Experimental analysis on a novel low-temperature vacuum drying with induced nucleation technique for dewatering stingless bees honey

Ramli, Ahmad Syazwan; Basrawi, Firdaus; Yusof, Mohd Hazwan bin; Oumer, A. N.; Johari, Nur Azfa; Muhamad, Azira; Mamat, Mohd Razif; Habib, Khairul; Ibrahim, Thamir K.

doi:10.1080/07373937.2018.1444634

Cited by 14 publications

(13 citation statements)

References 14 publications

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“…High moisture content can also be determined by late harvesting of honey or early harvesting of unripe honey [ 118 ]. The high-water content in honey causes fermentation and changes its taste and stability [ 119 , 120 ]. The glucose/water content ratio (G/W) is an indicator of honey crystallization.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Scripcă

Amariei

2021

Foods

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The aim of this study was to evaluate and compare the effect of antibiotic and pesticide residues on the physicochemical properties of unifloral and multifloral honey. The mineral elements content of honey was analyzed and correlated with antibiotic and pesticide residues, and a positive correlation was found between manganese and neonicotinoids. Potassium was found to be the most abundant mineral compound. Correlations were found between mineral content, color, and the content of antibiotic and pesticide residues of honey. In meadow honey, residues of antibiotics and pesticides were undetectable. In some of the other types of honey, the maximum residue limits regulated by European legislation were exceeded. Endosulfan residue was found in mint and rapeseed, honey with 0.42 and 5.14 ng/g, respectively. Neonicotinoids were found in 27% of the analyzed honey samples. Chloramphenicol was identified only in rapeseed honey, with concentrations ranging from 0.2 ng/g to 0.8 ng/g. Nitrofurans were found in 14%, and nitroimidazoles were found in 6% of the analyzed samples. According to EU legislation that is in force, the use of antibiotics in beekeeping is not allowed. The MRLs for neonicotinoids are 50 ng/g, and for coumaphos, the maximum limit is 100 ng/g. For the other pesticide residues, the maximum limit is 10 ng/g. The results of statistical analysis obtained using principal component analysis (PCA) showed a major difference in the levels of contamination of raspberry and meadow honey and the other types of honey.

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Section: Resultsmentioning

confidence: 99%

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Scripcă

Amariei

2021

Foods

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“…Several studies had suggested that phenylalanine may give memory-enhancing effects because it can act directly on BDNF to improve brain signalling and physiology [41, 42]. Observations from a previous study also highlighted the consistency of the phenylalanine in local stingless bee honey [33]. Phenylalanine is a dietary amino acid that is converted to tyrosine which occurs concurrently with the conversion of tetrahydrobiopterin to 4a-hydroxytetrahydrobiopterin and is catalysed by phenylalanine hydroxylase [43].…”

Section: Discussionmentioning

confidence: 99%

“…In this experiment, the nutritional content of the stingless bee honey sample used for the supplementation of mice was further analysed using the 1 H NMR spectroscopy method as described by Ramli et al [33]. Prior to testing, the water content for the honey sample was first measured using a hand-held refractometer.…”

Section: Methodsmentioning

confidence: 99%

Stingless Bee Honey Improves Spatial Memory in Mice, Probably Associated with Brain-Derived Neurotrophic Factor (BDNF) and Inositol 1,4,5-Triphosphate Receptor Type 1 (Itpr1) Genes

Mustafa

Zulkifli

Fernandez

et al. 2019

Evidence-Based Complementary and Alternative Medicine

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This study was conducted to evaluate the effects of stingless bee honey (SBH) supplementation on memory and learning in mice. Despite many studies that show the benefits of honey on memory, reports on the nootropic effects of SBH are still lacking, and their underlying mechanism is still unclear. SBH is a honey produced by the bees in the tribe of Meliponini that exist in tropical countries. It features unique storage of honey collected in cerumen pots made of propolis. This SBH may offer a better prospect for therapeutic performance as the previous report identifies the presence of antioxidants that were greater than other honey produced by Apis sp. In this study, SBH was tested on Swiss albino mice following acute (7 days) and semichronic (35 days) supplementation. Experiments were then conducted using Morris water maze (MWM) behaviour analysis, RT-PCR for gene expression of mice striatum, and NMR for metabolomics analysis of the honey. Results indicate spatial working memory and spatial reference memory of mice were significantly improved in the honey-treated group compared with the control group. Improved memory consolidations were also observed in prolonged supplementation. Gene expression analyses of acutely treated mice demonstrated significant upregulation of BDNF and Itpr1 genes that involve in synaptic function. NMR analysis also identified phenylalanine, an essential precursor for tyrosine that plays a role at the BDNF receptor. In conclusion, SBH supplementation for seven days at 2000 mg/kg, which is equivalent to a human dose of 162 mg/kg, showed strong capabilities to improve spatial working memory. And prolonged intake up to 35 days increased spatial reference memory in the mice model. The phenylalanine in SBH may have triggered the upregulation of BDNF genes in honey-treated mice and improved their spatial memory performance.

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“…In order to provide a wider and more competitive market for stingless bee honey, the obstacle of short shelf life and product instability due to its high moisture content should be addressed. However, only a few studies have been carried out to uphold the problem (Braghini et al., 2019; Carvalho et al., 2009; Chong et al., 2017; Ramli et al., 2018). In brief, Chong et al.…”

Section: Introductionmentioning

confidence: 99%

“…Besides, Ramli et al. (2018) claimed that low‐temperature vacuum drying with induced nucleation technique has better performance than the traditional low pressure dewatering of stingless bee honey. However, there is lack of data regarding changes on the physicochemical, nutritional, and biological properties of the processed honey.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying on physicochemical and functional properties of stingless bee honey

Chen

Chuah

Chye

2021

J. Food Process. Preserv.

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The study aimed to evaluate the effect of drying on the functional quality of stingless bee (Heterotrigona itama) honey. The honey was subjected to vacuum drying (40–60°C), vacuum evaporation (40–60°C), and freeze drying, respectively, to achieve a standardized moisture content. The dehydrated honey seemed to have a significant (p < .05) darker color (lower L* and higher b* values) as compared to the raw honey. Results suggested that the dryness of the dehydrated honey has significantly affected its antioxidant capacity except oxygen radical absorbance capacity (ORAC) assay. It seems vacuum drying at 60°C for 2.2 hr produced honey with higher total phenolic (300.24 ± 6.81 mg GAE/kg) and flavonoid contents (273.83 ± 2.52 mg QE/kg), which were also characterized by the highest 2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonate) (ABTS) (371.34 ± 2.57 µmol TE/100 g) and ferric reducing antioxidant power (FRAP) (344.20 ± 6.81 µmol Fe2+/100 g). Rosmarinic acid and quercetin are the most dominant phenolic compounds found in the dehydrated honey. In conclusion, vacuum drying could be an efficient way to improve honey physicochemical and functional stability. Practical applications Stingless bee honey production is a new emerging industry in tropical and subtropical countries. The keeping quality of stingless bee honey is limited due to its nature of high moisture content. Thus, removal of excessive moisture from the honey is necessary to maintain the product quality and stability particularly during handling and storage. The application of low‐pressure dehydration processes can aid the evaporation process of water from stingless bee honey. The findings of the present work provide a better insight toward the effect of low‐pressure dehydration on the physicochemical quality and functional properties of stingless bee honey in addition to extend its shelf life.

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Experimental analysis on a novel low-temperature vacuum drying with induced nucleation technique for dewatering stingless bees honey

Cited by 14 publications

References 14 publications

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey

Stingless Bee Honey Improves Spatial Memory in Mice, Probably Associated with Brain-Derived Neurotrophic Factor (BDNF) and Inositol 1,4,5-Triphosphate Receptor Type 1 (Itpr1) Genes

Effect of drying on physicochemical and functional properties of stingless bee honey

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