Radiofrequency affects the decrystallization efficiency and physicochemical properties of rape honey via crystal structure modification and inactivating enzyme
文献类型： 外文期刊
作者： Luo, Shi-Ye 1 ; Tao, Jia-Li 1 ; Bi, Yan-Xiang 1 ; Xiao, Hong-Wei 2 ; Chen, Hua-Lei 1 ; Li, Xiang-Xin 1 ; Wang, Yin-Chen 3 ; Fang, Xiao-Ming 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Apicultural Res, State Key Lab Resource Insects, 1 Xiangshan Beigou, Beijing 100093, Peoples R China
2.China Agr Univ, Coll Engn, POB 194,17 Qinghua Donglu, Beijing 100083, Peoples R China
3.Guizhou Acad Agr Sci, Inst Anim Husb & Vet Med, 2 Laolipo, Guiyang 550000, Peoples R China
关键词： Rape honey; Decrystallization; Radiofrequency; Rheological properties; Antioxidant; Antibacterial
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： Crystallization degrades the physicochemical properties of honey and reduces consumer acceptance. To address this issue, radiofrequency was developed to investigate the decrystallization efficiency and quality impact mechanism of rape honey. The results showed that radiofrequency significantly decreased the number and size of crystals, leading to shortening the decrystallization time to less than 10 min. The response surface optimization methodology further indicated that the highest decrystallization rate (98.72 +/- 0.34 %) and lower 5-Hydroxymethylfurfural (2.45 +/- 0.12 mg/kg) contents were obtained. Furthermore, radiofrequency changed the honey from a pseudoplastic into a Newtonian fluid efficiently due to the volumetric heating feature. It is worth noting that the inactivation of glucose oxidase reduced the antibacterial capacity, while the increase in total phenolic and flavonoid contents improved the antioxidant capacity of rape honey. In summary, current findings indicated that radiofrequency is a potential alternative decrystallization technology for water baths.
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