Microfluidization as a honey processing proposal to improve its functional quality Academic Article in Scopus uri icon

abstract

  • The effect of high pressure microfluidization on the hydroxymethylfurfural content, glucose and fructose, phenolics, antioxidant activity, diastase number, colour and viscosity were evaluated as a novel alternative to thermal processing. Samples were treated in a microfluidizer, and the effect of pressure (34¿69 MPa), cycles (1¿5) and type of interaction chamber (Y-Z-type and Z-type) were determined. Higher phenolic content and antioxidant activity values than control honey was obtained for all treatments (9.80¿53.89%, 7.5¿37.2% respectively). The viscosity of honey was reduced in all the microfluidization conditions, being the type interaction chamber and cycles of operation the significative effects (p < 0.05). Operating with Z-type chamber the quality parameters such as hydroxymethylfurfural and diastase activity were preserved up to 93%. The Y-Z-type chamber and high pressures (69 MPa) promote and facilitate the Maillard reactions, reflected in a decrease of glucose and fructose content, a slightly increase of HMF content and ¿E* values. © 2019 Elsevier Ltd

publication date

  • June 1, 2020