Influence of different heat treatment regimes on the change of chemical composition and antibacterial activity of bee honey

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Abstract

The studies of the chemical composition and antibacterial activity of heather honey (Calluna vulgaris) subjected to heat treatment at 35–40°C for 12 hours were carried out. The temperature range (38–40°C), at which decrease in the H2O2 concentration, decrease in D-glucose-1-oxidase activity and increase in the 5-hydroxymethylfurfural content, was identified. The degree of chemical changes was directly proportional to the temperature and time of thermal exposure. The correlation between changes in the chemical composition and antibacterial activity of honey against test microorganisms Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P) and Bacillus cereus (strain 96) was established. The obtained results showed that heating honey to 37 °C even for 12 hours didn’t cause undesirable changes in its chemical composition and decrease in antibacterial activity. Thus, this temperature regime can be considered more gentle and recommended for use in the heat treatment of this food product.

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About the authors

D. V. Gruznov

Federal Research Center All-Russian Research Institute for Experimental Veterinary Science Russian Academy of Sciences

Author for correspondence.
Email: 79164422245@yandex.ru

All-Russian Research Institute for Veterinary Sanitation, Hygiene and Ecology

Russian Federation, Moscow

O. A. Gruznova

Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences

Email: 79164422245@yandex.ru
Russian Federation, Moscow

A. V. Lobanov

Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences; Moscow Pedagogical State University; Plekhanov Russian University of Economics

Email: 79164422245@yandex.ru
Russian Federation, Moscow; Moscow; Moscow

A. B. Sokhlikov

Federal Research Center All-Russian Research Institute for Experimental Veterinary Science Russian Academy of Sciences

Email: 79164422245@yandex.ru

All-Russian Research Institute for Veterinary Sanitation, Hygiene and Ecology

Russian Federation, Moscow

G. Sh. Shcherbakova

Federal Research Center All-Russian Research Institute for Experimental Veterinary Science Russian Academy of Sciences

Email: 79164422245@yandex.ru

All-Russian Research Institute for Veterinary Sanitation, Hygiene and Ecology

Russian Federation, Moscow

S. P. Stepanova

Federal Research Center All-Russian Research Institute for Experimental Veterinary Science Russian Academy of Sciences

Email: 79164422245@yandex.ru

All-Russian Research Institute for Veterinary Sanitation, Hygiene and Ecology

Russian Federation, Moscow

N. I. Popov

Federal Research Center All-Russian Research Institute for Experimental Veterinary Science Russian Academy of Sciences

Email: 79164422245@yandex.ru

All-Russian Research Institute for Veterinary Sanitation, Hygiene and Ecology

Russian Federation, Moscow

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2. Fig. 1. Photographic image of a pollen grain of Common Heather - Calluna vulgaris (×400).

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3. Fig. 2. Electronic absorption spectra of the complex anion I3– (λmax = 351 nm) in heather honey samples 1–20.

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4. Fig. 3. Changes in the chemical composition of heather honey samples: H2O2 concentration (a), 5-HMF concentration (b), glucose content (c), sucrose content (d), fructose content (e), catalase activity (f), diastase activity ( g), D-glucose-1-oxidase activity (h) without thermal exposure - control (untreated honey) (1), and when exposed for 12 hours to temperatures of 35 °C (2), 36 °C (3), 37 °C (4), 38 °C (5), 39 °C (6), 40 °C (7).

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5. Fig. 4. Inhibition of the growth of bacteria E. coli (), S. aureus () and B. cereus () when exposed to unprocessed (unprocessed honey) and heat-treated honey for 3 hours in the temperature range of 35–40 ° C.

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