Application of Ultrasonic or Microwave Radiation to Delay Crystallization and Liquefy Solid Honey
, e | 28 dic 2021
INFORMAZIONI SU QUESTO ARTICOLO
Article Category: Original Article
Pubblicato online: 28 dic 2021
Pagine: 243 - 253
Ricevuto: 19 gen 2021
Accettato: 16 nov 2021
DOI: https://doi.org/10.2478/jas-2021-0027
Parole chiave
© 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 |