Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultraso
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ORIGINAL ARTICLE
Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments Maja Stojkovic´1 • Dragoljub Cvetkovic´2 • Aleksandar Savic´1 • ˇ abic´3 Ljiljana Topalic´-Trivunovic´1 • Ana Velemir1 • Sasˇa Papuga1 • Mirjana Z
Revised: 11 August 2020 / Accepted: 24 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
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. Keywords Honeydew honey Heat Ultrasound Antioxidant and antibacterial properties
& Aleksandar Savic´ [email protected] 1
Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
2
Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
3
Faculty of Agriculture, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
Introduction Honeydew honey is secreted by insects–aphids, whose mouth apparatus is adapted to drilling plant tissue and sucking phloem sap, which is rich in nutrients. This type of honey has specific physicochemical, organoleptic and microscopic properties and shows good antioxidant and antimicrobial activity (Wilczyn´ska 2010). The antioxidant and antimicrobial activities are important biological properties of honey. The presence of enzymatic (glucose oxidase, catalase) and non-enzymatic antioxidants (flavonoids, ascorbic acid and phenolic acids) has been detected in many types of honey. The antimicrobial activity of honey depends on various factors: osmolarity, pH value, H2O2 content, etc. (Leyva-Jimeneza et al. 2019). Honey processing may have a significant impact on its quality. The heat pretreatment is still mainly used for honey, but in spite of many benefits, such as fungal growth inhibition and the delayed crystallisation process (Tosi et al. 2004), it results in significant shortcomings as well: inactivation of enzymes (primarily of diastase), lipid oxidation and protein denaturation, and causes non-enzymatic browning and an increase in the hydroxymethylfurfural (HMF) content. Other methods (ultrasou
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