Effect of heating and pH on hydroxymethylfurfural content, diastase and invertase activity of Dalbergia honey using response surface methodology

Food chemistry advances Pub Date : 2024-06-25 DOI:10.1016/j.focha.2024.100766

Rajni Kamboj , Rubrinder Singh Sandhu , Vikas Nanda

{"title":"Effect of heating and pH on hydroxymethylfurfural content, diastase and invertase activity of Dalbergia honey using response surface methodology","authors":"Rajni Kamboj , Rubrinder Singh Sandhu , Vikas Nanda","doi":"10.1016/j.focha.2024.100766","DOIUrl":null,"url":null,"abstract":"<div><p>The current study explored the botanical origin of Dalbergia (<em>Dalbergia sissoo</em>) honey source using melissopalynology. The 20 runs in triplicate were evaluated using the composite central rotatable design (CCRD) for the analysis of effect of heating (45–55 ºC), pH (4.8–5.8) and time (5–15 min) on attributes features like hydroxymethylfurfural (HMF) content, diastase & invertase activity of Dalbergia honey with Response Surface Method (RSM). A significant effect of process variables on three responses has btabeen observed from the statistical data. The amount of HMF content increased at higher temperature and pH. However, the diastase activity can be well monitored in the increased temperature. The invertase activity of honey was significantly (P < 0.0001) reduced for every pH value from 4.8 to 5.8. The results attained when heating beyond 49 ºC as well as a higher pH with prolonged time could alter HMF content, diastase and invertase activity, which may deteriorate the grade of honey.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X2400162X/pdfft?md5=7788e2bebe9e7adef431a3a56ac1020a&pid=1-s2.0-S2772753X2400162X-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772753X2400162X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

The current study explored the botanical origin of Dalbergia (Dalbergia sissoo) honey source using melissopalynology. The 20 runs in triplicate were evaluated using the composite central rotatable design (CCRD) for the analysis of effect of heating (45–55 ºC), pH (4.8–5.8) and time (5–15 min) on attributes features like hydroxymethylfurfural (HMF) content, diastase & invertase activity of Dalbergia honey with Response Surface Method (RSM). A significant effect of process variables on three responses has btabeen observed from the statistical data. The amount of HMF content increased at higher temperature and pH. However, the diastase activity can be well monitored in the increased temperature. The invertase activity of honey was significantly (P < 0.0001) reduced for every pH value from 4.8 to 5.8. The results attained when heating beyond 49 ºC as well as a higher pH with prolonged time could alter HMF content, diastase and invertase activity, which may deteriorate the grade of honey.

查看原文本刊更多论文

利用响应面法研究加热和 pH 值对达尔贝格蜂蜜羟甲基糠醛含量、双酶和转化酶活性的影响

本研究采用蜜源学方法探讨了达尔贝格（Dalbergia sissoo）蜜源的植物学来源。采用复合中央可旋转设计（CCRD）对一式三份的 20 次试验进行了评估，以分析加热（45-55 ºC）、pH 值（4.8-5.8）和时间（5-15 分钟）对 Dalbergia 蜂蜜的羟甲基糠醛（HMF）含量、双酶& 和转化酶活性等属性特征的影响。从统计数据中可以看出，工艺变量对三种反应有明显的影响。温度和 pH 值越高，HMF 含量越高。然而，在温度升高的情况下，双酶活性可以得到很好的监测。从 4.8 到 5.8，pH 值越高，蜂蜜的转化酶活性越低（P< 0.0001）。结果表明，加热温度超过 49 ºC 和 pH 值升高并持续较长时间会改变 HMF 含量、双酶和转化酶活性，从而可能降低蜂蜜的等级。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology

CiteScore

1.90

自引率

0.00%

发文量

审稿时长

99 days