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

Chen, Yien Hui and Chuah, Wei Chean and Chye, Fook Yee (2021) Effect of drying on physicochemical and functional properties of stingless bee honey. Journal of Food Processing and Preservation, 45. p. 1. ISSN 1745-4549

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Abstract

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.

Item Type: Article
Keyword: Stingless , Bee , Honey
Subjects: Q Science > QL Zoology > QL1-991 Zoology > QL360-599.82 Invertebrates
Q Science > QL Zoology > QL1-991 Zoology > QL360-599.82 Invertebrates > QL461-599.82 Insects
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: SITI AZIZAH BINTI IDRIS -
Date Deposited: 17 Nov 2021 14:55
Last Modified: 17 Nov 2021 14:55
URI: https://eprints.ums.edu.my/id/eprint/30940

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