数字农科院2.0

Radiofrequency affects the decrystallization efficiency and physicochemical properties of rape honey via crystal structure modification and inactivating enzyme

文献类型： 外文期刊

作者： Luo, Shi-Ye;Tao, Jia-Li;Bi, Yan-Xiang;Xiao, Hong-Wei;Chen, Hua-Lei;Li, Xiang-Xin;Wang, Yin-Chen;Fang, Xiao-Ming

作者机构：

关键词： Rape honey;Decrystallization;Radiofrequency;Rheological properties;Antioxidant;Antibacterial

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 463 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Crystallization degrades the physicochemical properties of honey and reduces consumer acceptance. To address this issue, radiofrequency was developed to investigate the decrystallization efficiency and quality impact mechanism of rape honey. The results showed that radiofrequency significantly decreased the number and size of crystals, leading to shortening the decrystallization time to less than 10 min. The response surface optimization methodology further indicated that the highest decrystallization rate (98.72 +/- 0.34 %) and lower 5-Hydroxymethylfurfural (2.45 +/- 0.12 mg/kg) contents were obtained. Furthermore, radiofrequency changed the honey from a pseudoplastic into a Newtonian fluid efficiently due to the volumetric heating feature. It is worth noting that the inactivation of glucose oxidase reduced the antibacterial capacity, while the increase in total phenolic and flavonoid contents improved the antioxidant capacity of rape honey. In summary, current findings indicated that radiofrequency is a potential alternative decrystallization technology for water baths.

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