Identification of distinctive properties of common Malaysian honeys

Yap, Shu Khang; Chin, Nyuk Ling

doi:10.1016/j.matpr.2020.10.226

Cited by 7 publications

(6 citation statements)

References 30 publications

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“…[10,13]. Honey derived from Apis Mellifera in Malaysia is Acacia Honey; this type of honey is the same as honey in Indonesia, which is farmed, and the antioxidant content is not inferior to Apis Dorsata honey [14]. Honey from the Apis Mellifera species is the most widely farmed honey in Indonesia and Malaysia due to its higher honey production and sweeter flavor that consumers favor.…”

Section: Honey From Apis Melliferamentioning

confidence: 99%

A Review of different Honey from Indonesia and Malaysia

Usman,

Fendi,

Ahmad

et al. 2024

BIO Web Conf.

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Indonesia and Malaysia share contiguous territories and are renowned for their honey production. In addition, they possess extensively published studies on honey. This study aims to present a comprehensive analysis of the many types of honey found in Indonesia and Malaysia, as well as their health-promoting components. The employed methodology entails conducting a comprehensive review of both primary and secondary literature. The literature search employed online tools, including NCBI-PubMed, Google Scholar, and Elsevier. Indonesia and Malaysia share similar species of bees, including Apis Dorsata, Apis Mellifera, Apis Trigona, and Apis Cerana. The phenolics and antioxidants have garnered the most focus among the components. Notable health advantages encompass the facilitation of diabetic wound healing, enhancement of reproductive health, and promotion of mental well-being.

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Section: Honey From Apis Melliferamentioning

confidence: 99%

A Review of different Honey from Indonesia and Malaysia

Usman,

Fendi,

Ahmad

et al. 2024

BIO Web Conf.

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“…SLBH has a mixed sweet and sour taste [ 33 ]. Previous studies reported that SLBH has the lowest pH of 3.04 compared to Tualang and Acacia honey, with pH of 3.63 and 3.61, respectively [ 34 ]. Honey becomes more acidic as a result of the fermentation process [ 25 ].…”

Section: Physicochemical Properties Of Dehydrated Stingless Bee Honeymentioning

confidence: 99%

Methods of the Dehydration Process and Its Effect on the Physicochemical Properties of Stingless Bee Honey: A Review

2022

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Stingless bee honey (SLBH) has a high moisture content, making it more prone to fermentation and leading to honey spoilage. Dehydration of SLBH after harvest is needed to reduce the moisture content. This review compiles the available data on the dehydration methods for SLBH and their effect on its physicochemical properties. This review discovered the dehydration process of vacuum drying at 60 °C and 5% moisture setting, freeze-drying at −54 °C and 5% moisture setting for 24 h, and using a food dehydrator at 55 °C for 18 h could extract >80% water content in SLBH. As a result, these methods could decrease moisture content to <17% and water activity to <0.6. These will prevent the fermentation process and microorganism growth. The hydroxymethylfurfural (HMF) contents remain within the permissible standard of <40 mg/kg. The total phenolic content increased after dehydration by these methods. Therefore, dehydration of SLBH is recommended to increase its benefits.

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“…Honey is a distinctive natural product which is composed of simple sugars (glucose and fructose: 60-85%), water (10-20%), and other minor constituents such as enzymes, amino acids, organic acids, vitamins, minerals, carotenoids and phenolic compounds (Mohd Kamal et al, 2021;Samborska, 2019). Malaysian honey has high commercial value due to its distinct flavour and aroma as well as its therapeutic properties (Chan et al, 2017;Yap and Chin, 2021). Malaysian honey is commonly categorised according to bee species (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…Malaysian honey is commonly categorised according to bee species (e.g. Apis, Trigona/kelulut) and flower sources (e.g., Acacia, Gelam, Tualang) (Chan et al, 2017;Kek et al, 2014;Md Dan et al, 2018;Mohd Kamal et al, 2021;Yap and Chin, 2021).…”

Section: Introductionmentioning

confidence: 99%

Atomisation and vacuum drying studies on Malaysian honey encapsulation

Rosli,

Lee,

Kasim

et al. 2023

Korean J. Food Preserv.

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Malaysian honey is rich in nutrients and bioactive compounds, which can be a healthy alternative to refined sugar in food production. However, liquid honey’s viscous and sticky nature makes it unpreferable in industrial handling. This study, an atomization system coupled with vacuum drying to produce honey powders to overcome the problem. Three types of Malaysian honey, namely Acacia, Gelam, and Tualang, were encapsulated in Ca-alginate gel beads using the atomization system. The density viscosity, and surface tension of the honey-alginate solutions were measured, and the concentration of honey and alginate influenced the physical properties of the solutions. Honey-encapsulated gel beads in the size range of 2.16-2.92 mm were produced using the atomization system with the air-liquid mass flow rate ratios of 0.22-0.31, Weber number (We) of 112-545, and Ohnersorges number (Oh) of 0.35-10.46. Gel bead diameter can be predicted using a simple mathematical model. After vacuum drying, the honey gel powder produced was in the size range of 1.50-1.79 mm. Results showed that honey gel powders with good encapsulation efficiency and high honey loading could be produced using the atomization system and vacuum drying.

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Identification of distinctive properties of common Malaysian honeys

Cited by 7 publications

References 30 publications

A Review of different Honey from Indonesia and Malaysia

A Review of different Honey from Indonesia and Malaysia

Methods of the Dehydration Process and Its Effect on the Physicochemical Properties of Stingless Bee Honey: A Review

Atomisation and vacuum drying studies on Malaysian honey encapsulation

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