Effect of thermal treatment on physicochemical quality and antioxidant capacity of multifloral honey
March 27, 2026
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| Article Title: | Effect of thermal treatment on physicochemical quality and antioxidant capacity of multifloral honey |
| Authors: | Benbouriche A., Sana H., Kaddour T., Khaled Khodja Y., Chenafi A., Benchikh Y., Ouchemoukh S., Bachir-Bey M. |
| Affiliation: | University of Bejaia, Faculty of Natural and Life Sciences, 06000 Bejaia, Algeria University of Bejaia, Faculty of Natural and Life Sciences, Laboratory of Applied Biochemistry, 06000 Bejaia, Algeria Laboratory of Exploration and Valorization of Steppe Ecosystems, Faculty of Natural Sciences and Life, University of Djelfa, PO Box 3117, Djelfa 17000, Algeria University of Bejaia, Faculty of Technology, Research Laboratory of Applied Hydraulics and Environment, 06000 Bejaia, Algeria Université Constantine 1 Frères Mentouri, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Laboratoire de Sciences Alimentaires, Formulation, Innovation, Valorisation et Intelligence Artificielle, 25000 Constantine, Algeria |
| Abstract: | This study investigated the impact of accelerated thermal treatment on the physicochemical characteristics, Maillard reaction development, and antioxidant properties of multifloral honey. Honey samples were subjected to controlled thermal treatments at 45, 70, and 95 °C for 1, 2, and 3 h. Moisture content, pH, free acidity, color intensity, hydroxymethylfurfural (HMF), total phenolic content, total flavonoid content, radical scavenging activity, and reducing power were evaluated. The initial honey exhibited satisfactory quality parameters, including a moisture content of 17.47%, pH 4.07, free acidity of 8.45 meq/kg, and HMF concentration of 22.46 mg/kg. Thermal treatment at 45 and 70 °C did not significantly affect moisture content or pH. However, incubation at 95 °C significantly increased free acidity and induced marked browning. HMF formation was strongly temperature-dependent: values remained stable at 45 °C and during the first two hours at 70 °C, whereas severe accumulation occurred at 95 °C, exceeding the regulatory limit (40 mg/kg) after 1 h and reaching 127.41 mg/kg after 3 h. Regarding antioxidant-related parameters, moderate heating (45–70 °C) preserved total phenolic and flavonoid contents, while 95 °C significantly increased their measured levels, likely due to enhanced extractability and the formation of Maillard reaction products (MRPs). Similarly, reducing power and antiradical activity increased progressively at high temperature, reflecting both phenolic transformation and non-enzymatic browning reactions. The results indicate that moderate thermal treatment (≤70 °C for up to 2 h) preserves honey quality without excessive HMF formation, whereas exposure to 95 °C accelerates chemical degradation and browning reactions. Therefore, temperatures above 70 °C should be avoided during processing or storage to maintain honey quality and comply with international standards. |
| Keywords: | multifloral honey, thermal treatment, quality parameter, Maillard reaction, antioxidant characteristic. |
| *Correspondence: | Mostapha Bachir-Bey, University of Bejaia, Faculty of Natural and Life Sciences, Laboratory of Applied Biochemistry, 06000 Bejaia, Algeria, email: mostapha.bachirbey@univ-bejaia.dz |
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