Wang Jingyi, Hao Jiahui, Wang Jie, Wang Siyu, Fan Ziluan
School of Life Sciences, Northeast Forestry University, 26 Hexing Road, Xiangfang District, Harbin 150040, China.
Key Laboratory of Forest Food Resources Utilization, Harbin 150040, China.
Foods. 2024 Nov 28;13(23):3852. doi: 10.3390/foods13233852.
To enhance the functionality of honey, particularly its antioxidant capacity, the incorporation of polyphenols (AMPs) is an effective approach. The preparation technology and antioxidant activity of AMP added to honey were studied. AMP was extracted with ethanol and its components were analyzed and then mixed evenly with honey in different addition amounts (0.1~0.5% /). The product was characterized based on the active ingredients (total phenols, total flavonoids, and anthocyanin content) and antioxidant activity (DPPH, ABTS, and reducing power) during storage to obtain the optimal storage time. The optimal polyphenol addition amount was determined by combining honey enzyme activity (amylase, glucose oxidase, and sucrase), sensory evaluation, and acute cell toxicity experiments. The optimal preparation process is an addition of 0.4% AMP and a storage time of 14 days or more. The active ingredients of the product are positively correlated with the AMP addition, and the antioxidant activity is significantly improved (from two to eight times). AMP exhibits a notable inhibitory effect on enzyme activity, with concentrations ranging from 0.1% to 0.4%, resulting in enzyme activity levels in honey remaining at 75% or higher. Honey samples containing 0.1% to 0.5% AMP exhibit minimal to no acute toxicity to cells. AMP can improve the nutritional value of honey, imparting unique color and flavor while enhancing its antioxidant activity. As such, it holds significant potential as a novel functional food.
为增强蜂蜜的功能，特别是其抗氧化能力，添加多酚（AMPs）是一种有效方法。研究了添加到蜂蜜中的AMPs的制备工艺和抗氧化活性。用乙醇提取AMPs并分析其成分，然后以不同添加量（0.1~0.5%/）与蜂蜜均匀混合。基于储存期间的活性成分（总酚、总黄酮和花青素含量）和抗氧化活性（DPPH、ABTS和还原力）对产品进行表征，以获得最佳储存时间。通过结合蜂蜜酶活性（淀粉酶、葡萄糖氧化酶和蔗糖酶）、感官评价和急性细胞毒性实验确定最佳多酚添加量。最佳制备工艺是添加0.4%的AMPs，储存时间为14天或更长。产品的活性成分与AMPs添加量呈正相关，抗氧化活性显著提高（提高两到八倍）。AMPs对酶活性有显著抑制作用，浓度范围为0.1%至0.4%，使蜂蜜中的酶活性水平保持在75%或更高。含有0.1%至0.5%AMPs的蜂蜜样品对细胞表现出极小的急性毒性或无急性毒性。AMPs可以提高蜂蜜的营养价值，赋予其独特的颜色和风味，同时增强其抗氧化活性。因此，它作为一种新型功能性食品具有巨大潜力。
