Malaysian Applied Biology Journal

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47_04_12

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Malays. Appl. Biol. (2018) 47(4): 107–116

 

A SHELF LIFE STUDY: AN EVALUATION ON

PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL

ANALYSIS OF HONEY AND Nigella sativa SEED MIXTURE

DURING ACCELERATED STORAGE


TUAN ZAINAZOR TUAN CHILEK1, LAU YUKE CHIN1, FISAL AHMAD1,

ZAMZAHAILA MOHD ZIN1,2 and HAYATI MOHD YUSOF1*


1School of Food Science and Technology, Universiti Malaysia Terengganu,

21030 Kuala Terengganu, Terengganu

2Centre for Fundamental and Liberal Education, Universiti Malaysia Terengganu,

21030, Kuala Nerus, Terengganu

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 12 September 2018, Published online 25 October 2018


ABSTRACT

Honey and Nigella sativa (Black Seeds) mixture is well known as a traditional Islamic medicine with its high health benefits to human. This study attempts to determine the physicochemical properties and presence of microorganisms of honey and black seed along 78 days accelerated storage at 55°C that represent two years shelf life. The physical properties of mixtures were obtained using colourimeter, pH meter and texture analyser while antioxidant properties were studied by total phenolic content (TPC) and 1,1- diphenyl-2-picrylhdrazyl (DPPH) scavenging capacity. Microbiological activities were determined using Total Plate Count and Yeast and Mold Count. Results indicated that the colour of sample turns darker, more acidic and harder in texture across 78 days accelerated shelf life. A fluctuation of total phenolic content (353.36–796.09 mg/L) and a gradual increasing in DPPH free radical-scavenging activity (54.2–85.6%) were obtained. Microorganisms were found <1.0 × 102 CFU/g for both Total Plate Count and Yeast and Mold Count on the last day of storage analysis. Overall, honey and black seed mixture can be labelled using “best-before” shelf life dating that can last for at least two years. The mixture still can be consumed after the best before date but might have some losses of quality.

Key words: Shelf life, honey, Nigella sativa seeds, accelerated storage

 

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