Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

Silva, José Renato; Henrique-Bana, Fernanda Carla; Villas-Bôas, Jerônimo Kahn; Pimentel, Tatiana Colombo; Spinosa, Wilma Aparecida; Prudêncio, Sandra Helena

doi:10.1016/j.fochms.2022.100157

Cited by 4 publications

(23 citation statements)

References 43 publications

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“…Previous post-harvest maturation studies on Melipona quadrifasciata (da Silva et al, 2022) and Uruc ¸ú-Amarela honey (Silva et al, 2023) have similarly reported increase of acidity of post-harvest matured honey. The increase of honey acidity was mainly due to the formation of gluconic acid from enzymatic decomposition of glucose as explained in metabolomics study by Silva et al (2023). Due to high water activity and the presence of active microbes, fermentative activities which lead to increase of honey acidity are common phenomena in unprocessed honey (Sanz et al, 1995;Subramanian et al, 2007).…”

Section: Physicochemical Changesmentioning

confidence: 76%

“…(2018) for Tiuba honey and Silva et al . (2023) for Uruçú‐Amarela honey. The results complemented the sensory study reporting significantly lower sweetness in post‐harvest matured honey (Ribeiro et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Silva et al . (2023) suggested that fermentation of trehalulose might occur during maturation of Uruçú‐Amarela honey. The understanding on formation of trehalulose in honey is limited and it is still not regulated in honey standards (Codex Alimentarius Commission, 2001; Department of Standards Malaysia, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Silva et al . (2023) explained that the increase of honey's acidity during post‐harvest maturation may cause the structural changes of phenolic compound. According to Wojtunik‐Kulesza et al .…”

Section: Resultsmentioning

confidence: 99%

“…2) suggest prominence of microbial fermentation activities. According to the findings of Silva et al (2023), fermentation was more evident after 72 days of post-harvest maturation, leading to remarkable changes on Uruc ¸ú-Amarela honey's physicochemical properties, that is, increased acidity and reduced glucose and fructose. Following practice in Brazil, the stabilising period of post-harvest maturation of honey is determined solely based on visual observation on the adhering of honey's foam on the wall of flask (Drummond, 2013).…”

Section: Physicochemical Changesmentioning

confidence: 99%

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Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Yap,

Chin,

Niranjan

et al. 2024

Int J of Food Sci Tech

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SummaryPost‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23–26 °C. After maturation at the recommended period of 26 weeks, water activity of both honeys increased between 0.89% and 2.34% while free acidity increased between 2.05% and 2.24%. Results suggested the prominence of fermentation reactions in honey during post‐harvest maturation as fructose concentration reduced by 10.6% and 1.05% for the Tualang and Kelulut honey, respectively, while HMF concentrations were kept at a safe limit of 48.00 and 61.23 mg/kg honey. The total phenolic content of Tualang and Kelulut honey increased significantly by 12.61% and 54.66% respectively. The highlight of this post‐harvest maturation process for Kelulut honey was the improvement found in antioxidant properties of DPPH radical scavenging activity by 10.01%–54.74% and also the probiotic‐like potential in terms significant increase in relative abundance of the Bacillus genera to 2.6% and Lactobacillus to 6.25% at 26 weeks. The prolonged maturation process up to 1 year however revealed continuous accumulation of HMF to values above 80 mg/kg honey, surpassing the limits by the Codex Alimentarius Commission despite improvements of antioxidant properties and bacterial profiles.

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Section: Physicochemical Changesmentioning

confidence: 76%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Physicochemical Changesmentioning

confidence: 99%

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Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Yap,

Chin,

Niranjan

et al. 2024

Int J of Food Sci Tech

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Antimicrobial activity of stingless bee honey (Tribe: Meliponini) on clinical and foodborne pathogens: A systematic review and meta‐analysis

Cabezas‐Mera,

Cedeño‐Pinargote,

Tejera

et al. 2024

Food Frontiers

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Honey produced by stingless bees (Tribe: Meliponini) is well‐known for their medicinal and antimicrobial properties from their diverse content of bioactive compounds. However, it has not been possible to fully characterize its active principles. The present systematic review is based on 117 full‐text articles. Our review highlights (1) the need to apply complementary methodologies and consolidate protocols to quantify antimicrobial activity (2) to characterize antimicrobial agents in honeys of Heterotrigona itama, Tetragonisca angustula, and Melipona beecheii, and; (3) to search for compounds against multidrug‐resistant and/or biofilm‐forming pathogens. Moreover, we performed a meta‐analysis of 29 articles with quantitative data using diffusion assays and minimum inhibitory concentration (MIC). Staphylococcus aureus and Escherichia coli were the most evaluated pathogens, evidencing 221 and 149 antimicrobial activity assays against honey samples of 36 and 24 stingless bee species, respectively. The highest pooled mean in diffusion assays against S. aureus showed a difference between methicillin‐resistant S. aureus (MRSA) and non‐MRSA strains {14.43 [95% confidence interval (CI): 12.16–16.71] mm vs. 11.55 (95% CI: 10.22–12.87) mm}, whereas E. coli showed pooled means of 9.09 (95% CI: 7.93–10.25) mm. Regarding MIC expressed as volume/volume percentage (%, v/v), the estimated inhibitory concentrations were 7.89 (95% CI: 3.94–11.83) mL/100 mL for MRSA and 5.60 (95% CI: 2.66–8.55) mL/100 mL considering all S. aureus strains. In contrast, the estimated MICs as weight/volume percentage (%, w/v) showed 15.00 [(95% CI: 12.84–17.16) g/100 mL for S. aureus and 16.17 (95% CI: 5.78–26.55) g/100 mL for E. coli. However, honey remains an unexplored source of antimicrobial molecules.

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Effect of pasteurization, dehumidification, refrigeration and maturation on the composition, quality and acceptability of Scaptotrigona depilis honey

A. Souza,

Cavalcante dos Santos Campos,

M. A. da Costa

et al. 2024

Journal of Apicultural Research

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Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

Cited by 4 publications

References 43 publications

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Antimicrobial activity of stingless bee honey (Tribe: Meliponini) on clinical and foodborne pathogens: A systematic review and meta‐analysis

Effect of pasteurization, dehumidification, refrigeration and maturation on the composition, quality and acceptability of Scaptotrigona depilis honey

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