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High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu

Kelulut honey is an elixir containing various beneficial compounds and has a potential of prebiotic. Conventional thermal treatments in honey industries caused more harm than good to thermolabile components in honey. Therefore, high-pressure processing (HPP) was chosen as it does not exert significa...

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Main Author: Razali, Muhammad Faiz
Format: Thesis
Language:English
English
English
Published: 2018
Subjects:
T Technology (General)
Online Access:http://eprints.uthm.edu.my/546/1/24p%20MUHAMMAD%20FAIZ%20BIN%20RAZALI.pdf
http://eprints.uthm.edu.my/546/2/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20COPYRIGHT%20DECLARATION.pdf
http://eprints.uthm.edu.my/546/3/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20WATERMARK.pdf
http://eprints.uthm.edu.my/546/
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spelling my.uthm.eprints.5462022-08-09T03:14:45Z http://eprints.uthm.edu.my/546/ High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu Razali, Muhammad Faiz T Technology (General) Kelulut honey is an elixir containing various beneficial compounds and has a potential of prebiotic. Conventional thermal treatments in honey industries caused more harm than good to thermolabile components in honey. Therefore, high-pressure processing (HPP) was chosen as it does not exert significant heat thus minimize any damaged done. HPP was carried out at two different pressures (200 and 600 MPa) with two different holding times respectively (5 and 10 minutes). Conventional thermal treatments (60 and 90 °C) were also carried out for comparison. HPP in general produces refined Kelulut honey. With exception to colour, HPP demonstrated good retention of total acidity, reducing sugar, total sugar and diastase activity. Astoundingly, HPP at 600 MPa/10 minutes managed to increase the antioxidant activity and total phenolic content (TPC) by 3.0% and 47.2% respectively. Furthermore, HPP-treated at 600 MPa/10 minutes was successfully retaining the prebiotic characteristic given the good retention of total carbohydrates. Intriguingly, restricted growths were observed in Lactobacillus strains grown with HPP-treated at 600 MPa/10 minutes as evident by longer (> 8 h) doubling time (Td). Enhanced TPC was deduced as the inhibitor supported by the strong correlation between TPC and doubling time (r > 0.8). Nonetheless, HPP was able to produce refined quality of Kelulut honey with enhanced total phenolic content, outstanding antioxidant activities and good retention of prebiotic characteristics. In a nutshell, HPP has established itself as the better processing method for Kelulut honey than thermal processing and thus has an implication on postharvest enhancement and extraction of bioactive compound. 2018-09 Thesis NonPeerReviewed text en http://eprints.uthm.edu.my/546/1/24p%20MUHAMMAD%20FAIZ%20BIN%20RAZALI.pdf text en http://eprints.uthm.edu.my/546/2/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20COPYRIGHT%20DECLARATION.pdf text en http://eprints.uthm.edu.my/546/3/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20WATERMARK.pdf Razali, Muhammad Faiz (2018) High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu. Masters thesis, Universiti Tun Hussein Onn Malaysia.
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
English
English
topic T Technology (General)
spellingShingle T Technology (General)
Razali, Muhammad Faiz
High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
description Kelulut honey is an elixir containing various beneficial compounds and has a potential of prebiotic. Conventional thermal treatments in honey industries caused more harm than good to thermolabile components in honey. Therefore, high-pressure processing (HPP) was chosen as it does not exert significant heat thus minimize any damaged done. HPP was carried out at two different pressures (200 and 600 MPa) with two different holding times respectively (5 and 10 minutes). Conventional thermal treatments (60 and 90 °C) were also carried out for comparison. HPP in general produces refined Kelulut honey. With exception to colour, HPP demonstrated good retention of total acidity, reducing sugar, total sugar and diastase activity. Astoundingly, HPP at 600 MPa/10 minutes managed to increase the antioxidant activity and total phenolic content (TPC) by 3.0% and 47.2% respectively. Furthermore, HPP-treated at 600 MPa/10 minutes was successfully retaining the prebiotic characteristic given the good retention of total carbohydrates. Intriguingly, restricted growths were observed in Lactobacillus strains grown with HPP-treated at 600 MPa/10 minutes as evident by longer (> 8 h) doubling time (Td). Enhanced TPC was deduced as the inhibitor supported by the strong correlation between TPC and doubling time (r > 0.8). Nonetheless, HPP was able to produce refined quality of Kelulut honey with enhanced total phenolic content, outstanding antioxidant activities and good retention of prebiotic characteristics. In a nutshell, HPP has established itself as the better processing method for Kelulut honey than thermal processing and thus has an implication on postharvest enhancement and extraction of bioactive compound.
format Thesis
author Razali, Muhammad Faiz
author_facet Razali, Muhammad Faiz
author_sort Razali, Muhammad Faiz
title High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_short High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_full High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_fullStr High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_full_unstemmed High pressure processing (HPP) of kelulut honey (Sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
title_sort high pressure processing (hpp) of kelulut honey (sarawak): enhancement on the quality and alteration of prebiotic potential on lactobacillu
publishDate 2018
url http://eprints.uthm.edu.my/546/1/24p%20MUHAMMAD%20FAIZ%20BIN%20RAZALI.pdf
http://eprints.uthm.edu.my/546/2/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20COPYRIGHT%20DECLARATION.pdf
http://eprints.uthm.edu.my/546/3/MUHAMMAD%20FAIZ%20BIN%20RAZALI%20WATERMARK.pdf
http://eprints.uthm.edu.my/546/
_version_ 1743109089627471872
score 13.211869

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