메뉴 건너뛰기




Volumn 7, Issue 8, 2014, Pages 2299-2307

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Author keywords

Antioxidant activity; Colour; High pressure processing; Honey; Viscosity

Indexed keywords

COLOR; HIGH PRESSURE EFFECTS; RAPID THERMAL ANNEALING; SHEAR THINNING; TEMPERATURE; VISCOSITY;

EID: 84903693989     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1204-7     Document Type: Article
Times cited : (35)

References (59)
  • 1
    • 33846259285 scopus 로고    scopus 로고
    • Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics
    • Abdul Ghani, A. G., & Farid, M. M. (2007). Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics. Journal of Food Engineering, 80(4), 1031-1042.
    • (2007) Journal of Food Engineering , vol.80 , Issue.4 , pp. 1031-1042
    • Abdul Ghani, A.G.1    Farid, M.M.2
  • 3
    • 25444445069 scopus 로고    scopus 로고
    • The effect of high pressure treatment on rheological characteristics and colour of mango pulp
    • Ahmed, J., Ramaswamy, H. S., & Hiremath, N. (2005). The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science & Technology, 40(8), 885-895.
    • (2005) International Journal of Food Science & Technology , vol.40 , Issue.8 , pp. 885-895
    • Ahmed, J.1    Ramaswamy, H.S.2    Hiremath, N.3
  • 4
  • 5
    • 50249114021 scopus 로고    scopus 로고
    • Physico-chemical and bioactive properties of different floral origin honeys from Romania
    • Al, M. L., Daniel, D., Moise, A., Bobis, O., Laslo, L., & Bogdanov, S. (2009). Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chemistry, 112(4), 863-867.
    • (2009) Food Chemistry , vol.112 , Issue.4 , pp. 863-867
    • Al, M.L.1    Daniel, D.2    Moise, A.3    Bobis, O.4    Laslo, L.5    Bogdanov, S.6
  • 6
    • 0942289870 scopus 로고    scopus 로고
    • Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys
    • Aljadi, A. M., & Kamaruddin, M. Y. (2004). Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, 85(4), 513-518.
    • (2004) Food Chemistry , vol.85 , Issue.4 , pp. 513-518
    • Aljadi, A.M.1    Kamaruddin, M.Y.2
  • 8
    • 0041859390 scopus 로고    scopus 로고
    • Sensory and physico-chemical properties of commercial samples of honey
    • Anupama, D., Bhat, K. K., & Sapna, V. K. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36(2), 183-191.
    • (2003) Food Research International , vol.36 , Issue.2 , pp. 183-191
    • Anupama, D.1    Bhat, K.K.2    Sapna, V.K.3
  • 9
    • 84985240059 scopus 로고
    • Crystal control in processed liquid honey
    • Assil, H. I., Sterling, R., & Sporns, P. (1991). Crystal control in processed liquid honey. Journal of Food Science, 56(4), 1034-1037.
    • (1991) Journal of Food Science , vol.56 , Issue.4 , pp. 1034-1037
    • Assil, H.I.1    Sterling, R.2    Sporns, P.3
  • 10
    • 0031197356 scopus 로고    scopus 로고
    • Kinetics of colour change of double concentrated tomato paste during thermal treatment
    • Barreiro, J. A., Milano, M., & Sandoval, A. J. (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33, 359-371.
    • (1997) Journal of Food Engineering , vol.33 , pp. 359-371
    • Barreiro, J.A.1    Milano, M.2    Sandoval, A.J.3
  • 11
    • 0032837470 scopus 로고    scopus 로고
    • A comparison between Helianthus annuus and Eucalyptus lanceolatus honey
    • Bath, P. K., & Singh, N. (1999). A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chemistry, 67, 389-397.
    • (1999) Food Chemistry , vol.67 , pp. 389-397
    • Bath, P.K.1    Singh, N.2
  • 16
    • 0033860035 scopus 로고    scopus 로고
    • Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees
    • de Begoa, A., Gonzalez, E., & Pilar Cano, M. (2000). Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees. Journal of Agricultural and Food Chemistry, 48(8), 3542-3548.
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , Issue.8 , pp. 3542-3548
    • de Begoa, A.1    Gonzalez, E.2    Pilar Cano, M.3
  • 17
    • 33748940287 scopus 로고    scopus 로고
    • Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment
    • Doblado, R., Frías, J., & Vidal-Valverde, C. (2007). Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment. Food Chemistry, 101(3), 918-923.
    • (2007) Food Chemistry , vol.101 , Issue.3 , pp. 918-923
    • Doblado, R.1    Frías, J.2    Vidal-Valverde, C.3
  • 18
    • 0003255516 scopus 로고    scopus 로고
    • Does the antioxidant potential of high pressure treated apple juice change during storage?
    • Fernández García, A., Butz, P., & Tauscher, B. (2000). Does the antioxidant potential of high pressure treated apple juice change during storage? High Pressure Research, 19(1-6), 153-160.
    • (2000) High Pressure Research , vol.19 , Issue.1-6 , pp. 153-160
    • Fernández García, A.1    Butz, P.2    Tauscher, B.3
  • 19
    • 60249084775 scopus 로고    scopus 로고
    • Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract
    • Ferreira, I. C. F. R., & Aires, E. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114(4), 1438-1443.
    • (2009) Food Chemistry , vol.114 , Issue.4 , pp. 1438-1443
    • Ferreira, I.C.F.R.1    Aires, E.2
  • 20
    • 0034794386 scopus 로고    scopus 로고
    • Effects of high-pressure processing on carotenoid extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum)
    • Garcia, A. F., Butz, P., & Tauscher, B. (2001). Effects of high-pressure processing on carotenoid extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum). Journal of Food Science, 66(7), 1033-1038.
    • (2001) Journal of Food Science , vol.66 , Issue.7 , pp. 1033-1038
    • Garcia, A.F.1    Butz, P.2    Tauscher, B.3
  • 21
    • 0032865397 scopus 로고    scopus 로고
    • Color changes during storage of honeys in relation to their composition and initial color
    • Gonzales, A. P. (1999). Color changes during storage of honeys in relation to their composition and initial color. Food Research International, 32(3), 185-191.
    • (1999) Food Research International , vol.32 , Issue.3 , pp. 185-191
    • Gonzales, A.P.1
  • 22
    • 80052247270 scopus 로고    scopus 로고
    • Antioxidant capacities and total phenolic contents increase with gamma irradiation in two types of Malaysian honey
    • Hussein, S. Z., Yusoff, K. M., Makpol, S., & Yusof, Y. A. M. (2011). Antioxidant capacities and total phenolic contents increase with gamma irradiation in two types of Malaysian honey. Molecules, 16, 6378-6395.
    • (2011) Molecules , vol.16 , pp. 6378-6395
    • Hussein, S.Z.1    Yusoff, K.M.2    Makpol, S.3    Yusof, Y.A.M.4
  • 24
  • 25
    • 78049426832 scopus 로고    scopus 로고
    • Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies
    • Keenan, D. F., Brunton, N. P., et al. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovative Food Science & Emerging Technologies, 11(4), 551-556.
    • (2010) Innovative Food Science & Emerging Technologies , vol.11 , Issue.4 , pp. 551-556
    • Keenan, D.F.1    Brunton, N.P.2
  • 27
    • 0027987203 scopus 로고
    • Caramelization in food and beverages
    • Kroh, L. W. (1994). Caramelization in food and beverages. Food Chemistry, 51, 373.
    • (1994) Food Chemistry , vol.51 , pp. 373
    • Kroh, L.W.1
  • 28
    • 78049425244 scopus 로고    scopus 로고
    • Effect of high pressure processing on the quality of acidified Granny Smith apple purée product
    • Landl, A., Abadias, M., Sarraga, C., & Picouet, P. A. (2010). Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. Innovative Food Science & Emerging Technologies, 11(4), 557-564.
    • (2010) Innovative Food Science & Emerging Technologies , vol.11 , Issue.4 , pp. 557-564
    • Landl, A.1    Abadias, M.2    Sarraga, C.3    Picouet, P.A.4
  • 30
    • 0344391202 scopus 로고
    • Effect of processing and storage on composition and color of honey
    • Lynn, E. G., Englis, D. T., & Milum, V. G. (1936). Effect of processing and storage on composition and color of honey. Food Research, 1, 2-27.
    • (1936) Food Research , vol.1 , pp. 2-27
    • Lynn, E.G.1    Englis, D.T.2    Milum, V.G.3
  • 32
    • 36048971166 scopus 로고    scopus 로고
    • Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables
    • McInerney, J. K., Seccafien, C. A., Stewart, C. M., & Bird, A. R. (2007). Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innovative Food Science & Emerging Technologies, 8(4), 543-548.
    • (2007) Innovative Food Science & Emerging Technologies , vol.8 , Issue.4 , pp. 543-548
    • McInerney, J.K.1    Seccafien, C.A.2    Stewart, C.M.3    Bird, A.R.4
  • 33
    • 0034583897 scopus 로고    scopus 로고
    • Use of an Arrhenius model to predict rheological behaviour in some Australian honeys
    • Mossel, B., Bhandari, B., D'Arcy, B., & Caffin, N. (2000). Use of an Arrhenius model to predict rheological behaviour in some Australian honeys. LWT - Food Science and Technology, 33(8), 545-552.
    • (2000) LWT - Food Science and Technology , vol.33 , Issue.8 , pp. 545-552
    • Mossel, B.1    Bhandari, B.2    D'Arcy, B.3    Caffin, N.4
  • 34
    • 10144249599 scopus 로고    scopus 로고
    • Application of high hydrostatic pressure for increasing activity and stability of enzymes
    • Mozhaev, V. V., Lange, R., Kudryashova, E. V., & Balny, C. (1996). Application of high hydrostatic pressure for increasing activity and stability of enzymes. Biotechnology and Bioengineering, 52(2), 320-331.
    • (1996) Biotechnology and Bioengineering , vol.52 , Issue.2 , pp. 320-331
    • Mozhaev, V.V.1    Lange, R.2    Kudryashova, E.V.3    Balny, C.4
  • 35
    • 0000398766 scopus 로고
    • The viscosity and thixotropy of honey
    • Munroe, J. A. (1943). The viscosity and thixotropy of honey. Journal of Entomology, 36, 769-777.
    • (1943) Journal of Entomology , vol.36 , pp. 769-777
    • Munroe, J.A.1
  • 36
    • 0034807304 scopus 로고    scopus 로고
    • Antioxidative activities of some commercially honeys, royal jelly, and propolis
    • Nagai, T., Sakai, M., Inoue, R., Inoue, H., & Suzuki, N. (2001). Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chemistry, 75, 237-240.
    • (2001) Food Chemistry , vol.75 , pp. 237-240
    • Nagai, T.1    Sakai, M.2    Inoue, R.3    Inoue, H.4    Suzuki, N.5
  • 37
    • 44449154792 scopus 로고    scopus 로고
    • Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
    • Oey, I., Lille, M., van Loey, A., & Hendrickx, M. (2008). Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science & Technology, 19(6), 320-328.
    • (2008) Trends in Food Science & Technology , vol.19 , Issue.6 , pp. 320-328
    • Oey, I.1    Lille, M.2    van Loey, A.3    Hendrickx, M.4
  • 38
    • 0032058340 scopus 로고    scopus 로고
    • General rheological model for natural honeys in China
    • Pan, J., & Ji, C. (1998). General rheological model for natural honeys in China. Journal of Food Engineering, 36(2), 165-168.
    • (1998) Journal of Food Engineering , vol.36 , Issue.2 , pp. 165-168
    • Pan, J.1    Ji, C.2
  • 39
    • 0032865397 scopus 로고    scopus 로고
    • Color changes during storage of honeys in relation to their composition and initial color
    • Pereyra, A. G., Burin, L., & Buera, M. P. (1999). Color changes during storage of honeys in relation to their composition and initial color. Food Research International, 32, 185-191.
    • (1999) Food Research International , vol.32 , pp. 185-191
    • Pereyra, A.G.1    Burin, L.2    Buera, M.P.3
  • 40
    • 19644385533 scopus 로고    scopus 로고
    • Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice: nutritional parameters and shelf life
    • Polydera, A. C., Stoforos, N. G., & Taoukis, P. S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice: nutritional parameters and shelf life. Innovative Food Science & Emerging Technologies, 6(1), 1-9.
    • (2005) Innovative Food Science & Emerging Technologies , vol.6 , Issue.1 , pp. 1-9
    • Polydera, A.C.1    Stoforos, N.G.2    Taoukis, P.S.3
  • 41
    • 0028868229 scopus 로고
    • Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice
    • Porretta, S., Birzi, A., Ghizzoni, C., & Vicini, E. (1995). Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice. Food Chemistry, 52(1), 35-41.
    • (1995) Food Chemistry , vol.52 , Issue.1 , pp. 35-41
    • Porretta, S.1    Birzi, A.2    Ghizzoni, C.3    Vicini, E.4
  • 42
    • 60149105695 scopus 로고    scopus 로고
    • Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp
    • Prasad, K. N., Yang, E., Yi, C., Zhao, M., & Jiang, Y. (2009). Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp. Innovative Food Science and Emerging Technologies, 10(2), 155-159.
    • (2009) Innovative Food Science and Emerging Technologies , vol.10 , Issue.2 , pp. 155-159
    • Prasad, K.N.1    Yang, E.2    Yi, C.3    Zhao, M.4    Jiang, Y.5
  • 43
    • 0031761813 scopus 로고    scopus 로고
    • High hydrostatic pressure effects on vegetable structure
    • Prestamo, G., & Arroyo, G. (1998). High hydrostatic pressure effects on vegetable structure. Journal of Food Science, 63(5), 878-881.
    • (1998) Journal of Food Science , vol.63 , Issue.5 , pp. 878-881
    • Prestamo, G.1    Arroyo, G.2
  • 44
    • 84857060819 scopus 로고    scopus 로고
    • Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: phenolic profile, antioxidant activity and prion binding properties
    • Rauter, A. P., Dias, C., Martins, A., Branco, I., Neng, N. R., Nogueira, J. M., et al. (2012). Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: phenolic profile, antioxidant activity and prion binding properties. Food Chemistry, 132(4), 1930-1935.
    • (2012) Food Chemistry , vol.132 , Issue.4 , pp. 1930-1935
    • Rauter, A.P.1    Dias, C.2    Martins, A.3    Branco, I.4    Neng, N.R.5    Nogueira, J.M.6
  • 46
    • 31144462897 scopus 로고    scopus 로고
    • Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity
    • Sánchez-Moreno, C., Plaza, L., De Ancos, B., & Cano, M. P. (2006). Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity. Journal of the Science of Food and Agriculture, 86(2), 171-179.
    • (2006) Journal of the Science of Food and Agriculture , vol.86 , Issue.2 , pp. 171-179
    • Sánchez-Moreno, C.1    Plaza, L.2    De Ancos, B.3    Cano, M.P.4
  • 47
    • 0033239569 scopus 로고    scopus 로고
    • Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling
    • Silva, F. M., & Silva, C. L. M. (1999). Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science and Technology, 34(1), 87-94.
    • (1999) International Journal of Food Science and Technology , vol.34 , Issue.1 , pp. 87-94
    • Silva, F.M.1    Silva, C.L.M.2
  • 49
    • 3042819568 scopus 로고    scopus 로고
    • Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition
    • Tosi, E. A., Re, E., & Bulacio, L. (2004). Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition. LWT- Food Science and Technology, 37(6), 669-678.
    • (2004) LWT- Food Science and Technology , vol.37 , Issue.6 , pp. 669-678
    • Tosi, E.A.1    Re, E.2    Bulacio, L.3
  • 50
    • 26644474964 scopus 로고    scopus 로고
    • Effects of prolonged heating on antioxidant activity and colour of honey
    • Turkmen, N., Sari, F., Poyrazoglu, E. S., & Velioglu, Y. S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95(4), 653-657.
    • (2006) Food Chemistry , vol.95 , Issue.4 , pp. 653-657
    • Turkmen, N.1    Sari, F.2    Poyrazoglu, E.S.3    Velioglu, Y.S.4
  • 51
    • 21044440137 scopus 로고    scopus 로고
    • Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: a kinetic study
    • van Loey Indrawati, A., & Hendrickx, M. (2004). Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: a kinetic study. European Food Research and Technology, 219(2), 161-166.
    • (2004) European Food Research and Technology , vol.219 , Issue.2 , pp. 161-166
    • van Loey Indrawati, A.1    Hendrickx, M.2
  • 52
    • 84857458322 scopus 로고    scopus 로고
    • Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: microbial inactivation and evaluation of quality parameters
    • Vega-Gálvez, A., Giovagnoli, C., Perez-Won, M., Reyes, J. E., Vergara, J., Miranda, M., et al. (2012). Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: microbial inactivation and evaluation of quality parameters. Innovative Food Science & Emerging Technologies, 13, 57-63.
    • (2012) Innovative Food Science & Emerging Technologies , vol.13 , pp. 57-63
    • Vega-Gálvez, A.1    Giovagnoli, C.2    Perez-Won, M.3    Reyes, J.E.4    Vergara, J.5    Miranda, M.6
  • 55
    • 84985278788 scopus 로고
    • Nonenzymic browning in kiwifruit juice concentrate systems during storage
    • Wong, M., & Stanton, D. W. (1989). Nonenzymic browning in kiwifruit juice concentrate systems during storage. Journal of Food Science, 54, 669-673.
    • (1989) Journal of Food Science , vol.54 , pp. 669-673
    • Wong, M.1    Stanton, D.W.2
  • 56
    • 25144445373 scopus 로고    scopus 로고
    • Effect of moisture content on the viscosity of honey at different temperatures
    • Yanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72(4), 372-377.
    • (2006) Journal of Food Engineering , vol.72 , Issue.4 , pp. 372-377
    • Yanniotis, S.1    Skaltsi, S.2    Karaburnioti, S.3
  • 57
    • 33751157265 scopus 로고
    • Scavenging effect of methanolic extracts of peanut hulls on free-radical and active oxygen species
    • Yen, G. C., & Duh, P. D. (1994). Scavenging effect of methanolic extracts of peanut hulls on free-radical and active oxygen species. Journal of Agricultural and Food Chemistry, 42, 629-632.
    • (1994) Journal of Agricultural and Food Chemistry , vol.42 , pp. 629-632
    • Yen, G.C.1    Duh, P.D.2
  • 58
    • 21344437480 scopus 로고    scopus 로고
    • Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree
    • Yen, G. C., & Lin, H. T. (1996). Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree. International Journal of Food Science and Technology, 31, 205-213.
    • (1996) International Journal of Food Science and Technology , vol.31 , pp. 205-213
    • Yen, G.C.1    Lin, H.T.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.