Mohamat Rinee Najwa, Noor Nur Rabiatul Adawiah Mohammad, Yusof Yus Aniza, Sabri Suriana, Zawawi Norhasnida
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
Foods. 2023 Apr 17;12(8):1670. doi: 10.3390/foods12081670.
Kelulut (stingless bee) honey (KH) possesses a wide range of benefits for human consumption and can exhibit medical effects. Due to its high value, this premium honey is often adulterated with different types of cheaper sugars, causing low nutrients and potential food safety threats in the final product. This study aims to determine the physicochemical, rheological, and antibacterial properties of sugar-based adulterated KH from the stingless bee species Adulterated samples were prepared using pure honey mixed with different concentrations of high fructose corn syrup (HFCS), i.e., 10%, 20%, 30%, 40%, and 50%. Water activity, colour, total soluble solids, pH, turbidity, viscosity, and antimicrobial activity of KH were determined. In addition, the primary sugar composition (fructose, glucose, and trehalulose) was determined by high-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). This study shows that the increasing percentage of HFCS addition in the KH samples significantly increases ( < 0.05) the total soluble solids, colour, pH, turbidity, viscosity, glucose, and fructose content; meanwhile, the water activity and trehalulose were reduced significantly ( < 0.05). Antimicrobial activity against was reduced significantly ( = 0.006) by an increased percentage of HFCS compared to Control. Antimicrobial activity against was also found to be reduced significantly but showed non-significant effect from an increased percentage of HFCS in honey ( = 0.413). The bacterium was more vulnerable to treatment with honey from both Control and adulterated groups compared to . In conclusion, HFCS-adulterated KH and authentic KH can be differentiated using all the parameters investigated. These data are vital for the governing bodies to ensure that KH sold in the markets is free from HFCS adulteration.
无刺蜂蜂蜜（KH）对人类食用具有广泛益处，并能展现出医学功效。因其价值高昂，这种优质蜂蜜常被掺入不同种类较便宜的糖类，导致最终产品营养成分降低且存在潜在食品安全威胁。本研究旨在测定源自无刺蜂品种的含糖掺假KH的物理化学、流变学和抗菌特性。使用纯蜂蜜与不同浓度的高果糖玉米糖浆（HFCS）（即10%、20%、30%、40%和50%）混合制备掺假样品。测定了KH的水分活度、颜色、总可溶性固形物、pH值、浊度、粘度和抗菌活性。此外，通过带蒸发光散射检测的高效液相色谱法（HPLC - ELSD）测定了主要糖类成分（果糖、葡萄糖和海藻糖）。本研究表明，KH样品中HFCS添加百分比的增加显著提高（<0.05）了总可溶性固形物、颜色、pH值、浊度和粘度以及葡萄糖和果糖含量；同时，水分活度和海藻糖显著降低（<0.05）。与对照组相比，HFCS添加百分比的增加使对金黄色葡萄球菌的抗菌活性显著降低（ = 0.006）。还发现对大肠杆菌的抗菌活性也显著降低，但蜂蜜中HFCS添加百分比的增加对其影响不显著（ = 0.413）。与大肠杆菌相比，金黄色葡萄球菌对对照组和掺假组的蜂蜜处理更敏感。总之，使用所研究的所有参数可以区分掺有HFCS的KH和纯正KH。这些数据对于管理机构确保市场上销售的KH不掺有HFCS至关重要。
