High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content
This work was undertaken to assess the effects of high-pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural (HMF) content in Manuka honey. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25–33 °C) and with moderate tem...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell Publishing Ltd
2015
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| Online Access: | http://eprints.uthm.edu.my/5783/1/AJ%202015%20%2848%29.pdf |
| _version_ | 1825710076588982272 |
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| author | Fauzi, Noor Akhmazillah Mohammed, M. Farid |
| author_facet | Fauzi, Noor Akhmazillah Mohammed, M. Farid |
| author_sort | Fauzi, Noor Akhmazillah |
| collection | UTHM |
| description | This work was undertaken to assess the effects of high-pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural (HMF) content in Manuka honey. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25–33 °C) and with moderate temperatures (53–74 °C) for holding times (10–30 min). The brown pigment formation in high-pressuretreated sample showed a significant increase (0.16–0.17, P < 0.05), whereas maximum percentage inhibition of Staphylococcus epidermidis (84.34 � 7.62%) was achieved when honey was subjected to 600 MPa as compared to the control (64.15 � 5.86%). The percentage inhibition in high-pressure-treated samples correlated linearly (r = 0.941) with brown pigment. No significant increase in HMF as affected by high pressure was found (P > 0.05). Thus, high-pressure processing has no adverse effect on the honey quality because it can control HMF concentration during process. Increasing brown pigment formation is associated with the enhancement of antibacterial activity. |
| first_indexed | 2024-03-05T21:52:07Z |
| format | Article |
| id | uthm.eprints-5783 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:52:07Z |
| publishDate | 2015 |
| publisher | Wiley-Blackwell Publishing Ltd |
| record_format | dspace |
| spelling | uthm.eprints-57832022-01-23T06:32:24Z http://eprints.uthm.edu.my/5783/ High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content Fauzi, Noor Akhmazillah Mohammed, M. Farid T Technology (General) This work was undertaken to assess the effects of high-pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural (HMF) content in Manuka honey. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25–33 °C) and with moderate temperatures (53–74 °C) for holding times (10–30 min). The brown pigment formation in high-pressuretreated sample showed a significant increase (0.16–0.17, P < 0.05), whereas maximum percentage inhibition of Staphylococcus epidermidis (84.34 � 7.62%) was achieved when honey was subjected to 600 MPa as compared to the control (64.15 � 5.86%). The percentage inhibition in high-pressure-treated samples correlated linearly (r = 0.941) with brown pigment. No significant increase in HMF as affected by high pressure was found (P > 0.05). Thus, high-pressure processing has no adverse effect on the honey quality because it can control HMF concentration during process. Increasing brown pigment formation is associated with the enhancement of antibacterial activity. Wiley-Blackwell Publishing Ltd 2015 Article PeerReviewed text en http://eprints.uthm.edu.my/5783/1/AJ%202015%20%2848%29.pdf Fauzi, Noor Akhmazillah and Mohammed, M. Farid (2015) High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content. International Journal of Food Science and Technology, 1 (178). pp. 1-8. ISSN 0950-5423 http://dx.doi.org/10.1111/ijfs.12630 |
| spellingShingle | T Technology (General) Fauzi, Noor Akhmazillah Mohammed, M. Farid High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content |
| title | High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content |
| title_full | High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content |
| title_fullStr | High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content |
| title_full_unstemmed | High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content |
| title_short | High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content |
| title_sort | high pressure processing of manuka honey brown pigment formation improvement of antibacterial activity and hydroxymethylfurfural content |
| topic | T Technology (General) |
| url | http://eprints.uthm.edu.my/5783/1/AJ%202015%20%2848%29.pdf |
| work_keys_str_mv | AT fauzinoorakhmazillah highpressureprocessingofmanukahoneybrownpigmentformationimprovementofantibacterialactivityandhydroxymethylfurfuralcontent AT mohammedmfarid highpressureprocessingofmanukahoneybrownpigmentformationimprovementofantibacterialactivityandhydroxymethylfurfuralcontent |