High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

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dc.contributor.author Fauzi, Noor Akhmazilah en
dc.contributor.author Farid, Mohammed en
dc.contributor.author Oliveira, Maria en
dc.date.accessioned 2014-07-11T04:44:41Z en
dc.date.issued 2014 en
dc.identifier.citation Food and Bioprocess Technology, 2014, 7 (8), pp. 2299 - 2307 en
dc.identifier.issn 1935-5130 en
dc.identifier.uri http://hdl.handle.net/2292/22459 en
dc.description.abstract Manuka honey in New Zealand is known for its superior antimicrobial and antioxidant properties. However, these valuable properties are known to be compromised when raw honey goes through conventional thermal processing, thus reducing its final quality. As such, this present work is undertaken to assess the effect of high-pressure processing on quality of honey, namely, the antioxidant activity, colour and viscosity. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25 to 33 °C) and combined with moderate temperatures (53 to 74 °C) for holding times (10 to 30 min). Thermal processing (49 to 70 °C) was also carried out for comparison purpose. In the absence of heat, the antioxidant activity of high-pressure processing (HPP)-treated samples (600 MPa, 10 min) was found to increase by about 30 % with no colour changes detected. The shear-thinning behaviour of the honey was also retained after HPP at ambient temperature, whereas for combined HPP–thermal treatment, no added benefit in antioxidant activity was observed particularly at higher temperature. Colour was significantly degraded when processed for ≥15 min at 70 °C and the flow behaviour was brought about from shear thinning to Newtonian. Thus, it can be concluded that the quality of honey can be enhanced by using high-pressure processing at ambient temperature. en
dc.language Eng en
dc.publisher Springer en
dc.relation.ispartofseries Food and Bioprocess Technology 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 obtained from http://www.sherpa.ac.uk/romeo/issn/1935-5130/ en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour en
dc.type Journal Article en
dc.identifier.doi 10.1007/s11947-013-1204-7 en
pubs.issue 8 en
pubs.begin-page 2299 en
pubs.volume 7 en
pubs.end-page 2307 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 417723 en
pubs.org-id Engineering en
pubs.org-id Chemical and Materials Eng en
dc.identifier.eissn 1935-5149 en
pubs.record-created-at-source-date 2014-07-10 en

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