Quality of honey from Tubuna bees (Scaptotrigona bipunctata) fresh, thermally treated and during storage

IF 2.7 2区 农林科学 Q1 ENTOMOLOGY
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Abstract

Intrinsic characteristics, such as the presence of sugars and high levels of moisture and water activity, give stingless bee honey a greater tendency to fermentation than Apis mellifera honey. Thus, this study aimed to evaluate the physicochemical, microbiological, and antioxidant parameters of honey sourced from Tubuna bees (Scaptotrigona bipunctata) in its fresh state, following thermal treatment, and during storage. Samples were collected from three meliponaries in the South of Brazil. Thermal treatment involved a 3 min immersion at 65 °C, and storage occurred at ambient temperature. Parameters assessed included moisture, free acidity, pH, water activity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, ash, mesophilic aerobic bacteria, molds, yeasts, Escherichia coli, and antioxidant activity (DPPH and ABTS). Thermally treated honey demonstrated improved moisture stability, acidity, water activity, and increased color during storage. There were no significant differences in pH, soluble solids, hydroxymethylfurfural, bacteria, molds, yeasts, and antioxidant activity between thermally treated and fresh honey, and during storage. Both fresh and thermally treated S. bipunctata honey samples were free from E. coli and maintained values within state legislation limits for moisture, sugars, hydroxymethylfurfural, ash, molds, and yeasts during storage. However, the microorganism count was reduced, and an increase in antioxidant activity after 360 days was observed. The treatment in a water bath at 65 °C for 3 min preserved the physicochemical, microbiological, and antioxidant quality of Scaptotrigona bipunctata honey during storage. The results hold promise for supporting “meliponicultores”, offering market opportunities, ensuring product quality, and fostering sustainability while preserving local biodiversity and culture.

Abstract Image

新鲜、热处理和贮藏期间的图布纳蜂(Scaptotrigona bipunctata)蜂蜜的质量
无刺蜂蜂蜜的固有特征,如糖的存在、高水分和高水活性,使其比蜜蜂蜂蜜更容易发酵。因此,本研究旨在评估无刺蜂蜂蜜(Scaptotrigona bipunctata)在新鲜状态、热处理后和储存期间的理化、微生物和抗氧化参数。样品采集自巴西南部的三个蜜蜂养殖场。热处理包括在 65 °C 下浸泡 3 分钟,储存则在环境温度下进行。评估参数包括水分、游离酸度、pH 值、水活性、可溶性固形物、还原糖、表观蔗糖、羟甲基糠醛、色度、灰分、中嗜氧细菌、霉菌、酵母菌、大肠杆菌和抗氧化活性(DPPH 和 ABTS)。经过热处理的蜂蜜在贮藏期间的水分稳定性、酸度、水活性都有所改善,色泽也有所提高。经热处理的蜂蜜和新鲜蜂蜜在 pH 值、可溶性固形物、羟甲基糠醛、细菌、霉菌、酵母菌和抗氧化活性方面没有明显差异。新鲜蜂蜜和经过热处理的双峰蜂蜜样品都不含大肠杆菌,并且在储存期间水分、糖、羟甲基糠醛、灰分、霉菌和酵母菌的值都保持在国家规定的范围内。不过,在 360 天后,微生物数量有所减少,抗氧化活性也有所提高。在 65 °C 的水浴中处理 3 分钟可保持 Scaptotrigona bipunctata 蜂蜜在贮藏期间的物理化学、微生物和抗氧化质量。这些结果为支持 "蜜蜂养殖者"、提供市场机会、确保产品质量以及在保护当地生物多样性和文化的同时促进可持续发展带来了希望。
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来源期刊
CiteScore
5.70
自引率
18.50%
发文量
112
审稿时长
45 days
期刊介绍: The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.
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