Effect of Water Adulteration on the Rheology and Antibacterial Activities of Honey

• 영문명: Effect of Water Adulteration on the Rheology and Antibacterial Activities of Honey
• 발행기관: 한국식품보건융합학회
• 저자명: Vincent Okechukwu ANIDIOBU
• 간행물 정보: 『식품보건융합연구』제8권 5호, 11~20쪽, 전체 10쪽
• 주제분류: 복합학 > 과학기술학
• 파일형태: PDF
• 발행일자: 2022.11.30

영문 초록

Honey was diluted with different percentages of water and was analysed rheologically at room temperature of 27°C. The rheological profiles of pure and impure honey samples were measured at low shear rates (0.01-4.16s-1). This work developed a structural kinetic model, which correlated well with the rheological data. The new model was used to categorise honey samples using their average molecular weights as one of the distinctive properties. Also, the kinetics order in the new model predicts the number of active components in the “honey” undergoing deformation. Honey produced third order kinetics to depict the monomers, oligomers and water content in honey. Pure honey exhibits peculiar non-Newtonian rheological behaviour. The behaviour of water is Newtonian. Dilution of honey with different percentages of water turns the resulting fluid Newtonian from 10% dilution with water. This study analysed the antibacterial activities of honey and serially adulterated samples against Staphylococcus aureus and Pseudomonas aeruginosa. The antibacterial analyses of honey were conducted using Kirby Bauer's well diffusion method. The results indicated that pure honey exhibited a zone of inhibition against both organisms. Also, the diameter of the zone of inhibition decreased with increasing dilution of honey, suggesting a correlation with the rheological method.

목차

1. Introduction

2. Methods

3. Results and Discussion of Results

4. Conclusion

References

키워드

Honey Honey dilution with water Antibacterial activities. Rheology of honey Rheological Models