Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon
            <i>Lactobacillus acidophilus</i>
            and
            <i>Lactobacillus brevis</i>

Razali, Muhammad Faiz; Fauzi, Noor Akhmazillah Mohd; Sulaiman, Alifdalino; Talip, Balkis A.; Rahman, Atikah A.

doi:10.1111/jfpp.13946

Cited by 9 publications

(4 citation statements)

References 28 publications

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“…In the literature review, high pressure processing (HPP) was performed at the same condition of pressures (200 and 600MPa) with same treatment time at 5 and 10 minutes [13,14]. Whereas, Razali [12] was performed study on the HPP treatment of kelulut honey with Lactobacillus strains.…”

Section: Non-thermal Of Kelulut Honey Processing 3121 High Pressure Processingmentioning

confidence: 99%

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A Comparative Study on Thermal and Non-thermal Processing of Kelulut Honey

Jan

Fauzi

2021

JAITA

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Recent years have seen the various studies conducted on the kelulut honey based on their physicochemical and nutritional properties. The main concern in production of kelulut honey in maintaining the quality especially when it is being treated. Previous studies have shown that conventional thermal processing that comprises two phases of heating which are liquefaction and pasteurization will minimize the quality of kelulut honey in terms of its physicochemical and nutritional properties due to its heat sensitivity material criteria. In addition, the reduction in quality of honey due to the unsteady components, breakdown of vitamins and damage of enzymes when it heated at more than 60℃ in thermal processing. Hence, a systematic review is carried out to identify a suitable heat treatment for kelulut honey as compared to conventional thermal processing in treating honey. The search strategy was established in three databases (Google Scholar, PubMed and ScienceDirect) with the search keywords “(“Honey”, “Kelulut”, “stingless bee”, “Trigona”, “Melipon”, “Microwave heating”, “Double boiling”, “HPP” or “High pressure processing” and “Ultrasound”)”. The data selection strategy was showed using PRISMA guidelines. A total of 311 journal papers were referred to complete this review, however, only 10 articles were highly considered specifically on the process of kelulut honey, where microwave heating, double boiling and high pressure processing (three articles respectively). Whereas, only two articles on analysis of ultrasound were found. From this literature review, it found that HPP provide higher benefit in improving physicochemical and nutritional properties of kelulut honey although it produces a lower change in colour if compared with other treatment. It can be concluded that HPP is the most potential in increasing the quality of kelulut honey followed by double boiling, ultrasound and microwave heating.

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Section: Non-thermal Of Kelulut Honey Processing 3121 High Pressure Processingmentioning

confidence: 99%

“…Therefore, it demonstrated the capability of HPP to produce a fresh like quality of food product. Razali et al [14] also identified the changes in colour with HPP processing. Therefore, it showed the limitation of HPP processing towards colour of kelulut honey.…”

Section: Non-thermal Of Kelulut Honey Processing 3121 High Pressure Processingmentioning

confidence: 99%

A Comparative Study on Thermal and Non-thermal Processing of Kelulut Honey

Jan

Fauzi

2021

JAITA

Self Cite

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“…In another study, Razali, Mohd Fauzi, et al . (2019) observed a significant increase in the TPC content, from 22.93 to 33.70 mg gallic acid g −1 , when the honey was HPP treated at 600 MPa at room temperature for 10 min.…”

Section: Introductionmentioning

confidence: 97%

Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review

Faraz

Fernando

Williams

et al. 2023

Int J of Food Sci Tech

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The use of honey as a food and a medicine date back to prehistoric times. Uses include treating wounds, cuts, burns, coughs and colds. The antioxidant and antibacterial properties of honey are believed to be responsible for its medicinal properties. Honey is usually processed before consumption. Honey is subjected to thermal processing, which adversely affects its quality. Honey can also be processed by nonthermal methods, such as high-pressure processing, ultrasonication, irradiation and microwave processing. In this review, the effects of thermal and non-thermal processing methods on the antioxidant and antibacterial properties of honey have been summarised. Thermal processing and microwave processing of honey adversely affect the antioxidant and antimicrobial activities of honey. In contrast to other nonthermal processing methods, high-pressure processing and gamma irradiation have no effect on the antibacterial activity or antioxidant properties of honey. Ultrasound processing increases antioxidant activity of honey.

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“…To date, only a few studies have characterized the effect of HPP on Apis mellifera non-manuka honey [16,23,26], and there is only scarce information about the microbial and physicochemical qualities of honey subjected to HPP and stored for a prolonged period of time (1-2 years). Similarly, very few studies have investigated the effect of HPP on stingless bee honeys [27,28].…”

Section: Introductionmentioning

confidence: 99%

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage

Scepankova,

Majtan,

Estevinho

et al. 2024

Foods

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In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 °C. Pasteurization (78 °C/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 °C/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.

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Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon Lactobacillus acidophilus and Lactobacillus brevis

Cited by 9 publications

References 28 publications

A Comparative Study on Thermal and Non-thermal Processing of Kelulut Honey

A Comparative Study on Thermal and Non-thermal Processing of Kelulut Honey

Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage

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