Honey Processing Research Articles

Pengaruh Metode Pengolahan Kopi Robusta Gumitir Di Kabupaten Jember Terhadap Karakteristik Green Coffee Powder (GCP)

Coffee is a plantation crop commodity that is widely consumed in Indonesia as a refreshing drink. Broadly speaking, coffee processing methods include natural processing, honey processing, semi-wet processing, and wet methods. Green coffee powder (GCP) is unroasted coffee that is ground to a certain particle size. Green coffee powder as a new product processed from green coffee without roasting, so in the processing process it is necessary to analyze the profile of green coffee beans. The differences in the processing methods of natural process coffee, honey process, semi wet process, and wet process are related to the physical and chemical characteristics of green coffee powder. GCP began to be recognized by the public because of its benefits as a functional food product that can increase body metabolism and lose weight. The research method used is Non Factorial Complete Randomized Design (RAL Non Factorial) and descriptive method. The treatment consisted of 4 processing methods, namely natural process, honey process, semi wet process, and wet process, so that 4 treatments were obtained with 5 replicates and 20 experimental units were obtained. The data were analyzed using the ANOVA analysis of variance method and continued with the BNT further test with a confidence level of 95%. The results showed a very significant difference from the effect of processing methods on the parameters of camba density and moisture content. While the effect of processing method did not give a significant difference to the parameters of yield and pH produced. In addition, from the results of chemical characteristics research, there are differences in the amount of caffeine content and volatile compounds from each processing method. Of these compounds that give the strongest aroma to green coffee powder is the compound Pyrazine, methyl- (CAS) Methylpyrazine.

An Analysis of the Structure of the Beekeeping Chain in the Territories of the State of Rio Grande do Norte (RN)

Purpose: The present research aims to analyze the organizational structure of the honey chain in the state of Rio Grande do Norte. Method/design/approach: Semi-structured interviews were conducted with eight representative subjects from the beekeeping chain in the municipalities of Rio Grande do Norte. A descriptive qualitative approach was adopted to analyze the organizational relationships within the chain. Results and conclusion: The results highlight challenges in regulating the honey production chain, suggesting improvements in governance through collaborative development of regulations. Additionally, it emphasizes the importance of associations and producer cooperatives in strengthening beekeeping, adding value, and overcoming commercial challenges. Certification was deemed more relevant for the chain links involved in honey processing and distribution. Research implications: The study reveals that the various actors involved in the honey production chain in Rio Grande do Norte have significant disagreements regarding the interpretation of the legislation governing the production of this product. Originality/value: The research contributes to understanding the organizational structure of the honey chain in Rio Grande do Norte, providing development strategies in the apiculture sector.

Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.

The rapid evaporative ionisation mass spectrometry metabolite fingerprint of Leptospermum honey is strongly associated with geographic origin

There is debate about whether the honey from Leptospermum scoparium nectar in New Zealand is substantially different to honey from Leptospermum spp nectar from Australia; many Leptospermum honeys have high amounts of the antibacterial compound methylglyoxal (MGO) but are known to differ in their amounts of other metabolites. Retail honey samples labelled as ‘mānuka’, manuka, or ‘tea tree’ honey sourced from New Zealand (n = 34) and Australia (n = 35), were measured using laser assisted-rapid evaporative ionisation mass spectrometry (REIMS) in positive and negative ionisation modes, with 1637 and 1744 molecular features detected, respectively. Country of origin was strongly reflected in the REIMS fingerprints irrespective of similarity of methylglyoxal, with >50% of detected features differing between New Zealand and Australian-sourced honey. Combined REIMS features in negative ionisation mode correlated strongly with current molecular markers of mānuka honey quality (r2 > 0.9). Leptospermum honey from New Zealand and Australia have distinct molecular fingerprints, potentially due to evolutionary and genomic differences between the predominant Leptospermum species, bees, environment and honey processing.

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values ​​in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.

Structural changes of polysaccharides from Astragulus after honey processing and their bioactivities on human gut microbiota.

Astragali Radix (also known as Astragulus) is a traditional medicinal and edible homologous plant for tonifying Qi. Honey-processed Astragalus is a dosage form of Astragali Radix processed with honey, which exhibited better efficacy of tonifying Qi than the raw product. Polysaccharides are their main active components. APS2a and HAPS2a were initially isolated from Astragulus and honey-processed Astragulus. Both of them are highly branched acidic heteropolysaccharides containing ɑ-configuration and β-configuration glycosidic bonds. The molecular weight and the molecular dimension of HAPS2a decreased and the GalA contained in APS2a was converted to Gal in HAPS2a. The α-configuration galactose residue 1,3,4-α-Galp in the backbone of APS2a was converted to the corresponding β-configuration galactose residue 1,3,4-β-Galp in the backbone of HAPS2a and the uronic acid residue T-α-GalpA in the sidechain of APS2a was converted to the corresponding neutral residue T-α-Galp in the side chain of HAPS2a. Bioactivity results showed that HAPS2a had better probiotic effects on Bacteroides ovatus, Bacteroides thetaiotaomicron, Bifidobacterium longum and Lactobacillus rhamnosus strains than APS2a. After degradation, the molecular weights of HAPS2a and APS2a decreased with the changes in their monosaccharide composition. The contents of total short-chain fatty acids (SCFAs) and other organic acids in HAPS2a group were higher than APS2a group. Two novel high-molecular-weight polysaccharides named APS2a and HAPS2a had different probiotic activities in vitro, which might be due to their structural differences before and after honey processing. Both of them might be possibly used as an immunopotentiator in healthy foods or dietary supplement. © 2023 Society of Chemical Industry.

The effectiveness and oversight of quality in the harvesting and processing of honey

The effectiveness and oversight of quality in the harvesting and processing of honey

Roasting conditions on metabolic profile of black honey arabica coffee (Coffea arabica)

A post-harvest preparation for coffee is black honey process. The post-harvest procedure of roasting affects the flavor and aroma of coffee. This study aimed to examine the color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, analysis of fatty acid content, and cupping test of black honey arabica coffee that treated under different roasting condition. The analytical observation on color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, fatty acid was conducted and sensory analysis was applied for cupping test. The findings showed that the differences in roasting techniques have a significant influence at the 5% level on the color, moisture content, ash content, carbohydrate content, and fat content of black honey arabica coffee but have no significant impact on the protein content. According to the findings of the cupping test, the best roasting technique was a medium roast. The roasting process under medium roast conditions was known to give the attributes of a brown color due to the Maillard reaction, a specific aroma possibly coming from caramel, citrus, cassia vera and honey, a specific sour taste and a long after taste. The medium roast process has a specific fatty acid profile consisting of myristic acid, palmitic acid and elaidic acid. These characters were the characteristic determinant of the taste produced by Arabica coffee which is processed using black honey post-harvest techniques and roasted with medium conditions.

Entrepreneurship Skills Required by Youths for Effective Participation in Honey Production Occupation in Bayelsa State, Nigeria

The study examined the entrepreneurship skills required by youths for effective participation in the honey production occupation in Bayelsa State, Nigeria. The study adopted the descriptive research design. The population for the study, comprised 150 respondents, comprising 70 male and 80 female students of the agricultural education unit in the Department of Vocational and Technology Education, Faculty of Education, Niger Delta University, Bayelsa State, Nigeria from the four different levels viz: 100, 200, 300 and 400 in the 2018/2019 session. The instrument for data collection was a 54-item structured questionnaire on a 4-point rating scale of Strongly Agree (SA), Agree (A), Disagree (D) and Strongly Disagree (SD) with corresponding numerical values of 4, 3, 2, and 1 respectively. The instrument was face-validated by three experts and the Cronbach alpha reliability method was used which yielded a reliability coefficient of 0.62. The data collected were analyzed using weighted mean score while t-test statistics was used for testing the null hypotheses at 0.05 level of significance. The study identified eleven apiculture planning skills, sixteen apiculture management skills, ten preparatory skills for harvesting honey and eleven honey processing skills. There was no significant difference in the mean responses of male and female students of agricultural education on the entrepreneurship skills required by youths for honey production occupation. Based on the findings, the study recommends, among others, that trainers should redouble their efforts to equip learners with entrepreneurship skills in apiculture enterprise. Also, government should intensify campaigns to encourage youths into honey production occupation.

Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review

SummaryThe use of honey as a food and a medicine date back to prehistoric times. Uses include treating wounds, cuts, burns, coughs and colds. The antioxidant and antibacterial properties of honey are believed to be responsible for its medicinal properties. Honey is usually processed before consumption. Honey is subjected to thermal processing, which adversely affects its quality. Honey can also be processed by non‐thermal methods, such as high‐pressure processing, ultrasonication, irradiation and microwave processing. In this review, the effects of thermal and non‐thermal processing methods on the antioxidant and antibacterial properties of honey have been summarised. Thermal processing and microwave processing of honey adversely affect the antioxidant and antimicrobial activities of honey. In contrast to other non‐thermal processing methods, high‐pressure processing and gamma irradiation have no effect on the antibacterial activity or antioxidant properties of honey. Ultrasound processing increases antioxidant activity of honey.

Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS.

Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds for each process. These beans were extracted using boiling water, and the extract was analyzed using LC-MS/MS. The results of this work confirmed the significant impact of postharvest processing on compounds in the coffee beans, and each process has a marker compound. Green beans by natural processing have 3 marker compounds, honey processing has 6 marker compounds, and fully washed processing has 2 marker compounds. Meanwhile, roasted beans by natural processing have 4 marker compounds, honey processing has 5 marker compounds, and fully washed processing has 7 marker compounds. In addition, our research identified caffeoyl tyrosine in green beans from natural and honey processing, which was previously only identified in Robusta coffee. These marker compounds can differentiate postharvest processing (natural, honey, and fully washed). These results can also help understand the effect of postharvest processing on the chemical composition of green and roasted beans.

Membrane-processed honey samples for pollen characterization with health benefits

Better processing techniques must be utilized widely due to the rising demand for honey. The most common honey processing techniques are applied to melissopalynomorphs to check the quality and quantity of valuable honey using microporous ultrafiltration membranes. It is essential to have the ability to selectively filter out sugars from honey using ultrafiltration. This study authenticated 24 honey samples using membrane reactors ultrafiltration protocol to describe the pollen spectrum of dominant vegetation. The purpose of this study was also to explore nutritional benefits as well as the active phytochemical constituents of honey samples. Honey samples were collected and labeled Acacia, Eucalyptus, and Ziziphus species based on plant resources provided by local beekeepers. A variety of honeybee flora was collected around the apiaries between 2020 and 2021. Honey analysis revealed that the pollen extraction of 24 bee foraging species belonging to 14 families. The honey membrane technology verified the identities of honey and nectar sources. Also, pollen identified using honey ultrafiltration membranes revealed dominant resources: Acacia spp. (69%), Eucalyptus spp. (52%) and Ziziphus spp. Honey filtration using a membrane technology classified 14 samples as unifloral, represented by six dominant pollen types. The absolute pollen count in the honey sample revealed that 58.33% (n = 14) belong to Maurizio's class I. Scanning ultrasculpturing showed diverse exine patterns: reticulate, psilate, scabrate-verrucate, scabrate-gemmate, granulate, perforate, microechinate, microreticulate, and regulate to fossulate for correct identification of honey pollen types. Honey ultrafiltration should be utilized to validate the botanical sources of honey and trace their biogeographic authenticity. Thus, it is imperative to look at the alternative useful method to identify the botanical origin of filtered honey. It is critical to separate honey from adulteration by a standardized protocol. Membrane technology has yielded significant outcomes in the purification of honey.

Photoprotective and Antioxidant Potential of Indonesia’s Klanceng Honey Beehive Waste

A byproduct of the honey processing called Klanceng honey beehive waste is said to still contain secondary metabolites that are beneficial to health. The objective of this research was to assess the photoprotective properties of an ethanol extract, n-hexane fraction, and ethyl acetate fraction obtained from the waste of an Indonesian Klanceng honey beehive that originated in Magelang. The DPPH free radical technique was applied to quantify antioxidant properties, and the Mansur equation’s SPF value was used to calculate photoprotective activity. The analysis of the data revealed that the IC50 values for the ethanol extract, n-hexane fraction, and ethyl acetate fraction were, respectively, 470.2935±0.9249, 207.1869± 2.6510, and 216.4892±0.8349. The ethanol extract, n-hexane fraction, and ethyl acetate fraction of the samples had SPF values of 3.872, 3.529, and 9.358, respectively. The ethyl acetate fraction, as opposed to the ethanol extract and the n-hexane fraction, has greater potential as a photoprotective agent as a result.

Design of a High-Voltage Pulse Generator in a Pulsed Electric Field for the Pasteurization Process of Randu Honey

Realized a high-voltage pulse generator (HVPG) in a pulsed electric field (PEF). The honey pasteurization process with a PEF uses short electrical pulses to honey nectar through electrodes directed at a stirring rod, which deactivates spores and fungi. The PEF is a non-thermal technology for honey preservation. PEF is applied for vessels with a capacity of 80 liters to support micro, small, and medium enterprises; they have yet to make it so far. This study aimed to produce an HVPG design in randu honey preservation by controlling treatment time and specific input energy requirements. The modulation uses pulse width modulation (PWM) on a 50% duty cycle microcontroller. The first pasteurization was through a heating process for 60 minutes, followed by testing the effectiveness of PEF by adjusting the suitability of the processing time for 60 minutes. Measurement of the treatment time after the pasteurization process shows that the average voltage and current used are 25kV~40kV and 0.3A. The electric field strength sent to the stir bar is 0.33kV/cm. During the pasteurization process of randu honey, the temperature setting is gradually increased to 70°C, with the heating process for 60 minutes, and the process stops. The honey process continues to apply PEF for the temperature decreases to 24°C in the honey liquid. This aims to deactivate the spores and herbs without causing loss of the sensory and physical properties of the honey liquid.

Selection of Non-Thermal Technology for Honey Pasteurization Machine Using Multi-Criteria Decision Making

Abstract. Honey is a natural food product from a sweet viscous substance formed from flower nectar by honey bees. Honey processing using the pasteurization method has limitations, one of which is temperature. As a result, fungi and spores present in honey have not been eliminated. Non-thermal technology (NTT) is a solution to this limitation, because NTT is a process that applies little or no heat, with the aim of food receiving microbial inactivation, and can extend life, maintain physical quality, nutrition, and sensory freshness. NTT is commonly used in industry, namely in High-Pressure Processing (HPP), Pulsed Electric Field (PEF), Pulsed Light, Cold Plasma (CL), and Ultra Sound (US). Adjustment to the characteristics of honey is the reason for choosing non-thermal technology. The selection was carried out using the MCDM method, which integrates AHP-TOPSIS. The result is PEF being the selected NTT with a relative closeness of 0.773.

Effect of Three Post-Harvest Methods at Different Altitudes on the Organoleptic Quality of C. canephora Coffee

C. canephora (syn. C. robusta) is distinctive due to its rising industrial value and pathogen resistance. Both altitude and post-harvest methods influence coffee cup quality; however, modest information is known about this coffee species. Therefore, the aim of this study was to determine the relationship between four different altitudes and post-harvest processes (dry, honey, and wet) to the improvement of the organoleptic quality of the C. canephora congolensis and conilon drink. For dry processing, congolensis and conilon showed the lowest scores in terms of fragrance/aroma, flavour, aftertaste, salt–acid, bitter–sweet, and body. Above 625 m, coffees from dry, honey, and wet processes increased scores in their sensory attributes, but there was no difference at such high altitudes when comparing post-harvest samples. Dry-processed coffee samples had total scores over 80 points at high altitudes. Conilon was perceived to have the best sensory attributes at high altitudes using honey processing. In general, the wet-processed congolensis and conilon samples had a tastier profile than dry-processed ones.

A Comprehensive HPTLC-Based Analysis of the Impacts of Temperature on the Chemical Properties and Antioxidant Activity of Honey.

Honeys are commonly subjected to a series of post-harvest processing steps, such as filtration and/or radiation treatment and heating to various temperatures, which might affect their physicochemical properties and bioactivity levels. Therefore, there is a need for robust quality control assessments after honey processing and storage to ensure that the exposure to higher temperatures, for example, does not compromise the honey's chemical composition and/or antioxidant activity. This paper describes a comprehensive short-term (48 h) and long-term (5 months) study of the effects of temperature (40 °C, 60 °C and 80 °C) on three commercial honeys (Manuka, Marri and Coastal Peppermint) and an artificial honey, using high-performance thin-layer chromatography (HPTLC) analysis. Samples were collected at baseline, at 6 h, 12 h, 24 h and 48 h, and then monthly for five months. Then, they were analysed for potential changes in their organic extract HPTLC fingerprints, in their HPTLC-DPPH total band activities, in their major sugar composition and in their hydroxymethylfurfural (HMF) content. It was found that, while all the assessed parameters changed over the monitoring period, changes were moderate at 40 °C but increased significantly with increasing temperature, especially the honeys' HPTLC-DPPH total band activity and HMF content.

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

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.

Characteristics and Antibacterial Activity of Apis and Trigona Honey Types against Escherichia coli and Staphylococcus Aureus on Various Heating

Heating in honey processing can inhibit fermentation, crystallization, and the growth of microorganisms, such as bacteria. However, the effect of the honey heating process on the properties of honey and its antibacterial activity has not been further studied. Therefore, in this study, the properties of honey of both Apis and Trigona species from Bogor, Kalimantan, Sulawesi, Sumatra, and Lombok, were tested. The properties of honey, including water content, acidity, reducing sugar, 5-hydroxymethylfurfural (HMF), and diastase enzyme activity, were tested at heating temperatures 50, 70, and 90 °C. The antibacterial activity was determined using the disc method against Escherichia coli and Staphylococcus aureus. The results showed that the average water content and acidity values decreased after heating. However, the values met the SNI quality requirements with a water content value of < 22% and the acidity value not exceeding 50 mL NaOH 0.1 N/kg in the Apis and Trigona types of honey. The reduced sugar content fluctuated after heating all samples, and the average HMF level of honey increased after heating. However, the activity of the diastase enzyme decreased, although the value was still within the SNI standard value. The selected honey samples of the Apis and Trigona types were active in inhibiting the growth of Staphylococcus aureus but were not active against Escherichia coli.

Effect of honey on cardiometabolic risk factors: a systematic review and meta-analysis.

Excess calories from free sugars are implicated in the epidemics of obesity and type 2 diabetes. Honey is a free sugar but is generally regarded as healthy. The effect of honey on cardiometabolic risk factors was assessed via a systematic review and meta-analysis of controlled trials using the GRADE (Grading of Recommendations, Assessment, Development, and Evaluation) approach. MEDLINE, Embase, and the Cochrane Library databases were searched up to January 4, 2021, for controlled trials ≥1 week in duration that assessed the effect of oral honey intake on adiposity, glycemic control, lipids, blood pressure, uric acid, inflammatory markers, and markers of nonalcoholic fatty liver disease. Independent reviewers extracted data and assessed risk of bias. Data were pooled using the inverse variance method and expressed as mean differences (MDs) with 95%CIs. Certainty of evidence was assessed using GRADE. A total of 18 controlled trials (33 trial comparisons, N = 1105 participants) were included. Overall, honey reduced fasting glucose (MD = -0.20 mmol/L, 95%CI, -0.37 to -0.04 mmol/L; low certainty of evidence), total cholesterol (MD = -0.18 mmol/L, 95%CI, -0.33 to -0.04 mmol/L; low certainty), low-density lipoprotein cholesterol (MD = -0.16 mmol/L, 95%CI, -0.30 to -0.02 mmol/L; low certainty), fasting triglycerides (MD = -0.13 mmol/L, 95%CI, -0.20 to -0.07 mmol/L; low certainty), and alanine aminotransferase (MD = -9.75 U/L, 95%CI, -18.29 to -1.21 U/L; low certainty) and increased high-density lipoprotein cholesterol (MD = 0.07 mmol/L, 95%CI, 0.04-0.10 mmol/L; high certainty). There were significant subgroup differences by floral source and by honey processing, with robinia honey, clover honey, and raw honey showing beneficial effects on fasting glucose and total cholesterol. Honey, especially robinia, clover, and unprocessed raw honey, may improve glycemic control and lipid levels when consumed within a healthy dietary pattern. More studies focusing on the floral source and the processing of honey are required to increase certainty of the evidence. PROSPERO registration number CRD42015023580.