Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 84700 10.21603/2074-9414-2024-2-2512 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey Изменение химического состава и антимикробной активности меда, хранящегося при низких температурах https://orcid.org/0000-0001-6679-9466 Грузнов Дмитрий Вячеславович Gruznov Dmitry V. 79164422245@yandex.ru https://orcid.org/0000-0002-0241-1482 Грузнова Ольга Александровна Gruznova Olga A. https://orcid.org/0000-0001-6402-4624 Сохликов Алексей Борисович Sokhlikov Alexey B. https://orcid.org/0000-0003-4205-7630 Лобанов Антон Валерьевич Lobanov Anton V. Всероссийский научно-исследовательский институт ветеринарной санитарии, гигиены и экологии Москва Россия All-Russian Research Institute of Veterinary Sanitation, Hygiene and Ecology Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences Moscow Russian Federation Московский педагогический государственный университет Москва Россия Moscow Pedagogical State University Moscow Russian Federation Федеральный исследовательский центр химической физики им. Н. Н. Семенова Российской академии наук Москва Россия Moscow Pedagogical State University Moscow Russian Federation Московский педагогический государственный университет Москва Россия Moscow Pedagogical State University Moscow Russian Federation 03 07 2024 03 07 2024 54 2 330 341 22 11 2023 09 01 2024 https://fptt.ru/en/issues/22705/22668/

В процессе хранения натуральный мед может менять свои физико-химические и биологические свойства. Согласно требованиям ГОСТ 19792-2017 мед следует хранить при температуре не выше 20 °С. Существуют литературные данные о длительном хранении меда при низких температурах, что обеспечивает стабильность его некоторых физико-химических показателей. Несмотря на перспективность практического использования низких температур, необходимо учитывать их возможное негативное влияние на химический состав меда. Цель исследования – изучение влияния различных температурных условий хранения меда разного ботанического происхождения на его физико-химические и биологические показатели. Объектами исследования были образцы свежеоткачанного липового, гречишного и подсолнечникового меда из Ростовской, Волгоградской, Курской, Воронежской и Саратовской областей, а также Краснодарского края. Образцы хранились в климатических испытательных камерах М-60/100-500 КТВХ в течение 12 месяцев. Для определения физико-химических и биологических показателей применялись общепризнанные, стандартные и авторские методики. В результате исследований обнаружили, что гидроксиметилфурфураль стабилен при –18 °С в течение 12 месяцев; при 18 °С на 12-м месяце наблюдалось его резкое увеличение на 472,5–488,1 %. Выявили снижение активности ферментов диастазы, D-глюкозо-1-оксидазы и каталазы при всех температурных режимах уже на 1-м месяце хранения. Минимальные изменения наблюдались при 0 и 5 °С. В данном температурном диапазоне был стабилен пероксид водорода (H2O2): на 12-м месяце хранения его концентрация снизилась не более чем на 12,2 %. Влажность, массовая доля редуцирующих сахаров и кислотность всех образцов значительно не изменились. Проведенный антимикробный тест с использованием культур Escherichia coli (штамм 1257), Staphylococcus aureus (штамм 209-P) и Bacillus cereus (штамм 96) показал, что наибольшим ингибирующим действием обладали образцы липового и гречишного меда, хранившиеся при 5 и 0 °С в течение 12 месяцев. Оптимальные температуры для хранения меда в течение длительного времени находятся в пределах от 5 до 0 °С. Полученные результаты могут быть использованы в качестве дополнительных рекомендаций при внесении изменений в нормативную документацию, регулирующую требования к хранению меда.

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.

 Мед температура хранения гидроксиметилфурфураль сахара кислоты ферменты пероксид водорода микроорганизмы Honey storage temperature hydroxymethylfurfural sugars acids enzymes hydrogen peroxide microorganisms Работа выполнена по научной теме молодежной лаборатории переработки природного сырья в рамках реализации программы стратегического академического лидерства «Приоритет-2030» (проект № 122122600056-9). The research was a project by the Youth Laboratory for Natural Raw Material Processing as part of Strategic Academic Leadership Program Priority 2030 (No. 122122600056-9).

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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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. 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. 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 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 Есенкина С. Н. Полезные свойства гречишного меда // Пчеловодство. 2022. № 2. С. 50–51. https://www.elibrary.ru/FMRAMY Esenkina SN. Useful properties of buckwheat honey. Beekeeping. 2022;(2):50–51. (In Russ.). https://www.elibrary.ru/FMRAMY Наумкин В. П. Пчелы на гречихе // Пчеловодство. 2002. № 5. С. 20–21. https://elibrary.ru/YOGKFP Naumkin VP. Bees on buckwheat. Pchelovodstvo. 2002;(5):20–21. (In Russ.). https://elibrary.ru/YOGKFP 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 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 Мазалов В. И., Наумкин В. П. Урожайность новых сортов и гибридов подсолнечника // Пчеловодство. 2021. № 6. С. 24–25. https://elibrary.ru/OLSGDL Mazalov VI, Naumkin VP. Crop yield of new sunflower varieties and hybrids. Beekeeping. 2021;(6):24–25. (In Russ.). https://elibrary.ru/OLSGDL Аганин А. В. Мед и его исследование. Саратов: Саратовский университет, 1985. 152 с. Aganin AV. Honey studies. Saratov: Izdatel'stvo Saratovskogo universiteta; 1985. 152 p. (In Russ.). 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 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 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 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 Бурмистров А. Н., Никитина В. А. Медоносные растения и их пыльца. М.: Росагропромиздат, 1990. 192 с. Burmistrov AN, Nikitina VA. Honey plants and their pollen. Moscow: Rosagropromizdat; 1990. 192 p. (In Russ.). Карпович И. В., Дребезгина Е. С., Еловикова Е. А. Атлас пыльцевых зерен. Екатеринбург: Уральский рабочий, 2015. 320 с. 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.). 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 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 Bakier S. Characteristics of water state in some chosen types of honey found in Poland. Acta Agrophysica. 2006;7(1):7–15. Bakier S. Characteristics of water state in some chosen types of honey found in Poland. Acta Agrophysica. 2006;7(1):7–15. Есенкина С. Н. Действие отрицательных температур на качество меда // Пчеловодство. 2022. № 3. С. 49–50. https://www.elibrary.ru/GMRNYZ Esenkina SN. The impact of negative temperatures on honey quality. Beekeeping. 2022;(3):49–50. (In Russ.). https://www.elibrary.ru/GMRNYZ 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 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 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 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 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 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 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 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 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 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