Effect of high hydrostatic processing on the quality of honey

  • LUO Ziyang ,
  • YAN Xu ,
  • YI Ling ,
  • WANG Chao ,
  • DUAN Hanying
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  • 1(Food Science and Technology Department Jinan University, Guangzhou 510632, China)
    2(Food Science and Technology Department Changchun University of Technology,Changchun 130051, China)

Received date: 2020-06-09

  Revised date: 2020-09-16

  Online published: 2021-03-16

Abstract

In order to investigate the effect of high hydrostatic processing (HHP) on the quality of honey, litchi honey was used as a raw material to study different pressures (300, 450, 600 MPa) and holding time (5, 10, 20 min) on the fructose and glucose content, diastase and sucrose invertase activity, 5-hydroxymethylfurfural (5-HMF) and dicarbonyl compounds content in honey. The results showed that the content of fructose and glucose in raw honey were (50.5±0.8) g/g and (37.1±0.9) g/g, respectively. The ratio of fructose and glucose (F/G) was 1.35-1.39. HHP didn’t influence their contents and F/G. The activity of diastase and invertase after HHP lost 17.1%-40.4% and 17.2%-56.3%, respectively. Pressure and time had significant effect on the activities of both enzymes(P>0.05). The 5-HMF was (1.12±0.04) mg/kg in raw honey and HHP decreased its content. 3-Deoxyglucosone (3-DG) was the main dicarbonyl compound in honey and its content increased by 22.3%-31.2% after HHP. The results can provide reference for the application of HHP in honey processing.

Cite this article

LUO Ziyang , YAN Xu , YI Ling , WANG Chao , DUAN Hanying . Effect of high hydrostatic processing on the quality of honey[J]. Food and Fermentation Industries, 2021 , 47(4) : 182 -187 . DOI: 10.13995/j.cnki.11-1802/ts.024686

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