Physico-Chemical nanomaterials science

Decrystallization and stabilization of liquid bee honey during storage
Kurta S.A.1, Khatsevich O.M.1, Fedorchenko S.V.1, Tagir M.1
1- Сhemistry Department of the Faculty of Natural Sciences , Vasyl Stefanyk Precarpathian National University
Halytska Str., 201/320, Ivano-Frankivsk, Ukraine. E-mail: kca2014@ukr.net
      The materials described in the article relate to the scientific field of food processing in the food industry and other fields related to the dilution, decrystallization of various solid and pasty products, in particular the dissolution of solid crystalline bee honey to a liquid consistency that can be used in dentistry for prevention and treatment of gum disease in gingivitis, periodontitis and periodontitis .. Natural bee honey, especially May, linden and acacia, contains a lot of fructose and can remain liquid in honeycombs sealed for 1-3 years. But honey extracted from honeycombs has a shelf life of only a few months, depending on the type and variety of honey. This is because honey contains up to 80% or more of fructose and glucose in a ratio of about 1: 1. The consumer characteristics of honey are almost unchanged, but its appearance becomes less attractive to consumers who want to see and consume it liquid and transparent. Therefore, the use of new methods and special conditions for cracking crystallized honey and preventing its natural crystallization, as well as conditions and means of storing honey in a liquid state for at least 1 year is an urgent problem in the food industry. Scientific activity and discussion of the achievements of ONAFT and the Department of Chemistry of Vasyl Stefanyk Precarpathian National University (Ivano-Frankivsk), contributed to the implementation of joint research and the introduction of a new type of food product - chewing gum "Honeycomb-Honeycomb". based on dissolved, liquid caramelized honey, which has a therapeutic and prophylactic effect and has pronounced therapeutic, anti-inflammatory, astringent, anti-infective, antimicrobial and antibacterial properties. The research provides for the possibility of creating and introducing new types of chewing gum based on liquid, dissolved honey, for the treatment, protection and prevention of dental diseases, primarily gingivitis, periodontitis and periodontitis.       
       Chemical, physicochemical and structural characteristics of liquid and crystallized (solid) honey depending on its thermochemical processing and duration of storage are investigated. There are 3 main factors that affect the rate of crystallization of honey: water content, pollen content and the ratio of glucose and fructose in honey. It was shown that by low-temperature isothermal accelerated treatment in a microwave reactor type MWR-SPR at 40oC, for 60s, it is possible to dissolve crystalline honey to a liquid state, which reduces the time for its dissolution in the classical method by heat transfer through the reactor wall from hot water. or electric heating from 4-12 hours. at the same temperature 50oC to 1 min, ie 240-600 times faster.
        The properties, structure and qualitative and quantitative composition of the obtained liquid honey are investigated and compared with the properties of the original crystalline and liquid honey without processing. It is proved that the proposed accelerated treatment in a microwave reactor type MWR-SPR at 50oC, for 60s, retains a high diastase Gotha number -10-11. The content of hydroxymethylfurfural did not exceed 3-6 mg / kg of honey, which meets the requirements of DSTU for honey. And consumer organoleptic indicators of honey in a liquid aggregate state remain, within 1 year. At the same time, with the traditional method of crystallization (dissolution) of honey, these indicators are much worse, the diastase number decreases to 0-6, and the content of toxic hydrosimethylfurfural increases to 12-18 mg / kg, which significantly exceeds the permissible norms (DSTU 4497: 2005 Honey natural).
        Analysis of the qualitative and quantitative composition of honey after low-temperature isothermal accelerated processing in a microwave reactor type MWR-SPR at 50oC, for 60s., Conducted by IR spectroscopy, showed the absence of significant qualitative changes compared to untreated honey. Microscopic studies confirmed a 10-fold reduction in the number and size of pollen particles. The size of the crystals of glucose and sucrose after such treatment is also reduced by 5 times. At the same time, the analysis of the mass distribution of sugar macromolecules by the method of angular distribution of the laser beam (NANODS CILAS) showed a decrease in the average particle size in the treated honey in 2 times compared with the crystallized samples. All this has a positive effect on the stabilization of liquid honey after dissolution (crystallization), when stored for 1 year.
         Analysis of HSC and BSC (honey bioactivity) confirmed that in samples of liquid honey after crystallization by the proposed method, these values are reduced by half, which is much less than during the traditional method of heating by heat transfer. Analysis of the chemical and element-oxide composition of honey, performed by X-ray fluorescence spectroscopy, confirmed that the qualitative composition of honey treated by the proposed method is almost unchanged.
        On the basis of samples of decrystallized liquid honey obtained by the new technology, a preventive chewing gum was created for the treatment of periodontal disease (gingivitis, periodontitis and periodontitis). Clinical studies of chewing gum samples based on a composition of liquid, caramelized honey, which were conducted at the Research and Training Center for Molecular Microbiology and Immunology of Mucous membranes of Uzhgorod National University in 2018-2019 to prevent and treat gingivitis, periodontitis and periodontitis in dentistry positive result in 72.5% of patients.
1.	S.А.Кurta, О.М. Khatsevich, М. R.Tsap, D. Ondrušová, T.M.Gromovy, N.V.Boyko., // BIOPOLIMERIC NANO STRUCTURAL COMPOSITIONS BASED ON CARAMELI-ZED  HONEY. // PHYSICS AND CHEMISTRY OF SOLID STATE Т. 20, №4 (2019) С.445-452 : http://journals.pu.  if.ua/index.php/pcss/index. (Web of Science ) 
2.	Tsap M.R,Kurta S.A., Khatsevich O.M : Chewing gum based on natural honey, wax and bee-glue for the prevention and treatment of periodontal diseases// International XXVII International Conference on the Physics and Technology of Thin Films and Nanosystems ICPTTFN ,May 20-25 2019,Ivano-Frankivsk, Ukraine. p.70-71.
3.	Sergiy Kurta , Olgа Khatsevych, Solonitskaya Irina, Natalia Povarova.. DISSOLUTION OF CRYSTALLIZED BEE HONEY AND STABILIZATION OF LIQUID DURING LONG-TERM STORAGE // Food Science and Technology. 14(4) 2020. Odessa national academy of food technologies, Odessa.Ukraine.. ttps://journals.onaft.edu.ua/index.php/ foodtech/ article/ view/1900/2106.  05.01. 2021 №4 р.105-114. (Web of Science)
4.	Сергій Курта. НАУКОВЦІ ПРИКАРПАТСЬКОГО УНІВЕРСИТЕТУ ВИНАЙШЛИ ЖУЙКУ, ЯКА ДОПОМАГАЄ БОРОТИСЬ ІЗ ХВОРОБОЮ ЯСЕН.  ТСН .19.02.2020.19.30. https://tsn.ua/video/video-novini/naukovci-prikarpatskogo-universitetu-vinayshli-zhuyku-yaka-dopomagaye-borotis-iz-hvoroboyu-yasen.html?utm_source=share&utm_ medium=mob&fbclid=IwAR1tzak_rybNyUb_xVIm0BOJVlQPRbllwzDS4cry7sfOZi-i946hmYwKj0s