Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey

This study was conducted to determine the effect of radiation sterilization on alginate wound dressing containing honey from the Philippine stingless bee, Tetragonula biroi. Our results show that a radiation dose of 30 kGy did not affect the antibacterial property of honey against Staphylococcus aureus. Electron-beam irradiation did not produce significant alterations in the physicochemical properties (pH, total soluble solids, and flavonoids); however, the total phenolics was significantly increased in honey with higher irradiation doses. Demonstrating that irradiation can be applied to honey with negligible physicochemical effects, honey was incorporated in alginate and exposed to a sterilization dose of 25 kGy using an electron beam facility. Irradiation did not affect the physicochemical properties (pH, moisture content, gel fraction, moisture vapor transmission rate (MVTR), and fluid handling capacity) of the honey alginate wound dressing (HAWD). The perspectives for the potential use of irradiated HAWD as a natural product-based substitute for commercial wound care products may be considered.

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Pengaruh Lokasi Geografis dan Vegetasi terhadap Sifat Fisikokimia Madu dari Ciwidey dan Bogor

AgriHealth: Journal of Agri-food, Nutrition and Public Health ◽

10.20961/agrihealth.v1i2.44700 ◽

2020 ◽

Vol 1 (2) ◽

pp. 71

Author(s):

Emanuela Rae Alodia ◽

Anas Bunyamin ◽

Efri Mardawati

Keyword(s):

Physicochemical Properties ◽

Water Content ◽

Sugar Content ◽

Geographical Location ◽

B Value ◽

Reducing Sugar ◽

National Standard ◽

Color Analysis ◽

A Value ◽

C Value

<p><em>Physicochemical properties are one of the parameters of honey quality that impacts the sales of honey as well as the economy condition of the society in Ciwidey and Bogor. The physicochemical properties of honey are significantly influenced by the origin of the honey, including its geographical location and vegetation. This study aims to determine the physicochemical properties between multiflora honey from Ciwidey and Bogor with different source of nectar where Ciwidey honey is dominated by calliandra nectar while Bogor honey is dominated by kapok nectar. Data were analyzed with descriptive and quantitative method using independent t test for data with normal distribution (water content and reducing sugar content). Data that were not normally distributed (color analysis and acidity value) were tested non-parametrically with the Mann Whitney-U. The results showed that Bogor honey has the better physicochemical properties and meets Indonesian National Standard (Standar Nasional Indonesia, SNI) 8664:2018, with a water content of 15.15% w/w, L* values of 35.26, a* value of 28.66, b* value of 59.46, c* value of 66.01, h* value of 64.27°, reducing sugar content of 78.78% and acidity value of 35.56 mL NaOH kg-1. Phytochemical screening showed positive results on alkaloid, flavonoid, phenol and tannin, and the results of GC-MS analysis showed three significant compounds which are hydroxymethylfurfural of 48.26%, levoglucosan of 13.58% and ammonium carbamate of 9.18%.</em></p>

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Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae)

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d221159 ◽

2021 ◽

Vol 22 (11) ◽

Author(s):

Ali Agus ◽

Agussalim Agussalim ◽

Muhamad Sahlan ◽

Ardo Sabir

Keyword(s):

Human Health ◽

Functional Food ◽

Reducing Sugar ◽

Stingless Bee ◽

Moisture Ratio ◽

Sucrose Content ◽

Three Samples ◽

Glucose Ratio

Abstract. Agus A, Agussalim, Sahlan M, Sabir A. 2021. Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae). Biodiversitas 22: 5205-5210. Honey was a functional food to improve human health, but irresponsible people used this circumstance to make fake honey. This study aimed to evaluate the profile of the sugar of stingless bee honey [Tetragonula laeviceps (Smith, 1857)] from different geographical origins in Indonesia. Honey, three samples were directly collected from three other sources for meliponiculture of T. laeviceps in Indonesia: Sleman, Klaten, and Gunungkidul. The honey sugars profile was analyzed: glucose, fructose, sucrose, reducing sugar, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH. Glucose and fructose were analyzed by HPLC, sucrose by Luff Schoorl, reducing the sugar by Layne-Enyon, and pH by a pH meter. The current findings revealed that the geographical origins had a highly significant effect on glucose, fructose, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH (P<0.01) and significant effect on reducing sugar (P<0.05), but not on sucrose content. Thus, it can be concluded that the origins were affecting the honey sugars profile and honey from Sleman has the highest sugars content, followed by honey from Klaten and the lower was honey from Gunungkidul.

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Variations of physicochemical properties of stingless bee honey from different botanical origin in state of Johor, Malaysia

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/269/1/012028 ◽

2019 ◽

Vol 269 ◽

pp. 012028

Author(s):

Mahani Majid ◽

Mohd Fadzelly Abu Bakar ◽

Zakbah Mian ◽

Fahmiruddin Esa ◽

You Kok Yeow

Keyword(s):

Physicochemical Properties ◽

Stingless Bee ◽

Botanical Origin

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Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽

10.26656/fr.2017.5(1).365 ◽

2020 ◽

Vol 5 (1) ◽

pp. 225-231

Author(s):

F. Yeasmin ◽

M.J. Khan ◽

M.H. Riad

Keyword(s):

Physicochemical Properties ◽

Consumer Satisfaction ◽

Storage Stability ◽

Sugar Content ◽

Storage Period ◽

Reducing Sugar ◽

Sensory Properties ◽

Soluble Solids ◽

Total Soluble Solids ◽

And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

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The Optimum Storage Conditions on the Quality of the Stingless bee Honey

Journal of Physics Conference Series ◽

10.1088/1742-6596/2049/1/012003 ◽

2021 ◽

Vol 2049 (1) ◽

pp. 012003

Author(s):

Imron Meechai ◽

Isma-ae Chelong ◽

Romlee Chedoloh

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Sugar Content ◽

Storage Condition ◽

Storage Conditions ◽

Stingless Bee ◽

Significant Difference ◽

Storage Times ◽

And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

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Modification blanching process of potato flour using hydrogen rich water

REAKTOR ◽

10.14710/reaktor.20.4.161-165 ◽

2020 ◽

Vol 20 (4) ◽

pp. 161-165

Author(s):

Gita Indah Budiarti ◽

Lukhi Mulia Shitophyta ◽

Ndaru Okvitarini ◽

Vinna Fajarwaty ◽

Ayu Damayanti

Keyword(s):

Physicochemical Properties ◽

Wheat Flour ◽

Sugar Content ◽

Chemical Compounds ◽

Ash Content ◽

Reducing Sugar ◽

Potato Flour ◽

Soaking Time ◽

Protein Fiber

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat

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Colombian stingless bee honeys characterized by multivariate analysis of physicochemical properties

Apidologie ◽

10.1007/s13592-019-00698-5 ◽

2019 ◽

Vol 50 (6) ◽

pp. 881-892

Author(s):

Yaneth CARDONA ◽

Alexandra TORRES ◽

Wolfgang HOFFMANN

Keyword(s):

Multivariate Analysis ◽

Physicochemical Properties ◽

Stingless Bee

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Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits

Molecules ◽

10.3390/molecules26040957 ◽

2021 ◽

Vol 26 (4) ◽

pp. 957

Author(s):

Salma Malihah Mohammad ◽

Nor-Khaizura Mahmud-Ab-Rashid ◽

Norhasnida Zawawi

Keyword(s):

South America ◽

Southeast Asia ◽

Physicochemical Properties ◽

Current Literature ◽

Socioeconomic Development ◽

Health Benefits ◽

Stingless Bee ◽

Bee Pollen ◽

Bee Bread ◽

Pharmaceutical Industries

Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries.

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The Feasibility Study of Physicochemical Properties of Sarawak Liberica sp. Coffee Pulp

Pertanika Journal of Tropical Agricultural Science ◽

10.47836/pjtas.43.4.05 ◽

2020 ◽

Vol 43 (4) ◽

Author(s):

Nurhuda Syahirah Ismail ◽

Muhamad Eddy Boli ◽

Nick Laurence Buyong ◽

Ngieng Ngui Sng ◽

Dayang Salwani Awang Adeni ◽

...

Keyword(s):

Physicochemical Properties ◽

Feasibility Study ◽

Antibacterial Activities ◽

Reducing Sugar ◽

Diffusion Method ◽

Total Phenolic ◽

Flavonoid Content ◽

Sugar Analysis ◽

Coffee Pulp ◽

The World

Liberica coffee is a minor species that is planted all around the world. Therefore, there is little study conducted on this coffee species as only one percent is cultivated all around the world. In Malaysia, there is still no research focusing on coffee pulp from Sarawak liberica sp. and thus leading to this study. The wastes and by-product such as coffee pulps will become the residues as they were not needed in processing the coffee. This will create environmental pollution. Thus, this research aimed to evaluate the feasibility study on the physicochemical properties of coffee pulp from Sarawak liberica sp. including determination by colorimetric assays for phenolic and flavonoid content, antioxidant activity, and reducing sugar analysis. The antibacterial activities of coffee pulp were evaluated against Gram-positive, Staphylococcus aureus, and Gram-negative Salmonella typhimurium using a disc diffusion method. As a result, Sarawak liberica sp. coffee pulp extract contained total phenolic content of 24.24 mg GAE/g of coffee pulp, a total flavonoid content of 39.39 mg QE/g of coffee pulp, DPPH scavenging activity of 92.24 ± 0.03%, reducing sugar analysis of 13.13 mg GE/g of coffee pulp, and there was no significant effect of antibacterial activities. Therefore, the physicochemical study determination in this study would add values toward Sarawak liberica sp. coffee pulp by-product and thus reducing the disposal of Liberica coffee wastes in the future.

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