Quality changes in thermally-treated Tetragonula testaceitarsis stingless bee honey during room temperature storage

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-01 DOI:10.1007/s10068-025-01922-y

Rizki Dwi Setiawan, Sri Melia, Indri Juliyarsi, Rusdimansyah, Surya Aulia H

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Abstract

This study examined quality changes in Tetragonula testaceitarsis (T. testaceitarsis) stingless bee honey subjected to thermal treatment and stored at room temperature. Honey was heated at 55, 75, and 90 °C for 10 or 20 min and then stored at 30 °C for 40 days. Physicochemical parameters including moisture content, total soluble solids (TSS), pH, acidity, viscosity, hydroxymethylfurfural (HMF), color (L*, a*, b*), antioxidant activity, and total phenolic content were analyzed. Thermal treatment significantly (p < 0.05) affected all parameters, except pH. Heating reduced moisture content, viscosity, lightness, and antioxidant activity, but increased TSS, acidity, HMF, color values (a*, b*), and total phenolic content. High-temperature heating mitigated the increase in moisture content and acidity, while slowing the decline in TSS and pH during storage. However, by day 40, all honey samples exceeded the national HMF limit (40 mg/kg), indicating that T. testaceitarsis honey is unsuitable for storage at room temperature.

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室温贮藏中热处理的无刺雄四角蜂蜂蜜的质量变化

本研究考察了经热处理和室温保存的无刺蜜蜂蜂蜜的品质变化。蜂蜜在55、75和90℃下加热10或20分钟，然后在30℃下保存40天。理化参数包括水分、总可溶性固形物（TSS）、pH、酸度、粘度、羟甲基糠醛（HMF）、颜色（L*、a*、b*）、抗氧化活性和总酚含量。热处理显著（p < 0.05）影响了除ph外的所有参数。加热降低了水分含量、粘度、亮度和抗氧化活性，但增加了TSS、酸度、HMF、色值（a*、b*）和总酚含量。高温加热减缓了水分含量和酸度的增加，同时减缓了贮藏期间TSS和pH的下降。然而，到第40天，所有蜂蜜样品都超过了国家HMF限量（40 mg/kg），表明黄颡鱼蜂蜜不适合室温保存。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.