Microfluidization as a honey processing proposal to improve its functional quality

The effect of high pressure microfluidization on the hydroxymethylfurfural content, glucose and fructose, phenolics, antioxidant activity, diastase number, colour and viscosity were evaluated as a novel alternative to thermal processing. Samples were treated in a microfluidizer, and the effect of pr...

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Bibliographic Details
Published in:Journal of food engineering 2020-06, Vol.274, p.109831, Article 109831
Main Authors: Leyva-Daniel, Diana E., Alamilla-Beltrán, Liliana, Villalobos-Castillejos, Fidel, Monroy-Villagrana, Amor, Jiménez-Guzmán, Jaime, Welti-Chanes, Jorge
Format: Article
Language:English
Subjects:
Antioxidant activity
Diastase number
HMF
Microfluidization
Viscosity
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Summary:The effect of high pressure microfluidization on the hydroxymethylfurfural content, glucose and fructose, phenolics, antioxidant activity, diastase number, colour and viscosity were evaluated as a novel alternative to thermal processing. Samples were treated in a microfluidizer, and the effect of pressure (34–69 MPa), cycles (1–5) and type of interaction chamber (Y-Z-type and Z-type) were determined. Higher phenolic content and antioxidant activity values than control honey was obtained for all treatments (9.80–53.89%, 7.5–37.2% respectively). The viscosity of honey was reduced in all the microfluidization conditions, being the type interaction chamber and cycles of operation the significative effects (p 
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2019.109831