Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil.
Department of Food Technology, Federal University Fluminense, Niterói, Brazil.
Food Res Int. 2023 Dec;174(Pt 1):113579. doi: 10.1016/j.foodres.2023.113579. Epub 2023 Oct 14.
Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.
蜂蜜是一种在全世界范围内食用的食品。除了其营养价值外，蜂蜜还具有抗菌、抗氧化和伤口愈合的特性。为了确保最终产品符合质量和微生物学标准，蜂蜜的处理非常重要。传统的蜂蜜处理方法是加热蜂蜜样品以使其结晶和细菌及酵母失活。然而，传统的加热会对蜂蜜的质量产生负面影响，例如形成有毒化合物、降低酶活性以及丧失抗氧化和抗菌特性。超声波的应用已经证明了其在蜂蜜加工中的有趣效果。超声波（US）处理可以导致结晶蜂蜜中葡萄糖晶体的碎裂，对其性质几乎没有影响。除了使微生物失活外，超声波辅助的蜂蜜处理还可以保留酚类化合物的含量和抗菌特性。然而，关于蜂蜜超声处理的信息仍然有限。本综述的目的是全面展示超声波在蜂蜜处理中的应用可能性及其对蜂蜜性质的影响。
