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Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey

High-pressure processing (HPP) has the potential to enhance the total phenolic and flavonoid content (TPC and TFC) in Kelulut honey (KH). However, KH’s inherent variability possesses challenges in optimising these phytochemicals. This study hence explores the optimisation of KH through HPP, focusing...

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Main Authors: Razali, Muhammad Faiz, A. Talip, Balkis, Mohd Adzahan, Noranizan, Sulaiman, Alifdalino, Samiun, Azeman, Mohd Fauzi, Noor Akhmazillah
Format: Article
Language:English
Published: Chiang Mai University 2024
Online Access:http://psasir.upm.edu.my/id/eprint/112019/1/112019.pdf
http://psasir.upm.edu.my/id/eprint/112019/
https://cmuj.cmu.ac.th/nlsc/journal/article/1061
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spelling my.upm.eprints.1120192024-09-10T06:14:51Z http://psasir.upm.edu.my/id/eprint/112019/ Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey Razali, Muhammad Faiz A. Talip, Balkis Mohd Adzahan, Noranizan Sulaiman, Alifdalino Samiun, Azeman Mohd Fauzi, Noor Akhmazillah High-pressure processing (HPP) has the potential to enhance the total phenolic and flavonoid content (TPC and TFC) in Kelulut honey (KH). However, KH’s inherent variability possesses challenges in optimising these phytochemicals. This study hence explores the optimisation of KH through HPP, focusing on TPC and TFC. The Face-centered Central Composite Design (FC-CCD), involving two factors with three levels each (pressure of 200, 400, and 600 MPa, and time of 5, 10, and 15 min), was applied to investigate two response variables (total phenolic and flavonoid content). The optimisation identified the optimal parameters as 200 MPa for 15 min, with a desirability of 0.986, indicating precise modeling. Compared to other pressures (400 and 600 MPa) at common processing time (15 minutes), 200 MPa recorded higher TPC and TFC with differences of 25.71% to 30.92% and 13.78% to 14.19%, respectively. A verification step revealed that HPP-KH at 200 MPa for 15 minutes yielded a TPC of 15.278 ± 0.525 mg GAE/100 g and a TFC of 38.274 ± 1.980 mg RE/100 g, indicating the precise accuracy of the quadratic modeling. However, this discovery contradicts the consensus that pressures above 500 MPa increase TPC and TFC. Consequently, it underscores the need for tailored high-pressure strategies in KH processing, offering essential insights for industry applications and further research endeavors. Chiang Mai University 2024 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/112019/1/112019.pdf Razali, Muhammad Faiz and A. Talip, Balkis and Mohd Adzahan, Noranizan and Sulaiman, Alifdalino and Samiun, Azeman and Mohd Fauzi, Noor Akhmazillah (2024) Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey. Natural and Life Sciences Communications, 23 (3). art. no. e2024034. pp. 1-14. ISSN 2822-0838 https://cmuj.cmu.ac.th/nlsc/journal/article/1061 10.12982/NLSC.2024.034
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/
language English
description High-pressure processing (HPP) has the potential to enhance the total phenolic and flavonoid content (TPC and TFC) in Kelulut honey (KH). However, KH’s inherent variability possesses challenges in optimising these phytochemicals. This study hence explores the optimisation of KH through HPP, focusing on TPC and TFC. The Face-centered Central Composite Design (FC-CCD), involving two factors with three levels each (pressure of 200, 400, and 600 MPa, and time of 5, 10, and 15 min), was applied to investigate two response variables (total phenolic and flavonoid content). The optimisation identified the optimal parameters as 200 MPa for 15 min, with a desirability of 0.986, indicating precise modeling. Compared to other pressures (400 and 600 MPa) at common processing time (15 minutes), 200 MPa recorded higher TPC and TFC with differences of 25.71% to 30.92% and 13.78% to 14.19%, respectively. A verification step revealed that HPP-KH at 200 MPa for 15 minutes yielded a TPC of 15.278 ± 0.525 mg GAE/100 g and a TFC of 38.274 ± 1.980 mg RE/100 g, indicating the precise accuracy of the quadratic modeling. However, this discovery contradicts the consensus that pressures above 500 MPa increase TPC and TFC. Consequently, it underscores the need for tailored high-pressure strategies in KH processing, offering essential insights for industry applications and further research endeavors.
format Article
author Razali, Muhammad Faiz
A. Talip, Balkis
Mohd Adzahan, Noranizan
Sulaiman, Alifdalino
Samiun, Azeman
Mohd Fauzi, Noor Akhmazillah
spellingShingle Razali, Muhammad Faiz
A. Talip, Balkis
Mohd Adzahan, Noranizan
Sulaiman, Alifdalino
Samiun, Azeman
Mohd Fauzi, Noor Akhmazillah
Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey
author_facet Razali, Muhammad Faiz
A. Talip, Balkis
Mohd Adzahan, Noranizan
Sulaiman, Alifdalino
Samiun, Azeman
Mohd Fauzi, Noor Akhmazillah
author_sort Razali, Muhammad Faiz
title Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey
title_short Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey
title_full Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey
title_fullStr Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey
title_full_unstemmed Optimising high-pressure processing (HPP) for optimal total phenolic and flavonoid content in Kelulut (stingless bee) honey
title_sort optimising high-pressure processing (hpp) for optimal total phenolic and flavonoid content in kelulut (stingless bee) honey
publisher Chiang Mai University
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/112019/1/112019.pdf
http://psasir.upm.edu.my/id/eprint/112019/
https://cmuj.cmu.ac.th/nlsc/journal/article/1061
_version_ 1811686077959766016
score 13.211869

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