Effect of Ultrasound on the Physical, Biochemical, Anti-oxidant, and Antimicrobial Properties of Industrial Iranian Honey

Publish Year: 1403
نوع سند: مقاله ژورنالی
زبان: English
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JR_ARCHRAZI-79-3_005

تاریخ نمایه سازی: 27 خرداد 1403

Abstract:

Honey is a sweet and nutritious product of Apis mellifera bees. It contains glucose, fructose, water, minerals, vitamins, organic acids, phenolic compounds, and enzymes . Honey has various functional properties such as antioxidant, antibacterial, antifungal, prebiotic, and anticancer, which are essential for human health [۴]. Because of its unique properties, honey is known not only as a nutritious spice but also as a medicine with healing properties. Honey is a high-dense sugar solution; it can produce coarse crystals by changing the conditions (such as glucose level, humidity, temperature, impurity, and ecology) and lead to quality loss . This study aimed to determine the effect of ultrasound at two different frequencies of ۳۰ and ۴۲ kHz on the physical, biochemical, anti-oxidant, and antimicrobial properties of industrial Iranian honey. All samples (except control) were treated using ultrasound at ۳۰ or ۴۲ kHz for ۱, ۵, or ۱۰ minutes at ۲۰ or ۴۵ °C. Then the following parameters were measured: HMF content, pH, acidity, proline, total count of aerobic mesophilic bacteria, diastase, moisture, sucrose, fructose, glucose, the ratio of fructose to glucose, ABTS, osmophiles, phenol, reducing sugars and total sugars on days ۱, ۳۰, ۹۰, and ۱۸۰. In both treatment groups exposed to ultrasound, there were changes in these parameters. The group treated with ۴۲ kHz ultrasound showed a decrease in moisture, pH, acidity, fructose-to-glucose ratio, total sugars, clostridium, total microbial count, mold, osmophiles, HMF, and an increase in diastase, proline, and phenol. The changes were more significant on days ۹۰ and ۱۸۰. Ultrasound at ۴۲ kHz for ۱۰ minutes at ۴۵ °C could lead to an increase in the quality and shelf life of industrial honey. In conclusion, this technique can be used in the food industry to provide a higher quality product as well as a more successful export.

Authors

Safa Rabbani

Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

Amir Ali Anvar

Department of food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Sara allahyari beyk

Department of energy and industry, faculty of natural resources and environment, science and research branch, Islamic Azad University, Tehran, Iran

Behrooz Jannat

Food and Drug Deputy, Ministry of Health and Medical Education, Enghelab, Tehran, Iran

Hamed Ahari

Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

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