EFFECT OF HIGH-PRESSURE PROCESSING (HPP) ON ANTIOXIDANT, DIASTASE ACTIVITY AND COLOUR FOR KELULUT (STINGLESS BEE) HONEY
DOI:
https://doi.org/10.11113/jt.v81.13105Keywords:
HPP, stingless bee honey, antioxidant, diastase, colourAbstract
The quality of Kelulut honey is heavily affected by conventional thermal processing due to the existence of thermolabile compounds. Hence, high-pressure processing (HPP) was employed as an alternative method to minimize any quality deterioration during processing. HPP was carried out at two different pressures (200 and 600 MPa) with two holding times (5 and 10 minutes) respectively. Thermal processing was also carried out (60 and 90 °C for 10 and 30 minutes) for comparison. After treatment, the changes in antioxidant activity, diastase activity and colour were determined. Increment of antioxidant activity by 3 % was recorded by HPP-treated (600 MPa/10 minutes) compared to thermally-treated. Diastase activity which was used as freshness indicator showed non-significant changes (p>0.05), whereas colour evaluated based on total colour different (TCD) and browning index (BI) showed decrement after HPP. Fortunately, the TCD recorded for HPP was below the range noticeable by human eyes, ranging from 1.5 to 3.0. In conclusion, HPP is better than conventional thermal processing in producing minimally-processed Kelulut honey as evident by the retention of diastase activity, antioxidant activity with increment at 600 MPa/ 10 minutes, and unnoticeable changes in colour. This hence has an implication on post-harvest processing of Kelulut honey.
References
Kek, S. P., Chin, N. L., Yusof, Y. A., Tan, S. W. and Chua, L. S. 2014. Total Phenolic Contents and Colour Intensity of Malaysian Honeys from the Apis spp. and Trigona spp. Bees. Agriculture and Agricultural Science Procedia. 2:150-155.
Biluca, F. C., Della Betta, F., De Oliveira, G. P., Pereira, L. M., Gonzaga, L. V., Costa, A. C. O., and Fett, R. 2014. 5-HMF and Carbohydrates Content in Stingless Bee Honey by CE Before and After Thermal Treatment. Food Chemistry. 159: 244-249. https://doi.org/10.1016/j.foodchem.2014.03.016.
Souza, B., Roubik, D., Barth, O., Heard, T., EnrÃquez, E., Carvalho, C., Villas-Bôas, J., Marchini, L., Locatelli, J., Persano-Oddo, L., Almeida-Muradian, L., Bigdanov, S., and Vit, P. 2006. Composition of Stingless Bee Honey: Setting Quality Standards. Interciencia. 31(12): 867-875. https://doi.org/10.1007/s00464-010-1064-4.
Codex Alimentarius Commission. 2001. Codex Alimentarius Commission Standards. Codex Stan 12-1981. 1-8.
Rastogi, N. K., and Knorr, D. 2013. Recent Developments in High Pressure Processing of Foods. 1a edição. Nova Iorque: Springer. https://doi.org/10.1007/978-1-4614-7055-7.
Gupta, S. 2012. High Pressure Processing of New Zealand Mussels (Perna Canaliculus). University of Auckland: Ph.D. Thesis.
Patterson, M. F. 2005. Microbiology of Pressure-treated Foods. Journal of Applied Microbiology. 98(6): 1400-1409.
Yaldagard, M., Mortazavi, S., and Tabatabaie, F. 2008. The Principles of Ultra-high Pressure Technology and Its Application in Food Processing/Preservation: A Review of Microbiological and Quality Aspects. African Journal of Biotechnology, 7(16): 2739-2767. https://doi.org/10.5897/AJB07.923.
Pereira, R. N., and Vicente, A. A. 2010. Environmental Impact of Novel Thermal and Non-thermal Technologies in Food Processing. Food Research International. 43(7): 1936-1943. https://doi.org/10.1016/j.foodres.2009.09.013.
Turkmen, N., Sari, F., Poyrazoglu, E. S., and Velioglu, Y. S. 2006. Effects of Prolonged Heating on Antioxidant Activity and Colour of Honey. Food Chemistry. 95(4): 653-657. https://doi.org/10.1016/j.foodchem.2005.02.004.
Vaikousi, H., Koutsoumanis, K., and Biliaderis, C. G.2009. Kinetic Modelling of Non- enzymatic Browning in Honey and Diluted Honey Systems Subjected to Isothermal and Dynamic Heating Protocols. Journal of Food Engineering. 95(4): 541-550
Chaikham, P., Kemsawasd, V., and Apichartsrangkoon, A. 2016. Effects of Conventional and Ultrasound Treatments on Physicochemical Properties and Antioxidant Capacity of Floral Honeys from Northern Thailand. Food Bioscience. 15:19-26. https://doi.org/10.1016/j.fbio.2016.04.002.
Chaikham, P., and Prangthip, P. 2015. Alteration of Antioxidative Properties of Longan Flower-honey after High Pressure, Ultra-sonic and Thermal Processing. Food Bioscience. 10: 1-7. https://doi.org/10.1016/j.fbio.2015.01.002.
Chua, L. S., Adnan, N. A., Abdul-Rahaman, N. l., and Sarmidi, M. R. 2014. Effect of Thermal Treatment on the Biochemical Composition of Tropical Honey Samples. International Food Research Journal. 21(2): 773-778.
Adnan, N. A., Chua, L. S., and Sarmidi, M. R. 2014. Thermal Treatment Effect on Free Amino Acids in Honey Samples. Jurnal Teknologi. 69(4): 29-33
Kowalski, S. 2013. Changes of Antioxidant Activity and Formation of 5-Hydroxymethylfurfural in Honey during Thermal and Microwave Processing. Food Chemistry, 141(2):1378-1382. https://doi.org/10.1016/j.foodchem.2013.04.025.
Khalil, M. I., and Sulaiman, S. A. 2010. The Potential Role of Honey and Its Polyphenols in Preventing Heart Diseases: A Review. African Journal of Traditional, Complementary and Alternative Medicines. 7(4): 315-321. https://doi.org/10.4314/ajtcam.v7i4.
Hutchings, J. 1999. The Perception and Sensory Assessment of Colour. Colour in Food: Improving Quality. MacDougall, D. Colour in Food. United Kingdom: Woodhead Publishing Limited. 9-32. https://doi.org/10.1533/9781855736672.1.9.
Hutchings, J. B., Luo, M. R., and Ji, W. 2012. Food Appearance and Expectations in Color. In J. L. Caivano & M. del Pilar Buera (Eds.). Food: Technological and Psychophysical Aspects. Boca Raton, Florida, USA: CRC Press. pp. 3-10. DOI: http://dx.doi.org/10.11113/jt.v79.9987.
Bogdanov, S., Jurendic, T., Sieber, R., and Gallmann, P. 2008. Honey for Nutrition and Health: A Review. Journal of the American College of Nutrition. 27(6): 677-689. https://doi.org/10.1080/07315724.2008.10719745.
Fauzi, N. A., and Farid, M. M. 2015. High-pressure Processing of Manuka Honey: Brown Pigment Formation, Improvement of Antibacterial Activity and Hydroxymethylfurfural Content. International Journal of Food Science and Technology. 50(1): 178-185. https://doi.org/10.1111/ijfs.12630.
Fauzi, N. A. 2014. Quality Improvement of Manuka Honey through the Application of High Pressure Processing. University of Auckland: Ph.D. Thesis.
Ferrari, G., Maresca, P., and Ciccarone, R. 2010. The Application of High Hydrostatic Pressure for the Stabilization of Functional Foods: Pomegranate Juice. Journal of Food Engineering. 100(2): 245-253.
Fauzi, N. A., Farid, M. M., and Silva, F. V. M. 2014. High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour. Food and Bioprocess Technology. 7(8): 2299-2307. https://doi.org/10.1007/s11947-013-1204-7.
Almeida, F. D. L., Gomes, W. F., Cavalcante, R. S., Tiwari, B. K., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F. A. N., and Rodrigues, S. 2017. Fructooligosaccharides Integrity after Atmospheric Cold Plasma and High-pressure Processing of a Functional Orange Juice. Food Research International. 102: 282-290. https://doi.org/10.1016/j.foodres.2017.09.072.
Aishah, B., Nursabrina, M., Noriham, A., Norizzah, A. R., and Mohamad Shahrimi, H. 2013. Anthocyanins from Hibiscus sabdariffa, melastoma Malabathricum and Ipomoea batatas and Its Colour Properties. International Food Research Journal. 20(2): 827-834.
Rababah, T. M., Al-Omoush, M., Brewer, S., Alhamad, M., Yang, W., Alrababah, M., Ghzawi, A. A., U’datt, M., Ereifej, K., Alsheyab, F., Esoh, R., and Almajwal, A. 2014. Total Phenol, Antioxidant Activity, Flavonoids, Anthocyanins and Color of Honey as Affected by Floral Origin Found in the Arid and Semiarid Mediterranean Areas. Journal of Food Processing and Preservation. 38(3): 1119-1128. https://doi.org/10.1111/jfpp.12071.
Su, G., Zhu, S., Xu, M., Ramaswamy, H. S., Lin, Y., and Yu, Y. 2016. Pressure Degradation Kinetics of Anthocyanin Pigment and Visual Colour of Chinese Bayberry Juice. International Journal of Food Properties. 19(2): 443-453. https://doi.org/10.1080/10942912.2015.1038562.
Patras, A., Brunton, N. P., O’Donnell, C., and Tiwari, B. K. 2010. Effect of Thermal Processing on Anthocyanin Stability in Foods; Mechanisms and Kinetics of Degradation. Trends in Food Science and Technology. 21(1): 3-11. https://doi.org/10.1016/j.tifs.2009.07.004.
Chuttong, B., Chanbang, Y., Sringarm, K., and Burgett, M. 2016. Physicochemical Profiles of Stingless Bee (Apidae : Meliponini) Honey from South East Asia (Thailand). Food Chemistry. 192: 149-155. https://doi.org/10.1016/j.foodchem.2015.06.089.
Al-Habsi, N. A., and Niranjan, K. 2012. Effect of High Hydrostatic Pressure on Antimicrobial Activity and Quality of Manuka Honey. Food Chemistry. 135(3): 1448-1454. https://doi.org/10.1016/j.foodchem.2012.06.012.
Kowalski, S., Lukasiewicz, M., Bednarz, S., and Panus, M. 2012. Diastase Number Changes During Thermal and Microwave Processing of Honey. Czech Journal of Food Sciences. 30(1): 21-26.
Tosi, E., Martinet, R., Ortega, M., Lucero, H., and Ré, E. 2008. Honey Diastase Activity Modified by Heating. Food Chemistry. 106(3): 883-887. https://doi.org/10.1016/j.foodchem.2007.04.025.
Cozmuta, A. M., Cozmuta, L. M., Varga, C., Marian, M., and Peter, A. 2011. Effect of Thermal Processing on Quality of Polyfloral Honey. Romania Journal of Food Science. 1(1): 45-52.
Kuwajima K. 1989. The Molten Globule State as a Clue for Understanding the Folding and Cooperativity on Globular-Protein Structure. Proteins. 6(2): 87-103.
Richardson T., and Hyslop D. 1992. Enzimas. In: Fennema O. (Ed.). Quimica de los Alimentos. Publicaciones Acribia SA. Zaragoza, Espana. 451-456.
Downloads
Published
Issue
Section
License
Copyright of articles that appear in Jurnal Teknologi belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions, or any other reproductions of similar nature.
