Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments
作者： Maja Stojković , Dragoljub Cvetković , Aleksandar Savić , Ljiljana Topalić-Trivunović , Ana Velemir
DOI: 10.1007/S13197-020-04762-2
关键词: Honeydew 、 Antibacterial activity 、 Diastase 、 DPPH 、 Chemistry 、 Antioxidant 、 Food science 、 Water activity 、 Water content 、 ABTS
摘要: The objective of this study was to examine the effect different treatments on physicochemical, antioxidant, and antibacterial properties honeydew honey. Honeydew honey subjected heat treatment 9 ultrasound treatments. Our results showed that following parameters were significantly changed: water content, pH, electrical conductivity, diastase activity, HMF content activity. resulted in an increase total phenol antioxidant capacity (DPPH, FRAP, ABTS tests) comparison with conventional thermal technique. In most cases, samples improved activity; a significant reduction sample 4 (ultrasound 30 °C, 5 min) best treatment, especially at lower temperatures, represents technique enables preservation improvement biological
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