Exploring the Impact of Thermal Processing on the Quality Attributes of Honey: A Comprehensive Review

Abstract

Nectar collected by bees from diverse origins, at different time points throughout the year, under different environmental conditions, and from diverse flora influences the composition of the honey. However, intensive migratory beekeeping practices and unhygienic extraction methods can compromise its aesthetic appeal, nutritional quality, and microbiological safety. Thermal treatment is a critical step in industrial honey processing, aimed at extending shelf life by reducing moisture content, improving viscosity for efficient handling, transportation, and packaging. Despite these advantages, thermal processing can adversely affect honey's quality by increasing hydroxymethylfurfural (HMF) levels and reducing diastase activity, both key indicators of honey's freshness and quality. Although typical HMF levels in honey are generally considered safe, concerns about its potential carcinogenicity in specific food items, though minimal, underscore the need for careful processing. This review comprehensively examines the effects of thermal treatments on honey's quality attributes, including its nutritional, sensory, and microbiological properties. It also highlights strategies to moderate the negative impacts of heat treatment, ensuring the production of high-quality honey with lower HMF content and preserved bioactivity. Future research directions are discussed to optimize processing techniques, addressing safety concerns while maintaining honey's unique biological and functional properties.