Sugar and water contents of honey with dielectric property sensing

Application of radio frequency energy in processing of fruit and vegetable products

Thermal processing is commonly employed to ensure the quality and extend the shelf-life of fruits and vegetables. Radio frequency (RF) heating has been used as a promising alternative treatment to replace conventional thermal processing methods with advantages of rapid, volumetric, and deep penetration heating characteristics. This article provides comprehensive information regarding RF heating uniformity and applications in processing of fruit and vegetable products, including disinfestation, blanching, drying, and pasteurization. The dielectric properties of fruits and vegetables and their products have also been summarized. In addition, recommendations for future research on RF heating are proposed to enhance practical applications for fruits and vegetables processing in future.

Simple and inexpensive microwave setup for industrial based applications: Quantification of flower honey adulteration as a case study

A simple and inexpensive microwave measurement setup based on measurements of magnitudes of transmission properties (| S 21 | dB ) is proposed for industrial-based microwave aquametry (moisture or water content) applications. An easy-to-apply calibration procedure based on normalization is implemented to eliminate systematic errors in the measurement system. As a case study, we applied this setup for the quantification of water-adulteration in flower honey. After validating this system by distilled water and pure flower honey measurements,| S 21 | dB measurements of the pure flower honey with various adulteration percentages ( δ ) up to 9% are conducted to examine the performance of the measurement setup for quantification of water adulteration. A multi-dimensional fitting procedure is implemented to predict δ using the proposed inexpensive microwave measurement setup. It is shown that it is possible to quantify an adulteration level with an accuracy better than ∓ 1 % by the proposed measurement setup and the applied multi-dimensional fitting procedure.

Review of scientific instruments: Evaluation of adulteration in honey using a microwave planar resonator sensor

A microwave microstrip line resonator sensor is developed as an alternative tool for detecting adulteration in honey. A honey-filled tube is placed at the position with the maximum electric field intensity. When the honey is adulterated, its permittivity is changed, leading to a distinct resonance frequency shift and enabling detection. Compared with the existing microwave sensors, this sensor offers the advantages of low cost, compact size, and easy fabrication. Moreover, quantitative analysis of the adulteration could be achieved. Electromagnetic simulation is performed using a co-simulation with CST and MATLAB. The simulation results reveal that the resonance frequency of the resonator decreases as the added water content increases, following a quadratic polynomial relationship. In the experiments, the results demonstrate a successive decrease in the resonance frequency from the empty tube, honey-filled tube to water-filled tube cases. Furthermore, honey samples with varying water contents (up to 70%) are tested, and the resonance frequency decreases with increasing added water content, which agrees well with the simulation results. In addition, there is a quadratic relationship between the two parameters. Principal component analysis is conducted on the transmission coefficients, and the first principal component decreases with increasing water content. With the addition of the second principal component, the cases of different water contents in honey can be well classified.

Discrimination of Inner Injury of Korla Fragrant Pear Based on Multi-Electrical Parameters

Inner-injury fragrant pears are easily prone to rot during storage. Discriminating inner injury in the Korla fragrant pear from the normal pear is difficult as the flesh may be injured while the peel of the fruit remains intact. This study demonstrated the recognition of inner-injury pears based on their electric characteristics to pick out the inner-injury pears before storage. The electrical parameters parallel equivalent capacitance, quality factor, parallel equivalent inductance, parallel equivalent resistance, complex impedance, and phase angle were measured using the fruit electrical characteristic detection instrument. Principal component analysis and correlation analysis were used to determine the characteristic parameters, connected with the qualitative value of the fragrant pear to establish three discrimination models. When the measurement frequency was 100 kHz, compared with the Naïve Bayes and K-nearest neighbor models, the Support Vector Machine model with the characteristic parameters of quality factor, parallel equivalent resistance, and phase angle performed best. The recognition accuracy of the test set was 92.00%, the precision was 92.41%, the recall was 97.33%, and the F₁ score was 0.95. Therefore, the electrical characteristic technique effectively detected the inner injury of fragrant pears and provided a new way to distinguish the inner injury of fruits.

Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters

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 Heterotrigona itama. 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 (p < 0.05) the total soluble solids, colour, pH, turbidity, viscosity, glucose, and fructose content; meanwhile, the water activity and trehalulose were reduced significantly (p < 0.05). Antimicrobial activity against S. aureus was reduced significantly (p = 0.006) by an increased percentage of HFCS compared to Control. Antimicrobial activity against P. aeruginosa was also found to be reduced significantly but showed non-significant effect from an increased percentage of HFCS in honey (p = 0.413). The bacterium S. aureus was more vulnerable to treatment with honey from both Control and adulterated groups compared to P. aeruginosa. 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.

Quality of Honey Imported into the United Arab Emirates

This study was performed to assess the physicochemical quality characteristics of honey imported by the United Arab Emirates (UAE) via Dubai ports between 2017 and 2021. There were 1330 samples analyzed for sugar components, moisture, hydroxymethylfurfural (HMF) content, free acidity, and diastase number. Of the honey tested, 1054 samples complied with the Emirates honey standard, but 276 (20.8%) did not; this was due to non-compliance with one or more quality parameters, thus suggesting some level of adulteration, improper storage or inappropriate heat treatment. For the non-compliant samples, the average values of sucrose content ranged from 5.1 to 33.4%; the sum of glucose and fructose ranged from 19.6 to 88.1%; the moisture content varied from 17.2 to 24.6%; the HMF occurred in a range from 83.2 to 663.0 mg/kg, and the acidity varied from 52 to 85 meq/kg. The non-compliant honey samples were grouped according to their country of origin. India was shown to be the country having the highest percentage of non-compliant samples at 32.5% and Germany had the lowest at 4.5%. This study emphasized that the inspection of honey samples traded internationally should involve physicochemical analysis. A comprehensive inspection of honey at the Dubai ports should reduce incidents of adulterated products being imported.

Dielectric properties of honey adulterated by sugar syrup

Dielectric properties of pure honey adulterated by varying amount of sugar syrup have been measured over 20 Hz to 2 MHz frequency range, at room temperature. The samples were prepared by mixing different proportions of sugar syrup in pure honey. It has been observed that, dielectric constant (ε′) and dielectric loss (ε″) of the mixture increases as percentage of sugar-syrup in honey increases. ε′ of the mixture decreases rapidly with the increase in frequency and achieves static value at higher frequency. ε″ decreases linearly with increase in frequency. The relaxation time corresponding to tanδ peak varies nonlinearly with increase in concentration of sugar syrup in the honey. The dielectric loss at 2 MHz, and the relaxation frequency of the mixture increases linearly with increase in concentration of sugar syrup in honey, which can be used to estimate the amount of adulteration of honey by sugar syrup.

Quantitative determination of acacia honey adulteration by terahertz-frequency dielectric properties as an alternative technique

The dielectric characteristics in the terahertz region contribute to a revealing insight into the material components and provide intermolecular information. The dielectric properties of adulterated honey, described as the real and imaginary parts of the complex dielectric constant (Re[ε] and Im[ε]), were obtained from 0.3 to 1.5 THz. The relationship between invert syrup proportions and complex dielectric constants at different frequencies implied the possibility of using the dielectric property as an indicator of honey authenticity. The selected effective dielectric variables of Re[ε] and Im[ε] and their combination were chosen by stability competitive adaptive reweighted sampling (SCARS) algorithm and then used to establish PLS models. The accuracy and uncertainty result revealed SCARS-PLS model based on the combination of Re[ε] and Im[ε] is the best model relatively. These findings indicated the potential utility of this rapid, non-destructive, and on-site method for authenticity verification.

Dielectric relaxation and molecular interactions study of saccharides in aqueous solutions

Time domain reflectometry (TDR) technique has been extensively used to study dielectric relaxation and solution properties of carbohydrates. Using TDR techninque, complex permittivity spectra of monosaccharides (d-fructose and d-xylose) and disaccharides (d-maltose monohydrates) were obtained in the frequency range of 10 MHz-50 GHz at various concentrations and temperatures. The static dielectric constant (ε0), dielectric constant at high frequency (ε∞), relaxation time (τ) and relaxation time distribution parameter (β) extracted from the complex permittivity spectra using least squares fit method. The values of static dielectric constant were also verified by LCR meter by dielectric measurement in the frequency range of 20Hz to 2 MHz at 25 °C. The relaxation behavior of aqueous solutions of monosaccharides and disaccharides has been illustrated by using Cole-Davidson model. Activation enthalpy (ΔH), entropy (ΔS) and Kirkwood correlation factor have been determined to study extent of hydrogen bonding. This data might be useful in pharmaceutical, food processing industry and in solubility prediction method in aqueous solution.

Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits

The aim of the present study was to determine the physico-chemical properties (dry matter content, combustion heat, electrical properties, total protein, ash, fat and crude fibre contents, selected amino acids, and trace elements), antioxidant content, and sensory profile of Linz biscuits. They were enriched by the addition of powdered carrot, nettle leaves and elderberry fruit, which is 3% of the product. For comparison of results, a control variant without the addition of these components was also prepared. The enriched biscuits showed slightly higher total ash and crude fibre contents in comparison to the control samples. Results for the antioxidant activity and total polyphenol, flavonoid, and phenolic acid contents of the enriched biscuits were higher in all observed parameters than in the control sample with the best results obtained for Linz biscuits enriched with elderberry and nettle powder. In enriched biscuits, higher contents of iron, zinc, and manganese were measured, especially in biscuits with nettle. Linz biscuits with nettle had higher combustion heat values than control samples; the other two sample types had lower values. We found that the resistance, capacitance, and relative permittivity of the enriched biscuits decreased with frequency according to the power regression function. On the contrary, the conductivity increased with an increasing frequency. Electrical properties were mainly influenced by the water content but also by added components.

Broadband dielectric properties of honey: effects of temperature

Dielectric properties of jujube honey were investigated at 298-358 K by broadband dielectric measurements. Four relaxation processes were observed and analyzed, which are caused by long range correlation of density fluctuation, cooperative motions of molecules, rotational polarization of bound water and collective reorientation of free water, respectively. The results of temperature dependence of dielectric parameters show that with increasing temperature, the interaction among the molecules e.g. water, fructose and glucose molecules etc. weaken, and the honey gradually forms a complete sugar solution. At a given temperature, the penetration depth at 27 MHz is much greater than that at 915 MHz and 2.45 GHz. And based on the calculated penetration depth, dielectric heating at 27 MHz seems to has more advantages for large volume of materials.

Antimicrobial emulsions: Formulation of a triggered release reactive oxygen delivery system

The enzyme glucose oxidase mediates the oxidation of glucose to produce reactive oxygen species (ROS), such as hydrogen peroxide. This reaction and its products are key to providing honey with its antimicrobial properties. Currently, honey is an adherent, highly viscous product that produces ROS by means of a water-initiated reaction. These properties reduce clinical usability and present a formulation problem for long term stability. This study aims to engineer a water-in-oil emulsion containing an engineered honey (SurgihoneyRO™) that is easy to administer topically and is controllably activated in-situ. Paraffin oil continuous emulsions formulated using the emulsifier polyglycerol polyricinoleate displayed shear-thinning characteristics. Viscosities between 1.4 and 19.3 Pa·s were achieved at a shear rate representative of post-mixing conditions (4.1 s^-1) by changing the volume of the dispersed phase (30-60%). Notably, this wide viscosity range will be useful in tailoring future formulations for specific application mechanisms. When exposed to water and shear, these emulsion systems were found to undergo catastrophic phase inversion, evidenced by a change in conductivity from 0 μS in the non-aqueous state, to >180 μS in the sheared, inverted state. Encouragingly, sheared formulations containing ≥50% SurgihoneyRO™ generated sufficient levels of ROS to inhibit growth of clinically relevant Gram-positive and Gram-negative bacteria. This study demonstrates an ability to formulate ROS producing emulsions for use as an alternative to current topical antibiotic-based treatments. Promisingly, the ability of this system to release water-sensitive actives in response to shear may be useful for controlled delivery of other therapeutic molecules.

Rapid Fabrication of Graphene Field-Effect Transistors with Liquid-metal Interconnects and Electrolytic Gate Dielectric Made of Honey

Historically, graphene-based transistor fabrication has been time-consuming due to the high demand for carefully controlled Raman spectroscopy, physical vapor deposition, and lift-off processes. For the first time in a three-terminal graphene field-effect transistor embodiment, we introduce a rapid fabrication technique that implements non-toxic eutectic liquid-metal Galinstan interconnects and an electrolytic gate dielectric comprised of honey. The goal is to minimize cost and turnaround time between fabrication runs; thereby, allowing researchers to focus on the characterization of graphene phenomena that drives innovation rather than a lengthy device fabrication process that hinders it. We demonstrate characteristic Dirac peaks for a single-gate graphene field-effect transistor embodiment that exhibits hole and electron mobilities of 213 ± 15 and 166 ± 5 cm ²/V·s respectively. We discuss how our methods can be used for the rapid determination of graphene quality and can complement Raman Spectroscopy techniques. Lastly, we explore a PN junction embodiment which further validates that our fabrication techniques can rapidly adapt to alternative device architectures and greatly broaden the research applicability.

FT-MIR supported Electrical Impedance Spectroscopy based study of sugar adulterated honeys from different floral origin

This study sought to detect the presence of sucrose as an adulterant in selected honey varieties from different floral origins by employing Electrical Impedance Spectroscopy (EIS) technique which has been simultaneously supported by Fourier Transform-Mid Infrared Spectroscopy (FT-MIR) measurements to provide a rapid, robust yet simple platform for honey quality evaluation. Variation of electrical parameters such as impedance, capacitance and conductance for 10%, 20%, 30%, 40%, 50%, 60% and 70% (w/w) sucrose syrup (SS) adulterated honey samples are analyzed and their respective current-voltage (I-V) characteristics are studied. Capacitance, conductance and net current flowing through the system are observed to decrease linearly whereas system impedance has been found to increase similarly with the increase in adulterant content. Also, FT-MIR measurements in the spectral region between 1800cm^-1 and 650cm^-1 reveal the increment of absorbance values due to the addition of SS. Full-Width-at-Half-Maximum (FWHM) is estimated from the spectral peak 1056cm^-1 for all pure and adulterated honey samples and is observed to be linearly increasing with increase in adulterant content. Finally, the coefficient of sensitivity has been extracted for all varieties of honey considered in terms of the measured conductance values.

Determination of the concentration of alum additive in deep-fried dough sticks using dielectric spectroscopy

The concentration of alum additive in deep-fried dough sticks (DFDSs) was investigated using a coaxial probe method based on dielectric properties in the 0.3–10-GHz frequency range. The dielectric spectra of aqueous solutions with different concentrations of alum, sodium bicarbonate, and mixtures thereof were used. The correspondence between dielectric loss and alum concentration was thereby revealed. A steady, uniform correspondence was successfully established by introducing ω·ɛ″(ω), the sum of dielectric loss and conductor loss (i.e., total loss), according to the electrical conductivity of the alum-containing aqueous solutions. Specific, resonant-type dielectric dispersion arising from alum due to atomic polarization was identified around 1 GHz. This was used to discriminate the alum additive in the DFDS from other ingredients. A quantitative relationship between alum and sodium bicarbonate concentrations in the aqueous solutions and the differential dielectric loss Δɛ″(ω) at 0.425 GHz was also established with a regression coefficient over 0.99. With the intention of eliminating the effects of the chemical reactions with sodium bicarbonate and the physical processes involved in leavening and frying during preparation, the developed technique was successfully applied to detect the alum dosage in a commercial DFDS (0.9942 g/L). The detected value agreed well with that determined using graphite furnace atomic absorption spectrometry (0.9722 g/L). The relative error was 2.2%. The results show that the proposed dielectric differential dispersion and loss technique is a suitable and effective method for determining the alum content in DFDSs.

In-vitro inhibitory effect of Tualang honey on cytochrome P450 2C8 activity

Objectives

To investigate the effect of Tualang honey on cytochrome P450 2C8 (CYP2C8) activity in vitro using an amodiaquine N-desethylase assay.

Methods

CYP2C8 and NADPH cytochrome P450 reductase was cotransformed, expressed and harvested. The incubation assay contained expressed proteins, MgCl2, NADP, glucose 6-phosphate, glucose-6-phosphate dehydrogenase, potassium phosphate buffer, and amodiaquine. The rate of conversion of amodiaquine to desethylamodiaquine, the metabolite, was determined using a high performance liquid chromatography (HPLC) method. The inhibition parameters, IC50 (concentration of inhibitor causing 50% inhibition of original enzyme activity) and apparent inhibition constant (Ki) values were determined.

Key findings

The recombinant proteins were successfully expressed and used to investigate the effect of Tualang honey on CYP2C8 activity. The activity was measured by the rate of metabolism of amodiaquine to desethylamodiaquine determined using a successfully developed HPLC method. Kinetic parameters as determined by nonlinear least-squares regression and evaluated with Aikeike's goodness of fit criteria revealed that Tualang honey competitively inhibited CYP2C8 activity in a dose-dependent manner. Maximum inhibition of 80% occurred at 0.01% honey. The IC50 and Ki values were (10.0 ± 3.0) × 10−3% and (5.1 ± 0.5) × 10−3% w/v, respectively.

Conclusions

This study has provided evidence for the in vitro inhibition of CYP2C8-mediated amodiaquine N-desethylase activity by Tualang honey. It revealed that honey, through this inhibition, may have the potential to cause in-vivo drug–food interaction with drugs metabolized by CYP2C8.

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods-a review

Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.