BIOPOLYMER FOOD COMPOSITIONS BASED ON CARAMELIZED HONEY, WAX AND PROPOLIS FOR PREVENTION OF PERIODONTOSIS

Abstract

For the first time, the processes occurring during caramelization of honey are studied and the biochemical properties of the obtained substances are studied. Infrared spectra, humidity and viscosity were analyzed, the size and size distribution of nanoparticles, elemental composition, oxymethylfurfural content and diastase number of caramelized honey were studied. As a result of research, the difference between the sizes of nanoparticles of natural and caramelized honey was established: caramelized honey is characterized by much smaller (1.5–2.0 times) particle sizes than for natural bee honey. Smaller particle sizes of caramelized honey, after thermochemical treatment in the presence of specially selected catalysts, increase its biochemical activity. The paper also describes a new method of processing crystallized honey and the characteristics of the obtained liquid honey for a long shelf life (at least 1 year). It is shown that with the help of a new method of low-temperature isothermal accelerated processing in a microwave reactor MWR-SPR, it is possible to dissolve the crystallized honey to a liquid state. The proposed method reduces the time for the dissolution of honey in comparison with the known method of heat transfer by 250 times. The properties and structure of particles of crystallized and liquid honey after low-temperature, isothermal, accelerated processing with the help of microwave technology of ultrahigh frequencies at 50 °C, for 60’s are investigated. The number and particle size of pollen in honey is reduced by 10 times, and the size of the crystals of glucose and sucrose after processing is reduced by 2–5 times. The method of angular distribution of the laser beam shows a reduction of the average size of sugar macromolecules in the processed honey in 2 times, compared with crystallized honey. It is proved that the proposed low-temperature, isothermal, accelerated processing of honey in a microwave reactor helps to maintain a high diastase Gotha number – 10–11, and the content of hydroxymethylfurfural does not exceed 3–6 mg/kg of honey. The results of X-ray fluorescence spectroscopy confirm that the chemical and element-oxide composition of honey after treatment is almost unchanged. Analyzes of data on chemical and biological oxygen consumption show that in samples of liquid honey, after dissolution by the proposed method, the biochemical activity of honey is reduced only twice, which is much less than during the dissolution of honey by traditional heat transfer. All this has a positive effect on the stabilization of liquid honey after dissolution, on its stability during long-term (up to 1 year) storage. The chemical properties of wax, propolis, honey before and after the caramelization process have been studied. Based on the results obtained from caramelized honey, wax and propolis created a chewing gum with biologically active components for the prevention and treatment of periodontal diseases (gingivitis, periodontitis and periodontitis). Clinical studies using chewing gum based on honey, wax and propolis for the treatment of periodontal tacine in dentistry confirmed a positive effect in 72.5% of patients.