{"title":"新鲜、热处理和贮藏期间的图布纳蜂(Scaptotrigona bipunctata)蜂蜜的质量","authors":"","doi":"10.1016/j.jspr.2024.102376","DOIUrl":null,"url":null,"abstract":"<div><p>Intrinsic characteristics, such as the presence of sugars and high levels of moisture and water activity, give stingless bee honey a greater tendency to fermentation than <em>Apis mellifera</em> honey. Thus, this study aimed to evaluate the physicochemical, microbiological, and antioxidant parameters of honey sourced from Tubuna bees (<em>Scaptotrigona bipunctata</em>) in its fresh state, following thermal treatment, and during storage. Samples were collected from three meliponaries in the South of Brazil. Thermal treatment involved a 3 min immersion at 65 °C, and storage occurred at ambient temperature. Parameters assessed included moisture, free acidity, pH, water activity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, ash, mesophilic aerobic bacteria, molds, yeasts, <em>Escherichia coli</em>, and antioxidant activity (DPPH and ABTS). Thermally treated honey demonstrated improved moisture stability, acidity, water activity, and increased color during storage. There were no significant differences in pH, soluble solids, hydroxymethylfurfural, bacteria, molds, yeasts, and antioxidant activity between thermally treated and fresh honey, and during storage. Both fresh and thermally treated <em>S. bipunctata</em> honey samples were free from <em>E. coli</em> and maintained values within state legislation limits for moisture, sugars, hydroxymethylfurfural, ash, molds, and yeasts during storage. However, the microorganism count was reduced, and an increase in antioxidant activity after 360 days was observed. The treatment in a water bath at 65 °C for 3 min preserved the physicochemical, microbiological, and antioxidant quality of <em>Scaptotrigona bipunctata</em> honey during storage. The results hold promise for supporting “<em>meliponicultores”</em>, offering market opportunities, ensuring product quality, and fostering sustainability while preserving local biodiversity and culture.</p></div>","PeriodicalId":17019,"journal":{"name":"Journal of Stored Products Research","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality of honey from Tubuna bees (Scaptotrigona bipunctata) fresh, thermally treated and during storage\",\"authors\":\"\",\"doi\":\"10.1016/j.jspr.2024.102376\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Intrinsic characteristics, such as the presence of sugars and high levels of moisture and water activity, give stingless bee honey a greater tendency to fermentation than <em>Apis mellifera</em> honey. Thus, this study aimed to evaluate the physicochemical, microbiological, and antioxidant parameters of honey sourced from Tubuna bees (<em>Scaptotrigona bipunctata</em>) in its fresh state, following thermal treatment, and during storage. Samples were collected from three meliponaries in the South of Brazil. Thermal treatment involved a 3 min immersion at 65 °C, and storage occurred at ambient temperature. Parameters assessed included moisture, free acidity, pH, water activity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, ash, mesophilic aerobic bacteria, molds, yeasts, <em>Escherichia coli</em>, and antioxidant activity (DPPH and ABTS). Thermally treated honey demonstrated improved moisture stability, acidity, water activity, and increased color during storage. There were no significant differences in pH, soluble solids, hydroxymethylfurfural, bacteria, molds, yeasts, and antioxidant activity between thermally treated and fresh honey, and during storage. Both fresh and thermally treated <em>S. bipunctata</em> honey samples were free from <em>E. coli</em> and maintained values within state legislation limits for moisture, sugars, hydroxymethylfurfural, ash, molds, and yeasts during storage. However, the microorganism count was reduced, and an increase in antioxidant activity after 360 days was observed. The treatment in a water bath at 65 °C for 3 min preserved the physicochemical, microbiological, and antioxidant quality of <em>Scaptotrigona bipunctata</em> honey during storage. The results hold promise for supporting “<em>meliponicultores”</em>, offering market opportunities, ensuring product quality, and fostering sustainability while preserving local biodiversity and culture.</p></div>\",\"PeriodicalId\":17019,\"journal\":{\"name\":\"Journal of Stored Products Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-07-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Stored Products Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0022474X24001334\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENTOMOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Stored Products Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0022474X24001334","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
Quality of honey from Tubuna bees (Scaptotrigona bipunctata) fresh, thermally treated and during storage
Intrinsic characteristics, such as the presence of sugars and high levels of moisture and water activity, give stingless bee honey a greater tendency to fermentation than Apis mellifera honey. Thus, this study aimed to evaluate the physicochemical, microbiological, and antioxidant parameters of honey sourced from Tubuna bees (Scaptotrigona bipunctata) in its fresh state, following thermal treatment, and during storage. Samples were collected from three meliponaries in the South of Brazil. Thermal treatment involved a 3 min immersion at 65 °C, and storage occurred at ambient temperature. Parameters assessed included moisture, free acidity, pH, water activity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, ash, mesophilic aerobic bacteria, molds, yeasts, Escherichia coli, and antioxidant activity (DPPH and ABTS). Thermally treated honey demonstrated improved moisture stability, acidity, water activity, and increased color during storage. There were no significant differences in pH, soluble solids, hydroxymethylfurfural, bacteria, molds, yeasts, and antioxidant activity between thermally treated and fresh honey, and during storage. Both fresh and thermally treated S. bipunctata honey samples were free from E. coli and maintained values within state legislation limits for moisture, sugars, hydroxymethylfurfural, ash, molds, and yeasts during storage. However, the microorganism count was reduced, and an increase in antioxidant activity after 360 days was observed. The treatment in a water bath at 65 °C for 3 min preserved the physicochemical, microbiological, and antioxidant quality of Scaptotrigona bipunctata honey during storage. The results hold promise for supporting “meliponicultores”, offering market opportunities, ensuring product quality, and fostering sustainability while preserving local biodiversity and culture.
期刊介绍:
The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.