Effects of different processing methods on the antioxidant and antimicrobial properties of honey: A review
Document Type
Journal Article
Publication Title
International Journal of Food Science and Technology
Volume
58
Issue
7
First Page
3489
Last Page
3501
Publisher
Wiley
School
School of Medical and Health Sciences / Centre of Excellence for Alzheimer's Disease Research and Care
RAS ID
60120
Abstract
The use of honey as a food and a medicine date back to prehistoric times. Uses include treating wounds, cuts, burns, coughs and colds. The antioxidant and antibacterial properties of honey are believed to be responsible for its medicinal properties. Honey is usually processed before consumption. Honey is subjected to thermal processing, which adversely affects its quality. Honey can also be processed by non-thermal methods, such as high-pressure processing, ultrasonication, irradiation and microwave processing. In this review, the effects of thermal and non-thermal processing methods on the antioxidant and antibacterial properties of honey have been summarised. Thermal processing and microwave processing of honey adversely affect the antioxidant and antimicrobial activities of honey. In contrast to other non-thermal processing methods, high-pressure processing and gamma irradiation have no effect on the antibacterial activity or antioxidant properties of honey. Ultrasound processing increases antioxidant activity of honey.
DOI
10.1111/ijfs.16460
Access Rights
subscription content
Comments
Faraz, A., Fernando, W. B., Williams, M., & Jayasena, V. (2023). Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review. International Journal of Food Science & Technology, 58(7), 3489-3501. https://doi.org/10.1111/ijfs.16460