Abstract
The objective of this study was to examine the effect of different treatments on the physicochemical, antioxidant, and antibacterial properties of honeydew honey. Honeydew honey was subjected to heat treatment and 9 different ultrasound treatments. Our results showed that the following parameters were significantly changed: water content, pH, electrical conductivity, diastase activity, HMF content and water activity. The ultrasound resulted in an increase in the total phenol content and the antioxidant capacity (DPPH, FRAP, and ABTS tests) in comparison with the conventional thermal technique. In most cases, the samples subjected to ultrasound improved the antibacterial activity; the heat treatment resulted in a significant reduction of the antibacterial activity, and sample 4 (ultrasound 30 °C, 5 min) showed the best antibacterial activity. The ultrasound treatment, especially at lower temperatures, represents a technique that enables the preservation and improvement of the biological properties of honeydew honey.
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Acknowledgments
This study is a result of the research conducted within the Project (19/6-020/961-68/18) financially supported by the Ministry for Scientific and Technological Development, Higher Education and Information Society of the Republic of Srpska.
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MS, DC, AS, LT, AV, SP, MŽ, conceived and designed the experiments; performed the experiments; analyzed the data; contributed reagents, materials and analytical tools; wrote the paper.
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Stojković, M., Cvetković, D., Savić, A. et al. Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments. J Food Sci Technol 58, 2555–2566 (2021). https://doi.org/10.1007/s13197-020-04762-2
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DOI: https://doi.org/10.1007/s13197-020-04762-2