Soliman, W., El-Sharkawy, H., El-Santeel, F., Khattaby, A. (2019). EFFECT OF STORAGE AND HEAT ON CHEMICAL-PHYSICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF BEE HONEY. Journal of Productivity and Development, 24(4), 773-786. doi: 10.21608/jpd.2019.81024
Walaa Reda Soliman; Hamza El-Sharkawy; Fathy El-Santeel; Ahmed Khattaby. "EFFECT OF STORAGE AND HEAT ON CHEMICAL-PHYSICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF BEE HONEY". Journal of Productivity and Development, 24, 4, 2019, 773-786. doi: 10.21608/jpd.2019.81024
Soliman, W., El-Sharkawy, H., El-Santeel, F., Khattaby, A. (2019). 'EFFECT OF STORAGE AND HEAT ON CHEMICAL-PHYSICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF BEE HONEY', Journal of Productivity and Development, 24(4), pp. 773-786. doi: 10.21608/jpd.2019.81024
Soliman, W., El-Sharkawy, H., El-Santeel, F., Khattaby, A. EFFECT OF STORAGE AND HEAT ON CHEMICAL-PHYSICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF BEE HONEY. Journal of Productivity and Development, 2019; 24(4): 773-786. doi: 10.21608/jpd.2019.81024
EFFECT OF STORAGE AND HEAT ON CHEMICAL-PHYSICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF BEE HONEY
1Plant Protection Research Institute, A.R.C., Dokki, Giza – Egypt.
2Department of Plant Production, Faculty of Technology &Development, Zagazig University, Egypt
3Plant Protection Research Institute, A.R.C., Dokki, Giza – Egypt
Abstract
Heat treatment and sorage of bee honey caused an increase of the HMF that exceeded greatly the allowance limit (level),meanwhile it decreased the diastase number. Furthermore, the two treatments seemed tobe ineffective on pH, free acidity, lactone and total acidity. The effect of heat and storage on the antibacterial activity of the honey types against 3Gram negative (Escherichia coli, Enterobacter aerogenes and Klebsiella pneumonia) and 4 Gram positive bacteria (Microcococcus luteu. Enterococcus faecalis, Staphylococcus aureus and Bacillus cereus) was determined using the agar diffusion method. The results obtained from the study revealed that, the antimicrobial activity was more pronounced in untreated (heat, storage) honey. Furthermore, the different types of honey (clover, citrus and sugar feeding honey) showed not significant different in antibacterial activity before and after heat application on Egyptian honey samples. Moreover, the results obtained from the study showed that the inhibitory activity of microbes in honey before exposure to heat is greater than the inhibitory activity after being exposed to heat in a large number of honey samples. Conclusively, from the previous results it may be recommended not to raise the temperature rise above 28 degrees Celsius during the process of storage.
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