AFB) in honeybee larvae. The main quality factors that are used in the honey international trade are moisture, hydroxymethylfurfural content (HMF), and enzymatic indices. Moreover, honey exhibits several thermal events, the most important being the glass transition temperature (Tg). The aim of this work was to evaluate microwave effect (800 watts during 45 and 90 seconds) on microbial content in particular over P. larvae spores retained in honey, and on physicochemical and thermal properties. Microwave promoted a decrease of microbial count with time of exposure, including P. larvae. Moisture content diminished after treatment, while Tg increased linearly, and acidity decremented in the majority of cases. Honeys darkened and HMF exceeded the permissible value. Diastase and glucose-oxidase enzymes were totally inactivated by microwave treatment.Unauthenticated Download Date | 5/8/18 7:10 AM

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Microwave and Infrared Heat Processing of Honey and Its Quality

Cited by 67 publications

References 7 publications

Changes of antioxidant activity in honey after heat treatment

Changes of antioxidant activity in honey after heat treatment

Diastase number changes during thermaland microwave processing of honey

Effect of Microwave Treatment on Microbial Contamination of Honeys and in Their Physicochemical and Thermal Properties

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