Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments

Stojković, Maja; Cvetković, Dragoljub; Savić, Aleksandar; Topalić-Trivunović, Ljiljana; Velemir, Ana; Papuga, Saša; Žabić, Mirjana

doi:10.1007/s13197-020-04762-2

Original Article
Published: 04 September 2020

Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments

Maja Stojković¹,
Dragoljub Cvetković²,
Aleksandar Savić ORCID: orcid.org/0000-0002-2475-6764¹,
Ljiljana Topalić-Trivunović¹,
Ana Velemir ORCID: orcid.org/0000-0003-2152-5183¹,
Saša Papuga¹ &
Mirjana Žabić³

Journal of Food Science and Technology volume 58, pages 2555–2566 (2021)Cite this article

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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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Authors and Affiliations

Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
Maja Stojković, Aleksandar Savić, Ljiljana Topalić-Trivunović, Ana Velemir & Saša Papuga
Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
Dragoljub Cvetković
Faculty of Agriculture, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
Mirjana Žabić

Authors

Maja Stojković
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Dragoljub Cvetković
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Aleksandar Savić
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Ljiljana Topalić-Trivunović
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Ana Velemir
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Saša Papuga
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Mirjana Žabić
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Contributions

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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Correspondence to Aleksandar Savić.

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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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Revised: 11 August 2020
Accepted: 24 August 2020
Published: 04 September 2020
Issue Date: July 2021
DOI: https://doi.org/10.1007/s13197-020-04762-2

Keywords

Honeydew honey
Heat
Ultrasound
Antioxidant and antibacterial properties