Effect of preservation methods on antimicrobial activity, and nutritional and microbiological quality of Melipona quadrifasciata bee honey

Abstract

The impact of six preservation methods on stingless bee honey (SBH) was evaluated in relation to physicochemical parameters, microbiological quality, vitamin content, and antimicrobial activity. The analysis was performed before (fresh) and after dehumidification at 30°C for 12 h (D), sonification at 52°C for 30 min (S), pasteurization at 55°C (H) and 65°C (P), maturation at 25°C for 90 days (M), and refrigeration at 4°C for 304 days (R). Dehumidification produced significant reduction in water activity, the lowest moisture, and the highest tendency to crystallization. Maturation showed the lowest pH, the greatest acidity, and the most significant darkening. The treated honey (D, S, H, P, and M) slightly enhanced the formation of 5-HMF and decreased the fructose/glucose and diastase activity. The fresh and refrigerated SBH showed higher antimicrobial activity. The preservation methods can be helpful to increase the microbiological stability and shelf life of SBH. Practical applications One of the biggest challenges to producing honey from stingless bees is to guarantee the stability of a product that is very susceptible to fermentation due to high moisture and water activity, high amount of aerobic mesophilic bacteria, mold, and yeast. On the other hand, the Melipona quadrifasciata bee produces 1.5 to 2.0 L of honey in good flowering seasons, which achieves a considerable market value and has a particularly exotic flavor and medicinal value. The present findings would support that preservation methods can be further developed as a promising strategy to achieve M. quadrifasciata honey postharvest stability, minimizing microbial development and improving fresh honey's physicochemical and nutritional qualities.