Shelf-life prediction of pot-honey subjected to thermal treatments based on quality attributes at accelerated storage conditions

Abstract

Pot-honey is a highly valuable product obtained by stingless bees that commonly predominate in tropical habitats and constitutes an interesting alternative to the typical production and commercialization of Apis mellifera honey. Although the production in most places is purely artisanal, the prospect of growth in the commercialization of this type of honey is promising. However, there are still problems of handling and conservation, fundamentally linked to poor hygienic practices that lead to the proliferation of microorganisms. Since the water content in pot-honey is typically higher than reported for A. mellifera honey, it is more susceptible to degradation if treatments aimed at sanitizing the product are not carried out. In this sense, pasteurization is presented as an accessible alternative for beekeepers, but it does not guarantee the elimination of spores, which represent a risk to the health of consumers. In this study, tyndallization was tested as a method to sanitize pot-honey, based on heating/cooling cycles that promote spore germination, facilitating their elimination. The results found show treatment at 80 °C for 15 min promoted an increase in HMF levels and a decrease in diastase activity, although between the limits defined in regulations set for A. mellifera . The shelf-life study showed that free acidity limited the storage time, overpassing an acceptable value after 200 days at 23 °C. In conclusion, this study has demonstrated optimum conditions for honey processing through the elimination of the microbiological load it contains. Tyndallization is presented as a viable and accessible alternative for meliponiculturists to improve food hygiene and preserve it for a reasonable time under typical honey storage conditions. The information obtained will allow establishing the bases for adequate control of honey from T. angustula bees in the different stages of the distribution chain. • Pot-honey is a food commonly eaten raw despite its microbiological risk. • Pasteurization was not an effective treatment for spore inactivation in pot-honey. • Tyndallization of pot-honey promoted the germination and elimination of spores. • HMF increased but its value was lower than the maximum established in the regulations for A. mellifera . • It is shown a standardized procedure for pot-honey sanitation, that could be scaled and applied in food industry.