High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu

Kelulut honey is an elixir containing various beneficial compounds and has a potential of prebiotic. Conventional thermal treatments in honey industries caused more harm than good to thermolabile components in honey. Therefore, high-pressure processing (HPP) was chosen as it does not exert significa...

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Main Author:	Razali, Muhammad Faiz
Format:	Thesis
Language:	English English English
Published:	2018
Subjects:	T Technology (General)
Online Access:	http://eprints.uthm.edu.my/546/1/24p%20MUHAMMAD%20FAIZ%20BIN%20RAZALI.pdf http://eprints.uthm.edu.my/546/2/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20COPYRIGHT%20DECLARATION.pdf http://eprints.uthm.edu.my/546/3/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20WATERMARK.pdf
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spelling	my-uthm-ep.5462022-08-09T03:14:45Z High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu 2018-09 Razali, Muhammad Faiz T Technology (General) Kelulut honey is an elixir containing various beneficial compounds and has a potential of prebiotic. Conventional thermal treatments in honey industries caused more harm than good to thermolabile components in honey. Therefore, high-pressure processing (HPP) was chosen as it does not exert significant heat thus minimize any damaged done. HPP was carried out at two different pressures (200 and 600 MPa) with two different holding times respectively (5 and 10 minutes). Conventional thermal treatments (60 and 90 °C) were also carried out for comparison. HPP in general produces refined Kelulut honey. With exception to colour, HPP demonstrated good retention of total acidity, reducing sugar, total sugar and diastase activity. Astoundingly, HPP at 600 MPa/10 minutes managed to increase the antioxidant activity and total phenolic content (TPC) by 3.0% and 47.2% respectively. Furthermore, HPP-treated at 600 MPa/10 minutes was successfully retaining the prebiotic characteristic given the good retention of total carbohydrates. Intriguingly, restricted growths were observed in Lactobacillus strains grown with HPP-treated at 600 MPa/10 minutes as evident by longer (> 8 h) doubling time (Td). Enhanced TPC was deduced as the inhibitor supported by the strong correlation between TPC and doubling time (r > 0.8). Nonetheless, HPP was able to produce refined quality of Kelulut honey with enhanced total phenolic content, outstanding antioxidant activities and good retention of prebiotic characteristics. In a nutshell, HPP has established itself as the better processing method for Kelulut honey than thermal processing and thus has an implication on postharvest enhancement and extraction of bioactive compound. 2018-09 Thesis http://eprints.uthm.edu.my/546/ http://eprints.uthm.edu.my/546/1/24p%20MUHAMMAD%20FAIZ%20BIN%20RAZALI.pdf text en public http://eprints.uthm.edu.my/546/2/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20COPYRIGHT%20DECLARATION.pdf text en staffonly http://eprints.uthm.edu.my/546/3/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20WATERMARK.pdf text en validuser mphil masters Universiti Tun Hussein Onn Malaysia Faculty of Engineering Technology
institution	Universiti Tun Hussein Onn Malaysia
collection	UTHM Institutional Repository
language	English English English
topic	T Technology (General)
spellingShingle	T Technology (General) Razali, Muhammad Faiz High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
description	Kelulut honey is an elixir containing various beneficial compounds and has a potential of prebiotic. Conventional thermal treatments in honey industries caused more harm than good to thermolabile components in honey. Therefore, high-pressure processing (HPP) was chosen as it does not exert significant heat thus minimize any damaged done. HPP was carried out at two different pressures (200 and 600 MPa) with two different holding times respectively (5 and 10 minutes). Conventional thermal treatments (60 and 90 °C) were also carried out for comparison. HPP in general produces refined Kelulut honey. With exception to colour, HPP demonstrated good retention of total acidity, reducing sugar, total sugar and diastase activity. Astoundingly, HPP at 600 MPa/10 minutes managed to increase the antioxidant activity and total phenolic content (TPC) by 3.0% and 47.2% respectively. Furthermore, HPP-treated at 600 MPa/10 minutes was successfully retaining the prebiotic characteristic given the good retention of total carbohydrates. Intriguingly, restricted growths were observed in Lactobacillus strains grown with HPP-treated at 600 MPa/10 minutes as evident by longer (> 8 h) doubling time (Td). Enhanced TPC was deduced as the inhibitor supported by the strong correlation between TPC and doubling time (r > 0.8). Nonetheless, HPP was able to produce refined quality of Kelulut honey with enhanced total phenolic content, outstanding antioxidant activities and good retention of prebiotic characteristics. In a nutshell, HPP has established itself as the better processing method for Kelulut honey than thermal processing and thus has an implication on postharvest enhancement and extraction of bioactive compound.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Razali, Muhammad Faiz
author_facet	Razali, Muhammad Faiz
author_sort	Razali, Muhammad Faiz
title	High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_short	High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_full	High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_fullStr	High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_full_unstemmed	High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_sort	high pressure processing (hpp) of kelulut honey (sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
granting_institution	Universiti Tun Hussein Onn Malaysia
granting_department	Faculty of Engineering Technology
publishDate	2018
url	http://eprints.uthm.edu.my/546/1/24p%20MUHAMMAD%20FAIZ%20BIN%20RAZALI.pdf http://eprints.uthm.edu.my/546/2/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20COPYRIGHT%20DECLARATION.pdf http://eprints.uthm.edu.my/546/3/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20WATERMARK.pdf
_version_	1747830635609718784

High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu

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