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Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity

Honey of Trigona sp. or known as Kelulut honey is a natural product unique to Malaysia that has been reported as having higher nutritional values. However, the application of conventional thermal treatment for commercial honey processing plant can be detrimental to physicochemical properties and ant...

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Main Authors: Mohd Fauzi, Noor Akhmazillah, Md.Amir Hamzah, Halimatu el Sa’diah, Mislam, Nurhanisah, A Rahman, Nur Atikah binti
Other Authors: Mohd. Fauzi, Noor Akhmazillah
Format: Book Section
Language:English
Published: Penerbit UTHM 2017
Subjects:
TP248.13-248.65 Biotechnology
Online Access:http://eprints.uthm.edu.my/4485/1/Chapter%202_BFPP_S1.pdf
http://eprints.uthm.edu.my/4485/
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spelling my.uthm.eprints.44852022-01-16T04:36:57Z http://eprints.uthm.edu.my/4485/ Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity Mohd Fauzi, Noor Akhmazillah Md.Amir Hamzah, Halimatu el Sa’diah Mislam, Nurhanisah A Rahman, Nur Atikah binti TP248.13-248.65 Biotechnology Honey of Trigona sp. or known as Kelulut honey is a natural product unique to Malaysia that has been reported as having higher nutritional values. However, the application of conventional thermal treatment for commercial honey processing plant can be detrimental to physicochemical properties and antioxidant activity due to the unstable and thermolabile components when heated at 60 and above. Therefore, the objective of this study was to investigate the application of non-thermal processing (indirect ultrasound and double boiling) as an alternative to the thermal treatment in order to minimize the effect of heat on the quality of Kelulut honey. The present study was undertaken to assess the effect of both treatments on the physicochemical properties (pH, moisture content, total soluble solid and total solid) and nutritional properties (brown pigment and antioxidant activity) of Kelulut honey. In the long run, this research aims to propose an alternative honey processing which can guarantee the enhancement Kelulut honey as a natural resources food. Penerbit UTHM Mohd. Fauzi, Noor Akhmazillah Mohd. Kassim, Angzzas Sari Razali, Nor Faizah Mansur, Sity Aishah 2017 Book Section PeerReviewed text en http://eprints.uthm.edu.my/4485/1/Chapter%202_BFPP_S1.pdf Mohd Fauzi, Noor Akhmazillah and Md.Amir Hamzah, Halimatu el Sa’diah and Mislam, Nurhanisah and A Rahman, Nur Atikah binti (2017) Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity. In: Biotechnology in Food Properties and Processing. Series1. Penerbit UTHM, Batu Pahat, Johor, pp. 11-18. ISBN 9789670764931
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic TP248.13-248.65 Biotechnology
spellingShingle TP248.13-248.65 Biotechnology
Mohd Fauzi, Noor Akhmazillah
Md.Amir Hamzah, Halimatu el Sa’diah
Mislam, Nurhanisah
A Rahman, Nur Atikah binti
Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
description Honey of Trigona sp. or known as Kelulut honey is a natural product unique to Malaysia that has been reported as having higher nutritional values. However, the application of conventional thermal treatment for commercial honey processing plant can be detrimental to physicochemical properties and antioxidant activity due to the unstable and thermolabile components when heated at 60 and above. Therefore, the objective of this study was to investigate the application of non-thermal processing (indirect ultrasound and double boiling) as an alternative to the thermal treatment in order to minimize the effect of heat on the quality of Kelulut honey. The present study was undertaken to assess the effect of both treatments on the physicochemical properties (pH, moisture content, total soluble solid and total solid) and nutritional properties (brown pigment and antioxidant activity) of Kelulut honey. In the long run, this research aims to propose an alternative honey processing which can guarantee the enhancement Kelulut honey as a natural resources food.
author2 Mohd. Fauzi, Noor Akhmazillah
author_facet Mohd. Fauzi, Noor Akhmazillah
Mohd Fauzi, Noor Akhmazillah
Md.Amir Hamzah, Halimatu el Sa’diah
Mislam, Nurhanisah
A Rahman, Nur Atikah binti
format Book Section
author Mohd Fauzi, Noor Akhmazillah
Md.Amir Hamzah, Halimatu el Sa’diah
Mislam, Nurhanisah
A Rahman, Nur Atikah binti
author_sort Mohd Fauzi, Noor Akhmazillah
title Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
title_short Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
title_full Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
title_fullStr Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
title_full_unstemmed Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
title_sort thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
publisher Penerbit UTHM
publishDate 2017
url http://eprints.uthm.edu.my/4485/1/Chapter%202_BFPP_S1.pdf
http://eprints.uthm.edu.my/4485/
_version_ 1738581256454537216
score 13.211869

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