Effects of Pasteurisation on Antioxidant Activities and Microbiological Properties of Stingless Bee Honey Beverage During Storage

Abstract

Stingless bee honey (Kelulut) contains low pH, high antioxidants and moisture content compared to other types of honey with limited study on its product diversification as a honey beverage and its suitable storage conditions. Therefore, this study aims to evaluate the effect of two different pasteurisation conditions on the quality of honey beverages filled in sealed and unsealed High-Density Polyethylene (HDPE) during storage.  Microbiological and antioxidant analysis was conducted. Kelulut beverage was pasteurized using High-Temperature Short-Time (HTST) at 73°C for 15 sec and Low-Temperature Long-Time (LTLT) at 65°C for 20 min.  Sealed HTST pasteurised honey beverage (HPS), Unsealed HTST pasteurised honey beverage (HPU), Sealed LTLT pasteurised honey beverage (LPS) and Unsealed LTLT pasteurised honey beverage (LPU) stored until 21 days at chill condition. Sealed HTST beverage stored at chill conditions (HPS-CH) showed significantly higher (p<0.05) retention of scavenging activity (DPPH inhibitions- 39.47±0.2%) and reducing power           (82.05±2.6%) than LPU-CH (DPPH value of 37.3±4.9% for unsealed beverage stored at chill) with FRAP value of 60.55±0.0% until 21 days storage.  No microbial growth (Total plate and yeast and mould count) was detected in the HPS, HPU, LPS and LPU stored at chill temperature. However, non-pasteurized (NP) kelulut honey beverage spoiled after 7 days of storage based on Kelulut Malaysia Standard. This study may assist the beverage industry to identify optimal storage conditions and packaging of the kelulut honey beverage.