Effects of long term storage on stingless bee (Hymenoptera: Apidae: Meliponini) honey

Chuttong, Bajaree; Chanbang, Yaowaluk; Sringarm, Korawan; Burgett, Michael

doi:10.1080/00218839.2016.1186404

Cited by 34 publications

(24 citation statements)

References 38 publications

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“…Based on Table , the pH decreased significantly ( p ≤ .05) during storage for all the honey samples. A similar observation was reported by Chuttong, Chanbang, Sringarm, and Burgett (), in which the authors indicated a downward trend in the pH of honey stored at different temperatures after 6 and 12 months of storage, respectively. Thus, it is evident that the storage duration is one of the contributing factors that can cause a decrease in the pH of stingless bee honey.…”

Section: Resultssupporting

confidence: 89%

“…The initial pH of honey ranged between pH 3.43 and 3.45 and was similar to the values reported by Souza et al (2006) andChuttong et al (2016). However, the stingless bee honey was slightly more acidic than A. mellifera honey, ranging between 3.01 and 4.79 (Castro-Vázquez, Díaz-Maroto, González-Viñas, De La Fuente, & Pérez-Coello, 2008;Wanjai, Sringarm, Santasup, Pak-Uthai, & Chantawannakul, 2012 Chuttong, Chanbang, Sringarm, and Burgett (2015), in which the authors indicated a downward trend in the pH of honey stored at different temperatures after 6 and 12 months of storage, respectively. Thus, it is evident that the storage duration is one of the contributing factors that can cause a decrease in the pH of stingless bee honey.…”

Section: Ph and Free Aciditysupporting

confidence: 87%

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A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Baroyi

Yusof

Ghazali

et al. 2019

J Food Process Engineering

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Stingless bee honey from Heterotrigona itama exhibits a high moisture content (>27.0%) and therefore, is highly susceptible to undesirable microbial fermentation unless it is reduced to less than 20%. This study aims to reduce the moisture content of honey using a novel method based on passive diffusion and monitor the subsequent changes in several properties of honey. To achieve this, approximately 50 mL of freshly harvested honey samples was placed in clay pots (4 cm diameter × 6 cm height), covered with lids, and stored at temperatures of either 25 ± 1°C, 60% relative humidity (RH), or 35 ± 1°C, 25% RH. The results showed that the moisture content and Aw of honey after storage were significantly reduced (p ≤ .05) from 25.8 to 19.5% and from 0.79 to 0.70, respectively. A similar level of reduction was achieved at 25°C, although this process took 21 days and resulted in some losses of honey solids due to cross‐wall diffusion. The reduction in moisture content also resulted in a decrease in pH and free acidity of honey and an increase in viscosity. The data obtained in this study indicate the feasibility of using clay pots as an alternative method to reduce the moisture content in honey and protect it against fermentative deterioration. Practical Applications Stingless bee honey is highly popular in Malaysia and many other countries as it is high in carbohydrates and possesses many health benefits such as antioxidants and antimicrobial properties. However, the honey is susceptible to fermentation as its moisture content often exceeds the level required for microbial stability. Traditionally, the moisture content of stingless bee honey is reduced by drying the honey in shallow trays at elevated temperatures. However, this leads to contamination if the drying is performed under unhygienic conditions. Therefore, this study proposed the application of a passive diffusion method that serves as an effective alternative for moisture reduction in honey. It is anticipated that this method will not only reduce the moisture content but also retain most of its properties when the filtration process is performed under appropriate conditions.

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Section: Resultssupporting

confidence: 89%

Section: Ph and Free Aciditysupporting

confidence: 87%

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Baroyi

Yusof

Ghazali

et al. 2019

J Food Process Engineering

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show abstract

“…The high moisture content found in honeys and stingless bees facilitate the loss of chemical stability during storage, as verified by Chuttong, Chanbang, Sringarm, and Burgett (2015), Jimenez, Beristain, Azuara, Mendoza, and Pascual (2016) and Almeida-Muradian, Stramm, and Estevinho (2014). As a way of minimizing these changes, due to their particular characteristics, the use of thermal treatment may become a viable conservation alternative.…”

mentioning

confidence: 99%

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

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The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant coliforms, and Salmonella spp.). The results showed that after the thermal treatment application, the physicochemical characteristics of the honeys did not undergo statistically significant changes for most of the evaluated parameters. Regarding the concentrations and profiles of phenolic compounds, alterations were detected, which revealed new compounds not detected in fresh samples, thus, positively influencing the antioxidant activity. The application of the thermal treatment also reduced the aforementioned microbial load. Consequently, the applied process can be highlighted as an alternative method for the preservation of honey, since its application did not reduce the quality and specific characteristics of stingless bee honey. Practical applications Stingless honey bees (Meliponinae) form a large group of bees that lack of a sting and are found among various tropical and subtropical regions of the world. The honey produced by these bees is a product peculiar, as for the physical, chemical, and sensorial characteristics. Such characteristics, for example the high moisture content, may directly influence fermentation, and early deterioration of honey. Thus, the application of thermal treatment can be an efficient to minimize losses of honey. The results of the present work may point out the impacts of heat treatment on the characteristics on stingless bee honeys, serving as an incentive or starting point for future shelf‐life studies of honeys, contribute to the production chain of this honey and its valorization.

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“…According to Table 1, the pH of G. thoracica honey was initially 3.43±0.01 on Day 0. Reference [36] stated that the pH value for stingless bee honey is ranging between 3.2 and 4.5. Reference [37] reported the pH value for stingless bee honey from Thailand is ranging from 3.3 to 4.1.…”

Section: Resultsmentioning

confidence: 99%

The Application of Clay Pot for Moisture Reduction of Geniotrigona thoracica Stingless Bee Honey

Ghazali

Yusof

Ling

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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Geniotrigona thoracica (G. thoracica) stingless bee honey contained high moisture that can easily lead to fermentation process. The high moisture content of stingless bee honey could lead to unwanted fermentation and crystallization form. Hence, it will affect the quality of honey in terms of acidic taste and undesirable appearance. To make sure stingless bee honey meets the standard set by IHC, some methods have been carried out to reduce its moisture content. This study investigates the moisture reduction during storage of G. thoracica stingless bee honey in a clay pot. The G. thoracica honeys were stored in clay pot with the inner volume of 75.4cm 3 and glass bottle (as control) at 25˚C for 21 days. Physicochemical analysis of honey such as moisture content, total soluble solid, water activity, viscosity, pH, free acidity, electrical conductivity, colour (L*, a* and b*) and colour intensity were investigated during storage. The result obtained indicated that the honey stored in a clay pot was significantly reduced the moisture content from 28.03% to 16.51%. The water activity (a w ) of honey in a clay pot was also reduced from 0.779 to 0.601. The free acidity of honey stored in a glass bottle increased significantly compared to honey stored in a clay pot, which was initially 106.7meq/kg to 146.3meq/kg and 121.7meq/kg, respectively. In conclusion, the application of clay pot as a storage medium was capable to reduce water content and preserved the quality of honey from G. thoracica.

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Effects of long term storage on stingless bee (Hymenoptera: Apidae: Meliponini) honey

Cited by 34 publications

References 38 publications

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

The Application of Clay Pot for Moisture Reduction of Geniotrigona thoracica Stingless Bee Honey

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