Quality improvement of manuka honey through the application of high pressure processing

The quality of honey is known to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work is undertaken to access the use of an emerging food prese...

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Main Author:	Mohd Fauzi, Noor Akhmazillah
Format:	Thesis
Language:	English
Published:	2014
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.uthm.edu.my/1272/1/24p%20NOOR%20AKHMAZILLAH%20MOHD%20FAUZI.pdf
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spelling	my-uthm-ep.12722021-09-30T06:59:12Z Quality improvement of manuka honey through the application of high pressure processing 2014 Mohd Fauzi, Noor Akhmazillah TP368-456 Food processing and manufacture The quality of honey is known to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work is undertaken to access the use of an emerging food preservation technique known as “High Pressure Processing” for treating honey, as an alternative to the conventional thermal processing. In this thesis, honey quality has been addressed by measuring the effects of high pressure processing parameters (pressure, time and temperature) on nutritional properties of honey, namely total phenolic content and antioxidant activity. Honey samples, contained in small pouches, were subjected to different pressures (200-600 MPa) at close to ambient temperatures (25-33°C) for different holding times (10 to 30 min). Thermal processing (49- 70°C) was also carried out for comparison purpose. Results demonstrated that high pressure processing operated at 600 MPa for 10 min has capability to increase significantly the total phenolic content and antioxidant activity by 47% and 30%, respectively. Besides, the result showed that high pressure processing can maintain the natural colour of honey which relates directly to consumer perception, while retaining its shear-thinning behaviour and viscosity with no significant changes (p > 0.05). High pressure processing can also control hydroxymethylfurfural (HMF) concentration in honey during process within the standard limit, 16.93 to 18.76 mg/kg (which is below than the maximum allowed limit of 40 mg/kg). This work also reveals that high pressure processing can enhance antibacterial activity of Manuka honey significantly. It shows an increase in the percentage inhibition of Staphylococcus epidermidis from 64.15 ± 5.86% to 84.34 ± 7.62% when honey was subjected to 600 MPa. Storage studies for one year at room temperature (25°C) demonstrated that high pressure-treated samples have a good retention to the physicochemical, nutritional and rheological properties of honey throughout storage, which confirms that the positive effect of high pressure on honey is not a temporary effect. Whereas, an insight study on the safety part showed that the Saccharomyces cerevisiae cell varied linearly with ° Brix, indicating that food compressibility has a significant role in the microbial inactivation. 2014 Thesis http://eprints.uthm.edu.my/1272/ http://eprints.uthm.edu.my/1272/1/24p%20NOOR%20AKHMAZILLAH%20MOHD%20FAUZI.pdf text en public phd doctoral University of Auckland School of Graduate Studies
institution	Universiti Tun Hussein Onn Malaysia
collection	UTHM Institutional Repository
language	English
topic	TP368-456 Food processing and manufacture
spellingShingle	TP368-456 Food processing and manufacture Mohd Fauzi, Noor Akhmazillah Quality improvement of manuka honey through the application of high pressure processing
description	The quality of honey is known to be compromised when it goes through thermal processing due to its negative impact on the unstable and thermolabile honey components which originated from the nectar and bees themselves. This present work is undertaken to access the use of an emerging food preservation technique known as “High Pressure Processing” for treating honey, as an alternative to the conventional thermal processing. In this thesis, honey quality has been addressed by measuring the effects of high pressure processing parameters (pressure, time and temperature) on nutritional properties of honey, namely total phenolic content and antioxidant activity. Honey samples, contained in small pouches, were subjected to different pressures (200-600 MPa) at close to ambient temperatures (25-33°C) for different holding times (10 to 30 min). Thermal processing (49- 70°C) was also carried out for comparison purpose. Results demonstrated that high pressure processing operated at 600 MPa for 10 min has capability to increase significantly the total phenolic content and antioxidant activity by 47% and 30%, respectively. Besides, the result showed that high pressure processing can maintain the natural colour of honey which relates directly to consumer perception, while retaining its shear-thinning behaviour and viscosity with no significant changes (p > 0.05). High pressure processing can also control hydroxymethylfurfural (HMF) concentration in honey during process within the standard limit, 16.93 to 18.76 mg/kg (which is below than the maximum allowed limit of 40 mg/kg). This work also reveals that high pressure processing can enhance antibacterial activity of Manuka honey significantly. It shows an increase in the percentage inhibition of Staphylococcus epidermidis from 64.15 ± 5.86% to 84.34 ± 7.62% when honey was subjected to 600 MPa. Storage studies for one year at room temperature (25°C) demonstrated that high pressure-treated samples have a good retention to the physicochemical, nutritional and rheological properties of honey throughout storage, which confirms that the positive effect of high pressure on honey is not a temporary effect. Whereas, an insight study on the safety part showed that the Saccharomyces cerevisiae cell varied linearly with ° Brix, indicating that food compressibility has a significant role in the microbial inactivation.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Mohd Fauzi, Noor Akhmazillah
author_facet	Mohd Fauzi, Noor Akhmazillah
author_sort	Mohd Fauzi, Noor Akhmazillah
title	Quality improvement of manuka honey through the application of high pressure processing
title_short	Quality improvement of manuka honey through the application of high pressure processing
title_full	Quality improvement of manuka honey through the application of high pressure processing
title_fullStr	Quality improvement of manuka honey through the application of high pressure processing
title_full_unstemmed	Quality improvement of manuka honey through the application of high pressure processing
title_sort	quality improvement of manuka honey through the application of high pressure processing
granting_institution	University of Auckland
granting_department	School of Graduate Studies
publishDate	2014
url	http://eprints.uthm.edu.my/1272/1/24p%20NOOR%20AKHMAZILLAH%20MOHD%20FAUZI.pdf
_version_	1747830760641921024

Quality improvement of manuka honey through the application of high pressure processing

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