Moscow, Russian Federation
Moscow, Russian Federation
Moscow, Russian Federation
Moscow Pedagogical State University
Moscow, Russian Federation
Natural honey can change its physicochemical and biological properties during storage. According to State Standard 19792-2017, honey should be stored at ≤ 20°C. Some publications promote long-term storage of honey at temperatures between 0 and –20°C that preserves its physicochemical parameters, especially the content of hydroxymethylfurfural. Promising as they seem, such temperature modes may affect other physicochemical parameters of honey. The research objective was to study the effect of different temperature conditions on various honey samples and their physicochemical and biological parameters during long-term storage. The study applied standard and authentic research methods to fresh linden, buckwheat, and sunflower honey samples obtained from Rostov, Volgograd, Kursk, Voronezh, Saratov, and Krasnodar regions. They were stored in heat, cold, and moisture test chambers M-60/100-500 for 12 months. Hydroxymethylfurfural proved stable at –18°C for 12 months. After 12 months at 18°C, it showed a sharp increase of 472.5–488.1%. The activity of enzymic diastase, D-glucose-1-oxidase, and catalase occurred at all temperature modes after 1 month of storage. At 0–5°C, the changes were minimal: hydrogen peroxide (H2O2) remained stable, and its concentration decreased by ≤ 12.2% after 12 months of storage. Moisture, mass fraction of reducing sugars, and acidity remained stable in all samples. An antimicrobial test by Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P), and Bacillus cereus (strain 96) showed that the best inhibiting properties belonged to the samples of linden and buckwheat honey stored at 5 and 0°C for 12 months. The optimal temperatures for long-term honey storage were in the range between 5 and 0°C. The results obtained can be used in updated honey storage standards.
Honey, storage temperature, hydroxymethylfurfural, sugars, acids, enzymes, hydrogen peroxide, microorganisms
1. Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R, et al. Quality, composition and health-protective properties of citrus honey: A review. Food Research International. 2021;143:110268. https://doi.org/10.1016/J.FOODRES.2021.110268
2. Proaño A, Coello D, Villacrés-Granda I, Ballesteros I, Debut A, Vizuete K, et al. The osmotic action of sugar combined with hydrogen peroxide and bee-derived antibacterial peptide Defensin-1 is crucial for the antibiofilm activity of eucalyptus honey. LWT. 2021;136(2):110379. https://doi.org/10.1016/j.lwt.2020.110379
3. Bucekova M, Jardekova L, Juricova V, Bugarova V, di Marco G, Gismondi A, et al. Antibacterial activity of different blossom honeys: New findings. Molecules. 2019;24(8):1573. https://doi.org/10.3390/molecules24081573
4. Almasaudi S. The antibacterial activities of honey. Saudi Journal of Biological Sciences. 2021;28(4):2188–2196. https://doi.org/10.1016/j.sjbs.2020.10.017
5. Ayoub WS, Ritu, Zahoor I, Dar AH, Farooq S, Mir TA, et al. Exploiting the polyphenolic potential of honey in the prevention of chronic diseases. Food Chemistry Advances. 2023;3:100373. https://doi.org/10.1016/j.focha.2023.100373
6. Alygizou A, Grigorakis S, Gotsiou P, Loupassaki S, Calokerinos AC. Quantification of hydrogen peroxide in cretan honey and correlation with physicochemical parameters. Journal of Analytical Methods in Chemistry. 2021;2021(1):5554305. https://doi.org/10.1155/2021/5554305
7. Brudzynski KA current perspective on hydrogen peroxide production in honey. A review. Food Chemistry. 2020;332:127229. https://doi.org/10.1016/j.foodchem.2020.127229
8. Mohammed MEA, Alarjany W, Suleiman MHA, Al-Gramah HA. Hydrogen peroxide and dicarbonyl compounds concentration in honey samples from different botanical origins and altitudes in the South of Saudi Arabia. Current Research in Nutrition and Food Science. 2019;7(1):150–160. https://doi.org/10.12944/CRNFSJ.7.1.15
9. Kędzierska-Matysek M, Florek M, Wolanciuk A, Skałecki P. Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus). Journal of Food Science and Technology. 2016;53(8):3349–3355. https://doi.org/10.1007/s13197-016-2313-x
10. Pasias IN, Raptopoulou KG, Makrigennis G, Ntakoulas DD, Lembessis D, Dimakis V, et al. Finding the optimum treatment procedure to delay honey crystallization without reducing its quality. Food Chemistry. 2022;381:132301. https://doi.org/10.1016/j.foodchem.2022.132301
11. Ribeiro GP, Villas-Bôas JK, Spinosa WA, Prudencio SH. Influence of freezing, pasteurization and maturation on Tiúba honey quality. LWT. 2018;90:607–612. https://doi.org/10.1016/j.lwt.2017.12.072
12. Braghini F, Biluca FC, Ottequir F, Gonzaga LV, da Silva M, Vitali L, et al. Effect of different storage conditions on physicochemical and bioactive characteristics of thermally processed stingless bee honeys. LWT. 2020;131:109724. https://doi.org/10.1016/j.lwt.2020.109724
13. Ji P, Liu X, Yang Ch, Wu F, Sun J, Cao W, et al. Natural crystallization properties of honey and seed crystals-induced crystallization process for honey performance enhancing. Food Chemistry. 2023;405:134972. https://doi.org/10.1016/j.foodchem.2022.134972
14. Villacrés-Granda I, Proaño A, Coello D, Debut A, Vizuete K, Ballesteros I, et al. Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey. Food Chemistry. 2021;365(15):130519. https://doi.org/10.1016/j.foodchem.2021.130519
15. Besir A, Yazici F, Mortas M, Gul O. A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application. LWT. 2021;139:110602. https://doi.org/10.1016/j.lwt.2020.110602
16. Salhi I, Samet Y, Trabelsi M. Direct electrochemical determination of very low levels of 5-hydroxymethyl furfural in natural honey by cyclic and square wave voltammetric techniques. Journal of Electroanalytical Chemistry. 2020;837:114326.
17. Laolue P, Lerdsri J. Development of square wave voltammetry method using working electrodes modified with nickel oxide and carbon black for determination of 5-hydroxymethylfurfural in honey. Journal of Food Composition and Analysis. 2023;124:105699. https://doi.org/10.1016/j.jfca.2023.105699
18. Esenkina SN. Useful properties of buckwheat honey. Beekeeping. 2022;(2):50–51. (In Russ.). https://www.elibrary.ru/FMRAMY
19. Naumkin VP. Bees on buckwheat. Pchelovodstvo. 2002;(5):20–21. (In Russ.). https://elibrary.ru/YOGKFP
20. Yakimov MV, Absalyamov RR, Yakimov DV. Influence of weather conditions on honey yield during flowering period of small-leaved linden in Udmurt republic. Forestry Bulletin. 2022;26(1):41–49. (In Russ.). https://doi.org/10.18698/2542-1468-2022-1-41-49; https://elibrary.ru/NHMMVT
21. Mazalov VI, Naumkin VP. Crop yield of new sunflower varieties and hybrids. Beekeeping. 2021;(6):24–25. (In Russ.). https://elibrary.ru/OLSGDL
22. Aganin AV. Honey studies. Saratov: Izdatel'stvo Saratovskogo universiteta; 1985. 152 p. (In Russ.).
23. Flanjak I, Strelec I, Kenjerić D, Primorac L. Croatian produced unifloral honeys characterized according to the protein and proline content and enzyme activities. Journal of Apicultural Science. 2015;60(1):39–48. https://doi.org/10.1515/jas-2016-0005
24. Lobanov AV, Rubtsova NA, Vedeneeva YuA, Komissarov GG. Photocatalytic activity of chlorophyll in hydrogen peroxide generation in water. Doklady Chemistry. 2008;421(2):190–193. https://doi.org/10.1134/S0012500808080065
25. Burmistrov AN, Nikitina VA. Honey plants and their pollen. Moscow: Rosagropromizdat; 1990. 192 p. (In Russ.).
26. Karpovich I, Drebezgina E, Elovikova E, Legotkina G, Zubova E, Kuzyaev R, et al. Atlas of pollen grains. Ekaterinburg: Uralsky Rabochiy; 2015. 320 p. (In Russ.).
27. Gruznova OA, Lobanov AV, Sokhlikov AB, Gruznov DV. Determination of the correlation between the content of 5-hydroxymethylfurfural and hydrogen peroxide in honey. Chemical Safety Science. 2022;6(2):215–226. (In Russ.). https://doi.org/10.25514/CHS.2022.2.23014
28. Bakier S. Characteristics of water state in some chosen types of honey found in Poland. Acta Agrophysica. 2006;7(1):7–15.
29. Esenkina SN. The impact of negative temperatures on honey quality. Beekeeping. 2022;(3):49–50. (In Russ.). https://www.elibrary.ru/GMRNYZ
30. Krupyanskii YuF, Generalova AA, Kovalenko VV, Loiko NG, Tereshkin EV, Moiseenko AV, et al. DNA condensation in bacteria. Russian Journal of Physical Chemistry B. 2023;17(3):517–533. https://doi.org/10.1134/S1990793123030211
31. Chhawchharia A, Haines RR, Green KJ, Barnett TC, Bowen AC, Hammer KA. In vitro antibacterial activity of Western Australian honeys, and manuka honey, against bacteria implicated in impetigo. Complementary Therapies in Clinical Practice. 2022;49:101640. https://doi.org/10.1016/j.ctcp.2022.101640
32. Bucekova M, Godocikova J, Kohutova L, Danchenko M, Barath P, Majtan J. Antibacterial activity and bee-derived protein content of honey as important and suitable complementary tools for the assessment of honey. Journal of Food Composition and Analysis. 2023;123:105610. https://doi.org/10.1016/j.jfca.2023.105610
33. Rahnama H, Azari R, Yousefi MH, Berizi E, Mazloomi SM, Hosseinzadeh S, et al. A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods. Food Control. 2023;143:109250. https://doi.org/10.1016/j.foodcont.2022.109250
34. Faúndez X, Báez ME, Martínez J, Zúñiga-López MC, Espinoza J, Fuentes E. Evaluation of the generation of reactive oxygen species and antibacterial activity of honey as a function of its phenolic and mineral composition. Food Chemistry. 2023;426:136561. https://doi.org/10.1016/j.foodchem.2023.136561
