Addition Of Honey Research Articles

The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt

In this study, it was aimed to investigate the effect of pine honey on the viability of probiotic bacteria (Lactobacillus acidophilus LA-5®️ and Bifidobacterium animalis subsp. lactis BB-12®️) and some properties of probiotic yogurts. The non-fat dry matter of milk used in yogurt production is standardized to 11%. Milk is divided into 3 groups (A, B, and C). A, B, and C milk groups were inoculated with yogurt culture, yogurt culture + L. acidophilus LA-5 and yogurt culture + B. animalis subsp. lactis BB-12 respectively. Each 3 groups of milk are divided into 3 parts. While pine honey was not added to the first part (control group), 5% pine honey was added to the second part and 7% pine honey to the third part of the milk. Produced yogurt samples were stored at +4 °C for 21 days and physico-chemical, structural, microbiological, and sensory analyzes were performed on the 1st, 7th, 14th and 21st days of storage. According to the results obtained in the study, with the addition of pine honey, hardness and viscosity values of yogurt samples decreased, while water holding capacity values increased. Also, pine honey addition did not have a significant effect on L. acidophilus LA-5 viability, however, the addition of 7% pine honey statistically significantly increased the viability of B. animalis subsp. lactis BB-12. Also, taste scores of yogurts containing probiotic cultures are lower than those of the control group yogurt in sensory analysis. It was determined that the odor, consistency and color scores of the samples were close to each other. Keywords: Pine Honey; yogurt; prebiotic; probiotic; viscosity

Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas

Plant-based yogurts are becoming more and more popular. These are vegan products for people with food allergies or intolerances, athletes, and ordinary consumers. The use of chickpea “milk” allows one to obtain a plant-based yogurt with a high protein content, dietary fiber and antioxidant potential. This study assessed the content of polyphenols, selected nutrients, and antioxidant properties in chickpea yogurt. The vegetable chickpea yogurt was rich in protein (4.34–7.90 g/100 g) and dietary fiber (2–4%). It was also characterized by a high antioxidant activity (DPPH = 2.61 to 4.32 μmol TE/g, FRAP = 3.11 to 48.33 μmol TE/g). The use of 3-day soaking and inoculation with Vegurt or a kefir bacterial inoculum allowed us to obtain a high protein content. The addition of honey increased the polyphenol content and antioxidant potential of the plant-based yogurt (139–148 GAE mg/100 g). This research will be used in future research into optimizing the conditions for obtaining plant-based yogurts with chickpeas. Further research should include models for testing health-promoting properties.

Physicochemical and Organoleptic Properties of Greek-Type Yoghurt Fortified With or without Omega-3 Fatty Acid and Honey

This study was designed to determine the physicochemical and organoleptic properties of Greek yoghurt fortified with or without honey and Omega-3 fatty acids at different inclusion levels. Greek–type yoghurt was prepared in seven formulations thus: No addition of honey and Omega-3 fatty acid (Treatment 1), honey at 5% inclusion level (Treatment 2), honey at 7.5% inclusion level (Treatment 3), honey at 10% inclusion level (Treatment 4), honey at 5% inclusion and Omega-3 fatty acid at 2% inclusion level (Treatment 5), honey at 7.5% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 6) and honey at 10% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 7). The organoleptic properties, physicochemical properties, Thiobarbituric Acid Reactive Substances (TBARS) and microbial loads of yoghurts were determined using standard procedures on days 0, 7 and 14 of storage in a completely randomized design. Data were subjected to ANOVA at α-0.05. There were significant differences among the microbial population of the treatments (P<0.05). Formulated yoghurt samples revealed T7 as having the highest microbial load (5.54± 0.21 CFU/mL) while T5 had the lowest (0.22± 0.03 CFU/mL). Treatment 4 was significantly higher (P<0.05) in fat (0.94± 0.02%), WHC (74.14± 0.08 g/kg-1) and titratable acidity (0.89± 0.00 g/L) and had the lowest value in pH (4.08± 0.02), total solids (33.50± 0.05%) and crude protein (7.06± 0.04%) w. In comparison, treatment 7 was significantly higher (P<0.05) in syneresis (35.96± 0.13%) and lactose (3.08± 0.12). Fat, total solids, pH and WHC, declined with storage days while titratable acidity, moisture content and syneresis increased with storage days. The yoghurts were generally well accepted and rated by the panellists in this trend: T2>T3>T4>T6>T5>T7>T1.

A study of the characteristics of a mango jelly candy formulated with gelatin and honey

Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in this research is an experimental method using a completely randomised design (CRD) with two factors, namely the formulation of gelatin and honey in the production of jelly candy, consisting of 5 treatments: P1 = 10% gelatin + 20% honey, P2 = 9% gelatin + 25% honey, P3 = 8% gelatin + 30% honey, P4 = 7% gelatin + 35% honey, P5 = 6% gelatin + 40% honey. The research data were analysed using ANOVA analysis of variance at the 5% real level and further tests were carried out using the BNJ test at the 5% level. Based on the statistical results, it is known that the formulation of gelatine and honey has a significant effect on the vitamin C and reducing sugar levels and on the organoleptic properties of all parameters, but does not have a significant effect on the moisture content and ash content of the mango jelly candies tested. In conclusion, the best treatment was P5 (6% gelatin + 40% honey) with respect to water content, ash, vitamin C and reducing sugars.

Evaluation of Quality Attributes and Rheological Behavior of Tahini with Addition of Natural Sweetener and Cocoa Liquor

Tahini is a globally recognized creamy paste made from sesame seeds, whose seeds are widely produced in Colombia but little used in the production of products. Therefore, the objective of this study was to evaluate the quality attributes through proximal, microbiological, and sensory analysis, and the rheological behavior of tahini with the addition of natural sweetener, honey, and cocoa liquor as sensory additives, using local crops. A 2X2X2 factorial design with sesame paste, honey concentration, and cocoa liquor as factors were used to prepare tahini. Proximal, microbiological, and sensory analyses were carried out to determine the bromatology, microbiological suitability, and sensory acceptability, respectively. The rheological behavior was studied by shear rate sweep, controlling the deformation 1x10-² s-1 to 1x10-² s-1 with a fit to the Ostwald de Waele model. The rheological characterization of the formulations showed that all of them exhibited pseudoplastic flow behavior, with F4 standing out as having a higher apparent viscosity. Finally, formulation F4 showed the best bromatological, rheological, and sensory characteristics, demonstrating that the incorporation of new ingredients can modify traditional tahini to promote its consumption.

Assessment of acrylamide content in corn-based snack products marketed in Serbia

Corn-based snacks are important contributors to acrylamide daily exposure in European countries. Therefore, snacks (industrially produced) representing different product groups (corn chips, corn flakes, corn flips, popcorn, corn nut, corn cracker and corn cracker-bread) marketed in Serbia have been analyzed for acrylamide and color. Considering the addition of honey in some foodstuffs, the content of 5-hydroxymethylfurfural (HMF) in corn snacks has been determined and correlated with acrylamide content. Considerable variation in content of acrylamide between single foodstuffs (different brands) within food categories was found, which also applies to levels in different corn-based snack categories. The acrylamide content ranged from 1.9 to 799 ng/g in corn cracker-bread sample and corn nut bulk sample, respectively. With a mean value of 397 ng/g, popcorn samples exhibited the highest acrylamide content. These investigations showed that the content of acrylamide in about 37 % of the examined products was above the benchmark levels for whole-grain cereal-based food products defined in Regulation of the European Commission 2017/2158/EC. The results also showed that the color was not an indicator of acrylamide present in corn-based snacks, as well as that the content of HMF in the products was not correlated with the content of acrylamide (r = 0.019). The HMF content was highest in corn-based products with added sugars, honey, malt and molasses, such as corn flakes.

Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky

Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky

Production and performance evaluation of chitosan/collagen/honey nanofibrous membranes for wound dressing applications

Persistent bacterial infections are the leading risk factor that complicates the healing of chronic wounds. In this work, we formulate mixtures of polyvinyl alcohol (P), chitosan (CH), collagen (C), and honey (H) to produce nanofibrous membranes with healing properties. The honey effect at concentrations of 0 % (PCH and PCHC), 5 % (PCHC-5H), 10 % (PCHC-10H), and 15 % (PCHC-15H) on the physicochemical, antibacterial, and biological properties of the developed nanofibers was investigated. Morphological analysis by SEM demonstrated that PCH and PCHC nanofibers had a uniform and homogeneous distribution on their surfaces. However, the increase in honey content increased the fiber diameter (118.11–420.10) and drastically reduced the porosity of the membranes (15.79–92.62 nm). The addition of honey reduces the water vapor transmission rate (WVTR) and the adsorption properties of the membranes. Mechanical tests revealed that nanofibers were more flexible and elastic when honey was added, specifically the PCHC-15H nanofibers with the lowest modulus of elasticity (15 MPa) and the highest elongation at break (220 %). Also, honey significantly improved the antibacterial efficiency of the nanofibers, mainly PCHC-15H nanofibers, which presented the best bacterial reduction rates against Staphylococcus aureus (59.84 %), Pseudomonas aeruginosa (47.27 %), Escherichia coli (65.07 %), and Listeria monocytogenes (49.58 %). In vitro tests with cell cultures suggest that nanofibers were not cytotoxic and exhibited excellent biocompatibility with human fibroblasts (HFb) and keratinocytes (HaCaT), since all treatments showed higher or similar cell viability as opposed to the cell control. Based on the findings, PVA-chitosan-collagen-honey nanofibrous membranes have promise as an antibacterial dressing substitute.

Combinatorial effects of hydroxyapatite and Tualang honey on medication-related osteonecrosis of the jaw (MRONJ): An in vitro study

BackgroundMedication-related osteonecrosis of the jaw (MRONJ) is a severe complication associated with prolonged bisphosphonate therapy. Increasing evidence shows that mucosal damage plays an important role in the pathogenesis of MRONJ. This study investigates the combinatorial effects of hydroxyapatite with Tualang honey on cell viability and wound healing in MRONJ. Materials and methodsThe incorporation of Tualang honey into hydroxyapatite was assessed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and field emission scanning electron-energy dispersive X-ray analysis microscopy (FESEM-EDX). The effect of hydroxyapatite combined with Tualang honey on cell viability was determined by WST-1 assay and wound healing was assessed by scratch assay. ResultsThe incorporation of Tualang honey into hydroxyapatite altered the functional groups, structure, size, morphology, and components of the crystal as evidenced by FTIR, XRD and FESEM-EDX analysis. High concentrations of pamidronic acid inhibit oral fibroblast viability and wound healing. Low and high concentrations of hydroxyapatite demonstrate non-toxicity towards fibroblast cells. Furthermore, hydroxyapatite reversed the action of pamidronic acid on the cells; it increased fibroblast viability but did not close the wound. Tualang honey promotes fibroblast viability and wound closure. However, the addition of Tualang honey is unable to overcome the inhibitory effects of pamidronic acid on fibroblasts. The addition of Tualang honey and hydroxyapatite improved the cell viability and accelerated wound closure of fibroblast exposed to pamidronic acid. ConclusionThese findings demonstrated that the combination treatment protects oral fibroblasts by preventing bisphosphonate toxicity.

Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs.

Chemical oxidizers and redox enzymes have traditionally been used to enhance the quality of baked goods. However, consumers now seek natural and clean-label ingredients, avoiding those with chemical-sounding names. Honey, a natural source of glucose oxidase (GOX), represents a promising alternative to purified enzymes for baking purposes. This study aimed to evaluate the effect of honey on the molecular structure and microstructure of gluten proteins in sourdough fermented by different lactic acid bacteria (LAB) strains. Four wheat-rye (1:1) sourdoughs were prepared, each supplemented with honey and inoculated with a different LAB strain. Additionally, two uninoculated doughs, one with honey (honey dough) and the other without (control dough), were prepared under identical conditions. Electronic paramagnetic resonance spectroscopy revealed the presence of hydrogen peroxide in honey solutions, indicating its role as an active source of GOX. Raman spectroscopy showed that honey addition altered the molecular structure of gluten by increasing the proportion of random coils at the expense of α-helix structures. This change is likely attributed to the competition between honey sugars and gluten proteins for water molecules in this system. Moreover, honey led to a decrease in the free sulfhydryl content of gluten compared to the control dough, suggesting an increase in disulfide crosslinking points. These enhanced protein-protein interactions were observed in scanning electron microscopy micrographs as a coarse gluten network composed of interconnected strands and fibrils. All LAB strains exhibited optimal acidification (pH < 4.3) in honey-supplemented sourdoughs, promoting the hydrolysis of gluten proteins into smaller fragments. Overall, honey-supplemented sourdoughs showed a gradual increase in the β-sheet content while decreasing the proportion of random coils over time. This trend suggests that the polypeptide fragments interacted through interchain hydrogen bonds, leading to a more ordered structure, which likely contributes to providing dough with good baking aptitude.

Karakteristik Organoleptik Dan Fisikokimia Minuman Fungsional Ekstrak Kulit Buah Mangga Golek dengan Penambahan Ekstrak Jahe Merah Dan Madu

Mango golek is one of the superior varieties in Indonesia. Utilization of local varieties of mango peel in a fresh form as raw material for functional drinks is not yet available. This study aims to develop ripe mango peel into a ready-to-drink functional beverage product with the addition of red ginger extract and rambutan honey which aims to improve the functional and sensory properties of mango peel extract as an effort to diversify food. The experimental design used a one factor Completely Randomized Design (CRD) with three treatment levels (mango peel extract: red ginger extract: rambutan honey) namely A0 (100%: 0%: 0%), A1 (85%: 10%:5%), and A2 (75%:15%:10%). The analysis included organoleptic tests (sensory and hedonic quality), physical tests (total dissolved solids and pH), and chemical tests (antioxidant activity and total phenol). The decreased levels of mango golek peel extract as well as increase of red ginger and rambutan honey gave a tendency to increased the value of sensory, hedonic quality, total soluble solids, antioxidant activity and total phenol but gave a tendency to decrease the pH value of functional drinks. Selected product of functional drinks based on mango golek peel extract was A2 had a sensory quality of orange color (6.84), uncharacteristic aroma of mango peel (5.50), uncharacteristic taste of mango peel (5.48), non-bitter aftertaste (6.93), turbid appearance (3.35) and uncharacteristic overall of mango peel (5.83) and had a very high level of hedonic preference with a score of 6.18-6.99. The selected formula had a total dissolved solids value of 10.6°Brix; pH 4.83; antioxidant activity 51.07% and total phenol 0.48 mg GAE/g.

The effect of kweni mango and randu honey addition on the characteristics of synbiotic etawa goat milk

Abstract. Rizal S, Suharyono AS, Astuti S, Dewanti AS, Nugroho YB. 2024. The effect of kweni mango and randu honey addition on the characteristics of synbiotic etawa goat milk. Biodiversitas 25: 1580-1587. The addition of kweni mango and randu honey as ingredients for producing synbiotic etawa goat milk is widely known to have a significant effect on the characteristics of the product. Therefore, this study aimed to identify the best formulation of kweni mango and randu honey in producing synbiotic etawa goat milk. The experiment was conducted using a completely randomized block design with 4 replications. A single factor with six levels of formulations of kweni mango extract and randu honey was used in producing synbiotic etawa goat milk. These formulations included F1 (0%:25%), F2 (5%:20%), F3 (10%:15%), F4 (15%:10%), F5 (20%:5%), and F6 (25%:0%). Subsequently, the microbiological, chemical, and sensory properties, as well as antimicrobial activity of the product were evaluated. The data obtained were statistically analyzed using ANOVA and the Least Significant Difference (LSD) test at a 5% significance level. The results showed that formulation (F4) containing 15% kweni mango extract and 10% randu honey produced the best synbiotic Etawa goat milk beverage. In addition, F4 formulation showed higher antibacterial activity against Staphylococcus aureus than Escherichia coli. The optimal beverage met the standards for lactic fermentation products from a chemical perspective and was favored by the panelists.

Effect of Ethanol Concentrations, Honey Adding and Maceration Times on Quality of Mao (Antidesma thwaitesianum) Liqueur

The Mao tree (Antidesma thwaitesianum) is a native and medicinal fruit tree found in Southeast Asia, thriving especially in dipterocarp forests, notably in Northeast Thailand’s Phu Phan valley. Ripe Mao fruits are rich in various nutrients and antioxidants that have the potential to mitigate the risk of chronic diseases and cancer. A comprehensive study was conducted to assess the impact of ethanol at different concentrations (40 or 60 % v/v), with and without honey added. The effects of varying maceration times (0, 3, 6, 9, or 12 months) on Mao liqueur’s properties were also investigated. The investigation explored various parameters, including color, total soluble solids, total acid content, alcohol concentration, and bioactive compounds. The results showed that the color lightness (L*) values of all recipes decreased over the storage period. However, adding honey to the production of Mao liqueurs decreased the yellowness (b*) value in the first 3 months but resulted in a higher total soluble solid content in Mao liqueur. Increasing the ethanol concentration from 40 to 60 % did not affect the total acid content (TTA 0.04 %). However, the addition of honey increased the total acid content from 0.04 to 0.08 % (p ≤ 0.05). The maceration time did not affect the alcohol content of Mao liqueur (p &gt; 0.05). The use of 60 % (v/v) ethanol with honey addition resulted in the highest alcohol content (42 % v/v). Increasing the ethanol solution concentration from 40 to 60 % with and without honey added increased the total phenolic content from 126 to 165 GAE mg/L and 136 to 160 GAE mg/L respectively. The addition of honey increased the anthocyanin content in the liqueurs in the 12th month. HIGHLIGHTS Alcohol contents, maceration times and effect of honey adding were studied to improve the quality of liqueur made of Mao (Antidesma thwaitesianum) Mao liqueurs of 60 % EtOH had large changes in their alcohol contents during the maceration time 3 - 6 months Increasing the ethanol solution concentration from 40 to 60 % increased the total phenolic content The addition of honey increased the anthocyanin content in the liqueurs in the 12th month GRAPHICAL ABSTRACT

Natural honey supplementation in Tris-egg yolk diluent as Carbohydrate source replacing Fructose in Etawah Crossbred Goat semen

This study aims to identify the substitution of native honey as an energy source to replace fructose in Tris-KT diluent to improve the quality of spermatozoa of Etawah crossbreed goats (PE). The study was conducted at the Nekamese Vocational School and the Wiliams and Laura Foundation Biological and Reproductive Laboratory for 2 months. In this study, four PE male goats were used as a source of semen. Cement is accommodated twice a week. The semen obtained was evaluated macroscopically and microscopically then diluted with T-KT diluent with the addition of honey divided into P0 (control), P1 (T-KT + 0.25 w/v honey), P2 (T-KT + 0.50 w/v honey) and P3 (T-KT + 0.75 w/v honey). After dilution the cement is stored at a temperature of 3-5°C. Semen is evaluated post-dilution and post-storage every 24 hours, until the movement of spermatozoa is at least 40%. The variables tested were motility and viability of spermatozoa. P3 provides the best results in maintaining cement quality. The results showed that honey substitution in Tris-KT diluent exerted a marked effect on the motility and viability of spermatozoa (P&lt;0.05) during storage.

Characterization of Antibiofilm and Antimicrobial Effects of Trigona Stingless Bee Honey Compared to Stinging Bee Centaurea hyalolepis and Citrus Honeys.

The antibiofilm and antimicrobial properties of tropical honey types including Malaysian stingless bee honey remain explicitly unexplored when compared with Apies honey. The antibiofilm and antimicrobial activities of the Malaysian Trigona honey were characterized with two stinging bee honey types (Centaurea hyalolepis and Citrus honeys) from Jordan. The antibiofilm and antimicrobial investigations were conducted on a set of seven microbial strains; five bacterial species of Pseudomonas aeruginosa ATCC 10145, Streptococcus pyogenes ATCC 19615, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 13883, and two fungal strains Candida albicans ATCC 10231 and Candida krusei ATCC 14243. The antimicrobial investigations revealed a broad spectrum activity for Trigona honey against Gram-positive, Gram-negative, and fungal strains over the two honey types. One-way ANOVA showed a significant difference (p < 0.001) in the zone of inhibition ranging from 9 to 25 mm and minimum inhibition activity (MIC) ranged from 9.4-29.6% (w/v) against the microbial strains. Moreover, the addition of honey to established biofilms has induced a degradation activity in the biofilm mass. Two-way ANOVA showed a significant biofilm degradation proportion (p < 0.001) ranging from 1.3% to 91.3% following treatment with Trigona honey and the other honey types in relevance to the concentration ranging from 10% to 50% (w/v). Moreover, the antibiofilm activity was highly consistent with MIC affecting bacterial growth inhibition. In conclusion, a robust antimicrobial and antibiofilm activity for Trigona stingless bee honey over the stinging bee Centaurea hyalolepis and Citrus honeys is noticed which endows the usage of Trigona honey in the antimicrobial industry.

Effects of the addition of flower honey and pine honey to extenders on spermatological characteristics in ram semen

Bu çalışmada, belirli oranlarda çiçek ve çam balının koç spermatının spermatolojik parametreleri üzerine etkileri araştırılmıştır. Tris-yumurta sarısı bazlı meni sulandırıcıya her bal türü için %1.0 (h/h) ve %2.5 (h/h) oranlarında çiçek ve çam balı eklenmiştir. Sperm toplama için beş Kıvircik koç kullanıldı. Toplanan spermler havuzlamanın ardından 5 eşit parçaya bölündü. %1.0 (h/h) ve %2.5 (h/v) çam balı ve %1.0 (h/v) ve %2.5 (h/h) çiçek balı oranlarında ve bal ilavesi yapılmadan iki aşamalı seyreltme yöntemi kullanılmıştır. Tris-yumurta sarısı bazlı meni genişleticiye. Numuneler daha sonra sıvı nitrojen buharında dondu ve sıvı nitrojen içinde saklandı. Semen canlılığı parametreleri (toplam ve progresif motilite, hız, kinetik hareket parametreleri ve mitokondriyal aktivite) ve morfolojik bütünlük parametreleri (Hancock fiksasyon testi, akış sitometrisi ve floresan boyama) dengeleme ve çözdürmeden sonra değerlendirildi. Çalışma boyunca on tekrarlı çalışma yapılmıştır.Sonuçlar çiçek balının çözülme sonrası canlılık parametreleri üzerinde özellikle %2,5 (h/h) oranında faydalı etkiye sahip olduğunu göstermiştir. Her oranda ve her çeşit bal içeren sulandırıcılar, çözüldükten sonra zar bütünlüğünü korumuştur. Tris-yumurta sarısı bazlı sulandırıcıya %1.0 (v/v) çiçek balı ilavesi, diğer gruplara kıyasla Hancock fiksasyon testi ile akrozomal bütünlük açısından daha iyi sonuçlar vermiştir (p &lt; 0.05). Sonuç olarak, Tris-yumurta sarısı sulandırıcısına %1.0 (h/h) ve %2.5 (h/v) çiçek balı ilavesiyle çözülme sonrası spermatolojik parametrelerde daha iyi sonuçlar kaydedildi.

Physicochemical Quality of Transparent Solid Soap with The Addition of Forest Honey (Apis dorsata) as An Environmentally Friendly Sanitizer

Soap is the result of a saponification reaction between fatty acids and bases, which produces soap and glycerol. Transparent solid soap has attracted public attention because it is more attractive and can be used as a body cleanser. Honey is known to contain secondary metabolites, namely alkaloids, flavonoids, tannins, and saponins, which have antibacterial and anti-free radical activity. So, honey has been developed as a business innovation in product diversification. This research aims to determine the physicochemical quality and antioxidant activity of transparent solid soap with the addition of forest honey. The research method used was laboratory experiments with the addition of honey concentration to transparent soap formulations with concentration values of 0%, 5%, 10%, 15%, and 20%. The results of the research show that transparent soap with the addition of honey has an average value for colors L*, a*, and b*, respectively, of 27.48– 40.60, (-5.12)–(1.40), 3.06–10.93. The pH value and texture of soap have an average value of 9.48–10.17 and 8.47–13.27 N, respectively. The percentage of water content and foaming power has an average of 10.73–13.42% and 73.64–87.72%, respectively. The free fatty acid content and antioxidant activity of soap have average values of 0.24–0.64 and 1.48–1.86 μg/mL. These results indicate that transparent solid soap with the addition of forest honey produces a quality that conforms to SNI 06-3532-1994 and SNI 3532:2016 in terms of physicochemical properties and contains high antioxidant activity.

ВЛИЯНИЕ СТРУКТУРООБРАЗУЮЩИХ РЕЦЕПТУРНЫХ ИНГРЕДИЕНТОВ И ПОДСЛАСТИТЕЛЕЙ НА КАЧЕСТВО СУФЛЕ ИЗ ЯБЛОК

This article theoretically and experimentally proves the expediency of replacing apple puree of the trademark with mashed fresh apples in souffle technology, as well as the use of food agar as a stabilizer, and natural honey as a sweetener. According to the results of organoleptic indicators, an improvement in the consistency of the finished product is observed, the souffle structure becomes more dense and porous. The color of the product changes from gray to milky cream, that increases the consumer quality of the products. In terms of physico-chemical and microbiological parameters, the souffle meets the requirements of regulatory and technical documentation and TR CU 021/2011. Due to the natural proteins in natural honey, there is an improvement in the foaming ability of the souffle, and the foam is characterized by a denser and more stable structure. In addition, with the addition of natural honey, the viscosity of the product increases, which indicates its stabilizing properties.

The effect of honey as an excipient in the processing of traditional chinese medicine based on chemical profiling, artificial neural network, and virtual screening: Cortex Mori as an example

Honey is a natural food often used as an auxiliary material in Traditional Chinese Medicine (TCM). Cortex Mori (CM) is a commonly used Chinese medicinal material that requires honey preparation before use. Our research discovered that various factors including honey temperature, color intensity, moisture content, viscosity, TPC, 5-HMF content, and FRAP all increased over time during the honey refining process. To systematically study the excipients that play a unique role in TCM processing, this study focuses on honey as the representative and CM as the model drug. The overall components of honey-processed CM, stir-fried CM, and raw CM were determined using the fingerprint method, resulting in 36 chromatographic peaks with significant differences. The principal component analysis (PCA) results showed significant differences among honey-fried, stir-fried, and raw CM. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and artificial neural network (ANN) were used to screen the important differential components. Network pharmacology and molecular docking technology were used to correlate the efficacy of the marker components. Oxyresveratrol, kuwanon G, and morusin were identified as potential markers. This study proved that the addition of honey as an excipient can affect the chemical composition of the drug itself, thereby impacting its efficacy.

Karakteristik Tingkat Kesukaan Yogurt Bunga Telang (Clitoria ternatea L.) Dengan Penambahan Madu Sebagai Pemanis Alami

This study aims to determine the percentage of butterfly pea flower extract that can produce quality yogurt. In making this yogurt, variations in the extract concentration of 5% and 10% of the butterfly pea flower with a fermentation time of 18 hours, in addition to variations in the addition of honey to the 10% extract and 30 grams of sugar to the 5% extract, and yogurt without giving the butterfly pea extract. The main ingredient used is UHT milk with 200 ml each. Organoleptic testing was carried out to make yogurt in order to find out the level of consumer preference for the exact composition of the butterfly pea flower extract. Samples YBT1 (control), (YBT2 (preferred), YTBT (disliked).