(177e) Correlation of Rheological Characterisation of Honey with Its Antibacterial Activities
AIChE Annual Meeting
2019
2019 AIChE Annual Meeting
Food, Pharmaceutical & Bioengineering Division
Poster Session: Food and Bioprocess Engineering
Monday, November 11, 2019 - 3:30pm to 5:00pm
Honey was serially diluted with different percentages of glucose, fructose and water and each was analysed rheologically at room temperature of 27°C. The rheological profiles of pure and adulterated honey samples were determined using RV DV-III Ultra Programmable Rheometer at low shear rate (0.0-4.16s-1). A Structural Kinetic Model was developed which provided good correlation with the rheological data. The new model was used to classify honey samples using their average molecular weights as one of the distinguishing properties. Also the order of the kinetics in the new model predicts the number of active components in the “honey “undergoing deformation. Pure honey exhibits a peculiar non-Newtonian rheological behaviour. The behaviour of glucose and fructose tends towards Newtonian, while water is Newtonian. Antibacterial activities of honey and serially adulterated samples against Staphylococcus aureus and Pseudomonas aeruginosa were also analyzed. The antibacterial analyses of honey were conducted using Kirby Bauer’s well diffusion method. The results indicated that pure honey exhibited a zone of inhibition against both organisms. Also, the diameter of the zone of inhibition decreased with increasing adulteration of honey suggesting a correlation with the rheological method.