High pressure processing (HPP) of honey for the improvement of nutritional value

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dc.contributor.author Akhmazillah, MFN en
dc.contributor.author Farid, Mohammed en
dc.contributor.author Oliveira, Maria en
dc.date.accessioned 2014-02-14T02:20:12Z en
dc.date.issued 2013-10 en
dc.identifier.citation Innovative Food Science and Emerging Technologies 20:59-63 Oct 2013 en
dc.identifier.issn 1466-8564 en
dc.identifier.uri http://hdl.handle.net/2292/21621 en
dc.description.abstract The present study was undertaken to assess the effect of high pressure processing (HPP) on total phenolic content (TPC) in manuka honey. Manuka honey is known for its amazing antimicrobial action and antioxidant properties. The effect of HPP (200, 400 and 600 MPa) at ambient and moderate temperatures (53.41 ± 0.30 °C, 65.29 ± 1.77 °C, 71.92 ± 1.63 °C) and their combination for different processing time (5, 10 and 15 min) was investigated. Conventional thermal processing (51.74 ± 0.03 °C, 61.90 ± 0.10 °C and 71.58 ± 0.04 °C) was also carried out as comparison to HPP. Operating HPP at 600 MPa (26.80 ± 0.95 °C-30.18 ± 2.14 °C) for 10 min was found to be the most effective process with 47.16% increment in TPC as compared to unprocessed honey, whereas no significant increase (p < 0.05) was observed in thermal processing as well as in combined HPP-thermal processing. Therefore, HPP at ambient temperatures could be an appropriate method to produce tastier and more nutritive manuka honey. Industrial relevance: The preservation of total phenolic content (TPC) as a main phytochemical component in honey is very important with direct impact on nutritional value and antioxidant activity. A significant increase in the TPC was obtained by processing. Results demonstrated the HPP capability to increase TPC in manuka honey by 47%. From a nutritional perspective, this result is associated with the production of a higher antioxidant honey, known to prevent certain diseases such as cancer. The study generates a new approach in honey processing which can guarantee the high nutritional quality of honey and its original natural freshness. © 2013 Elsevier Ltd. All rights reserved. en
dc.relation.ispartofseries Innovative Food Science and Emerging Technologies en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtaind from http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy#published-journal-article http://www.sherpa.ac.uk/romeo/issn/1466-8564/ en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title High pressure processing (HPP) of honey for the improvement of nutritional value en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.ifset.2013.06.012 en
pubs.begin-page 59 en
pubs.volume 20 en
pubs.author-url http://www.sciencedirect.com/science/article/pii/S1466856413001094 en
pubs.end-page 63 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 405119 en
pubs.org-id Engineering en
pubs.org-id Chemical and Materials Eng en
pubs.record-created-at-source-date 2013-11-10 en


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