EFFECT OF PROCESSING AND STORAGE ON SAGE (SALVIA OFFICINALIS L.) HONEY QUALITY
Keywords:sage honey, processing, storage, quality, shelf life
The aim of this study was to evaluate the effect of processing (45 Â°C/48 h and 65 Â°C/6 h) and two yearsâ€™ storage on sage (Salvia officinalis L.) honey and to determine the period in which the compliance to the regulations is fulfilled and degradation of nutritive components are minimal. The results showed that processing at higher temperature for shorter period had a greater impact on enzyme activity decrease and increase of color than heating at lower temperature for longer time. Processing had no significant effect on HMF increase, while during storage HMF content increased above maximum prescribed value. Although processing and storage increased phenolic content and antioxidant capacity, at the same time, quality was significantly degraded regarding enzyme activity and HMF content. Therefore, it is recommended to store sage honey for less than two years and if processing is necessary to heat it at as low temperature as possible.
How to Cite
Copyright (c) 2022 Ivana Flanjak, Daniela KenjeriÄ‡, Ivica Strelec, Blanka BiliÄ‡ Rajs, Ljiljana Primorac
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food SciencesÂ are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).