Impact of Honey Processing Methods on Nutritional and Functional Quality

Amanda S. Rodriguez

FOS 4041 Food Science and Composition

University of North Florida

Spring 2019
Introduction

Honey is a sweet and viscous liquid prepared by bees from the nectar of flowers. It is

composed of monosaccharides, mainly glucose and fructose, organic acids, vitamins, and

phenolic compounds. This natural product is valued among its consumers for its rich flavor and

texture. Honey has become known as a rich nutraceutical product due to its bioactive

components that have significant health benefits. Among these we may see antibacterial and anti-

inflammatory support. It is suggested that oxidative stress is the culprit for our civilization’s

development of chronic disease. Honey may be a key player as it is a natural source of free

radical scavenging compounds. [1]

The beneficial compounds present within honey can fluctuate depending on temperature,

moisture, filtration and processing methods. It has been reported that heating honey above 50C

leads to an increase in hydroxymethylfurfural (HMF) and a reduction in enzyme activity, these

factors can influence flavor compounds. [1] Heating honey will darken it; storing honey at a

colder temperature degrades it at a slower rate. Enzymes present in honey help catalyze

biochemical reactions that allow the product to be more stable as it ripens, heat can also degrade

these enzymes. High levels of moisture can lead to fermentation. [6] Essentially, these variables

can impact the overall quality of honey (flavor, aroma, color) and biochemical content. Several

processing techniques in the industry also impact the quality of honey. In this paper, we will

explore the effects of high-pressure processing (HPP), thermal processing, combined HPP and

thermal, and ultra-sonic processing on antioxidant capacity, total phenolic content, and color on

honey varieties.
Thermal Processing

In a commercial setting, honey typically undergoes thermal treatment which includes a

liquefaction stage (which is conducted at about 55C) and a pasteurization stage (which is

conducted at about 80C). As discussed in a study by Pimentel et al., the effects of industrial

thermal processing on flavonoids and phenolic compounds are dependent on the floral origin and

type. [1] The conventional thermal processing technique can protect honey from fermentation

and microbial activity caused by an increase in water activity, however, this method elicits

changes in the viscosity and texture. The use of heat in thermal processing methods has been

reported to cause Maillard reaction, which results in browning and crystallization and therefore,

is not preferred by consumers. As temperatures reach 70C, heat sensitive compounds begin to

create differences in color of the honey sample. Heating not only provokes physical changes in

honey but has been reported to decrease antioxidant activity and destruct vitamins and enzyme

structures. [6]

High-Pressure Processing

The high-pressure processing (HPP) technique offers an alternative to thermal

processing. In the absence of heat, its main action utilizes isostatic pressure transmissions at

ambient temperatures (25-33C) which helps retain freshness, improve nutritional functionality,

and minimizes changes in flavor, taste, and color. Maintaining color is important as it relates to

the consumers perception of the product. Color retention may be supported by a non-thermal

technique such as HPP. [6]

A study conducted by Fauzi et al. focused on improving the antioxidant activity and

retaining color and flavor of Manuka honey. Manuka honey (Leptospermum scoparium) from

New Zealand, is known for its nutraceutical benefits such as reducing the risk of heart disease,
cancer, and lowering inflammation. Manuka honey is rich in antioxidants, flavonoids, amino

acids, and phenolic acids which are thermolabile. Under time and heat variables, these beneficial

components of this multifloral honey can become unstable. [6] This instability is the motive for

searching for a practice that allows for longer retention of the favorable biological compounds.

The Fauzi et al. study analyzed antioxidant activity, color, and rheological behavior

(viscosity) of manuka honey samples under HPP, combined HPP-thermal, and thermal

treatments. To begin, unprocessed manuka had the highest antioxidant activity compared to

Polish, Malaysian floral, and Romanian species. Under the HPP method, results showed an

increase in antioxidant activity compared to the unprocessed sample, combined HPP-thermal,

and thermal variations. The HPP treatment improved the value of antioxidant activity by 30%

while preserving the samples’ original color. The combined HPP-thermal variation showed

changes in color with longer processing times, this can be minimized by treating the sample for

less than 15 minutes below 70C. [6]

 In a study by Akhmazillah et al., the HPP method increased total phenolic content (TPC)

compared to the unprocessed sample. The combined HPP-thermal process did not significantly

affect the TPC. With the thermal technique, longer treatments increased TPC. However, there

was no significant different in TPC in the HPP-thermal and thermal variations. [11]

Ultra-sonic Processing

Another method, ultra-sonic processing utilizes high intensity waves. A study by

Chikaim et al. utilized Longan flower honey, which is widely produced in Chiang Mai, Thailand.

The composition of compounds and antioxidant activity of honey depends of the floral origin,

the season, environmental factors, and processing methods. In this study, the HPP sample

showed a significant increase in TPC, total flavonoids, and antioxidant capacity after each

pressurization. The ultra-sonic variation increased TPC, total flavonoids, and antioxidant

capacity slightly compared to the unprocessed sample, with antioxidant compound availability

increasing with each treatment time. The thermal sample showed the highest TPC and total
flavonoids and 50C and 70C for 5 minutes. In the thermal sample, antioxidant activity decreased

slightly compared to the unprocessed sample. Interestingly, the increase in phenols and

antioxidant activity may be due to thermal acceleration during the ultra-sonic process. Increasing

the amplitude may increase levels of antioxidant activity. This increase of bioactive compounds

may be credited to the disintegration of pollen which releases enzymes that affect phenol and

antioxidant activity. [4]

Storage

In a study by Markovic et al., after one year of storage acacia honey demonstrated a

91.8% decrease in phenolic content and multifloral honey decreased by 88.6%. [7] Marcovic et

al. noted a 31% decrease of phenolic content in buckwheat honey stored at 4C. Similarly,

flavonoid content decreased by 45.6% in acacia honey and 43.8% in multifloral honey. To

determine antioxidant activity of honey, radical scavenging activity is measured by DPPH

method. DPPH method is used because lower absorbance of a hydrogen ion signifies higher

antioxidant activity. Results from the samples used in this study showed an increase in DPPH

values after one year of storage, meaning total antioxidant activity decreased over time. Another

method used to determine antioxidant activity is ferric reducing antioxidant power (FRAP)

method. Comparable to DPPH values of the samples used in this study, FRAP values also

decreased over the one-year span. Once again, total antioxidant and phenolic content of a honey

sample are dependent on factors such as time, temperature, and honey type.

It is also important to note that the presence of minerals such as copper and iron may

react with hydrogen peroxide which may lead to the generation of highly reactive hydroxyl

radicals. [5] This is an significant consideration related to the materials used to process or store

honey in.
Conclusion

The preservation of total phenolic content (TPC) and antioxidant activity is important as

these main phytochemical components impact the nutritional value of honey. Based on the

research, the HPP method is capable of increasing TPC and antioxidant activity while retaining

the ideal physical characteristics of honey. Honey with the highest amount of antioxidant

compounds will hold the superlative radical scavenging activity. These results are significant for

the medical community to consider honey as a beneficial nutritive in combating and/or

preventing chronic diseases caused by inflammation and oxidative stress. Honey can have a

therapeutic role in ailments such as diabetic ulcers, cataracts, gastric ulcers, among others. [5]

With a new approach to processing honey, a fresh and high nutritional quality honey product can

be brought to consumers. This information has the potential to empower consumers to make

healthier, smarter purchases and maintain value of the product during storage. Refrigerating

honey is an adequate action to take to preserve its color, support shelf stability over time, and

prevent crystallization.

In a dietetics practice, this information may be useful in supporting honey for an

alternative sweetener to diabetics. More research can be done in this area, in terms of how the

sugars present in honey may be metabolized by an insulin-resistant body. The public is becoming

more open to alternative therapies, thus further understanding the biological effects honey

consumption has on the human system may lead to greater research related to human metabolism

and how we can gain the most out of our food through utilizing technology.
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