S Z Hussein1, K M Yusoff2, S Makpol1, Y A Mohd Yusof2. 1. Department of Biochemistry, Faculty of Medicine; University Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia. 2. Department of Molecular Biology and Genetics, Faculty of Arts and Science; Canik Basari University, Samsun, Turkey.
Abstract
BACKGROUND AND AIMS: Honey is a supersaturated solution of sugars, enriched with proteins, minerals, vitamins, organic acids and polyphenols. Gamma irradiation is a physical technique of food preservation which protects the honey from insects' and microbial contamination during storage. We investigated the effect of gamma irradiation on physicochemical properties in two types of Malaysian honey, Gelam and Nenas. MATERIALS AND METHODS: Both honeys were irradiated at the dose 25 kGy in a cobalt-60 irradiator. The physicochemical properties pH, moisture, acidity, color, and sugar content as well as vitamins C and E, hydroxymethylfurfural (HMF) and mineral contents, for the irradiated and non-irradiated honeys were assessed. RESULTS: The results revealed that pH, acidity, minerals and sugar contents in both types of honey were not affected significantly by gamma irradiation, while moisture, vitamin E contents and HMF level decreased significantly with gamma irradiation. However, significant increased in color intensity and vitamin C were observed after gamma irradiation for both types of honey. DISCUSSION: In summary, gamma irradiation treatment of honey (in the dose mentioned above) did not cause significant changes in the physicochemical and mineral contents, except for significant alterations in color intensity, moisture, vitamins (C and E), and HMF contents.
BACKGROUND AND AIMS: Honey is a supersaturated solution of sugars, enriched with proteins, minerals, vitamins, organic acids and polyphenols. Gamma irradiation is a physical technique of food preservation which protects the honey from insects' and microbial contamination during storage. We investigated the effect of gamma irradiation on physicochemical properties in two types of Malaysian honey, Gelam and Nenas. MATERIALS AND METHODS: Both honeys were irradiated at the dose 25 kGy in a cobalt-60 irradiator. The physicochemical properties pH, moisture, acidity, color, and sugar content as well as vitamins C and E, hydroxymethylfurfural (HMF) and mineral contents, for the irradiated and non-irradiated honeys were assessed. RESULTS: The results revealed that pH, acidity, minerals and sugar contents in both types of honey were not affected significantly by gamma irradiation, while moisture, vitamin E contents and HMF level decreased significantly with gamma irradiation. However, significant increased in color intensity and vitamin C were observed after gamma irradiation for both types of honey. DISCUSSION: In summary, gamma irradiation treatment of honey (in the dose mentioned above) did not cause significant changes in the physicochemical and mineral contents, except for significant alterations in color intensity, moisture, vitamins (C and E), and HMF contents.
Authors: Wipawan Muanghorn; Nattaya Konsue; Hasan Sham; Zainon Othman; Faizal Mohamed; Noramaliza Mohd Noor; Norsyafiqah Othman; Nur Shamin Shyamimi Mohd Noor Akmal; Nurulhuda Ahmad Fauzi; Mary Margaret Packiamuthu Dewaprigam Solomen; Ahmad Faizal Abdull Razis Journal: J Food Sci Technol Date: 2018-03-30 Impact factor: 2.701
Authors: Carlos Martinez-Armenta; María Carmen Camacho-Rea; Gabriela Angélica Martínez-Nava; Rocio Espinosa-Velázquez; Carlos Pineda; Luis Enrique Gomez-Quiroz; Alberto López-Reyes Journal: Front Pharmacol Date: 2021-04-21 Impact factor: 5.810