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Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Post‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23‐26 o C. After maturation at the recommended period of 26 week...

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Main Authors: Yap, Shu Khang, Chin, Nyuk Ling, Niranjan, Keshavan, Shah, Nor Nadiah Abdul Karim, Than, Leslie Thian Lung
Format: Article
Published: Wiley-Blackwell Publishing Ltd. 2024
Online Access:http://psasir.upm.edu.my/id/eprint/108923/
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16874
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spelling my.upm.eprints.1089232024-05-11T15:08:45Z http://psasir.upm.edu.my/id/eprint/108923/ Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation Yap, Shu Khang Chin, Nyuk Ling Niranjan, Keshavan Shah, Nor Nadiah Abdul Karim Than, Leslie Thian Lung Post‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23‐26 o C. After maturation at the recommended period of 26 weeks, water activity of both honeys increased between 0.89‐2.34% while free acidity increased between 2.05‐2.24%. Results suggested the prominence of fermentation reactions in honey during post‐harvest maturation as fructose concentration reduced by 10.6 and 1.05% for the Tualang and Kelulut honey respectively while HMF concentrations were kept at a safe limit of 48.00 and 61.23 mg/kg honey. The total phenolic content of Tualang and Kelulut honey increased significantly by 12.61 and 54.66% respectively. The highlight of this post‐harvest maturation process for Kelulut honey was the improvement found in antioxidant properties of DPPH radical scavenging activity by 10.01% to 54.74% and also the probiotic‐like potential in terms significant increase in relative abundance of the Bacillus genera to 2.6% and Lactobacillus to 6.25% at 26 weeks. The prolonged maturation process up to one year however revealed continuous accumulation of HMF to values above 80 mg/kg honey, surpassing the limits by the Codex Alimentarius Commission despite improvements of antioxidant properties and bacterial profiles. Wiley-Blackwell Publishing Ltd. 2024 Article PeerReviewed Yap, Shu Khang and Chin, Nyuk Ling and Niranjan, Keshavan and Shah, Nor Nadiah Abdul Karim and Than, Leslie Thian Lung (2024) Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation. International Journal of Food Science & Technology, 59 (3). pp. 1338-1350. ISSN 0950-5423; ESSN: 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16874 10.1111/ijfs.16874
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Post‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23‐26 o C. After maturation at the recommended period of 26 weeks, water activity of both honeys increased between 0.89‐2.34% while free acidity increased between 2.05‐2.24%. Results suggested the prominence of fermentation reactions in honey during post‐harvest maturation as fructose concentration reduced by 10.6 and 1.05% for the Tualang and Kelulut honey respectively while HMF concentrations were kept at a safe limit of 48.00 and 61.23 mg/kg honey. The total phenolic content of Tualang and Kelulut honey increased significantly by 12.61 and 54.66% respectively. The highlight of this post‐harvest maturation process for Kelulut honey was the improvement found in antioxidant properties of DPPH radical scavenging activity by 10.01% to 54.74% and also the probiotic‐like potential in terms significant increase in relative abundance of the Bacillus genera to 2.6% and Lactobacillus to 6.25% at 26 weeks. The prolonged maturation process up to one year however revealed continuous accumulation of HMF to values above 80 mg/kg honey, surpassing the limits by the Codex Alimentarius Commission despite improvements of antioxidant properties and bacterial profiles.
format Article
author Yap, Shu Khang
Chin, Nyuk Ling
Niranjan, Keshavan
Shah, Nor Nadiah Abdul Karim
Than, Leslie Thian Lung
spellingShingle Yap, Shu Khang
Chin, Nyuk Ling
Niranjan, Keshavan
Shah, Nor Nadiah Abdul Karim
Than, Leslie Thian Lung
Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation
author_facet Yap, Shu Khang
Chin, Nyuk Ling
Niranjan, Keshavan
Shah, Nor Nadiah Abdul Karim
Than, Leslie Thian Lung
author_sort Yap, Shu Khang
title Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation
title_short Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation
title_full Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation
title_fullStr Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation
title_full_unstemmed Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation
title_sort changes in quality and bacterial profiles of tualang and kelulut honeys preserved by post‐harvest maturation
publisher Wiley-Blackwell Publishing Ltd.
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/108923/
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16874
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score 13.211869

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