Quantification of bioactive components and evaluation of microbial community and antibacterial activity from <i>Heterotrigona itama</i> and <i>Tetrigona binghami</i> honeys

Wu, Jiao; Han, Bin; Chen, Xiaoyu; Gao, Jinglin; Zhao, Shan; Sun, Lingyu; Wang, Shijie

doi:10.1111/ijfs.16325

Cited by 3 publications

(3 citation statements)

References 41 publications

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“…(2019) reported two Bacillus sp., Wu et al . (2023) recorded significant abundance of Lactobacillus and Goh et al . (2021) isolated lactic acid bacteria in Kelulut honey from Sabah.…”

Section: Introductionmentioning

confidence: 99%

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Yap,

Chin,

Niranjan

et al. 2024

Int J of Food Sci Tech

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SummaryPost‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23–26 °C. After maturation at the recommended period of 26 weeks, water activity of both honeys increased between 0.89% and 2.34% while free acidity increased between 2.05% and 2.24%. Results suggested the prominence of fermentation reactions in honey during post‐harvest maturation as fructose concentration reduced by 10.6% and 1.05% for the Tualang and Kelulut honey, respectively, while HMF concentrations were kept at a safe limit of 48.00 and 61.23 mg/kg honey. The total phenolic content of Tualang and Kelulut honey increased significantly by 12.61% and 54.66% respectively. The highlight of this post‐harvest maturation process for Kelulut honey was the improvement found in antioxidant properties of DPPH radical scavenging activity by 10.01%–54.74% and also the probiotic‐like potential in terms significant increase in relative abundance of the Bacillus genera to 2.6% and Lactobacillus to 6.25% at 26 weeks. The prolonged maturation process up to 1 year however revealed continuous accumulation of HMF to values above 80 mg/kg honey, surpassing the limits by the Codex Alimentarius Commission despite improvements of antioxidant properties and bacterial profiles.

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“…(2019) reported two Bacillus sp., Wu et al . (2023) recorded significant abundance of Lactobacillus and Goh et al . (2021) isolated lactic acid bacteria in Kelulut honey from Sabah.…”

Section: Introductionmentioning

confidence: 99%

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Yap,

Chin,

Niranjan

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Moreover, they are the natural source of ingredients in foodstuffs (Kose & Ocak, 2018). Most studies have shown that phenolic compounds in plants contribute significantly to their antioxidant capacity (Cai et al ., 2004; Wu et al ., 2023; Shan et al ., 2007; de Andrade et al ., 2022). Some studies have shown that phenolic compounds found in plants may also play a characteristic as antimicrobial role (Hara‐Kudo et al ., 2004; Huang et al ., 2023; Wu et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Most studies have shown that phenolic compounds in plants contribute significantly to their antioxidant capacity (Cai et al ., 2004; Wu et al ., 2023; Shan et al ., 2007; de Andrade et al ., 2022). Some studies have shown that phenolic compounds found in plants may also play a characteristic as antimicrobial role (Hara‐Kudo et al ., 2004; Huang et al ., 2023; Wu et al ., 2023). These plants, which have high antioxidant effects, can be used to prevent oxidation and to preserve foods, and may also be used in the treatment of diseases (Negara et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Physical and biological characteristics of eco‐friendly films added with Cinnamomum zeylanicum extract for packaging materials

Gürler,

Ertekin

2024

Int J of Food Sci Tech

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SummaryThe effects of Cinnamomum zeylanicum extract (CZE) at different rations (0%, 1%, 3% and 5%) on gelatin (GL)–polyvinyl alcohol (PVA) blend films were evaluated in relation to the structural, tensile strength, physical, antimicrobial and antioxidant properties of the films in this study. The results showed that water barriers of the film samples decreased, but the UV‐blocking property increased and became opaque at the highest GLPVA5 film. The tensile strengths of GLPVA, GLPVA1, GLPVA3 and GLPVA5 films were 1.21, 1.78, 1.62 and 1.95 MPa, respectively. The antimicrobial effect of these films was determined against Escherichia coli, Enterococcus faecalis, Salmonella typhimurium and Bacillus cereus according to the parallel stick method. Antioxidant properties of cinnamon extract were investigated using 2,2‐diphenyl‐1‐picryl‐hydrazil (DPPH) methods. The % inhibition of DPPH was found to be 82.00. No antibacterial effect was detected for B.cereus and E. faecalis at 0%, 1%, 3% and 5%. While no activity was observed in 0%, 1% and 3% cinnamon, 7.5 and 3.0 mm zones were detected in S. typhimirium and E. coli, respectively, in 5% cinnamon. The results suggest that the film samples could be used in a potential packaging with antioxidant and antibacterial properties.

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Comparison of the Physicochemical Properties, Microbial Communities, and Hydrocarbon Composition of Honeys Produced by Different Apis Species

Zhang,

Liu,

Luo

et al. 2024

Foods

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The chemical composition and quality of honey are influenced by its botanical, geographic, and entomological origins, as well as climatic conditions. In this study, the physicochemical characteristics, microbial communities, and hydrocarbon compounds of honey produced by Apis mellifera, Apis cerana, Apis laboriosa, Apis dorsata, and Apis florea were elucidated. The physicochemical profile of the honey exhibited significant differences across species, including moisture content (18.27%–23.66%), fructose (33.79%–38.70%), maltose (1.10%–1.93%), electrical conductivity (0.37–0.74 mS/cm), pH (3.36–3.72), diastase activity (4.50–29.97 diastase number), and color (37.90–102.47 mm). Microbial analysis revealed a significant abundance of lactic acid bacteria, particularly the Apilactobacillus genus in A. laboriosa honey and the Lactobacillus in A. florea honey, indicating significant probiotic potential. Chemometric methods, principal component analysis, hierarchical cluster analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to classify the honey samples based on the 12 beeswax-derived hydrocarbons. The OPLS-DA model demonstrated 100% accuracy in predicting the entomological origin of honey, indicating that specific hydrocarbons are reliable markers for honey classification.

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Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys

Cited by 3 publications

References 41 publications

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Physical and biological characteristics of eco‐friendly films added with Cinnamomum zeylanicum extract for packaging materials

Comparison of the Physicochemical Properties, Microbial Communities, and Hydrocarbon Composition of Honeys Produced by Different Apis Species

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