Application of Ultrasonic or Microwave Radiation to Delay Crystallization and Liquefy Solid Honey
, and
Dec 28, 2021
About this article
Article Category: Original Article
Published Online: Dec 28, 2021
Page range: 243 - 253
Received: Jan 19, 2021
Accepted: Nov 16, 2021
DOI: https://doi.org/10.2478/jas-2021-0027
Keywords
© 2021 Ewelina Sidor et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Fig. 1
Physicochemical analysis of fresh lime honey, after fixation (1st treatment) with ultrasounds (U5 and U20) and microwaves (M) in order to delay crystallization and liquefaction (2nd treatment) with the same methods (U5*, U20* and M*) after 12 months of storage in laboratory conditions at room temperature in the dark_ The results were presented as mean value ± SD (n=3)
| Lime honey | Moisture content (%) | pH | Enzyme activity | Antioxidant activity | HMF (mg/kg) | ||||
|---|---|---|---|---|---|---|---|---|---|
| Diastase number (DN) | α-GLU (U/g) | β-GAL (U/g) | α-MAN (U/g) | DPPH (%) | TPC (mg GAE/kg) | ||||
| Control (Raw) | 17.6±0.04 | 3.8±0.03 | 25.69±2.16 | 0.36±0.006 | 1.81±0.09 | 0.35±0.013 | 31.79±1.96 | 411.64±14.10 | 0.08±0.032 |
| 1 | |||||||||
| U5 | 17.6±0.03 | 3.8±0.02 | 23.22±2.20 | 0.14±0.007 | 1.57±0.04 | 0.29±0.018 | 30.62±1.52 | 432.43±14.56 | 1.07±0.020 |
| U20 | 17.8±0.02 | 3.8±0.01 | 25.31±1.56 | 0.35±0.008 | 1.82±0.07 | 0.34±0.022 | 32.91±1.14 | 409.00±12.10 | 1.75±0.025 |
| M | 17.8±0.02 | 3.8±0.01 | 22.78±1.30 | 0.36±0.009 | 1.86±0.23 | 0.33±0.031 | 27.20±1.06 | 410.81±14.20 | 0.91±0.010 |
| Control (Stored) | 17.4±0.05 | 3.8±0.01 | 25.22±2.15 | 0.36±0.006 | 1.79±0.08 | 0.34±0.020 | 31.62±1.23 | 410.81±12.50 | 0.08±0.032 |
| 2 | |||||||||
| U5 | 18.1±0.01 | 3.6±0.02 | 16.90±1.45 | 0.10±0.001 | 1.38±0.09 | 0.11±0.010 | 29.81±1.46 | 605.40±19.45 | 1.85±0.017 |
| U20 | 17.8±0.06 | 3.6±0.02 | 23.02±3.14 | 0.29±0.004 | 1.74±0.13 | 0.29±0.019 | 33.67±1.89 | 659.45±28.70 | 2.76±0.092 |
| M | 18.0±0.08 | 3.7±0.03 | 22.97±3.19 | 0.29±0.006 | 0.98±0.08 | 0.33±0.015 | 31.69±2.13 | 621.62±26.45 | 1.01±0.063 |
Physicochemical analysis of fresh multifloral honey, after fixation (1st treatment) with ultrasounds (U5 and U20) and microwaves (M) in order to delay crystallization and liquefaction (2nd treatment) with the same methods (U5*, U20* and M*) after 12 months of storage in laboratory conditions at room temperature in the dark_ The results were presented as mean value ± SD (n=3)
| Multifloral honey | Moisture content (%) | pH | Enzyme activity | Antioxidant activity | HMF (mg/kg) | ||||
|---|---|---|---|---|---|---|---|---|---|
| Diastase number (DN) | α-GLU (U/g) | β-GAL (U/g) | α-MAN (U/g) | DPPH (%) | TPC (mg GAE/kg) | ||||
| Control (Raw) | 18.8±0.06 | 3.5±0.05 | 26.04±1.46 | 0.29±0.002 | 0.82±0.017 | 0.38±0.023 | 21.19±2.16 | 288.28±14.4 | 0.67±0.052 |
| 1 | |||||||||
| U5 | 18.8±0.05 | 3.6±0.06 | 19.16±2.03 | 0.09±0.001 | 0.72±0.016 | 0.25±0.030 | 21.98±2.16 | 277.47±10.0 | 1.31±0.023 |
| U20 | 18.7±0.02 | 3.7±0.05 | 19.39±1.04 | 0.23±0.006 | 0.70±0.002 | 0.36±0.014 | 21.98±1.89 | 268.46±13.0 | 2.22±0.045 |
| M | 18.7±0.05 | 3.6±0.08 | 23.86±1.47 | 0.24±0.005 | 0.71±0.010 | 0.34±0.026 | 22.54±2.23 | 264.82±10.10 | 0.99±0.056 |
| Control (Stored) | 18.8±0.05 | 3.5±0.02 | 26.04±2.12 | 0.24±0.007 | 0.76±0.006 | 0.35±0.016 | 21.59±1.46 | 288.28±11.30 | 0.67±0.022 |
| 2 | |||||||||
| U5 | 18.0±0.06 | 3.5±0.01 | 17.24±1.13 | 0.07±0.003 | 0.34±0.006 | 0.12±0.014 | 22.75±1.47 | 500.90±17.60 | 1.49±0.016 |
| U20 | 18.2±0.05 | 3.5±0.01 | 19.16±1.05 | 0.15±0.007 | 0.37±0.005 | 0.15±0.012 | 24.35±2.16 | 469.46±16.45 | 2.24±0.022 |
| M | 18.2±0.05 | 3.5±0.01 | 8.5±1.01 | 0.16±0.009 | 0.31±0.009 | 0.16±0.016 | 25.91±1.89 | 450.45±13.30 | 1.04±0.030 |
Impact of 1st treatment on the crystallization rate of honey during twelve months of storage
| Variety | Control (C) | Microwave (M) | Ultrasounds 5 min (U5) | Ultrasounds 20 min (U20) |
|---|---|---|---|---|
| Acacia | Semisolid, crystals throughout the sample | Liquid with crystallization process started | Liquid, fine crystals | Liquid with crystallization process started |
| Multifloral | Total crystallization with clusters of coarse crystals | Visible few clusters of coarse crystals | All liquid volume | Advanced crystallization process, coarse crystals |
| Lime | Solid, thick crystals | Liquid with thick crystals | Solid with thick crystals suspended in the whole sample | Completely crystallized, fine-grained crystals |
Physicochemical analysis of fresh acacia honey, after fixation (1st treatment) with ultrasounds (U5 and U20) and microwaves (M) in order to delay crystallization and liquefaction (2nd treatment) with the same methods (U5*, U20* and M*) after 12 months of storage in laboratory conditions at room temperature in the dark_ The results were presented as mean value ± S D (n=3)
| Acacia honey | Moisture content (%) | pH | Enzyme activity | Antioxidant activity | HMF (mg/kg) | ||||
|---|---|---|---|---|---|---|---|---|---|
| Diastase number (DN) | α-GLU (U/g) | β-GAL (U/g) | α-MAN (U/g) | DPPH (%) | TPC (mg GAE/kg) | ||||
| Control (Raw) | 18.1±0.05 | 3.3±0.01 | 23.28±1.12 | 0.20±0.008 | 0.39±0.003 | 0.13±0.002 | 10.52±1.56 | 225.86±125 | 0.57±0.026 |
| 1 | |||||||||
| U5 | 18.0±0.05 | 3.3±0.01 | 21.68±1.01 | 0.08±0.004 | 0.36±0.006 | 0.13±0.004 | 13.82±1.92 | 225.82±10.2 | 1.35±0.039 |
| U20 | 18.4±0.03 | 3.3±0.02 | 23.18±1.32 | 0.20±0.006 | 0.39±0.004 | 0.14±0.013 | 15.50±1.06 | 228.25±11.9 | 1.76±0.057 |
| M | 18.2±0.02 | 3.3±0.01 | 16.47±1.38 | 0.20±0.007 | 0.37±0.003 | 0.15±0.042 | 13.22±1.46 | 227.02±9.2 | 1.10±0.009 |
| Control (Stored) | 18.1±0.05 | 3.3±0.01 | 23.36±2.21 | 0.20±0.003 | 0.35±0.007 | 0.14±0.030 | 10.69±1.70 | 225.86±13.6 | 0.57±0.015 |
| 2 | |||||||||
| U5 | 18.0±0.03 | 3.3±0.01 | 18.79±1.45 | 0.07±0.001 | 0.34±0.006 | 0.12±0.016 | 15.22±1.03 | 368.00±12.2 | 1.48±0.015 |
| U20 | 18.2±0.02 | 3.3±0.02 | 16.31±1.06 | 0.15±0.004 | 0.37±0.003 | 0.15±0.014 | 15.72±1.12 | 369.36±12.3 | 1.79±0.025 |
| M | 18.2±0.05 | 3.3±0.01 | 14.14±1.56 | 0.16±0.006 | 0.31±0.009 | 0.16±0.013 | 14.76±1.16 | 362.16±12. | 1.12±0.010 |