Honey Concentrate via Autofermentation and pH Control
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Solution Overview
Problem
Existing processes for producing honey concentrates do not effectively utilize native enzymes for optimal enzymatic hydrolysis, limiting the bioavailability and assimilability of honey in living organisms.
Innovation Solution
A novel process involving autofermentation with controlled pH and temperature conditions, using purified water and ethanol, to cleave honey using its native enzymes, specifically saccharose and invertase, resulting in a honey concentrate with enhanced bioavailability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional enzymatic hydrolysis processes are used with external enzymes, then the hydrolysis can proceed, but the process complexity increases and the bioavailability of honey is not optimally improved
Solution Approach 1:
The patent utilizes the native enzymes already present in honey (invertase, diastase, and other enzymatic systems) to perform the hydrolysis of high-molecular compounds. This self-service approach eliminates the need to introduce external enzymes, thereby simplifying the process while effectively breaking down complex structures to improve bioavailability and assimilability of honey components.
2Reliability
If honey is used in naturally occurring form, then it maintains its natural composition, but the assimilability and bioavailability in living organisms remains limited
Solution Approach 1:
The patent applies controlled parameter changes including temperature (37-40°C optimal range), pH adjustment (to 5.0-5.5), and extended hydrolysis time (18-29 hours) to optimize the enzymatic breakdown of honey's high-molecular compounds. These parameter modifications facilitate the conversion of complex structures into more assimilable forms while preserving the beneficial natural components through controlled processing conditions.
3Productivity
If the temperature is raised to optimize enzyme activity, then the enzymatic hydrolysis proceeds faster, but the risk of enzyme denaturation and quality degradation increases
Solution Approach 1:
The patent optimizes the temperature parameter within a specific range of 37-40°C, which is sufficient to activate native honey enzymes and accelerate hydrolysis while remaining below the denaturation threshold. This controlled temperature parameter change enables faster hydrolysis rates while preserving enzyme activity and maintaining the quality of the hydrolyzate.
4Reliability
If extensive hydrolysis is performed to improve bioavailability, then the breakdown of high-molecular compounds increases, but the processing time extends significantly
Solution Approach 1:
The patent employs optimized parameter combinations including temperature (37-40°C), pH (5.0-5.5), and extended time (18-29 hours) to achieve thorough hydrolysis of high-molecular compounds. These parameter changes work synergistically to maximize the breakdown of complex structures into assimilable components while managing the overall processing time efficiently.
Solution Approach 2:
The patent implements continuous stirring during the hydrolysis process to ensure uniform distribution of substrates and enzymes, prevent settling, and maintain consistent reaction conditions throughout the extended hydrolysis period. This continuous action ensures thorough and uniform hydrolysis of all honey components, maximizing bioavailability achievement.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process achieves full fermentation of saccharose and honey starch, producing a bioavailable honey concentrate that broadens its applications in pharmacological and cosmetic industries without compromising quality characteristics.
Implementation Method 1
enzymatic hydrolysis technique is a changer of the high-molecular structure of naturally occurring polymers
Implementation Method 2
Over 15 enzymes had been found to be honey components. Among them, invertase and diastase are the main enzymes present in honey
Implementation Method 3
a temperature is raised up to 35 - 40°C
Implementation Method 4
a process of producing a honey concentrate by means of autofermentation
Implementation Method 5
a pH value is adjusted every 10 minutes for a period of 50 - 60 minutes in order to achieve a stabilized pH value within a range of 4.5 - 5.0
Implementation Method 6
exposed to stirring, subjected to addition of ethanol used as a stabilizer in an amount of 2% of a total volume of the resultant hydrolyzate
Implementation Method 7
settled for 60 minutes to produce a honey concentrate which is subsequently filtered
Implementation Method 8
subjected to filtration using microporous filters having pore diameter of 0.2 μmicrons
Implementation Method 9
poured into containers and autoclaved at 110°C
Data Source
AI summary
Use: present invention relates to the fields of biotechnology and medicine, more particularly to processes of enzymatic hydrolysis of high-molecular natural polymers, and it may be useful in medicine, agriculture, pharmaceutics, cosmetics. Objective: providing a novel process of enzymatic hydrolysis of a high-molecular natural polymer by means of autofermentation, while providing for optimal conditions for a progress of enzyme-substrate reaction. Summary of invention: a process of enzymatic hydrolysis of a high-molecular natural polymer, comprising a preparatory stage with an addition of distilled water and homogenate heating, performing hydrolysis while stirring continuously and assessing a quality of a hydrolyzate thus produced, wherein according to the invention honey is used as said high-molecular natural polymer which is exposed to an addition of 80% of purified water as compared to a total volume of water to be added, a temperature is raised up to 35 - 40°C, and a pH of the homogenate is adjusted up to 6.0, then the temperature is further raised under intensive stirring and pH = 6.0 to make 45°C, a pH value is adjusted every 10 minutes for a period of 50 - 60 minutes in order to achieve a stabilized pH value within a range of 4.5 - 5.0, then a resultant hydrolyzate is cooled down to room temperature, exposed to stirring, subjected to addition of ethanol used as a stabilizer in an amount of 2% of a total volume of the resultant hydrolyzate, the remaining water is subsequently added, the resultant hydrolyzate is stirred again, settled for 60 minutes to produce a defermented honey concentrate which is subsequently filtered, poured into containers and autoclaved at 110°C.