Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Abstract

The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant coliforms, and Salmonella spp.). The results showed that after the thermal treatment application, the physicochemical characteristics of the honeys did not undergo statistically significant changes for most of the evaluated parameters. Regarding the concentrations and profiles of phenolic compounds, alterations were detected, which revealed new compounds not detected in fresh samples, thus, positively influencing the antioxidant activity. The application of the thermal treatment also reduced the aforementioned microbial load. Consequently, the applied process can be highlighted as an alternative method for the preservation of honey, since its application did not reduce the quality and specific characteristics of stingless bee honey. Practical applications Stingless honey bees (Meliponinae) form a large group of bees that lack of a sting and are found among various tropical and subtropical regions of the world. The honey produced by these bees is a product peculiar, as for the physical, chemical, and sensorial characteristics. Such characteristics, for example the high moisture content, may directly influence fermentation, and early deterioration of honey. Thus, the application of thermal treatment can be an efficient to minimize losses of honey. The results of the present work may point out the impacts of heat treatment on the characteristics on stingless bee honeys, serving as an incentive or starting point for future shelf‐life studies of honeys, contribute to the production chain of this honey and its valorization.

Physicochemical parameters, bioactive compounds, and antibacterial potential of stingless bee honey

“…(2018) also did not detect the formation of 5‐HMF after thermal processing of stingless bee honey, confirming this hypothesis. These studies show that 5‐HMF was not detected in stingless bee honey when applied 75–95°C for 20–60 s (Biluca et al., 2014); in Melipona bicolor honey at 90–95°C for 15–60 s (Braghini et al., 2019); and in Melipona fasciculata honey at 65°C for 30 min (Ribeiro et al., 2018), confirming this hypothesis.…”

“…Braghini et al. (2019) and Ribeiro et al. (2018) also did not detect the formation of 5‐HMF after thermal processing of stingless bee honey, confirming this hypothesis.…”

Effect of drying on physicochemical and functional properties of stingless bee honey

“…In order to provide a wider and more competitive market for stingless bee honey, the obstacle of short shelf life and product instability due to its high moisture content should be addressed. However, only a few studies have been carried out to uphold the problem (Braghini et al., 2019; Carvalho et al., 2009; Chong et al., 2017; Ramli et al., 2018). In brief, Chong et al.…”

“…Braghini et al. (2019) reported that a short‐term thermal treatment can be an alternative method to preserve stingless bee honey without removal of the moisture. It caused no significant effect on the physicochemical characteristics of stingless bee honey meanwhile successfully improves microbial quality and some biological properties.…”

Optical Determination of the Effects by Thermal Treatment (TT) in Honey of <i>Apis mellifera</i> Bees

“…With a global production of 183 million tons during 2015 and 179 million tons in 2016 [3] and a growing demand from the consumer market, it is interesting to ensure the conservation of honey for as long as possible. In order to achieve this objective, thermal treatment is used more frequently every day, since this method is easy to apply and ensures the reduction or elimination of micro-organisms [4] that can significantly affect the shelf life and therefore its quality for consumption [5].…”