Changes in physicochemical parameters and antimicrobial properties of some monofloral honeys at different temperatures

Olga A. Gruznova, Dmitry V. Gruznov, Alexey B. Sokhlikov, Anton V. Lobanov, Irina P. Chesnokova

Abstract: Natural bee honey can change its physicochemical and biological properties during storage. According to the requirements of Interstate Standard 19792-2017, honey should be stored at a temperature not exceeding 20°C. There is literature data on long-term storage of honey at low temperatures (from 0 to -20°C), which ensures the stability of some physicochemical parameters, in particular the content of hydroxymethylfurfural (HMF). However, despite the prospects for the practical use of such temperature regimes, it is necessary to take into account their possible negative impact on other physicochemical parameters of honey. The aim of this work was to study the influence of different temperature conditions of various botanical origins of honey storage on its physicochemical and biological parameters for a long time.
The samples of freshly pumped linden (n=31), buckwheat (n=34) and sunflower honey (n=36) were used in studies. Generally accepted, standard and proprietary methods were used in this work.
For the first time, a wide range of physicochemical parameters of different botanical origins honey was analyzed before and during storage for 12 months at temperatures of 18, 10, 5, 0, -5, -10 and -18 (±2)°C. The evaluation of the physicochemical parameters of the samples carried out before storage showed their full compliance with the requirements of the Interstate Standards. The obtained initial values were taken as control. During the entire storage period, HMF level remained stable at -18°C, while a significant increase was observed at higher temperatures: after 12 months, at 18°C an increase of 472.5-488.1% was recorded (depending on botanical origin). However, MPC (25 mg/kg) was not exceeded. The decrease in the activity of the enzymes diastase, D-glucose-1-oxidase and catalase was revealed at all temperature conditions already in the 1st month of storage. Minimal changes were observed at 0 and 5°C. In this temperature range, hydrogen peroxide (H2O2) was stable: its concentration decreased by no more than 12.2% at the 12th month. Moisture content, total mass fraction of reducing sugars and acidity of all samples did not change significantly: the difference from the control was less than 5%. The antimicrobial test using cultures of Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P) and Bacillus cereus (strain 96), showed that honey samples stored at 5 and 0°C had the greatest inhibitory effect.
The data obtained demonstrates that the optimal temperature range for long-term storage of honey is between 5 and 0°C. These findings can be used as supplementary guidance when making revisions to regulatory documentation governing storage requirements for this product.

Keywords: bacteria; different temperature; honey; physicochemical parameters

Citation: Gruznova, O. A., Gruznov, D. V., Sokhlikov, A. B., Lobanov, A. V. & Chesnokova, I. P. (2025). Changes in physicochemical parameters and antimicrobial properties of some monofloral honeys at different temperatures. Bulg. J. Agric. Sci., 31(4), 829–840.

Date published: 2025-08-27