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

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 we...

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Published in:Journal of food science and technology 2021-07, Vol.58 (7), p.2555-2566
Main Authors: Stojković, Maja, Cvetković, Dragoljub, Savić, Aleksandar, Topalić-Trivunović, Ljiljana, Velemir, Ana, Papuga, Saša, Žabić, Mirjana
Format: Article
Language:English
Subjects:
Antibacterial activity
Antioxidants
Biological properties
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Electrical conductivity
Electrical resistivity
Food Science
Heat treatment
Heat treatments
Honey
Honeydew
Low temperature
Moisture content
Nutrition
Original
Original Article
Phenols
Ultrasonic imaging
Ultrasonic processing
Ultrasound
Water activity
Water content
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creator Stojković, Maja
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Žabić, Mirjana
description 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.
doi_str_mv 10.1007/s13197-020-04762-2
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subjects Antibacterial activity
Antioxidants
Biological properties
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Electrical conductivity
Electrical resistivity
Food Science
Heat treatment
Heat treatments
Honey
Honeydew
Low temperature
Moisture content
Nutrition
Original
Original Article
Phenols
Ultrasonic imaging
Ultrasonic processing
Ultrasound
Water activity
Water content
title Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments
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