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Thermosonication and optimization of stingless bee honey processing.

K Y Chong1, N L Chin1, Y A Yusof1

  • 1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|June 16, 2017
PubMed
Summary

Thermosonication processing of Kelulut stingless bee honey improves its quality by reducing moisture and enhancing beneficial compounds. This method offers an effective alternative to conventional honey processing techniques.

Keywords:
Honey qualityphysicochemical propertiesstingless bee honeythermal processingthermosonication

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Area of Science:

  • Food Science
  • Food Processing Technology
  • Biochemistry

Background:

  • Stingless bee honey (Kelulut) possesses unique properties but requires processing for stability and quality.
  • Conventional heating methods can degrade honey's quality attributes.
  • Thermosonication offers a potential alternative processing technique.

Purpose of the Study:

  • To investigate the effects of thermosonication on Kelulut honey quality.
  • To determine optimal thermosonication parameters for honey processing.
  • To compare thermosonication with conventional heating.

Main Methods:

  • Kelulut honey was processed using thermosonication at temperatures ranging from 45 to 90°C and times from 30 to 120 minutes.
  • Key physicochemical properties were analyzed: water activity, moisture content, color intensity, viscosity, hydroxymethylfurfural (HMF), total phenolic content, and radical scavenging activity.
  • Response surface methodology was employed to optimize thermosonication conditions.

Main Results:

  • Thermosonication significantly reduced water activity (7.9%) and moisture content (16.6%) compared to conventional heating (3.5% and 6.9%).
  • Significant increases were observed in color intensity (68.2%), viscosity (275.0%), total phenolic content (58.1%), and radical scavenging activity (63.0%) post-thermosonication.
  • Hydroxymethylfurfural levels increased to 62.46 mg/kg, remaining within international safety standards.

Conclusions:

  • Thermosonication is an effective processing technique for Kelulut honey, enhancing its quality attributes.
  • Optimized conditions (90°C for 111 minutes) maximize benefits while maintaining safety standards.
  • This method presents a viable alternative to conventional thermal processing for honey.