Effects of high pressure processing on physicochemical, antioxidant and microbiological properties of fresh and stored Malaysian honeys

Ng, Khai Yee (2019) Effects of high pressure processing on physicochemical, antioxidant and microbiological properties of fresh and stored Malaysian honeys. [Project Paper] (Submitted)

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Abstract

The changes of physicochemical (pH, free acidity, water activity, diastase activity, hydroxymethylfurfural content, sugar analysis), antioxidant (total phenolic content, antioxidant activity with DPPH assay) and microbiological properties (total plate count, total yeast and mould count) of Apis Mellifera, Trigona Itama and Trigona Thoracica honeys after HPP treatment and through 6 month of storage. The honey was pressurized at 450 and 600 MPa with 7 minutes holding times at ambient temperature. Thermal processing of honey at 60⁰C for 3 minutes was conducted as comparison with HPP. This study reported that Trigina spp. had higher acidity and water activity with lower diastase exzyme, sugar composition, antioxidant activity and total plate count as compare with Apis Mellifera. Good retention of HMF and diastase were shown in HPP-treated honey where no significant alternation (P > 0.05) in both HMF and diastase over storage. Antioxidant activity maintain (P > 0.05) while TPC decline significantly (P < 0.05) in HPP-treated honey during storage. Hpp also demonstrate the ability to reduce total plat count after 6 month, especially total plate count of Apis Mellifera (reduce 860 to 680 CFU/g) in 600 MPa for 7 minutes. Hence, this study suggested that HPP at 600 MPa 7 with 7 min processing time as evident by the retention of HMF formation, diastase enzyme and antioxidant properties while inhibiting the microorganism growth of Malaysian Honey.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	19 Oct 2023 07:10
Last Modified:	19 Oct 2023 07:10
URI:	http://psaspb.upm.edu.my/id/eprint/1583

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