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High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content

Mohd Fauzi, Noor Akhmazillah and M. Farid, Mohammed (2014) High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content. International Journal of Food Science and Technology, 9 (10). ISSN 0950-5423

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Abstract

This work was undertaken to assess the effects of high-pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural (HMF) content in Manuka honey. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25–33 °C) and with moderate temperatures (53–74 °C) for holding times (10–30 min). The brown pigment formation in high-pressure-treated sample showed a significant increase (0.16–0.17, P < 0.05), whereas maximum percentage inhibition of Staphylococcus epidermidis (84.34 ± 7.62%) was achieved when honey was subjected to 600 MPa as compared to the control (64.15 ± 5.86%). The percentage inhibition in high-pressure-treated samples correlated linearly (r = 0.941) with brown pigment. No significant increase in HMF as affected by high pressure was found (P > 0.05). Thus, high-pressure processing has no adverse effect on the honey quality because it can control HMF concentration during process. Increasing brown pigment formation is associated with the enhancement of antibacterial activity.

Item Type: Article
Uncontrolled Keywords: antibacterial activity; brown pigment; high-pressure processing; hydroxymethylfurfural; Manuka honey
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Engineering Technology > Department of Chemical Engineering Technology
Depositing User: Normajihan Abd. Rahman
Date Deposited: 04 Jan 2015 08:49
Last Modified: 04 Jan 2015 08:49
URI: http://eprints.uthm.edu.my/id/eprint/6186
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