The Impact of Pasteurization on Tetracycline Residues, Physicochemical, Microbiological, and Antioxidant Properties of Acacia Honey
DOI:
https://doi.org/10.22302/iribb.jur.mp.v94i1.704Keywords:
antibiotic degradation , diastase enzyme, flavonoids, hydroxymethyl-furfural , reducing sugarAbstract
Honey is recognized for its high nutritional and functional value, yet it remains vulnerable to contamination by antibiotic residues such as tetracycline when beekeeping practices are not properly managed. Post-harvest pasteurization is widely utilized to improve honey safety and quality. This study examined the effects of pasteurizing honey at 60°C for 10, 20, or 30 minutes on tetracycline and oxytetracycline residue levels, as well as on the physicochemical, microbiological, and antioxidant properties of acacia honey (Apis mellifera). Honey samples were artificially contaminated with antibiotics at 1 µg/g and analyzed using high-performance liquid chromatography (HPLC). Pasteurization at 60°C reduced oxytetracycline residues by approximately 33% (P<0.01). Pasteurization also decreased moisture content and diastase enzyme activity, while acidity increased with longer heating durations. Hydroxymethylfurfural levels remained very low (<1 mg/kg), indicating minimal thermal damage. Reducing sugar and sucrose levels were largely unchanged, total plate count (TPC) decreased slightly but not significantly, and yeasts and molds were undetectable after 10 minutes of pasteurization. Antioxidant activity showed a slight, non-significant reduction, whereas flavonoid content declined substantially due to heat exposure. In summary, pasteurization at 60°C effectively reduces antibiotic residues and microbial presence in honey, but also affects certain quality parameters, particularly diastase enzyme activity, acidity, and flavonoid content.
Downloads
References
Akullo, J. O., Kiage-Mokua, B. N., Nakimbugwe, D., & Kinyuru, J. (2023). Phytochemical profile and antioxidant activity of various solvent extracts of two varieties of ginger and garlic. Heliyon, 9(8). https://doi.org/10.1016/j.heliyon.2023.e18806
Albu, A., Radu-Rusu, C. G., Pop, I. M., Frunza, G. & Nacu, G. (2021). Quality assessment of raw honey issued from Eastern Romania. Agriculture (Switzerland) 11 (3). https://doi.org/10.3390/agriculture11030247
Al-Farsi, M., Al-Amri, A., Al-Hadhrami, A., & Al-Belushi, S. (2018). Color, flavonoids, phenolics, and antioxidants of Omani Honey. Heliyon 4 (10): e00874. https://doi.org/10.1016/j.heliyon.2018.e00874
Ameliya, R., Martati, E. & Wulan, S.N. (2023). The physicochemical properties of local Indonesian honey Trigona and Cerana Produced in North Lombok, West Nusa Tenggara. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE), pp.65-72. https://afssaae.ub.ac.id/index.php/afssaae/ article/view/2085 Accessed 23 December 2024
Becerril-Sánchez, A. L., Quintero-Salazar, B., Dublán-García, O., & Escalona-Buendía, H. B. (2021). Phenolic compounds in honey and their relationship with antioxidant activity, botanical origin, and color. Antioxidants (Basel, Switzerland), 10(11), 1700. https://doi.org/10.3390/antiox10111700
Bonerba, E., Panseri, S., Arioli, F., Nobile, M., Terio, V., Di Cesare, F., ... & Chiesa, L. M. (2021). Determination of antibiotic residues in honey in relation to different potential sources and relevance for food inspection. Food Chemistry, 334, 127575. https://doi.org/10.1016/j.foodchem.2020.127575
BSN. (1992). SNI 01 2892:1992 Tentang Cara Uji Gula. Badan Standardisasi Nasional. Vol. 01. Jakarta, Indonesia.
BSN. (2008). SNI 2897:2008 - Metode Pengujian Cemaran Mikroba Dalam Daging, Telur Dan Susu, Serta Hasil Olahannya. Badan Standardisasi Nasional. Jakarta, Indonesia.
BSN. (2012). SNI ISO 21527-2-2012 - Mikrobiologi Pangan Dan Pakan: Metode Horizontal Untuk Enumerasi Kapang Khamir - Bagian 2: Teknik Penghitungan Koloni Pada Produk Dengan Aktivitas Air Kurang Dari Atau Sama Dengan 0.95. Badan Standardisasi Nasional. Jakarta, Indonesia.
BSN. (2018). SNI 8664:2018 Tentang Madu. Badan Standardisasi Nasional. Jakarta. Indonesia.
Buzia, O.D., Ploscutanu, G., & Elisei, A.M., (2019). Tetracyclines residues in honey. Rev. Chim, 70(5), pp.1544-1550.
Chen, C. (2019). Relationship between water activity and moisture content in floral honey. Foods, 8(1), 30. https://doi.org/10.3390/ foods8010030
Cortese, M., Gigliobianco, M. R., Magnoni, F., Censi, R., & Di Martino, P. (2020). Compensate for or minimize matrix effects? Strategies for overcoming matrix effects in liquid chromatography-mass spectrometry technique: a tutorial review. Molecules, 25(13), 3047. https://doi.org/10.3390/molecules25133047
Da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., & Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food chemistry, 196, 309-323. https://doi.org/ 10.1016/j.foodchem.2015.09.051
De Freitas, J., Ferreira, A.P.G. & Cavalheiro, É.T.G. (2024). Thermal analysis of tetracyclines: a review. Journal of Thermal Analysis and Calorimetry, 149 (20), 11375 - 11387. https://doi.org/10.1007/s10973-023-12308-9
Eshete, Y., & Eshete, T. (2019). A Review on the effect of processing temperature and time duration on commercial honey quality. Madridge Journal of Food Technology, 4 (1), 158–62. https://doi.org/10.18689/mjft-1000124
Hernández-Fuentes, A.D., Chávez-Borges, D., de Jesús Cenobio-Galindo, A., Zepeda-Velázquez, A.P., Figueira, A.C., Jiménez-Alvarado, R. & Campos-Montiel, R.G. (2021). Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins. International Journal of Food Studies, 10(2), 346-358 https://doi.org/ 10.7455/ijfs/10.2.2021.a6
Jaya, F., Radiati, L.E., Estiasih, T., Rosyidi, D., Lastriyanto, A., Junus, M., Batoro, J., Erwan, E., Lamerkabel, J.S.A., Masyithoh, D. & Ustadi, U. (2022). Honey moisture reduction using several thermal methods and their effects on its quality. E3S Web of Conferences 335, p. 00026). EDP Sciences. https://doi.org/10.1051/e3sconf/ 202233500026
Kadri, S. M., Zaluski, R., & Orsi, R. D. (2017). Nutritional and mineral contents of honey extracted by centrifugation and pressed processes. Food Chemistry 218,237–41. https://doi.org/10.1016/j.foodchem.2016.09.071
Kędzierska-Matysek, M., Florek, M., Wolanciuk, A., Skałecki, P., & Litwińczuk, A. (2016). Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures. Journal of Food Science and Technology, 53 (4), 2092–98. https://doi.org/10.1007/s13197-016-2194-z
Kellnerová, E., Navrátilová, P., & Borkovcová, I. (2015). Effect of pasteurization on the residues of tetracyclines in milk. Acta Veterinaria Brno, 83,S21–26. https://doi.org/10.2754/avb201483 S10S21
Khaskheli, G. B., Khaskheli, A. A., Magsi, A. S., Barham, G. S., Khaskheli, A. J. & Khaskheli, A. A. (2021). Heat stability of antibiotics residues in milk. Carpathian Journal of Food Science and Technology, 13 (1), 63–74. https://doi.org/ 10.34302/crpjfst/2021.13.1.6
Khosrokhavar, R., Zarghi, A., Yazdanpanah, H. & Afshar-Nasab, M. (2021). Occurance of tetracycline and oxytetracycline residue in honey samples: Development of analytical HPLC method. Carpathian Journal of Food Science and Technology, 13 (1), 199-206. https://doi.org/ 10.34302/crpjfst/2021.13.1.16
Kukurova, K., Karovičová, J., Greif, G., Kohajdová, Z. & Lehkoživová, J., (2006). Determination Of 5-hydroxymethylfurfural after winkler and by the HPLC method for authentication of honey. Chemical Papers, 60(3), pp.186-191. https://doi.org/10.2478/s11696-006-0034-8
Mahani, M., Ferdian, P. R., Pribadi, A., Aurora, R., Farransa, T. A., Elfirta, R. R., Dyah, S., Handayani, T. R. I. H., Setyawan, R. H. & Subroto, E. D. Y. (2024). Changes of antioxidant properties of Indonesian honey under heat treatment. The Annals of The University Dunarea de Jos of Galati Fascicle VI – Food Technology, 48,100–116. https://doi.org/ 10.35219/foodtechnology.2024.1.06
Molino, F., Lázaro, R., Pérez, C., Bayarri, S., Corredera, L., & Herrera, A. (2011). Effect of pasteurization and storage on tetracycline levels in honey. Apidologie, 42 (3), 391–400. https://doi.org/10.1007/s13592-011-0015-y
Nascimento, M. B., Paulino, B. N., Silva, S. B., Deegan, K. R., Alencar, J. C. G., Ferreira, A. C. R., Rodrigues, F. M. R., Mesquita, P. R. R. & Soares, S. E. (2025). Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasound. Food Chemistry, 473,143057. https://doi.org/ 10.1016/j.foodchem.2025.143057
Polatidou, K., Nouska, C., Tananaki, C., Biliaderis, C. G., & Lazaridou, A. (2025). Physicochemical and rheological characteristics of monofloral honeys—kinetics of creaming–crystallization. Foods, 14 (10), 1835. https://doi.org/10.3390/foods14101835
Ramly, N. S., Sujanto, I. S. R., Abd Ghani, A., Huat, J. T. Y., Alias, N., & Ngah, N. (2021). The impact of processing methods on the quality of honey: A Review. Malaysian Journal of Applied Sciences, 6 (1), 99–110. https://doi.org/ 10.37231/myjas.2021.6.1.280
Rani, J., Kamboj, H., Dhull, S. B., Rose, P. K., Bou-Mitri, C., Goksen, G., & Faliarizao, N. (2024). Effect of different processing techniques and storage conditions on honey properties. In Honey in Food Science and Physiology (pp. 439-469). Singapore: Springer Nature Singapore.
Ribeiro, G. P., Villas-Bôas, J. K., Spinosa, W. A., & Prudencio, S. H. (2018). Influence of freezing, pasteurization and maturation on Tiúba honey quality. Lwt, 90 , 607–12. https://doi.org/ 10.1016/j.lwt.2017.12.072
Rodrigues, H., Leite, M., Oliveira, M.B.P. & Freitas, A. (2025). Multi-analyte method for antibiotic residue determination in honey under EU regulation 2021/808. Antibiotics, 14(10), p.987. https://doi.org/10.3390/antibiotics14100987
Saleh, S.M.K., Mussaed, A.M., & Al-Hariri, F.M. (2016). Determination of tetracycline and oxytetracycline residues in honey by high performance liquid chromatography. Journal of Agricultural Science and Technology B, 6(2), 135-139. https://doi.org/10.17265/21616264/ 2016.02.009
Santos-Buelga, C. & González-Paramás, A.M. (2025). Chemical composition of honey. In: Alvarez-Suarez, J.M. (eds) Bee Products – Chemical and Biological Properties. Springer, Cham. https://doi.org/10.1007/978-3-031-89049-9_3
Scepankova, H., Majtan, J., Estevinho, L. M., & Saraiva, J. A. (2024). The high pressure preservation of honey: A comparative study on quality changes during storage. Foods, 13 (7). https://doi.org/10.3390/foods13070989
Seraglio, S. K. T., Bergamo, G., Molognoni, L., Daguer, H., Silva, B., Gonzaga, L. V., … & Costa, A. C. O. (2021). Quality changes during long-term storage of a peculiar Brazilian honeydew honey: “Bracatinga”. Journal of Food Composition and Analysis, 97, 103769. https://doi.org/10.1016/j.jfca.2020.103769
Song, X.R., Lin, Z.J., Chen, Y.Y. & Wang, C.Y. (2025). Comparative effects of thermal pasteurization and high-pressure processing on the quality-related properties of cocoa honey under refrigerated conditions. International Journal of Food Science and Technology, 60(2), p.vvaf249.https://doi.org/10.1093/ijfood/vvaf249
Steiner, D., Krska, R., Malachová, A., Taschl, I., & Sulyok, M. (2020). Evaluation of matrix effects and extraction efficiencies of LC-MS/MS methods as the essential part for proper validation of multiclass contaminants in complex feed. Journal of agricultural and food chemistry, 68(12), 3868–3880. https://doi.org/ 10.1021/acs.jafc.9b07706
Tian, L., Khalil, S., & Bayen, S. (2017). Effect of thermal treatments on the degradation of antibiotic residues in food. Critical reviews in food science and nutrition, 57(17), 3760–3770. https://doi.org/10.1080/10408398.2016.1164119
Tsavea, E., Vardaka, F. P., Savvidaki, E., Kellil, A., Kanelis, D., Bucekova, M., ... & Mossialos, D. (2022). Physicochemical characterization and biological properties of pine honey produced across Greece. Foods, 11(7), 943. https://doi.org/10.3390/foods11070943
Wang, Y., Dong, X., Han, M., Yang, Z., Wang, Y., Qian, L., Huang, M., Luo, B., Wang, H., Chen, Y. & Jiang, Q. (2022). Antibiotic residues in honey in the chinese market and human health risk assessment. Journal of Hazardous Materials, 440, 129815. https://doi.org/10.1016/ j.jhazmat.2022.129815
Yalçin, G. (2021). Effects of thermal treatment, ultrasonication, and sunlight exposure on antioxidant properties of honey. Turkish Journal of Pharmaceutical Sciences, 18 (6), 776–80. https://doi.org/10.4274/tjps.galenos.2021.53810
Yuniarto, A., Setiawan, A. A., Juanda, D., Ardiansyah, A., & Saraswaty, V. (2025). Analysis of antioxidant properties of pomegranate (Punica granatum L.) peel extract: Voltammetric, spectrophotometric, and in silico studies as a potential antidiabetic candidate. Talanta Open, 100569. https://doi.org/10.1016/j.talo.2025.100569
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Fuad Al Farisi, Lilik Eka Radiati, Abdul Manab, Fitri Amalia, Woro Dyah Pinilih, Metrizal Metrizal, Firda Dimawarnita
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
