Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand

The impact of different heating temperatures on physicochemical, color attributes, and antioxidant activity parameters of Greek honeys

“…In general, blossom honeys (thyme and orange blossom) recorded lower pH values compared to honeydew honeys (fir and pine). The increase in heating temperature was found to be a potential parameter in decreasing pH values in saffron honey from India (Nayik & Nanda, ) and floral honeys from Thailand (Chaikham et al, ). Such an observation is in agreement with present results.…”

“…In a series of research studies of Nanda and Nanda (2016a, 2016c) and Nayik et al (), it was shown that subjection of honey to a high heating temperature equal to 80 °C for 15 min increased its antioxidant properties. In the study of Chaikham et al (), honeys were subjected to a higher heating temperature (90 °C) for 5 min, to record the differences, in relation to physicochemical and antioxidant activity parameters. Thus, we concluded to record the differences during the prolonged time of honey thermal processing (30 min), with respect to its physicochemical, color and antioxidant activity parameters using, among others, a high heating temperature (80 °C).…”

“…It is also well ‐ documented that thermal treatment of honey increases HMF (hydroxymethylfurfural) content and affects its enzymic activity (Bonvehí, Torrentó, & Raich, ; Chaikham et al, ; Kowalski, ; Sancho, Muniategui, Huidobro, & Lozano, ). Therefore, these parameters were not studied in thermally treated samples to minimize time of analysis and experimental costs.…”

“…The great variability in honey composition and properties is owed to numerous factors including: botanical and geographical origin, bee species, harvesting season, processing conditions, beekeepers manipulations and practices, along with storage time, etc. (Chaikham, Kemsawasd, & Apichartsrangkoon, ; Gheldof, Wang, & Engeseth, ; Karabagias, Dimitriou, Kontakos, & Kontominas, ; Louppis, Karabagias, Kontakos, Kontominas, & Papastephanou, ; Nayik et al, ; Nayik, Dar, & Nanda, ; Nayik & Nanda, 2015a, , ; Wang, Gheldof, & Engeseth, ).…”

“…More recent studies demonstrate the possible enhancing of honey antioxidant properties after subjection to thermal processing at a range of temperatures (60–90 °C) for an amount of time ranging between 5 and 60 min (Chaikham et al, ; Kowalski, ; Nayik & Nanda, ).…”