Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand

Food Bioscience

Volumn 15, Issue , 2016, Pages 19-26

  Chaikham, Pittaya ^a   Kemsawasd, Varongsiri ^b   Apichartsrangkoon, Arunee ^c  

^a PHRANAKHON SI AYUTTHAYA RAJABHAT UNIVERSITY   (Thailand)

^b MAHIDOL UNIVERSITY   (Thailand)

^c CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Antioxidant capacity; Bioactive constituents; Honey; Thermal treatment; Ultrasonication

Indexed keywords

EID: 84966309086     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2016.04.002     Document Type: Article

References (52)

1. R.M. Aadil, X.-A. Zeng, Z. Han, and D.-W. Sun Effects of ultrasound treatments on quality of grapefruit juice Food Chemistry 141 3 2013 3201 3206
2. M. Abid, S. Jabbar, T. Wu, M.M. Hashim, B. Hu, S. Lei, and et al. Effect of ultrasound on different quality parameters of apple juice Ultrasonics Sonochemistry 20 2013 1182 1187
3. A.O. Adekunte, B.K. Tiwari, P.J. Cullen, A.G.M. Scannell, and C.P. O'Donnell Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice Food Chemistry 122 3 2010 500 507
4. M.F.N. Akhmazillah, M.M. Farid, and F.V.M. Silva High pressure processing (HPP) of honey for the improvement of nutritional value Innovative Food Science and Emerging Technologies 20 2013 59 63
5. A. Annapoorani, K.R. Anilakumar, F. Khanum, N.A. Murthy, and A.S. Bawa Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats AYU 31 2010 141 146
6. M.P.G. Barra, M.C. Ponce-Díaz, and C. Venegas-Gallegos Volatile compounds in honey produced in the central valley of Ñuble Province, Chile Chilean Journal of Agricultural Research 70 2010 75 84
7. I.F.F. Benzie, and J.J. Stain The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay Analytical Biochemistry 239 1996 70 76
8. R. Bhat, N.S. Kamaruddin, L. Min-Tze, and A.A. Karim Sonication improves kasturi lime (Citrus microcarpa) juice quality Ultrasonics Sonochemistry 18 2011 1295 1300
9. S. Bogdanov, P. Martin, and C. Lullmann Harmonised methods of the European Honey Commission Apidologie 28 1997 1 59
10. S. Bogdanov, T. Jurendic, R. Sieber, and P. Gallmann Honey for nutrition and health: a review Journal of the American College of Nutrition 27 6 2008 667 689
11. Z. Can, O. Yildiz, H. Sahin, E.A. Turumtay, S. Silici, and S. Kolayli An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles Food Chemistry 180 2015 133 141
12. P. Chaikham, and A. Apichartsrangkoon Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition Food Chemistry 134 2012 2194 2200
13. P. Chaikham, and P. Prangthip Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing Food Bioscience 10 2015 1 7
14. P. Chaikham, D. Kreungngern, and A. Apichartsrangkoon Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh International Food Research Journal 20 5 2013 2145 2151
15. D. Chandrasekar, K. Madhusudhana, S. Ramakrishna, and P.V. Diwan Determination of DPPH free radical scavenging activity by reversed-phase HPLC: A sensitive screening method for polyherbal formulations Journal of Pharmaceutical and Biomedical Analysis 40 2006 460 464
16. L.H. Cheng, C.Y. Soh, S.C. Liew, and F.F. Teh Effects of sonication and carbonation on guava juice quality Food Chemistry 104 4 2007 1396 1401
17. E. Chouliara, K. Georgogianni, N. Kanellopoulou, and M. Kontominas Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk International Dairy Journal 20 5 2010 307 313
18. M. Ciulu, S. Solinas, I. Floris, A. Panzanelli, M.I. Pilo, P.C. Piu, and et al. RP-HPLC determination of water-soluble vitamins in honey Talanta 83 3 2011 924 929
19. Codex Alimentarius Committee on Sugars Codex standard 12, revised Codex Standard for Honey Standards and Standard Methods 11 2001 1 7
20. da Rocha Cordeiro Dias, Z.M.P. Barros, C.B.O. de Carvalho, F.A. Honorato, N.B. Guerra, and P.M. Azoubel Effect of sonication on soursop juice quality LWT-Food Science and Technology 62 2015 883 889
21. P.M. da Silva, C. Gauche, L.V. Gonzaga, A.C.O. Costa, and R. Fett Honey: chemical composition, stability and authenticity Food Chemistry 196 2016 309 323
22. D.J. Dennis, S.M. Todd, W. Junru, and G. Mingruo Inactivation of microorganisms in milk and apple cider treated with ultrasound Journal of Food Protection 3 2006 480 698
23. S. Drakopoulou, S. Terzakis, M.S. Fountoulakis, D. Mantzavinos, and T. Manios Ultrasound-induced inactivation of gram-negative and gram-positive bacteria in secondary treated municipal wastewater Ultrasonics Sonochemistry 16 5 2009 629 634
24. O.O. Erejuwa, S.A. Sulaiman, and M.S. Ab Wahab Honey: a novel antioxidant Molecules 17 4 2012 4400 4423
25. N.A. Fauzi, and M.M. Farid High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content International Journal of Food Science and Technology 50 2015 178 185
26. N.A. Fauzi, M.M. Farid, and F.V.M. Silva High-pressure processing of manuka honey: improvement of antioxidant activity, preservation of colour and flow behavior Food and Bioprocess Technology 7 2014 2299 2307
27. G. Ferrari, P. Maresca, and R. Ciccarone The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice Journal of Food Engineering 100 2010 245 253
28. A.A. Gabriel Microbial inactivation in cloudy apple juice by multi-frequency Dynashock power ultrasound Ultrasonics Sonochemistry 19 2012 346 351
29. A. Gámbaro, G. Ares, A. Giménez, and Pahor. Preference mapping of color of Uruguayan honeys Journal of Sensory Studies 22 2007 507 519
30. D. Kabbani, F. Sepulcre, and J. Wedekind Ultrasound-assisted liquefaction of rosemary honey: influence on rheology and crystal content Journal of Food Engineering 107 2011 173 178
31. D. Knorr, M. Zenker, V. Heinz, and D.-U. Lee Applications and potential of ultrasonics in food processing Trends in Food Science and Technology 15 5 2004 261 266
32. S. Kowalski Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing Food Chemistry 141 2013 1378 1382
33. V. León-Ruiz, S. Vera, A.V. González-Porto, and M.P.S. Andrés Analysis of water-soluble vitamins in honey by isocratic RP-HPLC Food Analytical Methods 6 2013 488 496
34. F.W. Mohideen, K.M. Solval, J. Li, J. Zhang, A. Chouljenko, A. Chotiko, and et al. Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice LWT-Food Science and Technology 60 1 2015 563 570
35. National Bureau of Agricultural Commodity and Food Standards, (2013). Thai Agricultural Standard (TAS) (No. 8003-2013): Honey. Bangkok, Thailand: Ministry of Agriculture and Cooperatives.
36. Nunta, R., & Intipunya, P., (2013). Effects of melting methods on properties of crystallized sunflower honey. In Proceedings of the 13th ASEAN food conference. 9-11 September 2013, Singapore.
37. A. Patras, N.P. Brunton, S. Da Pieve, and F. Butler Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees Innovative Food Sciences and Emerging Technology 10 3 2009 308 313
38. A. Patras, N.P. Brunton, C. O'Donnell, and B.K. Tiwari Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation Trends in Food Science and Technology 21 2010 3 11
39. A. Perna, I. Intaglietta, A. Simonetti, and E. Gambacorta A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin International Journal of Food Science and Technology 48 2013 1899 1908
40. A. Rawson, B.K. Tiwari, A. Patras, N. Brunton, C. Brennan, P.J. Cullen, and et al. Effect of thermosonication on bioactive compounds in watermelon juice Food Research International 44 5 2011 1168 1173
41. M. Saeeduddin, M. Abid, S. Jabbar, T. Wu, M.M. Hashim, F.N. Awad, and et al. Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions LWT-Food Science and Technology 64 2015 452 458
42. S. Sangsrichan, and W. Wanson The antioxidant capacity of honey samples collected in the north part of Thailand in relationship with its total polyphenol KMITL Science Journal 8 2008 1 6
43. G. Šarić, K. Marković, N. Major, M. Krpan, N. Uršulin-Trstenjak, M. Hruškar, and et al. Changes of antioxidant activity and phenolic content in acacia and multifloral honey during storage Food Technology and Biotechnology 50 2012 434 441
44. B.K. Tiwari, C.P. O'Donnell, A. Patras, N. Brunton, and P.J. Cullen Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage European Food Research and Technology 228 5 2009 717 724
45. B.K. Tiwari, A. Patras, N. Brunton, P.J. Cullen, and C.P. O'Donnell Effect of ultrasound processing on anthocyanins and color of red grape juice Ultrasonics Sonochemistry 17 3 2010 598 604
46. I. Turhan, N. Tetik, M. Karhan, F. Gurel, and H.R. Tavukcuoglu Quality of honeys influenced by thermal treatment LWT-Food Science and Technology 41 2008 1396 1399
47. N. Turkmen, F. Sari, E.S. Poyrazoglu, and Y.S. Velioglu Effects of prolonged heating on antioxidant activity and colour of honey Food Chemistry 95 2006 653 657
48. U.S. Food and Drug Administration, (2001). Bacteriological analytical manual (BAM). New Hampshire Avenue, Washington, DC: Department of Health and Human Services.
49. M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J.G. Lyng, and D.J. Morgan Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields Food and Bioproducts Processing 87 2009 102 107
50. T. Yamaguchi, H. Takamura, T. Matoba, and J. Terao HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl Bioscience, Biotechnology and Biochemistry 62 1998 1201 1204
51. Y. Yücel, and P. Sultanoglu Characterization of honeys from Hatay region by their physicochemical properties combined with chemometrics Food Bioscience 1 2013 16 25
52. K.G. Zinoviadou, C.M. Galanakis, M. Brnčić, N. Grimi, N. Boussetta, M.J. Mota, and et al. Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties Food Research International 77 4 2015 743 752