Application of Ultrasonic or Microwave Radiation to Delay Crystallization and Liquefy Solid Honey

Variety	Control (C)	Microwave (M)	Ultrasounds 5 min (U5)	Ultrasounds 20 min (U20)
Acacia	Semisolid, crystals throughout the sample	Liquid with crystallization process started	Liquid, fine crystals	Liquid with crystallization process started
Multifloral	Total crystallization with clusters of coarse crystals	Visible few clusters of coarse crystals	All liquid volume	Advanced crystallization process, coarse crystals
Lime	Solid, thick crystals	Liquid with thick crystals	Solid with thick crystals suspended in the whole sample	Completely crystallized, fine-grained crystals

Crystal structure of acacia, multifloral and lime honey stored for 12 months: naturally crystallized (control-C), after 1st treatment (fixation) with ultrasounds in shorter (U5) or longer (U20) time and with microwaves (M).

Table 2

Physicochemical analysis of fresh acacia honey, after fixation (1^st treatment) with ultrasounds (U5 and U20) and microwaves (M) in order to delay crystallization and liquefaction (2^nd treatment) with the same methods (U5^*, U20^* and M^*) after 12 months of storage in laboratory conditions at room temperature in the dark. The results were presented as mean value ± S D (n=3)

Acacia honey	Moisture content (%)	pH	Enzyme activity				Antioxidant activity		HMF (mg/kg)
Acacia honey	Moisture content (%)	pH	Diastase number (DN)	α-GLU (U/g)	β-GAL (U/g)	α-MAN (U/g)	DPPH (%)	TPC (mg GAE/kg)	HMF (mg/kg)
Control (Raw)	18.1±0.05^a	3.3±0.01^a	23.28±1.12^a	0.20±0.008^a	0.39±0.003^a	0.13±0.002^a	10.52±1.56^a	225.86±125^a	0.57±0.026^a
1^st treatment: fixation of fresh liquid honey
U5	18.0±0.05^a	3.3±0.01^a	21.68±1.01^b	0.08±0.004^b	0.36±0.006^b	0.13±0.004^a	13.82±1.92^b	225.82±10.2^a	1.35±0.039^b
U20	18.4±0.03^b	3.3±0.02^a	23.18±1.32^c	0.20±0.006^a	0.39±0.004^a	0.14±0.013^a	15.50±1.06^c	228.25±11.9^b	1.76±0.057^b
M	18.2±0.02^c	3.3±0.01^a	16.47±1.38^d	0.20±0.007^a	0.37±0.003^ab	0.15±0.042^a	13.22±1.46^b	227.02±9.2^b	1.10±0.009^d
Control (Stored)	18.1±0.05^ac	3.3±0.01^a	23.36±2.21^a	0.20±0.003^a	0.35±0.007^b	0.14±0.030^a	10.69±1.70^a	225.86±13.6^a	0.57±0.015^a
2^nd treatment: liquefaction of crystallized honey
U5^*	18.0±0.03^a	3.3±0.01^a	18.79±1.45^e	0.07±0.001^b	0.34±0.006^b	0.12±0.016^a	15.22±1.03^c	368.00±12.2^c	1.48±0.015^e
U20^*	18.2±0.02^c	3.3±0.02^a	16.31±1.06^f	0.15±0.004^c	0.37±0.003^ab	0.15±0.014^a	15.72±1.12^c	369.36±12.3^c	1.79±0.025^c
M^*	18.2±0.05^c	3.3±0.01^a	14.14±1.56^g	0.16±0.006^d	0.31±0.009^c	0.16±0.013^a	14.76±1.16^c	362.16±12.^c	1.12±0.010^d

a,b,c,d,e,f,g - means marked with different letters within the column differ statistically (P < 0.05)

Table 3

Physicochemical analysis of fresh multifloral honey, after fixation (1^st treatment) with ultrasounds (U5 and U20) and microwaves (M) in order to delay crystallization and liquefaction (2^nd treatment) with the same methods (U5^*, U20^* and M^*) after 12 months of storage in laboratory conditions at room temperature in the dark. The results were presented as mean value ± SD (n=3)

Multifloral honey	Moisture content (%)	pH	Enzyme activity				Antioxidant activity		HMF (mg/kg)
Multifloral honey	Moisture content (%)	pH	Diastase number (DN)	α-GLU (U/g)	β-GAL (U/g)	α-MAN (U/g)	DPPH (%)	TPC (mg GAE/kg)	HMF (mg/kg)
Control (Raw)	18.8±0.06^a	3.5±0.05^a	26.04±1.46^a	0.29±0.002^a	0.82±0.017^a	0.38±0.023^a	21.19±2.16^a	288.28±14.4^a	0.67±0.052^a
1^st treatment: fixation of fresh liquid honey
U5	18.8±0.05^a	3.6±0.06^b	19.16±2.03^b	0.09±0.001^b	0.72±0.016^b	0.25±0.030^b	21.98±2.16^b	277.47±10.0^b	1.31±0.023^b
U20	18.7±0.02^b	3.7±0.05^c	19.39±1.04^b	0.23±0.006^c	0.70±0.002^b	0.36±0.014^c	21.98±1.89^b	268.46±13.0^c	2.22±0.045^c
M	18.7±0.05^b	3.6±0.08^b	23.86±1.47^c	0.24±0.005^c	0.71±0.010^b	0.34±0.026^d	22.54±2.23^c	264.82±10.10^d	0.99±0.056^d
Control (Stored)	18.8±0.05^a	3.5±0.02^a	26.04±2.12^a	0.24±0.007^c	0.76±0.006^c	0.35±0.016^d	21.59±1.46^b	288.28±11.30^a	0.67±0.022^a
2^nd treatment: liquefaction of crystallized honey
U5^*	18.0±0.06^a	3.5±0.01^a	17.24±1.13^d	0.07±0.003^b	0.34±0.006^d	0.12±0.014^e	22.75±1.47^c	500.90±17.60^e	1.49±0.016^e
U20^*	18.2±0.05^b	3.5±0.01^a	19.16±1.05^b	0.15±0.007^d	0.37±0.005^e	0.15±0.012^e	24.35±2.16^d	469.46±16.45^f	2.24±0.022^f
M^*	18.2±0.05^b	3.5±0.01^a	8.5±1.01^e	0.16±0.009^d	0.31±0.009^d,^e	0.16±0.016^e	25.91±1.89^e	450.45±13.30^g	1.04±0.030^d

a,b,c,d,e,f,g - means marked with different letters within the column differ statistically (P < 0.05)

Table 4

Physicochemical analysis of fresh lime honey, after fixation (1^st treatment) with ultrasounds (U5 and U20) and microwaves (M) in order to delay crystallization and liquefaction (2^nd treatment) with the same methods (U5^*, U20^* and M^*) after 12 months of storage in laboratory conditions at room temperature in the dark. The results were presented as mean value ± SD (n=3)

Lime honey	Moisture content (%)	pH	Enzyme activity				Antioxidant activity		HMF (mg/kg)
Lime honey	Moisture content (%)	pH	Diastase number (DN)	α-GLU (U/g)	β-GAL (U/g)	α-MAN (U/g)	DPPH (%)	TPC (mg GAE/kg)	HMF (mg/kg)
Control (Raw)	17.6±0.04^a	3.8±0.03^a	25.69±2.16^a	0.36±0.006^a	1.81±0.09^a	0.35±0.013^a	31.79±1.96^a	411.64±14.10^a	0.08±0.032^a
1^st treatment: fixation of fresh liquid honey
U5	17.6±0.03^a	3.8±0.02^a	23.22±2.20^b	0.14±0.007^b	1.57±0.04^b	0.29±0.018^b	30.62±1.52^b	432.43±14.56^b	1.07±0.020^b
U20	17.8±0.02^b	3.8±0.01^a	25.31±1.56^a	0.35±0.008^a	1.82±0.07^a	0.34±0.022^a	32.91±1.14^a	409.00±12.10^a	1.75±0.025^c
M	17.8±0.02^b	3.8±0.01^a	22.78±1.30^b	0.36±0.009^a	1.86±0.23^a	0.33±0.031^c	27.20±1.06^c	410.81±14.20^a	0.91±0.010^b
Control (Stored)	17.4±0.05^a	3.8±0.01^a	25.22±2.15^a	0.36±0.006^a	1.79±0.08^ab	0.34±0.020^a	31.62±1.23^a	410.81±12.50^a	0.08±0.032^a
2^nd treatment: liquefaction of crystallized honey
U5^*	18.1±0.01^c	3.6±0.02^b	16.90±1.45^c	0.10±0.001^c	1.38±0.09^c	0.11±0.010^d	29.81±1.46^d	605.40±19.45^c	1.85±0.017^d
U20^*	17.8±0.06^b	3.6±0.02^b	23.02±3.14^b	0.29±0.004^d	1.74±0.13^ab	0.29±0.019^b	33.67±1.89^e	659.45±28.70^e	2.76±0.092^e
M^*	18.0±0.08^b	3.7±0.03^c	22.97±3.19^b	0.29±0.006^d	0.98±0.08^d	0.33±0.015^c	31.69±2.13^a	621.62±26.45^d	1.01±0.063^b

a,b,c,d,e,f,g - means marked with different letters within the column differ statistically (P < 0.05)

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DOI: https://doi.org/10.2478/jas-2021-0027 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439 (formerly 2299-4831)

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Language: English

Page range: 243 - 253

Submitted on: Jan 19, 2021

Accepted on: Nov 16, 2021

Published on: Dec 28, 2021

Published by: The National Institute of Horticultural Research and Apicultural Research Association

In partnership with: Paradigm Publishing Services

Keywords:

antioxidant activity,

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© 2021 Ewelina Sidor, Monika Tomczyk, Małgorzata Dżugan, published by The National Institute of Horticultural Research and Apicultural Research Association
This work is licensed under the Creative Commons Attribution 4.0 License.

Volume 65 (2021): Issue 2 (December 2021)

Application of Ultrasonic or Microwave Radiation to Delay Crystallization and Liquefy Solid Honey

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