The impact of ultrasound decrystallization on enzymatic, antioxidant and antibacterial properties of honey

摘要: Abstract The aim of the research was to assess impact liquefying honey by ultrasound processing on its biological activity. Four solid samples different botanical origin were decrystallized using (sonic bath, 40 kHz, 800 W) and conventional thermal (water 40 °C). properties liquefied control honeys compared. significantly shortened time liquefaction (from 24 h 15 min) delayed re-crystallization process compared method 1 4 months). Diastase number comparable in unprocessed honeys, but decreased conventionally (by 8 20.6%) whereas activity α-mannosidase β-galactosidase insignificantly affected only. Growth inhibition S. aureus E.coli 12.5% water solution variety-dependent, lowest for rape (12 19%) highest honeydew (32 38%, respectively). No significant changes observed after treatment. antioxidant processed reduced up 8%, while total polyphenols content increased 3–6% 75% tested samples. hydroxymethylfurfural (HMF) both treatments 31 40%), however without exceeding allowable limit. Industrial relevance Honey crystallization during storage is natural undesirable serious problem marketing honey. (saved costs), limited deterioration, honeys. Ultrasound a beneficial non-thermal alternative heating.