A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

• DOI: 10.1111/jfpe.13221
• Publication Date: 2019-08-13T04:49:57Z
• Authors: Syahrul A. H. M. ...; Yus A. Yusof; Hasanah M. Ghazali; Nyuk L. Chin; Siti H. Othman; Lee S. Chang; Nashratul S. M. G...
• Keywords: Stingless bee

Abstract Stingless bee honey from Heterotrigona itama exhibits a high moisture content (>27.0%) and therefore, is highly susceptible to undesirable microbial fermentation unless it reduced less than 20%. This study aims reduce the of using novel method based on passive diffusion monitor subsequent changes in several properties honey. To achieve this, approximately 50 mL freshly harvested samples was placed clay pots (4 cm diameter × 6 height), covered with lids, stored at temperatures either 25 ± 1°C, 60% relative humidity (RH), or 35 25% RH. The results showed that A w after storage were significantly ( p ≤ .05) 25.8 19.5% 0.79 0.70, respectively. similar level reduction achieved 25°C, although this process took 21 days resulted some losses solids due cross‐wall diffusion. also decrease pH free acidity an increase viscosity. data obtained indicate feasibility as alternative protect against fermentative deterioration. Practical Applications popular Malaysia many other countries carbohydrates possesses health benefits such antioxidants antimicrobial properties. However, its often exceeds required for stability. Traditionally, stingless by drying shallow trays elevated temperatures. leads contamination if performed under unhygienic conditions. Therefore, proposed application serves effective It anticipated will not only but retain most when filtration appropriate