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High‐pressure processing of M anuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content
Author(s) -
Fauzi Noor Akhmazillah,
Farid Mohammed M.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12630
Subject(s) - pigment , chemistry , food science , pascalization , high pressure , antibacterial activity , 5 hydroxymethylfurfural , biology , bacteria , organic chemistry , fructose , genetics , engineering physics , engineering
Summary This work was undertaken to assess the effects of high‐pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural ( HMF ) content in M anuka honey. The honey was subjected to different pressures (200–600 MP a) 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 S taphylococcus 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.