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Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon Lactobacillus acidophilus and Lactobacillus brevis
Author(s) -
Razali Muhammad Faiz,
Mohd Fauzi Noor Akhmazillah,
Sulaiman Alifdalino,
Talip Balkis A.,
Rahman Atikah A.
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13946
Subject(s) - prebiotic , lactobacillus acidophilus , stingless bee , food science , lactobacillus brevis , probiotic , lactobacillus , chemistry , pascalization , biology , botany , bacteria , lactic acid , high pressure , fermentation , apidae , genetics , lactobacillus plantarum , engineering physics , engineering , hymenoptera
The effect of high‐pressure processing (HPP) on prebiotic properties of stingless bee honey has not been described thoroughly. Therefore, this study was undertaken to elucidate the effect of HPP toward the prebiotic properties of stingless bee honey, tested upon L. acidophilus and L. brevis . Stingless bee honey subjected to HPP at 600 MPa/10 min was used as carbohydrates substituted in modified MRS broth inoculated with both probiotic strains. Following 24 hr incubation, growth curve, specific growth rate, and mean doubling time ( T d ) were obtained. Good retention of prebiotic characteristics were shown by HPP‐treated where no significant changes ( p > 0.05) was detected in total carbohydrates content (70.96 ± 0.26 g/100 g). However, some restriction in growth was shown by both strains grown with HPP‐treated, as evident by longer T d . The restriction in growth by HPP‐treated was postulated to be influenced by the enhanced TPC (33.70 ± 7.55 mg GAE/g) as strong correlation ( r > 0.8) was found between TPC and T d . Practical applications This study presented the application of HPP as the alternative processing method for stingless bee honey. The resulting effects on nutritional properties and prebiotic potential were determined. HPP at 600 MPa/10 min was preserving the total carbohydrates content and enhanced the total phenolic content (TPC) by 47.2%. However, the prebiotic potential was affected by HPP at 600 MPa/10 min as evident by the restricted growth of Lactobacillus strains tested. Enhanced TPC was postulated to cause the growth inhibition. Hence this study suggested that HPP at 600 MPa with 10 min processing time would preserved the compound responsible for prebiotic potential as evident by the retention of carbohydrates while improving the nutritional properties of stingless bee honey. However, elevated amount of TPC by HPP would be the restricting factor for its prebiotic effects. This hence provides an insight on the relation between HPP and prebiotic potential of stingless bee honey.