Honey crystallization is a natural process that limits its handling and processing while reducing consumer acceptance. Conventional thermal treatments used to prevent crystallization can negatively impact honey's bioactive properties, particularly its antibacterial activity. This study investigated ultrasound (US) as a non-thermal alternative to thermal processing for liquefying crystallized honey and preventing crystallization in liquid honey samples. Two crystallized honey samples were subjected to US treatment at frequencies of 20, 25, 28, 33, and 40 kHz with 20% and 30% power to evaluate liquefaction efficiency. Five fresh liquid honey samples were treated with US at optimal frequencies (28 and 40 kHz) or conventional heat treatment (70 ℃ for 10 min) and monitored for crystallization over 20 weeks of storage at 4 ℃. Antibacterial activity against Staphylococcus aureus was assessed using minimum inhibitory concentration (MIC) assays. US treatment effectively liquefied crystallized honey, with optimal frequencies varying by botanical origin. US treatment at 40 kHz was most effective in preventing crystallization during storage, with none of the treated samples fully crystallizing after 20 weeks, compared to complete crystallization in heat-treated samples. Antibacterial activity remained stable in most US-treated samples, with multifloral honeys showing particular resistance to activity changes, likely due to protective polyphenol content. These findings demonstrate that US processing represents a promising non-thermal alternative to conventional heat treatment, effectively maintaining honey in liquid state while generally preserving its antibacterial properties. The botanical origin of honey significantly influences optimal US treatment parameters, suggesting the need for customized processing approaches.
Citation: Marcela Bucekova, Jana Godocikova, Stefan Gal, Ludovit Morocz, Daniel Mikuska, Lubomir Svec, Juraj Majtan. Ultrasound prolongs the liquid state of honey and stabilizes its antibacterial activity[J]. AIMS Agriculture and Food, 2025, 10(4): 803-818. doi: 10.3934/agrfood.2025042
Honey crystallization is a natural process that limits its handling and processing while reducing consumer acceptance. Conventional thermal treatments used to prevent crystallization can negatively impact honey's bioactive properties, particularly its antibacterial activity. This study investigated ultrasound (US) as a non-thermal alternative to thermal processing for liquefying crystallized honey and preventing crystallization in liquid honey samples. Two crystallized honey samples were subjected to US treatment at frequencies of 20, 25, 28, 33, and 40 kHz with 20% and 30% power to evaluate liquefaction efficiency. Five fresh liquid honey samples were treated with US at optimal frequencies (28 and 40 kHz) or conventional heat treatment (70 ℃ for 10 min) and monitored for crystallization over 20 weeks of storage at 4 ℃. Antibacterial activity against Staphylococcus aureus was assessed using minimum inhibitory concentration (MIC) assays. US treatment effectively liquefied crystallized honey, with optimal frequencies varying by botanical origin. US treatment at 40 kHz was most effective in preventing crystallization during storage, with none of the treated samples fully crystallizing after 20 weeks, compared to complete crystallization in heat-treated samples. Antibacterial activity remained stable in most US-treated samples, with multifloral honeys showing particular resistance to activity changes, likely due to protective polyphenol content. These findings demonstrate that US processing represents a promising non-thermal alternative to conventional heat treatment, effectively maintaining honey in liquid state while generally preserving its antibacterial properties. The botanical origin of honey significantly influences optimal US treatment parameters, suggesting the need for customized processing approaches.
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Figures(4) / Tables(1)
Marcela Bucekova, Jana Godocikova, Stefan Gal, Ludovit Morocz, Daniel Mikuska, Lubomir Svec, Juraj Majtan. Ultrasound prolongs the liquid state of honey and stabilizes its antibacterial activity[J]. AIMS Agriculture and Food, 2025, 10(4): 803-818. doi: 10.3934/agrfood.2025042
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