The Impact of Processing Methods on the Quality of Honey: A Review

Nur Syahidah Ramly; Izzati Shahira Rosidi Sujanto; Asmaliza Abd Ghani; John Tang Yew Huat; Nadiawati Alias; Norhayati Ngah

doi:10.37231/myjas.2021.6.1.280

Nur Syahidah Ramly Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Izzati Shahira Rosidi Sujanto Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Asmaliza Abd Ghani Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
John Tang Yew Huat Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Nadiawati Alias Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia
Norhayati Ngah Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia

DOI: https://doi.org/10.37231/myjas.2021.6.1.280

Abstract

The quality of honey are naturally differs depending on its geographical origin and the botanical source of honeydew collected by the bees. These characteristics influence the physical appearance of honey such as its colour lightness and liquid thickness; which then may influence the honey attractiveness to the consumers. The thickness of honey is correlate with its moisture content. The higher the moisture content of honey, the higher the risk of fermentation, thus honey is commonly process before marketed. However, the processing methods may change the nutritional content, original taste and physical characteristics of the honey. This paper reviews the effect of five types of processing methods on the quality of honey; which are the spray-drying process, thermal treatment technique, thermosonication technique, high-pressure processing technique and microwave processing method. Overall, it can be concluded that all processing methods reviewed in this article altered the nutritional quality and physicochemical characteristics of honey. However, the different processing methods may alter the quality of honey differently. This information is very important for consumer to understand the reasons on the variability of honey quality in the market. It also will help the honey industry players to choose the best method in processing their honey and ensuring the best quality of honey can be produce to fulfil the consumers need and satisfaction.