Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey
Floral authenticity of coriander ( Coriandrum sativum ) honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e. hydroxymethylfurfural (HMF) content, diastase and invertase activity of coriander honey was analysed using response surface methodol...
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| Veröffentlicht in: | Journal of food science and technology 2019-07, Vol.56 (7), p.3205-3214 |
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| creator | Kamboj, Rajni Sandhu, Rubrinder Singh Kaler, R. S. S. Bera, Manab Bandhu Nanda, Vikas |
| description | Floral authenticity of coriander (
Coriandrum sativum
) honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e. hydroxymethylfurfural (HMF) content, diastase and invertase activity of coriander honey was analysed using response surface methodology. Central composite rotatable design was adopted for optimization of process variables. An increased in HMF content was observed with increase in temperature and pH whereas diastase activity decreased with increase in temperature and with a pH value other than the optimum value of 4.6–5.6. Invertase activity was maximum at 4.8 pH. Interaction effect of temperature and pH was significant for HMF whereas interaction effect of temperature and time was significant for HMF, diastase and invertase activity. Optimization of variables was done by the mathematical method, and optimized values of HMF content, diastase, and invertase activity were obtained as 7.78 (mg/kg), 17.95 DN and 13.96 IN, respectively at 47.5 °C (temperature), 4.7 (pH) and 9 min (time). |
| doi_str_mv | 10.1007/s13197-019-03774-x |
| format | Article |
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Coriandrum sativum
) honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e. hydroxymethylfurfural (HMF) content, diastase and invertase activity of coriander honey was analysed using response surface methodology. Central composite rotatable design was adopted for optimization of process variables. An increased in HMF content was observed with increase in temperature and pH whereas diastase activity decreased with increase in temperature and with a pH value other than the optimum value of 4.6–5.6. Invertase activity was maximum at 4.8 pH. Interaction effect of temperature and pH was significant for HMF whereas interaction effect of temperature and time was significant for HMF, diastase and invertase activity. Optimization of variables was done by the mathematical method, and optimized values of HMF content, diastase, and invertase activity were obtained as 7.78 (mg/kg), 17.95 DN and 13.96 IN, respectively at 47.5 °C (temperature), 4.7 (pH) and 9 min (time).</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03774-x</identifier><identifier>PMID: 31274888</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coriandrum sativum ; Design optimization ; Food Science ; Honey ; Hydroxymethylfurfural ; Invertase ; Mathematical analysis ; Nutrition ; Optimization ; Original ; Original Article ; pH effects ; Process parameters ; Process variables ; Response surface methodology ; Temperature ; Temperature effects</subject><ispartof>Journal of food science and technology, 2019-07, Vol.56 (7), p.3205-3214</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-201c40c552a36e13bc35bf7eb20bf51d34d5cb9affb0b31cff390b805ed3ec893</citedby><cites>FETCH-LOGICAL-c474t-201c40c552a36e13bc35bf7eb20bf51d34d5cb9affb0b31cff390b805ed3ec893</cites><orcidid>0000-0002-1835-1058</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582173/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6582173/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31274888$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kamboj, Rajni</creatorcontrib><creatorcontrib>Sandhu, Rubrinder Singh</creatorcontrib><creatorcontrib>Kaler, R. S. S.</creatorcontrib><creatorcontrib>Bera, Manab Bandhu</creatorcontrib><creatorcontrib>Nanda, Vikas</creatorcontrib><title>Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Floral authenticity of coriander (
Coriandrum sativum
) honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e. hydroxymethylfurfural (HMF) content, diastase and invertase activity of coriander honey was analysed using response surface methodology. Central composite rotatable design was adopted for optimization of process variables. An increased in HMF content was observed with increase in temperature and pH whereas diastase activity decreased with increase in temperature and with a pH value other than the optimum value of 4.6–5.6. Invertase activity was maximum at 4.8 pH. Interaction effect of temperature and pH was significant for HMF whereas interaction effect of temperature and time was significant for HMF, diastase and invertase activity. Optimization of variables was done by the mathematical method, and optimized values of HMF content, diastase, and invertase activity were obtained as 7.78 (mg/kg), 17.95 DN and 13.96 IN, respectively at 47.5 °C (temperature), 4.7 (pH) and 9 min (time).</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coriandrum sativum</subject><subject>Design optimization</subject><subject>Food Science</subject><subject>Honey</subject><subject>Hydroxymethylfurfural</subject><subject>Invertase</subject><subject>Mathematical analysis</subject><subject>Nutrition</subject><subject>Optimization</subject><subject>Original</subject><subject>Original Article</subject><subject>pH effects</subject><subject>Process parameters</subject><subject>Process variables</subject><subject>Response surface methodology</subject><subject>Temperature</subject><subject>Temperature effects</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UU1v1DAQjRCIVqV_gAOyxIUDof6I18kFCVUUkCr1Us6W7Yy7rhI72M6y4dfXS0qBHmpZ8tjvzZsZv6p6TfAHgrE4S4SRTtSYdDVmQjT1_ll1jDvB67bB9HmJMaU1IZwfVacp3eKyGBUtxS-rI0aoaNq2Pa5-Xk3Zje6Xyi54FCyaYjCQEppUVCNkiAkVYLv0MeyX8rBdBjvHstWATPAZfH6PeqdSVgmQ8j1yfgdxvZnsdi4vB10ToisoRLQNHpZX1QurhgSn9-dJ9f3i8_X51_ry6su380-XtWlEk2uKiWmw4ZwqtgHCtGFcWwGaYm056VnTc6M7Za3GmhFjLeuwbjGHnoFpO3ZSfVx1p1mP0JvSbulcTtGNKi4yKCf_R7zbypuwkxveUiJYEXh3LxDDjxlSlqNLBoZBeQhzkpRyRsuX40Ott4-ot2GOvoxXWIx3gvGNKCy6skwMKUWwD80QLA_WytVaWayVv62V-5L05t8xHlL-GFkIbCWkAvkbiH9rPyF7B6kKtDE</recordid><startdate>20190701</startdate><enddate>20190701</enddate><creator>Kamboj, Rajni</creator><creator>Sandhu, Rubrinder Singh</creator><creator>Kaler, R. S. S.</creator><creator>Bera, Manab Bandhu</creator><creator>Nanda, Vikas</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-1835-1058</orcidid></search><sort><creationdate>20190701</creationdate><title>Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey</title><author>Kamboj, Rajni ; Sandhu, Rubrinder Singh ; Kaler, R. S. S. ; Bera, Manab Bandhu ; Nanda, Vikas</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-201c40c552a36e13bc35bf7eb20bf51d34d5cb9affb0b31cff390b805ed3ec893</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Coriandrum sativum</topic><topic>Design optimization</topic><topic>Food Science</topic><topic>Honey</topic><topic>Hydroxymethylfurfural</topic><topic>Invertase</topic><topic>Mathematical analysis</topic><topic>Nutrition</topic><topic>Optimization</topic><topic>Original</topic><topic>Original Article</topic><topic>pH effects</topic><topic>Process parameters</topic><topic>Process variables</topic><topic>Response surface methodology</topic><topic>Temperature</topic><topic>Temperature effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kamboj, Rajni</creatorcontrib><creatorcontrib>Sandhu, Rubrinder Singh</creatorcontrib><creatorcontrib>Kaler, R. 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S. S.</au><au>Bera, Manab Bandhu</au><au>Nanda, Vikas</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2019-07-01</date><risdate>2019</risdate><volume>56</volume><issue>7</issue><spage>3205</spage><epage>3214</epage><pages>3205-3214</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Floral authenticity of coriander (
Coriandrum sativum
) honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e. hydroxymethylfurfural (HMF) content, diastase and invertase activity of coriander honey was analysed using response surface methodology. Central composite rotatable design was adopted for optimization of process variables. An increased in HMF content was observed with increase in temperature and pH whereas diastase activity decreased with increase in temperature and with a pH value other than the optimum value of 4.6–5.6. Invertase activity was maximum at 4.8 pH. Interaction effect of temperature and pH was significant for HMF whereas interaction effect of temperature and time was significant for HMF, diastase and invertase activity. Optimization of variables was done by the mathematical method, and optimized values of HMF content, diastase, and invertase activity were obtained as 7.78 (mg/kg), 17.95 DN and 13.96 IN, respectively at 47.5 °C (temperature), 4.7 (pH) and 9 min (time).</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>31274888</pmid><doi>10.1007/s13197-019-03774-x</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-1835-1058</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Coriandrum sativum Design optimization Food Science Honey Hydroxymethylfurfural Invertase Mathematical analysis Nutrition Optimization Original Original Article pH effects Process parameters Process variables Response surface methodology Temperature Temperature effects |
| title | Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey |
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