Effect of pasteurization, dehumidification, refrigeration and maturation on the composition, quality and acceptability of Scaptotrigona depilis honey

Abstract

Honey from stingless bees has parameters that are different from those produced by Apis mellifera. These differences have led to studies of honey conservation techniques. In this context, it is necessary to evaluate whether the use of different conservation processes impacts the quality and chemical composition of this type of honey. The aim of this study was to conduct sensory analysis and determine the chemical profile, quality, and antioxidant activity of S. depilis honey subjected to different conservation processes. The physicochemical characteristics were determined in the fresh sample (time-point zero sample) and after freezing, pasteurization, dehumidification and maturation for 180 days. The reducing sugar, apparent sucrose, total acidity, moisture, water-insoluble solids, minerals, diastatic activity, Brix, color and hydroxymethylfurfural (HMF) levels were determined. These samples were also evaluated for their volatile composition and sensory aspects. After 180 days, the processed honeys showed changes in the phenolic content, and dehumidification was the treatment that most interfered with the phenolic content of the samples. The physicochemical properties that presented significant differences were the acidity, moisture, diastatic activity and color for the matured honey and the HMF levels in the dehumidification and pasteurization treatments. The main volatile compounds differed in each treatment in relation to the untreated honey. The sensory acceptance test showed significant differences for some of the attributes evaluated and the preference of consumers was for the untreated honey.