Influence of Different Heat Treatment Regimes on the Change of the Chemical Composition and Antibacterial Activity of Bee Honey

The chemical composition and antibacterial activity of heather honey (Calluna vulgaris) subjected to heat treatment at 35–40°C for 12 h are studied. The temperature range (38–40°C) at which the H2O2 concentration and D-glucose-1-oxidase activity decrease and the 5-hydroxymethylfurfural content increases is identified. The degree of chemical changes is directly proportional to the temperature and time of thermal exposure. The correlation between changes in the chemical composition and antibacterial activity of honey against the Escherichia coli (strain 1257), Staphylococcus aureus (strain 209-P), and Bacillus cereus (strain 96) test microorganisms is established. The obtained results show that heating the honey to 37°C even for 12 h does not cause undesirable changes in its chemical composition or decrease in antibacterial activity. Thus, this temperature regime can be considered gentler and recommended for use in the heat treatment of this food product.