Skip to main content

Advertisement

SpringerLink
Log in

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Manuka honey in New Zealand is known for its superior antimicrobial and antioxidant properties. However, these valuable properties are known to be compromised when raw honey goes through conventional thermal processing, thus reducing its final quality. As such, this present work is undertaken to assess the effect of high-pressure processing on quality of honey, namely, the antioxidant activity, colour and viscosity. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25 to 33 °C) and combined with moderate temperatures (53 to 74 °C) for holding times (10 to 30 min). Thermal processing (49 to 70 °C) was also carried out for comparison purpose. In the absence of heat, the antioxidant activity of high-pressure processing (HPP)-treated samples (600 MPa, 10 min) was found to increase by about 30 % with no colour changes detected. The shear-thinning behaviour of the honey was also retained after HPP at ambient temperature, whereas for combined HPP–thermal treatment, no added benefit in antioxidant activity was observed particularly at higher temperature. Colour was significantly degraded when processed for ≥15 min at 70 °C and the flow behaviour was brought about from shear thinning to Newtonian. Thus, it can be concluded that the quality of honey can be enhanced by using high-pressure processing at ambient temperature.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Abdul Ghani, A. G., & Farid, M. M. (2007). Numerical simulation of solid–liquid food mixture in a high pressure processing unit using computational fluid dynamics. Journal of Food Engineering, 80(4), 1031–1042.

    Article  Google Scholar 

  • Abu-Jdayil, B., Al-Majeed Ghazawi, A., Al-Malah, K. I. M., & Zaitoun, S. (2002). Heat effect on rheology of light- and dark-colored honey. Journal of Food Engineering, 51(1), 33–38.

    Article  Google Scholar 

  • Ahmed, J., Ramaswamy, H. S., & Hiremath, N. (2005). The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science & Technology, 40(8), 885–895.

    Article  CAS  Google Scholar 

  • Akhmazillah, M. F. N., Farid, M. M., & Silva, F. V. M. (2013). High Pressure Processing (HPP) of honey for the improvement of nutritional value. Innovative Food Science and Emerging Technologies. doi:10.1016/j.ifset.2013.06.012.

    Google Scholar 

  • Al, M. L., Daniel, D., Moise, A., Bobis, O., Laslo, L., & Bogdanov, S. (2009). Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chemistry, 112(4), 863–867.

    Article  Google Scholar 

  • Aljadi, A. M., & Kamaruddin, M. Y. (2004). Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry, 85(4), 513–518.

    Article  CAS  Google Scholar 

  • Al-Malah, K. I. M., Abu-Jdayil, B., Zaitoun, S., & Al-Majeed Ghazwi, A. (2001). Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. Journal of Food Process Engineering, 24, 341–357.

    Article  Google Scholar 

  • Anupama, D., Bhat, K. K., & Sapna, V. K. (2003). Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36(2), 183–191.

    Article  CAS  Google Scholar 

  • Assil, H. I., Sterling, R., & Sporns, P. (1991). Crystal control in processed liquid honey. Journal of Food Science, 56(4), 1034–1037.

    Article  CAS  Google Scholar 

  • Barreiro, J. A., Milano, M., & Sandoval, A. J. (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33, 359–371.

    Article  Google Scholar 

  • Bath, P. K., & Singh, N. (1999). A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chemistry, 67, 389–397.

    Article  CAS  Google Scholar 

  • Bhandari, B., D'Arcy, B., & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41(1), 65–68.

    Article  Google Scholar 

  • Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2008). Honey for nutrition and health: a review. Journal of the American College of Nutrition, 27(6), 667–689.

    Article  Google Scholar 

  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft und Technologie, 28, 25–30.

    Article  CAS  Google Scholar 

  • Butz, P. (2010). High pressure: minimal processing. Encyclopedia of agricultural, food, and biological engineering (pp. 819–822). New York: CRC Press.

    Google Scholar 

  • de Begoa, A., Gonzalez, E., & Pilar Cano, M. (2000). Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees. Journal of Agricultural and Food Chemistry, 48(8), 3542–3548.

    Article  Google Scholar 

  • Doblado, R., Frías, J., & Vidal-Valverde, C. (2007). Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment. Food Chemistry, 101(3), 918–923.

    Article  CAS  Google Scholar 

  • Fernández García, A., Butz, P., & Tauscher, B. (2000). Does the antioxidant potential of high pressure treated apple juice change during storage? High Pressure Research, 19(1–6), 153–160.

    Article  Google Scholar 

  • Ferreira, I. C. F. R., & Aires, E. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114(4), 1438–1443.

    Article  CAS  Google Scholar 

  • Garcia, A. F., Butz, P., & Tauscher, B. (2001). Effects of high-pressure processing on carotenoid extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum). Journal of Food Science, 66(7), 1033–1038.

    Article  CAS  Google Scholar 

  • Gonzales, A. P. (1999). Color changes during storage of honeys in relation to their composition and initial color. Food Research International, 32(3), 185–191.

    Article  Google Scholar 

  • Hussein, S. Z., Yusoff, K. M., Makpol, S., & Yusof, Y. A. M. (2011). Antioxidant capacities and total phenolic contents increase with gamma irradiation in two types of Malaysian honey. Molecules, 16, 6378–6395.

    Article  CAS  Google Scholar 

  • Ibarz, A., Paga´n, J., & Garza, S. (2000). Kinetic models of non- enzymatic browning in apple puree. Journal of the Science of Food and Agriculture, 80, 1162–1168.

    Google Scholar 

  • Juszczak, L., & Fortuna, T. (2006). Rheology of selected Polish honeys. Journal of Food Engineering, 75(1), 43–49.

    Article  Google Scholar 

  • Keenan, D. F., Brunton, N. P., et al. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovative Food Science & Emerging Technologies, 11(4), 551–556.

    Article  CAS  Google Scholar 

  • Krebbers, B., Matser, A. M., Hoogerwerf, S. W., Moezelaar, R., Tomassen, M. M. M., & Van den Berg, R. W. (2003). Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innovative Food Science & Emerging Technologies, 4(4), 377–385.

    Article  Google Scholar 

  • Kroh, L. W. (1994). Caramelization in food and beverages. Food Chemistry, 51, 373.

    Article  CAS  Google Scholar 

  • Landl, A., Abadias, M., Sarraga, C., & Picouet, P. A. (2010). Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. Innovative Food Science & Emerging Technologies, 11(4), 557–564.

    Article  CAS  Google Scholar 

  • Lazaridou, A., Biliaderis, C. G., Bacandritsos, N., & Sabatini, A. G. (2004). Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering, 64(1), 9–21.

    Article  Google Scholar 

  • Lynn, E. G., Englis, D. T., & Milum, V. G. (1936). Effect of processing and storage on composition and color of honey. Food Research, 1, 2–27.

    Article  Google Scholar 

  • Mahaneem, M., Sirajudeen, K. N. S., Swamy, M., Yaacob, N. S., & Sulaiman, S. A. (2010). Studies on the antioxidant properties of Tualang honey of Malaysia. Journal of Traditional, Complementary and Alternative Medicines, 7(1), 59–63.

    Google Scholar 

  • McInerney, J. K., Seccafien, C. A., Stewart, C. M., & Bird, A. R. (2007). Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables. Innovative Food Science & Emerging Technologies, 8(4), 543–548.

    Article  CAS  Google Scholar 

  • Mossel, B., Bhandari, B., D'Arcy, B., & Caffin, N. (2000). Use of an Arrhenius model to predict rheological behaviour in some Australian honeys. LWT - Food Science and Technology, 33(8), 545–552.

    Article  CAS  Google Scholar 

  • Mozhaev, V. V., Lange, R., Kudryashova, E. V., & Balny, C. (1996). Application of high hydrostatic pressure for increasing activity and stability of enzymes. Biotechnology and Bioengineering, 52(2), 320–331.

    Article  CAS  Google Scholar 

  • Munroe, J. A. (1943). The viscosity and thixotropy of honey. Journal of Entomology, 36, 769–777.

    Google Scholar 

  • Nagai, T., Sakai, M., Inoue, R., Inoue, H., & Suzuki, N. (2001). Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chemistry, 75, 237–240.

    Article  CAS  Google Scholar 

  • Oey, I., Lille, M., Van Loey, A., & Hendrickx, M. (2008). Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science & Technology, 19(6), 320–328.

    Article  CAS  Google Scholar 

  • Pan, J., & Ji, C. (1998). General rheological model for natural honeys in China. Journal of Food Engineering, 36(2), 165–168.

    Article  Google Scholar 

  • Pereyra, A. G., Burin, L., & Buera, M. P. (1999). Color changes during storage of honeys in relation to their composition and initial color. Food Research International, 32, 185–191.

    Article  Google Scholar 

  • Polydera, A. C., Stoforos, N. G., & Taoukis, P. S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice: nutritional parameters and shelf life. Innovative Food Science & Emerging Technologies, 6(1), 1–9.

    Article  Google Scholar 

  • Porretta, S., Birzi, A., Ghizzoni, C., & Vicini, E. (1995). Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice. Food Chemistry, 52(1), 35–41.

    Article  CAS  Google Scholar 

  • Prasad, K. N., Yang, E., Yi, C., Zhao, M., & Jiang, Y. (2009). Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp. Innovative Food Science and Emerging Technologies, 10(2), 155–159.

    Article  CAS  Google Scholar 

  • Prestamo, G., & Arroyo, G. (1998). High hydrostatic pressure effects on vegetable structure. Journal of Food Science, 63(5), 878–881.

    Article  CAS  Google Scholar 

  • Rauter, A. P., Dias, C., Martins, A., Branco, I., Neng, N. R., Nogueira, J. M., et al. (2012). Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: phenolic profile, antioxidant activity and prion binding properties. Food Chemistry, 132(4), 1930–1935.

    Article  CAS  Google Scholar 

  • Rovere, P., Sandei, L., Colombi, A., Munari, M., Ghiretti, G., Carpi, G., et al. (1997). Effects of high-pressure treatment on chopped tomatoes. Industrial Conserve, 72(1), 3–12.

    Google Scholar 

  • Sánchez-Moreno, C., Plaza, L., De Ancos, B., & Cano, M. P. (2006). Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity. Journal of the Science of Food and Agriculture, 86(2), 171–179.

    Article  Google Scholar 

  • Silva, F. M., & Silva, C. L. M. (1999). Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling. International Journal of Food Science and Technology, 34(1), 87–94.

    Article  CAS  Google Scholar 

  • Socha, R., Juszczak, L., Pietrzyk, S., Galkowska, D., Fortuna, T., & Witczak, T. (2011). Phenolic profile and antioxidant properties of Polish honeys. International Journal of Food Science & Technology, 46(3), 528–534.

    Article  CAS  Google Scholar 

  • Tosi, E. A., Re, E., & Bulacio, L. (2004). Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition. LWT- Food Science and Technology, 37(6), 669–678.

    Article  CAS  Google Scholar 

  • Turkmen, N., Sari, F., Poyrazoglu, E. S., & Velioglu, Y. S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry, 95(4), 653–657.

    Article  CAS  Google Scholar 

  • Van Loey Indrawati, A., & Hendrickx, M. (2004). Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: a kinetic study. European Food Research and Technology, 219(2), 161–166.

    Article  CAS  Google Scholar 

  • Vega-Gálvez, A., Giovagnoli, C., Perez-Won, M., Reyes, J. E., Vergara, J., Miranda, M., et al. (2012). Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: microbial inactivation and evaluation of quality parameters. Innovative Food Science & Emerging Technologies, 13, 57–63.

    Article  Google Scholar 

  • Walker, M. K., Farkas, D. F., Loveridge, V., & Meunier-Goddik, L. (2006). Fruit yogurt processed with high pressure. International Journal of Food Science & Technology, 41(4), 464–467.

    Article  CAS  Google Scholar 

  • White, J. W. (1978). Honey. Advances in Food Research, 24, 288–354.

    Google Scholar 

  • Wong, M., & Stanton, D. W. (1989). Nonenzymic browning in kiwifruit juice concentrate systems during storage. Journal of Food Science, 54, 669–673.

    Google Scholar 

  • Yanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72(4), 372–377.

    Article  Google Scholar 

  • Yen, G. C., & Duh, P. D. (1994). Scavenging effect of methanolic extracts of peanut hulls on free-radical and active oxygen species. Journal of Agricultural and Food Chemistry, 42, 629–632.

    Article  CAS  Google Scholar 

  • Yen, G. C., & Lin, H. T. (1996). Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree. International Journal of Food Science and Technology, 31, 205–213.

    Article  CAS  Google Scholar 

  • Zaitoun, S., Al-Majeed Ghazwi, A., Al-Malah, K. I. M., & Abu-Jdayil, B. (2001). Rheological properties of selected light colored Jordanian honey. International Journal of Food Properties, 4(1), 139–148.

    Article  CAS  Google Scholar 

Download references

Acknowledgment

The first author would like to thank the SLAB scholarship to The Ministry of Higher Education of Malaysia. The supply of honey samples from Comvita® New Zealand is appreciated. Special thanks to Allan Clendinning, Laura Liang and Peter Buchanan for their technical support.

Author information

Authors and Affiliations

  1. Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand

    Noor Akhmazilah Fauzi, Mohammed Mehdi Farid & Filipa V. M. Silva

  2. Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysiacpr, 86400, Parit Raja, Johor, Malaysia

    Noor Akhmazilah Fauzi

Authors
  1. Noor Akhmazilah Fauzi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mohammed Mehdi Farid
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Filipa V. M. Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mohammed Mehdi Farid.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Fauzi, N.A., Farid, M.M. & Silva, F.V.M. High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour. Food Bioprocess Technol 7, 2299–2307 (2014). https://doi.org/10.1007/s11947-013-1204-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-013-1204-7

Keywords

Search

Navigation