The effect of storage condition on physicochemical properties of some stingless bee honey collected in malaysia local market

Julika, Wan Nadja; Naila, Aishath; Sulaiman, Ahmad Ziad

doi:10.1016/j.matpr.2022.03.238

Cited by 8 publications

(7 citation statements)

References 17 publications

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“…The moisture content of H. itama honey from Malaysia has been reported as 30.8% and 22.50%-27.87% F I G U R E 2 Total dissolved solids of H. itama honey from different meliponiculture sites. (Julika et al, 2022;Ng et al, 2021). Thus, we can say that the moisture content of Malaysian stingless bee honey in the current study exceeded international standards, and the previous study also demonstrated a similar trend.…”

Section: Physicochemical Characteristicssupporting

confidence: 81%

“…However, when the moisture content of honey samples is high, it will trigger the growth of microorganisms, which eventually lead to fermentation and shorten the shelf‐life of honey (Manickavasagam et al., 2022; Saidan et al., 2020). The moisture content of H. itama honey from Malaysia has been reported as 30.8% and 22.50%–27.87% (Julika et al., 2022; Ng et al., 2021). Thus, we can say that the moisture content of Malaysian stingless bee honey in the current study exceeded international standards, and the previous study also demonstrated a similar trend.…”

Section: Resultsmentioning

confidence: 99%

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Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins

Manickavasagam

Saaid

Lim

et al. 2023

Journal of Food Science

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The popularity of Malaysian stingless bee honey is rising among healthconscious individuals; thus, chemical and physical evaluations of Malaysian stingless bee honey are vital to ensure the honey has achieved the optimum limits set by Malaysian and international regulatory standards so that it can be commercialized locally and internationally. Therefore, in the present study, the physicochemical characteristics (moisture content, total dissolved solids, pH, free acidity, electrical conductivity, and ash content), antioxidant properties (total phenolic and flavonoid contents), and 5-hydroxymethylfurfural (5-HMF) of Heterotrigona itama (H. itama) honey from different sites in Peninsular Malaysia were investigated. Subsequently, the correlation between these chemical and physical parameters was studied using Spearman correlation coefficients. The significant difference between H. itama honey from different topographical origins was studied using univariate analysis (one-way ANOVA followed by post hoc Tukey's test). The discrimination pattern of 45 honey samples based on their topographical origins was evaluated using cluster analysis (heatmap and dendrogram) and chemometrics analysis (partial least squares-discriminant analysis). Results showed that some samples of certain parameters (electrical conductivity, free acidity, and moisture content) have exceeded the limit set by the international regulatory standard. However, the 5-HMF content of all samples was within the allowed range. A statistically significant difference (p < 0.05) has been observed for all the parameters except electrical conductivity and ash content in terms of inter-topographical origins. Although the profiles of H. itama honey from different origins were close, most of them were separated according to their topographical origins and were validated using a permutation test.

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Section: Physicochemical Characteristicssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins

Manickavasagam

Saaid

Lim

et al. 2023

Journal of Food Science

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“…In addition, 5-hydroxymethylfurfural (HMF), an organic compound formed in honey upon processing and storage, in particular at elevated temperatures, was also determined using the HPTLC-based method described by Islam et al [ 51 ]. HMF content in honey is widely recognised as a measure of honey freshness because HMF is typically present in negligible amounts in freshly harvested honeys whereas its concentration in honey tends to rise following processing and/or aging [ 52 , 53 , 54 ].…”

Section: Methodsmentioning

confidence: 99%

Design, Preparation, and Physicochemical Characterisation of Alginate-Based Honey-Loaded Topical Formulations

et al. 2023

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Honey has widespread use as a nutritional supplement and flavouring agent. Its diverse bioactivities, including antioxidant, antimicrobial, antidiabetic, anti-inflammatory, and anticancer properties, have also made it an aspirant natural product for therapeutic applications. Honey is highly viscous and very sticky, and its acceptance as a medicinal product will require formulation into products that are not only effective but also convenient for consumers to use. This study presents the design, preparation, and physicochemical characterisation of three types of alginate-based topical formulations incorporating a honey. The honeys applied were from Western Australia, comprising a Jarrah honey, two types of Manuka honeys, and a Coastal Peppermint honey. A New Zealand Manuka honey served as comparator honey. The three formulations were a pre-gel solution consisting of 2–3% (w/v) sodium alginate solution with 70% (w/v) honey, as well as a wet sheet and a dry sheet. The latter two formulations were obtained by further processing the respective pre-gel solutions. Physical properties of the different honey-loaded pre-gel solutions (i.e., pH, colour profile, moisture content, spreadability, and viscosity), wet sheets (i.e., dimension, morphology, and tensile strength) and dry sheets (i.e., dimension, morphology, tensile strength, and swelling index) were determined. High-Performance Thin-Layer Chromatography was applied to analyse selected non-sugar honey constituents to assess the impacts of formulation on the honey chemical composition. This study demonstrates that, irrespective of the honey type utilised, the developed manufacturing techniques yielded topical formulations with high honey content while preserving the integrity of the honey constituents. A storage stability study was conducted on formulations containing the WA Jarrah or Manuka 2 honey. The samples, appropriately packaged and stored over 6 months at 5, 30, and 40 °C, were shown to retain all physical characteristics with no loss of integrity of the monitored honey constituents.

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“…(2023), Julika et al. (2022), and Chou et al. (2020) reported a significant increase in free acidity of honey samples, whereas Kędzierska‐Matysek et al.…”

Section: Physicochemical Propertiesmentioning

confidence: 98%

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

Manickavasagam,

Saaid,

Lim

2024

Journal of Food Science

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This systematic review paper aims to discuss the trend in quality assessment properties and constituents of honey at different storage conditions and confer the possible whys and wherefores associated with the significant changes. Initially, a literature search was conducted through Google Scholar, ScienceDirect, PubMed, and Scopus databases. In total, 43 manuscripts published between 2001 and 2023 that met the inclusion and exclusion criteria were chosen for the review. As an outcome of this review, prolonged honey storage could deteriorate sensory, nutritional, and antioxidant properties and promote fermentation, granulation, microbial growth, carcinogenicity, organotoxicity, and nephrotoxicity. This systematic review also recognized that diastase activity, invertase activity, 5‐hydroxymethylfurfural content, proline content, sugar content, amino acids, and vitamins could be used as indicators to distinguish fresh and stored honey based on the significant test (p‐value) in the reported studies. However, all the reported studies used the simplest approach (one‐way ANOVA) to identify the significant differences in the analyzed parameter during the storage period and none of them reported an approach to identify the most influential parameter at different storage conditions. In conclusion, orthogonal partial least squares discriminant analysis (supervised multivariate statistical tool) has to be employed in future studies to find the most influential parameter and could be used to potent chemical markers to distinguish fresh and stored honey because this analysis is incorporated with S‐plot, variable importance of projection, and one‐way ANOVA, which can produce the most accurate and precise results rather solely depending on one‐way ANOVA.

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The effect of storage condition on physicochemical properties of some stingless bee honey collected in malaysia local market

Cited by 8 publications

References 17 publications

Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins

Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins

Design, Preparation, and Physicochemical Characterisation of Alginate-Based Honey-Loaded Topical Formulations

Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review

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