Microfluidization as a honey processing proposal to improve its functional quality

Abstract

The effect of high pressure microfluidization on the hydroxymethylfurfural content, glucose and fructose, phenolics, antioxidant activity, diastase number, colour and viscosity were evaluated as a novel alternative to thermal processing. Samples were treated in a microfluidizer, and the effect of pressure (34–69 MPa), cycles (1–5) and type of interaction chamber (Y-Z-type and Z-type) were determined. Higher phenolic content and antioxidant activity values than control honey was obtained for all treatments (9.80–53.89%, 7.5–37.2% respectively). The viscosity of honey was reduced in all the microfluidization conditions, being the type interaction chamber and cycles of operation the significative effects (p < 0.05). Operating with Z-type chamber the quality parameters such as hydroxymethylfurfural and diastase activity were preserved up to 93%. The Y-Z-type chamber and high pressures (69 MPa) promote and facilitate the Maillard reactions, reflected in a decrease of glucose and fructose content, a slightly increase of HMF content and ΔE* values.