Thermosonication and optimization of stingless bee honey processing

Chong, Kar Yeen; Chin, Nyuk Ling; Yusof, Yus Aniza

doi:10.1177/1082013217713331

Cited by 35 publications

(42 citation statements)

References 53 publications

(69 reference statements)

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“…The initial viscosity of honey before storage was 0.33 ± 0.12 Pa.s, while the moisture content showed the highest value at 25.82%. These values were higher than those reported by Chong et al () for a similar type of honey, which had a viscosity of 0.15 Pa.s and moisture content of 31%. As shown in Table , the viscosity of honey increased significantly ( p ≤ .05) to 2.49 ± 0.06 Pa.s (0.58 Pa.s/day) and 1.46 ± 0.03 Pa.s (0.44 Pa.s/day) after storage at RT and ET, respectively.…”

Section: Resultscontrasting

confidence: 67%

Section: Methodsmentioning

confidence: 99%

“…The water activity (Aw) was determined using a water activity meter (Aqualab CX2, Decagon Devices Inc., WA) that was calibrated with salt solutions. Approximately 2 g of honey was poured into the sample dish and measured at RT (25 ± 1 C) until the values were displayed simultaneously with the LED flash (Chong, Chin, & Yusof, 2017 (Bogdanov, Martin, & Lullmann, 2002). For electrical conductivity, a 20% honey solution was measured using an electrical conductivity meter (Milwaukee, Mi 805) at 25 C in a thermostat-controlled water bath according to the method described by Bogdanov et al (2002).…”

Section: Effect Of Storage Conditions On Moisture Removal From Stinmentioning

confidence: 99%

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A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Baroyi

Yusof

Ghazali

et al. 2019

J Food Process Engineering

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Stingless bee honey from Heterotrigona itama exhibits a high moisture content (>27.0%) and therefore, is highly susceptible to undesirable microbial fermentation unless it is reduced to less than 20%. This study aims to reduce the moisture content of honey using a novel method based on passive diffusion and monitor the subsequent changes in several properties of honey. To achieve this, approximately 50 mL of freshly harvested honey samples was placed in clay pots (4 cm diameter × 6 cm height), covered with lids, and stored at temperatures of either 25 ± 1°C, 60% relative humidity (RH), or 35 ± 1°C, 25% RH. The results showed that the moisture content and Aw of honey after storage were significantly reduced (p ≤ .05) from 25.8 to 19.5% and from 0.79 to 0.70, respectively. A similar level of reduction was achieved at 25°C, although this process took 21 days and resulted in some losses of honey solids due to cross‐wall diffusion. The reduction in moisture content also resulted in a decrease in pH and free acidity of honey and an increase in viscosity. The data obtained in this study indicate the feasibility of using clay pots as an alternative method to reduce the moisture content in honey and protect it against fermentative deterioration. Practical Applications Stingless bee honey is highly popular in Malaysia and many other countries as it is high in carbohydrates and possesses many health benefits such as antioxidants and antimicrobial properties. However, the honey is susceptible to fermentation as its moisture content often exceeds the level required for microbial stability. Traditionally, the moisture content of stingless bee honey is reduced by drying the honey in shallow trays at elevated temperatures. However, this leads to contamination if the drying is performed under unhygienic conditions. Therefore, this study proposed the application of a passive diffusion method that serves as an effective alternative for moisture reduction in honey. It is anticipated that this method will not only reduce the moisture content but also retain most of its properties when the filtration process is performed under appropriate conditions.

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Section: Resultscontrasting

confidence: 67%

Section: Methodsmentioning

confidence: 99%

Section: Effect Of Storage Conditions On Moisture Removal From Stinmentioning

confidence: 99%

See 1 more Smart Citation

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Baroyi

Yusof

Ghazali

et al. 2019

J Food Process Engineering

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“…Chong, Chin, and Yusof () also verified that the application of heat treatments between 45 and 90°C for 30– 120 min were able to change the activity of water, humidity, color intensity, viscosity, and 5‐HMF in stingless bee honeys from Malaysia. Nonetheless, it should be noted that the minimum time of processing used by the authors was 30 min, and the lower temperature (45°C) with less time (30 min) still modified these characteristics.…”

Section: Resultsmentioning

confidence: 83%

“…To date, the results have been satisfactory, due to the lower formation of 5‐HMF and maintenance of the sugar content. Recently, Chong et al () verified that the longer the time and temperature exposure of these honeys to heating, the greater the modifications.…”

Section: Resultsmentioning

confidence: 99%

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

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The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant coliforms, and Salmonella spp.). The results showed that after the thermal treatment application, the physicochemical characteristics of the honeys did not undergo statistically significant changes for most of the evaluated parameters. Regarding the concentrations and profiles of phenolic compounds, alterations were detected, which revealed new compounds not detected in fresh samples, thus, positively influencing the antioxidant activity. The application of the thermal treatment also reduced the aforementioned microbial load. Consequently, the applied process can be highlighted as an alternative method for the preservation of honey, since its application did not reduce the quality and specific characteristics of stingless bee honey. Practical applications Stingless honey bees (Meliponinae) form a large group of bees that lack of a sting and are found among various tropical and subtropical regions of the world. The honey produced by these bees is a product peculiar, as for the physical, chemical, and sensorial characteristics. Such characteristics, for example the high moisture content, may directly influence fermentation, and early deterioration of honey. Thus, the application of thermal treatment can be an efficient to minimize losses of honey. The results of the present work may point out the impacts of heat treatment on the characteristics on stingless bee honeys, serving as an incentive or starting point for future shelf‐life studies of honeys, contribute to the production chain of this honey and its valorization.

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Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis

et al. 2022

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BACKGROUND: The physicochemical characteristics, antioxidant properties, and bacterial profiles of Heterotrigona itama, Apis dorsata, and Apis mellifera honey of Malaysian origin were studied and the results were assessed using Pearson correlation analysis and canonical correspondence analysis (CCA).RESULTS: The analysis showed that the Mellifera honey was characterized by high total sugar content (717.5 g kg −1 ); the Itama honey was characterized by high free acidity (347.5 meq kg −1 ); and the Dorsata honey was characterized by high radical scavenging activity (RSA; 69.3%RSA), total phenolic content (TPC; 1284.5 mg GAE kg −1 ) and hydroxymethylfurfural (HMF; 51.5 mg kg −1 ). Pearson correlation analysis showed that the TPC was positively correlated with HMF as well as RSA. The bacterial profile of Mellifera honey was significantly less diverse than Itama and Dorsata honey. Mellifera and Itama honey seemed to harbour a significant abundance of lactic acid bacteria, with relative abundance of 0.339 and 0.195, which suggests that it possesses probiotic potential. The Dorsata honey, however, contained pathogenic Clostridium genus, constituting 5% of its bacterial profile.CONCLUSION: The characteristic properties of the three investigated honey, Itama, Dorsata, and Mellifera were identified. The distinctive characteristics of the honey varieties informed the development of appropriate processing strategies for retaining the beneficial qualities of raw honey. It is hoped that the results of this study will shine light on Malaysian honey in a highly competitive global market.

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Thermosonication and optimization of stingless bee honey processing

Cited by 35 publications

References 53 publications

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis

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