Diastase Enzyme activity and Hydroxymethylfurfural production during thermal processing of honey

Abstract

The thermal treatment of honey is used to prevent honey crystallization which is one of the main problems that face beekeepers. In this study three samples of honey were heated at 40, 60, 80 and 100 °C, as a function of time in hours (h). Heating the samples at 40 °C did not show any significant effect on hydroxymethylfurfural (HMF) production or diastase enzyme activity up to 95 hours. Heating to higher temperatures 60, 80 and 100 °C resulted in a regular increase in HMF content and drop-off in diastase activity as a function of time. The HMF content reached 40 mg/kg after 80, 12.5 and 6 hours. For the three samples at 60, 80 and 100 °C respectively. Conversely, diastase enzyme activity reached close to 8 IU after 96, 12.5 and 5 hours. For the following temperatures 60, 80 and 100 °C respectively. The results showed that heating temperatures up to 40 °C is safe for long-term storage, while heating at 60 °C could be used but for a shorter treatment time. Results showed that the must temperature does not exceed 60 °C for 5 hours or 80 °C for one hour to preserve the honey's quality. The reaction rate constants and activation energy Ea of HMF formation in three samples were found 83.07, 91.79 and 89.57 kJ.mol-1 respectively. Therefore, honey can be preserved in this way, while at the same time the HMF remains below the permissible values, and the enzymatic activity remains at its highest level.

Keywords

• hydroxymethylfurfural
• honey crystallization
• diastase activity
• honey heating.